MIYABI
5000 FC-D
7-inch, Santoku, black
MIYABI 5000 FCD Santoku, 18cm blade length. This Japanese santoku has a hard fine carbide steel core for very good cutting edge retention and sharpness. Santoku translates as "Three Virtues", these being meat, fish and vegetables. The flat cutting edge lends itself to a chopping motion rather than the rocking cutting movement of European chef's knives. The blade core is surrounded by 48 outer layers of steel which make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The handle and half-bolster join seamlessly for comfortable use. The smooth surface helps to prevent the formation of calluses on the thumb and forefinger. Hand wash only for best care, and maintain and sharpen using a whetstone. We’d recommend using a wooden chopping board rather than glass, ceramic or stone boards as these will dull the cutting edge.
- FC61 fine carbide steel blade core
- 48 layers of steel surrounding the core create the Damascus-design
- FRIODUR ice-hardened for extreme hardness
- Rockwell hardness of approximately 61
- Pakka wood handle accented by a steel mosaic pin and handle end cap
- Hand wash only
- Handcrafted in Seki, Japan
- Made in Japan
- Item no. 34684-181
- Color: black
- Substance: FC61
- Type of handle: concealed tang
- Type of edge: fine edge
- Edge finishing: Honbazuke edge
- Manufacturing method: welded
- Blade hardness (HRC): 60-62 HRC
- Colour handle: black
- Substance handle: Pakka Wood
- Net weight: 0.195 kg / 0.43 lbs
- Length of product: 32.2 cm / 12.68 in
- Width of product: 2.5 cm / 0.98 in
- Height of product: 4.7 cm / 1.85 in
- Blade length: 18 cm / 7.09 in
- Handle length: 14.2 cm / 5.59 in
- Handle width: 2.5 cm / 0.98 in
- Blade width: 0.1 cm / 0.04 in
Kaizen II 5000FCD
Hand-made in Seki, Japan, the MIYABI Kaizen II 5000FCD collection boasts traditional Japanese craftsmanship combined with a beautiful modern design. Kaizen II’s 49-layer blade is made of an FC61 steel core and is protected by a gorgeous 48-layer flower Damascus pattern that adds durability and is darkened through acid dipping. Recognized as some of the sharpest knives in the industry, MIYABI Japanese cutlery is made to last a lifetime.
AUTHENTIC JAPANESE BLADE
The authentic, thin Japanese blade profile and full tang construction provide perfect balance and cutting performance.
RAZORBLADE SHARPNESS
Hand-honed using the three-step Honbazuke process, the knife edge boasts razorblade-like sharpness. The double ice-hardened FRIODURx2 blade offers exceptional corrosion resistance.
UNIQUE HANDLE
The blade is balanced by a substantial D-shaped handle made of black Pakkawood for a comfortable grip.
BASICS AND TECHNICALS
There are lots of terms you should look out for when shopping for knives, especially if you’re looking to buy the right knife for a specific purpose. We’re here to help you by presenting detailed information on all the vital terminology and main parts of a knife!
KNIFE BLOCKS AND SETS
To help you choose which knife block or set to buy we created a simple guide!
MIYABI - FROM JAPAN’S FORGING CAPITAL TO THE WORLD
The city of Seki has been the Japanese center for forging since the 14th century – anyone who produces knives here understands their craftsmanship: Just like MIYABI, because German engineering meets Japanese craftsmanship here. Knives with perfect sharpness, precise cutting, and long durability are created in 42 days and 100 steps. Their design is reminiscent of traditional Samurai swords. Let yourself be taken to the world of Japanese knives!
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