MIYABI 7000D – Simply Beautiful

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

Japanese cuisine values aesthetics highly. These are the knives that complement the demanding presentation of Japanese dishes. The blades are made from top-quality steel with 65 layers and impress with their fascinating Damask design. The specific blade construction allows for the high hardness and therefore outstanding sharpness and cutting edge retention of the MIYABI 7000D knives.

The Material

The blade is made of highly resistant multi-component steel . consisting of a steel core containing cobalt, molybdenum and vanadium, encased in 64 layers of stainless steel. The high carbon content allows for a hardness of approx. 60 Rockwell and therefore exceptional sharpness and cutting edge retention. The final sharpness is applied by the original Japanese Honbazuke honing that is carried out by skilled master craftsmen using a fine whetstone and elaborate hand crafting.

• Blade core made of CMV60 steel embedded in 64 layers of stainless steel.
• CRYODURR blade, hardened in a specifically developed process (including ice-hardening at -196‹C) for its extreme hardness.
• Symmetric blades with an ultra-sharp Honbazuke honing.
• The traditional "D-handle" allows tireless working in all cutting techniques.
• Solid and easy-care Micarta handle in fine wood texture, made from a multi-layered linen/resin compound in combination with stainless steel.

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.