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Japanese top steel with birch wood handle
A Japanese meat knife and fish knife (Sujihiki) with a stunning fusion of steel and wood. The Miyabi 5000MCD series has a blade made of Japanese Micro carbide steel with a hardness of 63 Rockwell. This provides a rock-hard core layer that stays sharp for a very long time. To protect and beautify this hard blade, 101 layers of damask (combination of stainless steel and nickel) are folded over it. The handle is a traditional D trade made of birch wood. For finishing touch, a mosaic pin is placed in the handle. The knife is Honbazuke sharpened and stays sharp for a very long time A beautiful series of Miyabi, for the real enthusiast.
For thin slicing meat and fish
You've made the perfect roast, or picked up a delicious fresh salmon at the fish store. Now you want to slice it but with which knife? This Miyabi carving knife has a sturdy thin blade. This ensures that the knife does not wobble while cutting. This way you will cut thin, even slices every time.
- Blade 24 cm
- Suitable for meat and fish
- Unique design and perfect ergonomics
- Extremely sharp
- Not dishwasher safe
Specification
| Product Details | |
| Type | Knife |
| Category | Knives |
| Series | Miyabi 5000MCD |
| Weight | 160 grams |
| Details Blade | |
| Steel Type | Stainless steel |
| Type of knife | Sujihiki, Carving knife |
| Steel grade | MC63 |
| Hardness(Rockwell HRC) | 63 |
| Blade finish | Damast |
| Origin of steel | Japanese |
| Blade length | 240 mm |
| Total length | 37.50 mm |
| Blade height | 33 mm |
| Blade Thickness (heel) | 1.78 mm |
| Sharpening | Double Bevel |
| View More | |
| UPC | 4009839281853 |
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