Japanese Nakiri knife 5000MCD 17 cm, Miyabi

Product detailed description

Extremely sharp Japanese Nakiri knife is used in the Land of the Rising Sun mainly for quick, easy cutting of vegetables and fruits. That is why it has gained wide popularity among vegetarians and vegans.

Each individual knife is the result of masterful work from the "city of knives" Seki. Traditional craftsmanship and modern technology have given rise to 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 and 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
  
• Damascus steel, made of 100 layers
  
• V-shaped wedge cut
  
• Three-step hand grinding tradition Honbazuke
  
• 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