Miyabi knives are authentically designed by the Japanese and have a contemporary Japanese design.
Each knife is hand-finished in the honbazuke style with a true cutting edge in the Zwilling factory in Seki, Japan. Every Miyabi knife takes over 42 days to produce with 100 steps. Miyabi knives exemplify the traditions and craftsmanship of Japanese sword makers with the excellence of engineering.
The Miyabi Birchwood 5000MCD 20cm (Gyutoh) Chef’s Knife is a sturdy, heavy knife with a broad, strong blade and a fine cutting edge. An all-rounder for professionals and hobby chefs, suitable for chopping herbs, cutting vegetables, and slicing and dicing fish and meat. The Miyabi Birchwood 5000MCD 13cm (Shotoh) Paring Knife is a small Asian vegetable knife with a strong blade, straight cutting edge and firm tip.
Included in this gift set:
MIYABI 5000 MCD Santoku, 20cm blade. Santoku Knife is best used in a chopping motion and is suitable for preparing meat, fish, and vegetables. The perfect knife for dicing, slicing and mincing.
MIYABI 5000 MCD Shotoh, 13cm blade. The shotoh, or petty knife, is ideal for the preparation of smaller cuts of meat and fruit and vegetables.
Features:
- Miyabi Birchwood 5000MCD range combines the greatest in hardening technology, most precious knife materials and the artistry of traditional Japanese craftsmanship
- The core of the SG2 super steel is protected by a 101-layer stunning flower Damascus pattern
- CRYODUR® blade undergoes a four-step hardening process that maximises the properties of the steel
- Traditional 3-step Honbazuke hand-honed edge
- CRYODUR ice-hardened to 63 Rockwell
- Stunning Birch handle features a striking mosaic pin, red spaces accents, and a steel end cap
- D-shaped handle for perfect balance, optimum control, and tireless cutting
- Blade core made of SG2 Super Steel, surrounded by 101 layers of Damask steel
To find out the best knife to use for your next task at hand, how to sharpen and care for it, and why how your knife is produced is important, check our Best Knife Guide Online blog post.
