In Japanese cuisine, the goal is: perfection. A food must be prepared exactly as it requires the art of cooking. And she must delight the eye as well as the palate. You need perfect tools for perfect food.
Miyabi 600 d series includes a wide range of blades, which inspire exceptional sharpness, comfortable handling and charming aesthetic.
Each individual knife is an authentic masterpiece. The extremely hard core from CMV60 steel is surrounded by 64 layers of two grades of different hardness. A special blade treatment changed the texture of each location and can develop the distinctive flower-damask pattern, which is different for each blade.
The knives are processed down to the last detail with the utmost care. By hand, each blade receives the authentic Japanese Honbazuke withdrawal. On rotating stones, each blade is sharpened twice before it is polished on a leather wheel. This process gives the knife his scalpel-like sharpness, Miyabi is famous for that.
The unique for each knife Katana blade, a visible sign of master knife craft, reminiscent of the blades Japanese swords. These were given their individual \"Hamon\", the hardening line between the less hard blade body and the extremely hard cutting edge by the hand of the blacksmith.
The three rivet handle from durable Duracon is functional and aesthetically from the Western culinary culture. A red line is a charming accent to the technical look of Duracon and steel. Thanks to the ergonomic design of the handle the knife is all grip techniques in the hand - in law such as in left-handers. The weight under control ensures optimal balance.…more