Product Details
Made in Seki, Japan, a city known for its 700-year-old history of samurai sword-making, Miyabi knives are equal parts style and substance. Every knife in their most popular, and thus most extensive, 5000 MCD range has a CRYODUR® blade that’s ice-hardened at -196°C for strength and corrosion resistance, then tempered for flexibility. The core micro-carbide steel scores 63 on the Rockwell scale, which means it is remarkably sharp and stays that way for long stretches of time. The core steel is surrounded by 100 layers of softer Damascus steel for chip-resistance, and it is polished in a way that prevents food from clinging to the sides of the knife. Sharpness is at the core of Miyabi’s philosophy, which is why every blade undergoes a three-step process called Honbazuke in which it is ground vertically, honed horizontally, and polished with a leather strop. The comfortable handle is made of Masur birch, which has both light and dark lines that complement the floral Damask pattern alongside the blade and is almost cork-like in its softness. This set includes on of each of the following:
- Miyabi 5000 MCD Shotoh / 9cm
- Miyabi 5000 MCD Shotoh / 13cm
- Miyabi 5000 MCD Shotoh /14cm
- Miyabi 5000 MCD Chutoh/16cm
- Miyabi 5000 MCD Gyutoh / 20cm
- Miyabi 5000 MCD Gyutoh / 24cm
- Miyabi 5000 MCD Nakiri / 17cm
- Miyabi 5000 MCD Rocking Santoku / 18cm
- Miyabi 5000 MCD Sujihiki / 24cm
- Miyabi 5000 MCD Bread Knife / 23cm
- Kai Stonehenge 5 Pillar Oak Knife Block with a Stainless Steel Base
Why we love it
‘The Masur birch handle feels almost as soft as cork, and the polished steel blade slides through ingredients with cool, crisp confidence. We consider it the best of the best.’Specifications & Care
| Care | Hand wash under lukewarm water with a mild detergent and a non-scratch cloth or sponge; dry immediately |
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| Country of Origin | Japan |
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| Warranty | Knives have a Lifetime Warranty |
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About The Brand
Miyabi
It takes more than 100 steps and 42 days to make a single Miyabi knife, a detail-oriented process mastered by craftspeople in Seki, the heart of Japanese knifesmithing since the 14th century. Their knives, beloved by chefs and home cooks around the world, are known for long-lasting durability and scalpel-like sharpness.
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