Miyabi Nakiri

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