{"title":"Damascus chef's knives","description":"\u003cp\u003eDamascus chef's knives are recognizable by their wavy, layered pattern — the result of dozens or sometimes hundreds of layers of steel forged together. This is not just for aesthetics: the core is rock-hard and sharp, while the outer layers provide flexibility and resilience. A Damascus knife is a statement, but also simply an excellent cutting tool.\u003c\/p\u003e","products":[{"product_id":"miyabi-5000mcd-67-gyutoh-koksmes-24cm-black-serie-4009839395161","title":"MIYABI 5000MCD 67 Gyutoh - Chef's Knife 24cm 'black serie'","description":"\u003cp\u003e\u003cstrong\u003eThis Japanese gyutoh is the chef's knife from the Miyabi 5000MCD 67 series. The knife has a core of MicroCarbide powder steel, which makes the cutting edge extremely sharp and keeps it that way for a long time. The core is surrounded by 132 layers of steel that create a unique Damascus pattern on the blade. The cutting edge is symmetrically sharpened using the honbazuke technique and is therefore not single-edged, making it suitable for both left and right-handed chefs.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBecause the knife does not have a finger guard, you can use the entire length of the cutting edge. The black ash wood handle fits comfortably in the hand, giving you a firm grip on the knife and allowing you to work without getting tired. This knife is a special product and therefore deserves to be cared for with love. We recommend washing it only by hand, maintaining it well, and sharpening it with a whetstone. It is best not to use it on glass, ceramic, or stone cutting boards.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"MIYABI","offers":[{"title":"Default Title","offer_id":44489514582186,"sku":"34401-241-0","price":355.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/8898\/8586\/products\/miyabi-5000mcd-67-gyutoh-koksmes-24cm-black-serie-koksmessen-4009839395161-34401-241-0-35848795291818.jpg?v=1726616279"},{"product_id":"miyabi-5000mcd-67-gyutoh-koksmes-20cm-black-serie-4009839394973","title":"MIYABI 5000MCD 67 Gyutoh - Chef's Knife 20cm 'black series'","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cp\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003eThe Miyabi 5000MCD67 'black' series is a powerful work of art. German engineers and Japanese artisans have pulled out all the stops to create an unprecedentedly good and stylish line. One of the hardest types of steel is combined with beautiful black ash wood. This knife is entirely handmade in Seki, Japan, and sharpened in the same way Samurai swords were sharpened.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eA unique handle of black ash wood\u003c\/h4\u003e\u003cp\u003eThe handle of each knife in the Miyabi Black collection is made from a unique type of wood: black ash wood. The grain and color of this wood beautifully contrast with the damask pattern on the blade. The handle has a traditional D-shape for optimal ergonomics, allowing you to work without getting tired.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eExceptionally sharp and hard\u003cbr\u003e\n\u003c\/h4\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade, with a core of MicroCarbide MC66 powder steel, has an impressive Rockwell hardness of 66 due to the ice-hardening process. The result: an exceptionally sharp and durable cutting edge. This core is encased by 132 layers of steel, revealing a beautiful, floral damask pattern. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBecause the knife has no finger guard, you can use the full length of the cutting edge. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe cutting edge is symmetrically sharpened using the Honbazuke technique and is therefore not unilateral, making this knife suitable for both left- and right-handed chefs. ''Honbazuke'' means 'true Japanese cut' and this provides a \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ekatana polished edge \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewith an angle of 10\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e° degrees per side.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003ch4\u003eChef's knife in the Japanese style\u003cbr\u003e\n\u003c\/h4\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe Gyotoh 20cm from the Miyabi black series is comparable to the European chef's knife. This knife is perfect for cutting meat, fish, vegetables, and fruit. For anything this Gyotoh is too large for, ideally use the \u003ca href=\"https:\/\/braadbaas.nl\/products\/5000mcd-67-shotoh-13cm?variant=44489516908714\" target=\"_blank\" title=\"5000MCD 67 Shotoh 13cm\" rel=\"noopener noreferrer\"\u003e5000MCD 67 Shotoh 13cm\u003c\/a\u003e knife from Miyabi.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eHow to maintain the Miyabi 5000MCD 67 Gyotoh?\u003cbr\u003e\n\u003c\/h4\u003e\u003cp\u003eThis knife is a very special product and therefore deserves to be cared for with care and attention. We advise you to only wash it by hand, maintain it well, and sharpen it with a whetstone or Horl knife sharpener. Do not use it on glass, ceramic, or stone cutting boards.\u003c\/p\u003e\u003cul\u003e\u003c\/ul\u003e","brand":"MIYABI","offers":[{"title":"Default Title","offer_id":44489518907562,"sku":"34401-201-0","price":339.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/8898\/8586\/products\/miyabi-5000mcd-67-gyutoh-koksmes-20cm-black-serie-koksmessen-4009839394973-34401-201-0-35848800960682.jpg?v=1726616300"},{"product_id":"miyabi-5000mcd-chutoh-fileermes-15cm-4009839275982","title":"MIYABI 5000MCD Chutoh - Fillet knife 15cm","description":"\u003cp\u003e\u003cstrong\u003eThe 5000MCD series from \u003cmeta charset=\"utf-8\"\u003eMiyabi combines the beauty and sharpness of Japanese knives. \u003cspan data-mce-fragment=\"1\"\u003eThese knives are made in Seki, which has been Japan's epicenter for sword forging since the 14th century. With this beautiful medium Chutoh knife, you have complete control and precision work becomes child's play. That is why numerous professional chefs from all over the world swear by the 5000MCD series.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eA unique handle made of Masur Birch wood\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle of this medium Chutoh has the traditional D-shape that is typical of Japanese knives. The knife lies comfortably in the hand and is a real eye-catcher in the kitchen thanks to its handle made of Masur Birch wood. \u003cmeta charset=\"utf-8\"\u003eThis type of wood is highly sought after for handles and the only wood from which a Fabergé egg was ever made.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eExtremely sharp and hard\u003c\/h4\u003e\n\u003cp\u003eThe blade, which is made of MicroCarbide MC63 powder steel, is embedded in one hundred layers of steel of two different hardnesses. The blade has an impressive Rockwell hardness of 63 due to a special ice-hardening process. Thanks to the honbazuke sharpening technique, the knife is as sharp as a scalpel. To achieve this sharpness, the blade is sharpened twice between rotating stones and then polished on a leather wheel. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe subtle grind elegantly contrasts with the floral damask pattern of the blade. Furthermore, the relief in the stainless steel and the fine red lines provide an extra decorative effect.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eFillet knife in Japanese style\u003cbr\u003e\n\n\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe Chutoh 15cm from Miyabi can be compared to the European fillet knife. It is therefore an ideal knife for cutting or slicing meat or fish. The knife has a perfectly balanced weight between the handle and the blade, so it lies super stable in your hand.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eHow to maintain the Miyabi 5000mcd 15 Chutoh\u003c\/h4\u003e\n\u003cp\u003eThis Japanese knife is a very special product and therefore deserves to be cared for with care and attention. We advise you to wash it only by hand, maintain it well, and sharpen it with a whetstone or Horl knife sharpener. Do not use it on glass, ceramic, or stone cutting boards.\u003c\/p\u003e","brand":"MIYABI","offers":[{"title":"Default Title","offer_id":44489540993194,"sku":"34372-161-0","price":279.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/8898\/8586\/products\/miyabi-5000mcd-chutoh-fileermes-15cm-koksmessen-4009839275982-34372-161-0-35848827306154.jpg?v=1726616339"},{"product_id":"miyabi-5000fcd-gyutoh-koksmes-20cm-4009839376917","title":"MIYABI 5000FCD Gyutoh - Chef's Knife 20cm","description":"\u003cp\u003e\u003cstrong\u003eThe Miyabi 5000FCD Gyutoh is the chef's knife in Japanese cuisine. This very versatile knife is ideal for cutting larger pieces of meat and vegetables. The core is made of hard, fine carbon steel, which makes the cutting edge razor-sharp from the start and keeps it that way for a very long time. The core is surrounded by 48 layers of steel that create a unique Damascus pattern on the blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThanks to the three-stage honbazuke process (grinding, honing, and polishing), the knife has a razor-sharp cutting edge. Because the knife does not have a finger guard, you can use the full length of the cutting edge. The cutting edge is symmetrical and therefore not unilateral, making it suitable for both left- and right-handed cooks.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe seamless connection between the handle and the end of the handle prevents calluses on the thumb and index finger. Take optimal care of the knife by washing it by hand, maintaining it well, and sharpening it with sharpening stones. It is better not to use the knife on glass, ceramic, or stone cutting boards, as this will dull the cutting edge.\u003cbr\u003e\u003c\/p\u003e","brand":"MIYABI","offers":[{"title":"Default Title","offer_id":44489627271338,"sku":"34681-201-0","price":189.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/8898\/8586\/products\/miyabi-5000fcd-gyutoh-koksmes-20cm-koksmessen-4009839376917-34681-201-0-35848844116138.jpg?v=1726616363"},{"product_id":"miyabi-6000mct-gyutoh-koksmes-20cm-4009839308017","title":"MIYABI 6000MCT Gyutoh - Chef's Knife 20cm","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb\u003eThe \u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eMiyabi 6000MCT\u003c\/strong\u003e series is a beautiful feat of engineering from Miyabi. German engineers and Japanese craftsmen have pulled out all the stops to create a very good and stylish line that will deliver superior cutting performance. This knife is entirely handmade in Seki, Japan and sharpened in the same way Samurai swords were sharpened.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eA unique pakkawood handle\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is made of pakkawood with a subtle pattern and impressive robustness and smoothness. Thanks to its perfect balance, the knife feels extremely comfortable and allows you to work effortlessly. This makes this Miyabi knife one of the most practical knives in your kitchen! In the middle there is a decorative mosaic pin and the pommel (back of the knife) is made of a stainless steel cap with the Miyabi logo engraved on it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eExceptionally sharp and hard\u003cbr\u003e\n\n\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade consists of a core of MicroCarbide powder steel, embedded in two layers of steel. The knife is hammer-forged, giving it a Tschumine-like appearance. \u003c\/span\u003e\u003cspan\u003eEach\u003c\/span\u003e\u003cspan\u003e knife in the Miyabi 6000MCT series undergoes several ice-hardening processes, where the heated blade is cooled to -196 degrees, to achieve a hardness of 63 Rockwell. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe cutting edge is symmetrically sharpened according to the Honbazuke technique and therefore not single-sided, making this knife suitable for both left- and right-handed chefs. ''Honbazuke'' means 'true Japanese cut' and this gives a katana-polished cut with an angle of 10° degrees per side. Just like real Samurai swords!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eChef's knife, Japanese style\u003cbr\u003e\n\n\u003c\/h4\u003e\u003c!--nl--\"\u003e\u003cp\u003eThe Gyutoh 20cm from the Miyabi 6000MCT series is comparable to the European chef's knife. This knife is perfect for slicing and separating fish and meat. The thin tip and robust blade ensure precise cutting. The flat finish prevents your hand from slipping from the handle to the blade, making this knife safe to use.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eHow to maintain the Miyabi 6000MCT Gyutoh 20cm?\u003cbr\u003e\n\n\u003c\/h4\u003e\n\u003cp\u003eThis knife is a very special product and therefore deserves to be cared for with care and attention. We advise you to only wash it by hand, maintain it well and sharpen it with a whetstone or Horl knife sharpener. Do not use it on glass, ceramic or stone cutting boards.\u003c\/p\u003e","brand":"MIYABI","offers":[{"title":"Default Title","offer_id":44489631269034,"sku":"34073-201-0","price":229.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/8898\/8586\/products\/miyabi-6000mct-gyutoh-koksmes-20cm-koksmessen-4009839308017-34073-201-0-35848849391786.jpg?v=1726616379"},{"product_id":"6000mct-santoku-santokumes-18cm","title":"MIYABI 6000MCT Santoku - Santoku Knife 18cm","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb\u003eThe \u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eMiyabi 6000MCT\u003c\/strong\u003e series is a beautiful piece of work from Miyabi. The German engineers and Japanese craftsmen have pulled out all the stops to create a very good and stylish line with which you will achieve high-quality cutting performance. This knife is entirely handcrafted in Seki, Japan and sharpened in the same way Samurai swords were sharpened.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eA unique handle made of Pakkawood\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-utf-8\"\u003e\u003cspan\u003eThe handle is made of pakkawood with a subtle pattern and impressive robustness and smoothness. Thanks to the perfect balance, the knife feels extremely comfortable and allows you to work effortlessly. This makes this Miyabi knife one of the most handy knives in your kitchen! In the middle there is a decorative mosaic pin and the pommel (back of the knife) is made of a stainless steel protective cap with the Miyabi logo engraved on it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eExceptionally sharp and hard\u003cbr\u003e\n\n\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade consists of a core of MicroCarbide powder steel, embedded in two layers of steel. The knife is hammer forged, giving it a Tschumine-like appearance. \u003c\/span\u003e\u003cspan\u003eEach\u003c\/span\u003e\u003cspan\u003e knife in the Miyabi 6000MCT range undergoes several ice-hardening processes, where the heated knife is cooled to -196 degrees, to achieve a hardness of 63 rockwell. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe cutting edge is symmetrically sharpened using the Honbazuke technique and is therefore not one-sided, making this knife suitable for both left- and right-handed chefs. ''Honbazuke'' means 'true Japanese cut' and this indicates a katana polished cut with an angle of 10° degrees per side. Like real Samurai swords!\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHow do you maintain the Miyabi 6000MCT Gyutoh 20cm?\u003cbr\u003e\n\n\u003c\/h4\u003e\n\u003cp\u003eThis knife is a very special product and therefore deserves to be treated with care and attention. We advise you to wash it by hand only, maintain it well and sharpen it with a whetstone or Horl knife sharpener. Do not use it on glass, ceramic or stone cutting boards.\u003c\/p\u003e","brand":"MIYABI","offers":[{"title":"Default Title","offer_id":53636516249948,"sku":"34074-181-0","price":209.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/8898\/8586\/files\/34074-181-0_1.jpg?v=1734375931"}],"url":"https:\/\/culicartel.com\/collections\/damascus-koksmessen.oembed","provider":"Braadbaas \/ Culicartel","version":"1.0","type":"link"}