MIYABI 5000MCD 67

The blade core is made from MC63 micro carbide powder steel and surrounded by 100 other steel layers, producing a Rockwell hardness rating of around 63 and supreme edge retention.

The blade is honed on both sides using the Honbazuke technique to create an ultra-sharp finish. Every blade is honed by hand at a razor-sharp angle of 9.5° to 12°.

The traditional D-shaped handle made from masur birch makes for an evenly-balanced knife, making it easy for the user to stay in control and effortlessly cut up food. The elegant end cap adds the finishing touch to the handle design.