Japanese vegetable knife SHOTOH 5000MCD 14 cm, Miyabi

Product detailed description

Extremely sharp Japanese shotoh knife, with a thin but durable short blade, ideal for cleaning, peeling and slicing vegetables and fruit. Thanks to its unusually fine blade, you can also use this knife for skewering meat.

Each individual knife is the result of masterful work from the "city of knives" Seki. Traditional craftsmanship and modern technology have resulted in the highest possible quality among commercially produced knives. The extremely hard Micro Carbide MC63 powder steel core is encapsulated in 100 layers of steel of two different hardnesses. The special blade finish gives the blade a layered texture, giving each knife an original, unique pattern.

To achieve even better steel properties, a unique CRYODUR® hardening process was used, during which it is iced at -196°C. The resulting material boasts an extreme hardness of 63 Rockwell. The knife is symmetrically sharpened in a "V" shape at an angle of 19°. Each piece is cut by hand using the traditional Honbazuke technique, proven by hundreds of years of practice by master cutlers. It is a multi-stage sharpening process, where the knife is first sharpened using a vertical and horizontal sharpening stone and then the blade is polished with a leather honing belt. The handle is made of Masur birch.

• - Extremely hard Micro Carbide MC63 powder steel core
  - Hardness 63 Rockwell
  - CRYODUR® - a unique method of freeze hardening/tempering
  - Damascene steel, made of 100 layers
  - V-shaped wedge cut
  - Three-step hand sharpening tradition Honbazuke
  - curved blade Katana Edge, perfect balance
  - High blade retention, corrosion resistance and optimum flexibility
  - Comfortable D-shaped handle made of Masur birch
  - Stainless steel base with logo
  - Lifetime warranty against manufacturing defects in the blade