MIYABI
5000 MCD
23 cm Bread knife
Description
For crispy bread, crunchy rolls or freshly toasted bagels. And – for roast meat or fish in a pastry crust too. Or, for example, for cutting a pumpkin. Everything can be cut evenly and easily with the versatile bread knife from MIYABI. The 23 cm long, strong serrated blade impresses with its high quality. The extremely hard core consists of a specially manufactured powder steel surrounded by one hundred layers of steel of various grades and hardness. This special blade construction with excellent cutting properties is the decisive difference between the MIYABI bread knife and comparable knives. Even if you use it every day, it remains as functional and precise years later as the day when you got it. Each individual bread knife is unmistakable thanks to the ergonomically designed handle made of Swedish birch wood. The respective grain makes it individually unique. And the more often the bread knife is held in your hand, the more beautiful it becomes.
- MicroCarbide MC63 powder steel blade core, embedded 100 layers of steel
- Exceptional hardness of approx. 63 Rockwell for maximum cutting edge retention
- CRYODUR ice-hardened blades
- Particularly wear-resistant, corrosion-resistant, flexible
- Symmetrical blade with incredible sharpness
- Ergonomically designed masur birch handle
- Blade core made of MicroCarbide MC63 powder steel embedded in 100 layers of steel, Made in Seki, Japan
- Warranty: ZWILLING Lifetime Warranty
Specifications
- Item no. 34376-231-0
- Colour: brown
- Substance: MC63
- Type of handle: concealed tang
- Type of edge: Wavecut Edge
- Edge finishing: Honbazuke edge
- Manufacturing method: welded
- Blade hardness (HRC): 62-64 HRC
- Colour handle: brown
- Substance handle: Birch
- Net weight: 0.17 kg
- Length of product: 36.50 cm
- Width of product: 2.30 cm
- Height of product: 4.10 cm
- Blade length: 23.00 cm
- Handle length: 13.80 cm
- Handle width: 2.30 cm
- Blade width: 0.20 cm
- Blade thickness: 0.20 cm
How to clean your knife properly:
Only clean the knife under running water with a little washing-up liquid and then dry it carefully.
Just let the knife sharpen
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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