Miyabi 5000 MCD Santoku 18cm

A Japanese santoku that’s been ice-hardened to create an acutely sharp blade that maintains its edge for long stretches of time. The blade’s 100 layers of softer Damascus steel mirrors the natural lines on the Masur birch handle.
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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. 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 santoku is very versatile, able to cut a majority of ingredients with ease. The correct motion for using it is to move diagonally from back to front, which the short, wide blade makes simple.

Age restricted item

Why we love it

‘The 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
Country of Origin Japan
  • Blade: L 18cm
  • Handle: L 13.9cm
  • Blade: Blade core made of MicroCarbide MC63 powder steel embedded in 100 layers of steel (approx 63 Rockwell HRC)
  • Handle: Traditional Japanese Karelian (Masur) Birch
Warranty Lifetime Warranty
Weight 180g
About The Brand


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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