Miyabi 6000MCT Santoku 18 cm

Miyabi Santoku 6000MCT with hammered blade (Tsuchime)

The Santoku knife is one of the most popular models in Asian cuisine. In terms of shape, it is a cross between a chef's knife and a vegetable axe. Thanks to its slightly shorter blade, the knife is easy to handle. This knife is suitable for all cutting jobs in the kitchen and is recommended for anyone who finds a normal chef's knife too long.

• 18 cm blade
• superior sharpness
• Hammer finish (tsuchime)
• Cocobollo handle
• 63 Rockwell HRC
• MC63 Powder steel

Japanese chef's knife with hammer finish (Tsuchime)

Miyabi's 6000MCT series comes with a Tsuchime. This is a hammer finish and can be seen in the blade. The Tsuchime is applied manually at the final steps of the knife. Besides looking nice, it also ensures that food sticks less while cutting. In addition, the blade is highly polished giving it a beautiful sheen and attracting all attention.

Razor-sharp and rock-hard Japanese steel

The blade is made of MC63 Microcarbide powder steel hardened to 63 HRC Rockwell. The knife has undergone a Friodur treatment in which they cool the blade to -196 degrees to make it extra hard.

The knife is sharpened in the original Honbazuke manner. In this process, it is manually polished for a razor sharp result.

Cocobolo handle

The western shaped handle has a slightly fuller belly, this makes the knife sit well in the hand and is nice to use.

Stabilized Cocobolo wood was chosen as the material for the handle. This is a hard tree species from Central and South America. The dark color gives the knife a luxurious look.

In the center of the handle is a luxurious mosaic pin just like those placed on swords in the past. On the back is a stainless steel guard with the Miyabi logo.