MIYABI
BLACK 5000MCD67
9.5-inch, Bread knife, brown
The Miyabi Black 5000MCD is a true work of art. The blade is constructed of micro-carbide powdered MC66 steel, which is ice-hardened to an impressive 66 HRC. This results in an exceptionally sharp and lasting edge. The blade is wrapped in 132 additional layers of steel, resulting in a beautiful flower damascus pattern. The handle of the Miyabi Black series is made from unique wood, black ash. The grain and color of the black ash contrasts with the damascus of the blade. The handle is crafted in a traditional "D" shape, providing optimal ergonomics for fatigue-free cutting in the kitchen. Handcrafted in Seki, Japan.
- Blade consists of 133 layers of steel, resulting in a floral damascus pattern
- MC66 Micro Carbide steel is CRYODUR ice-hardened to 66 HRC
- D-shaped handle made of maple, elegantly enhanced with a mosaic pin and steel end-cap
- Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge
- Traditional 3-step Honbazuke hand honed edge creates an ultra-sharp cutting edge of 9.5- 12 angle (19-24 total)
- Hand wash only
- Handcrafted in Seki, Japan
- Item no. 34406-241
- Color: brown
- Substance: MC66
- Type of handle: concealed tang
- Type of edge: serrated edge
- Edge finishing: Honbazuke edge
- Manufacturing method: welded
- Blade hardness (HRC): 66 HRC
- Colour handle: brown-black
- Substance handle: black maple
- Net weight: 0.195 kg / 0.43 lbs
- Length of product: 36.8 cm / 14.49 in
- Width of product: 2.2 cm / 0.87 in
- Height of product: 3.7 cm / 1.46 in
- Blade length: 24 cm / 9.45 in
- Handle length: 13.7 cm / 5.39 in
- Handle width: 2.3 cm / 0.91 in
MIYABI Black 5000MCD67
Hand-made in Seki, Japan, MIYABI Black 5000MCD67 knives are crafted from the most precious materials for an elegant profile and exquisite comfort in hand. Black’s 133-layer blade is made of potent MC66 micro-carbide powdered steel and protected by a 132-layer Damascus pattern with a beautiful katana edge. 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 provides perfect balance and cutting performance.
RAZORBLADE SHARPNESS
Hand-honed using the three-step Honbazuke process, the knife edge boasts razorblade-like sharpness. The ice-hardened CRYODUR blade offers exceptional corrosion resistance.
UNIQUE HANDLE
With its rounded spine and heel, the traditional Japanese “D” shape handle provides a comfortable grip and eliminates hand fatigue.
MIYABI 5000MCD 67
MIYABI 5000MCD 67
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Ice-Hardened Blade
Optimized for durability, precision, and corrosion resistance, ensuring long-lasting performance. -
D-Shaped Handle
The ergonomic Japanese handle design provides a secure and comfortable grip. -
Ultra-Hard Steel
Crafted from MC66 powder steel with approximately 66 HRC, ensuring exceptional hardness and sharpness. -
Honbazuke Edge
Expertly polished by Japanese artisans for smooth, precise cuts.
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!
