Miyabi 5000 MCD 5.5" Shotoh Knife
ITEM#: 34381-141
Product Overview
The Miyabi 5000 MCD Shotoh Knife brings together advanced Japanese steel technology and traditional craftsmanship to deliver exceptional performance in the kitchen. Designed for precision tasks such as peeling, slicing small fruits and vegetables, or fine mincing, this small yet powerful knife is an essential tool for chefs who value exactness and refinement. Its compact size offers agility and control, making it perfect for detailed prep work.
At the heart of this slicing knife is a core of SG2 micro-carbide steel, known for its incredible hardness and ability to maintain a razor-sharp edge. This core is encased in 100 layers of alternating stainless steel, creating a stunning flower Damascus pattern across the blade surface. Each knife undergoes Miyabi’s specialized CRYODUR® ice-hardening treatment, bringing the hardness to an impressive 63 on the Rockwell scale. This ensures long-lasting edge retention and remarkable durability even under frequent use.
The elegant handle is made from natural Karelian (Masur) Birch wood, prized for its unique grain and luxurious appearance. Shaped for comfort and balance, the handle is polished and finished to sit securely in the hand, supporting fatigue-free cutting through long prep sessions. Combined with the finely honed katana-style edge, this slicing knife blends Japanese tradition with cutting-edge performance and visual artistry.
Key Features:
- Blade Core: SG2 micro-carbide powder steel for exceptional edge retention
- Blade Construction: 101-layer Damascus design for durability and elegance
- Hardness: CRYODUR® ice-hardened to 63 Rockwell
- Edge: Honbazuke hand-honed edge sharpened to 9.5–12° per side
- Handle: Ergonomic Karelian Birch wood for comfort and control
- Craftsmanship: Handcrafted in Seki, Japan by skilled artisans
- Care: Hand wash only to preserve blade and handle integrity
Combining extraordinary aesthetics with elite precision, this slicing knife is a true statement piece that elevates everyday prep into a refined culinary experience.
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Product Overview
The Miyabi 5000 MCD Shotoh Knife brings together advanced Japanese steel technology and traditional craftsmanship to deliver exceptional performance in the kitchen. Designed for precision tasks such as peeling, slicing small fruits and vegetables, or fine mincing, this small yet powerful knife is an essential tool for chefs who value exactness and refinement. Its compact size offers agility and control, making it perfect for detailed prep work.
At the heart of this slicing knife is a core of SG2 micro-carbide steel, known for its incredible hardness and ability to maintain a razor-sharp edge. This core is encased in 100 layers of alternating stainless steel, creating a stunning flower Damascus pattern across the blade surface. Each knife undergoes Miyabi’s specialized CRYODUR® ice-hardening treatment, bringing the hardness to an impressive 63 on the Rockwell scale. This ensures long-lasting edge retention and remarkable durability even under frequent use.
The elegant handle is made from natural Karelian (Masur) Birch wood, prized for its unique grain and luxurious appearance. Shaped for comfort and balance, the handle is polished and finished to sit securely in the hand, supporting fatigue-free cutting through long prep sessions. Combined with the finely honed katana-style edge, this slicing knife blends Japanese tradition with cutting-edge performance and visual artistry.
Key Features:
- Blade Core: SG2 micro-carbide powder steel for exceptional edge retention
- Blade Construction: 101-layer Damascus design for durability and elegance
- Hardness: CRYODUR® ice-hardened to 63 Rockwell
- Edge: Honbazuke hand-honed edge sharpened to 9.5–12° per side
- Handle: Ergonomic Karelian Birch wood for comfort and control
- Craftsmanship: Handcrafted in Seki, Japan by skilled artisans
- Care: Hand wash only to preserve blade and handle integrity
Combining extraordinary aesthetics with elite precision, this slicing knife is a true statement piece that elevates everyday prep into a refined culinary experience.