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. 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 traditional D-shaped handle is made of Masur birch, which has both light and dark lines that complement the floral Damask pattern alongside the blade. This gyutoh is similarly shaped to a European chef’s knife, where chopping should take place near the heel while fine cuts should be made near the tip. It can be used to finely cut meat, large vegetables, bunches of herbs, and more.