The MIYABI 5000MCD series of knives combine perfect functionality and ergonomics with a unique design. Each individual knife is an authentic masterpiece made in Seki City, Japan using traditional Japanese craftsmanship in synergy with modern technology and materials to create a blade of the highest quality that is unmatched by any other commercially produced knife.
The extremely hardcore Micro Carbide MC63 powder steel is encased in 100 layers of steel of two different grades of hardness. A special blade treatment alters the surface structure of every layer, giving each blade its individual pattern and then given its authentic Japanese Honbazuke honing by hand. The tempering process results in a central core hardness of 63 HRC after final quenching.
Each knife has a unique Katana cutting edge, a visible sign of master craftsmanship that is reminiscent of the blades of Japanese swords. Traditionally, these swords received their individual Hamon, the line dividing the less hard blade body from the extremely hard cutting edge, by hand.
Each handle is made of top-quality Masur Birch and is totally unique. The structure of the wood out of which the handle has been crafted is revealed through the interplay of lines and stripes. The warmth of the natural wood contrasts attractively with the steel blade. A mosaic pin and decorative end cap provide the finishing touches to this sophisticated look.Sujihiki & Slicers: The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut. Function – Slicing and carving of meat and fish without bones. Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available) Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.