MIYABI 6000MCT – Simply Excellent

SANTOKU = three virtues
Symmetric blade
Blade length: 150 + 180 mm
Cutting fish, meat and vegetables.

Aesthetics and functionality go hand in hand with design. The knives in the MIYABI 6000MCT range look incomparably good - and their functional features are impressing professionals and enthusiastic novice cooks alike. Thanks to its extremely hard MC63 steel core and traditional Japanese Honbazukehoning, this knife is as sharp as a scalpel. The hammered surface of the blade has an incom-parably attractive appearance. A mosaic pin and decorative end cap accentuate its sophisticated look. The swan neck-like curved handle is made of durable, easy-care cocobolo pakka wood and gives the knife exceptional elegance and ensures that it can be held comfortably and securely.

The Material

The core of extremely hard MicroCarbide MC63 powder steel is surrounded by two further layers of steel that have undergone a hammering treatment. The special hardening process and Honbazuke honing gives the blade its outstanding sharpness of about 63 Rockwell.

• Blade core made of MicroCarbide MC63 powder steel embedded in 2 layers of steel.
• CRYODUR blade, hardened using a specially developed process (including ice-hardening at -196‹ C) to guarantee extreme hardness.
• Authentic Japanese blade profile.
• Symmetrical blade with ultra-sharp Honbazuke honing.
• Tsuchime look: blade with hammered finish
• In-house developed shape of dimensionally-stable pakka wood handle for perfect balance, outstanding comfort and fatigue-free cutting with all cutting techniques; sophisticated dark wood look.

Care tips

Cleaning
Do not wash your MIYABI knives in the dishwasher to avoid corrosion of the blades. Clean the knives under running water with a little detergent. Always dry knives thoroughly before storing them in a dry place. To avoid rust or discolouration, do not leave the knives wet or soiled for too long. If the knives are not used for a while, wrap them in a dry cloth or newspaper and store them in a dry place. The hygroscopic paper keeps the blades dry and the oil from the printing ink prevents corrosion.

Application
Select the correct knife for the task. That way you will always get the best cutting results and you are also easy on the blades. Never use the knives to cut crustaceans, frozen food or other hard foodstuffs. Avoid tilting the knives during cutting as this may damage the sensitive cutting edge.

Re-sharpening
Because of the extremely hard steel and the fine Honbazuke honing our MIYABI knives should only be sharpened with a professional sharpening stone.
The MIYABI sharpening tools are fine-tuned to the MIYABI knives but may be used to sharpen all grades of knives professionally.