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MIYABI Black 5000MCD67 6-inch Wide Chef's Knife

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  • Brown
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375.00 $299.99
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YOU SAVE: -20%
375.00 $299.99
Miyabi Black 5000MCD67 6-inch Wide Chef's Knife is rated 5.0 out of 5 by 1.
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Item No. 34403-153
MIYABI Black 5000MCD67 6-inch Wide Chef's Knife
$375.00 $299.99
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Additional Information

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 MicroCarbide steel is hardened to 66 HRC
  • D-shaped handle made from stunning black ash
  • Sharpened using a traditional, three step Honbazuke method
  • Hand crafted in Seki, Japan
Charasteristics
  • Country of origin: Japan
  • Substance: MC66
Measurements
  • Blade length: 5.91 in
Miyabi Black 5000MCD67 6-inch Wide Chef's Knife is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Great chef knife This is a beautiful Japanese chef knife. I love how sharp this blade is, it cuts through anything like it’s butter. With the beautiful flower damascus design of the 133 layers of MC66 steel, you get an exceptionally sharp knife, while also having a durable blade thanks to it being ice hardened. These are some of the best Japanese knives on the market, not only for use, but aesthetically as well with the layered steel and black ashwood handles. The wide chef knife is an unique blade shape for a chef; since it’s a smaller size than the 8” chef, with the wideness of this blade, it’s almost like you have the size of the 8” chef.
Date published: 2020-04-03
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