MIYABI
6000 MCT
9-inch, Bread knife, brown
Description
The Miyabi bread knife has a tough serrated edge, so it can easily cut through bread crusts and pastries. The knife has a blade length of 23 cm and an ergonomic handle. This bread knife is made from a core of extremely hard powdered steel which is encased by two extra layers of steel. Special hammer treatment gives the blade its characteristic pattern. The blade is also machined with various hardening processes, including ice-hardening at -196 degrees. This ensures a sturdy, durable, sharp knife. The handle is dimensionally stable and is made of cocobolo pakkawood from Central America, which is ergonomically adapted to the hand. It is worked with a curved, goose neck shape that emphasises the knife’s character. The manufacturer has set an individual weight adjustment within the handle, ensuring an effortless cut with very little effort. The bread knife from the MIYABI 6000MCT range has excellent cutting properties and is hard-wearing and flexible - a tool that will complement your kitchen and be well-used.
- SG2 micro-carbide powder steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 63
- SG2 core is protected by two layers and finished with a katana edge
- D-shaped Cocobolo pakkawood handle
- Hammered “Tsuchime” finish
- Hand wash only
- Handcrafted in Seki, Japan
Specifications
- Item no. 34076-231
- Color: brown
- Substance: MC63
- Type of handle: concealed tang
- Type of edge: serrated edge
- Edge finishing: Honbazuke edge
- Manufacturing method: welded
- Blade hardness (HRC): 62-64 HRC
- Colour handle: brown
- Substance handle: Pakka Wood
- Net weight: 0.21 kg / 0.46 lbs
- Length of product: 37 cm / 14.57 in
- Width of product: 2.5 cm / 0.98 in
- Height of product: 3.7 cm / 1.46 in
- Blade length: 23 cm / 9.06 in
- Handle length: 14 cm / 5.51 in
- Handle width: 2.5 cm / 0.98 in
ARTISAN 6000MCT
Hand-made in Seki, Japan, MIYABI ARTISAN 6000MCT knives are crafted from the most precious materials for an elegant profile and exquisite comfort in hand. The potent core of SG2 micro-carbide powdered steel is layered in a Tsuchime finish for a gorgeous, hand-hammered effect. 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 scalpel-like sharpness. The ice-hardened CRYODUR® blade offers exceptional corrosion resistance.
UNIQUE HANDLE
The ergonomic D-shaped Cocobolo handle includes brass and red spacers, a mosaic pin, and a stainless-steel end cap.
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!
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