Miyabi Nakiri

The knives of the Miyabi 5000MCD series are precision tools for the ambitious amateur and professional chef, perfectly balanced in function and ergonomics, and absolutely unique in design. The high-quality Cryodur blade (63 HRC) features a hard core made of MicroCarbide powder steel MC 63, surrounded by 100 layers of two different types of steel with varying hardness levels. Each knife showcases an individual flower Damascus pattern, a katana edge, and a double-beveled blade with an ultra-sharp Honbazuke finish, representing the highest level of knife craftsmanship. The handle is made from high-quality Masur birch, adorned with a mosaic pin and a decorative end cap. The series includes various types of Japanese knives: Chutoh (for fish and meat), Gyutoh (for meat and large vegetables), Nakiri (for vegetables), Santoku (for meat, fish, and vegetables), Shotoh (for fruits and vegetables), as well as Sujihiki (for meat and fish) and a bread knife. Hand washing is recommended.