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MIYABI 6000MCT Santoku - Santoku Knife 18cm
4.0/5 (1)
MIYABI
6000MCT Santoku - Santoku Knife 18cm
4.0/5 (1)
Miyabi has developed a beautiful Japanese chef's knife. The knife is completely handmade and sharpened like Samurai swords. With a Rockwell hardness of 63, this knife is very hard and razor-sharp. The comfortable handle completes it!
Free shipping with DHL
Lifetime warranty for domestic use warranty on this product
Free returns within 60 days
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About MIYABI
It takes 100 steps and 42 days to create a knife worthy of the Miyabi name. Each knife passes through the hands of experienced artisans before reaching you, ensuring you always receive the best quality. Our knives are made in Seki, which has been Japan's epicenter f...
View all MIYABI productsProduct information
The Miyabi 6000MCT 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.
A unique handle made of Pakkawood
The 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.
Exceptionally sharp and hard
The 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. Each 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. The 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!
How do you maintain the Miyabi 6000MCT Gyutoh 20cm?
This 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.
Pros
The knife has a core of MicroCarbide MC63 powder steel surrounded by 2 layers of stainless steel. This makes the blade very hard (approx. 63 Rockwell) and keeps it razor sharp for a long time.
Comfortable, ergonomic cocobolo pakkawood grip
Hand-sharpened using the Honbazuke process
Sizes
| Blade length (cm) | 18 |
|---|---|
| Blade height (cm) | 5 |
| Blade thickness (cm) | 2 |
| Handle length (cm) | 14 |
| Height (cm) | 5 |
| Width (cm) | 2 |
| Length (cm) | 32 |
| Weight (g) | 210 |
Product specifications
- Warranty
- Lifetime warranty for domestic use
- Origin
- Japan
- Series
- 6000MCT
- Handle material
- Pakawood
- Rockwell hardness
- 63.0 HRC
- Steel type
- MC63
- Sharpening angle
- 20 degrees
- Left- or right-handed
- Both
- EAN
- 4009839308079
- Article number
-
34074-181-0
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