Miyabi knives are authentically designed by Japanese artisans, reflecting a fusion of stunning aesthetics and exceptional functionality
Handcrafted in Seki, Japan, these knives embody the artistry and dedication to quality synonymous with traditional Japanese knife-making. Each knife is meticulously handcrafted, taking over 40 days and 100+ steps to create, exemplifying the traditions and craftsmanship of Japanese sword makers.
The Rosewood series Pakka Wood handle features a mosaic accent, brass and red spacers, and a stainless steel end cap with the logo. It looks beautiful and is comfortable to hold. Experience the perfect blend of Japanese tradition and precision engineering with the Miyabi 6000MCT Knife Set. Each knife not only performs exceptionally but also adds an element of elegance to your kitchen.
The Miyabi Rosewood 6000MCT 20cm (Gyutoh) Chef’s Knife is a sturdy, heavy knife with a broad, strong blade and a fine cutting edge. The Gyutoh is the Japanese answer to the European chef’s knife and
is a blend of its Euro counterpart and the Nakiri knife. An all-rounder knife suitable for chopping herbs, cutting vegetables, and slicing and dicing fish and meat.
The Miyabi Rosewood 6000MCT 13cm & 9cm (Shotoh) Paring Knife is a small Asian vegetable knife with a strong blade, straight cutting edge and firm tip. After the Santoku, the Shotoh is the bestselling blade shape in Japan.
Included in this Gift Set:
MIYABI 6000MCT 20cm Gyutoh Chef’s Knife: An all-rounder knife suitable for chopping herbs, cutting vegetables, and slicing and dicing fish and meat.
MIYABI 6000MCT 13cm Shotoh Paring Knife: The shotoh is ideal for preparing smaller cuts of meat, fruit and vegetables.
MIYABI 6000MCT 9cm Shotoh Paring Knife: The Shotoh, which means a small sword, is a small knife suited for cutting, peeling and cleaning fruit and vegetables.
Features:
- Core Material: Ultra-hard MC63 micro carbide powder steel
- Cladding: Encased in two additional steel layers with a hand-hammered Tsuchime finish
- CRYODUR® Blades: Hardened through a special process, including ice-hardening at -196°C, achieving a hardness of approximately 66 HRC
- Tsuchime Finish: The hammered surface creates air pockets, allowing food to release effortlessly after each cut, essential for precision slicing such as sashimi or carpaccio
- Honbazuke Technique: Each blade is hand-honed on both sides to achieve an ultra-sharp finish with a razor-sharp angle of 9.5 to 12 degrees
- Rosewood Pakka Wood handle
- Handle features a mosaic accent, brass and red spacers, and a stainless steel end cap with the Miyabi logo
- Ergonomics: Beautiful and comfortable to hold, enhancing the overall handling experience
- Gift Boxed
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.
