MIYABI 5000MCD Nakiri - Vegetable Knife 16cm
MIYABI
5000MCD Nakiri - Vegetable Knife 16cm
With this beautiful handmade Japanese vegetable cleaver, you'll be a king in the kitchen. With a Rockwell hardness of 63, this knife is extremely hard, and because it's sharpened like Samurai swords once were, it's as sharp as a scalpel. 🥒
Betaal in 3 delen van €111,67
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Lifetime warranty for domestic use warranty on this product
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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...
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Product information
The 5000MCD series from Miyabi combines the beauty and sharpness of Japanese knives. These knives are made in Seki, which has been Japan's epicentre for sword smithing since the 14th century. With this beautiful Nakiri vegetable knife, you have complete control, and cutting and chopping vegetables becomes child's play. Numerous professional chefs from all over the world swear by Miyabi's 5000MCD series.
A unique Masur Birch wood handle
The handle of this Nakiri has the traditional D-shape typical of Japanese knives. The knife sits comfortably in the hand and is a real eye-catcher in the kitchen thanks to its Masur Birch wood handle. This type of wood is highly sought after for handles and is the only wood from which a Fabergé egg was ever made.
Extremely sharp and hard
The blade, with a core of MicroCarbide MC63 powder steel, has an impressive Rockwell hardness of 63 due to the ice-hardening process. The result: an exceptionally sharp and wear-resistant cutting edge. This core is surrounded by 100 layers of steel, from which a beautiful, floral Damascus pattern emerges. The cutting edge is symmetrically ground according to the honbazuke technique and is therefore not one-sided, making this knife suitable for both left and right-handed cooks. ''Honbazuke'' means 'true Japanese cut' and refers to a katana-polished edge with an angle of 10° degrees per side. Furthermore, the relief in the stainless steel and the fine red lines provide an extra decorative effect.
Japanese fillet knife
The Miyabi Nakiri 16cm is comparable to the European vegetable cleaver. It is therefore an ideal knife for cutting or chopping vegetables. The knife has a perfectly balanced weight between the handle and the blade, making it super stable in your hand.
How to maintain the Miyabi 5000mcd Nakiri 16cm
This Japanese 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 sharpening stone or Horl knife sharpener. Do not use it on glass, ceramic or stone cutting boards.
Pros
The blade has a core of MicroCarbide MC663 powder steel surrounded by 100 layers of stainless steel. This makes the blade very hard (approx. 63 Rockwell) and keeps it razor-sharp for a long time.
Hand-sharpened using the Honbazuke process
CRYODUR knives made of ice-hardened steel are extremely robust and stay sharp longer
Sizes
| Blade length (cm) | 16.5 |
|---|---|
| Blade height (cm) | 5.5 |
| Blade thickness (cm) | 2 |
| Handle length (cm) | 13.8 |
| Height (cm) | 5.5 |
| Width (cm) | 2.3 |
| Length (cm) | 32.2 |
| Weight (g) | 190 |
Product specifications
- Warranty
- Lifetime warranty for domestic use
- Origin
- Japan
- Series
- 5000MCD
- Handle material
- Berkhout
- Rockwell hardness
- 63.0 HRC
- Steel type
- MC63
- Sharpening angle
- 20 degrees
- Left- or right-handed
- Both
- EAN
- 4009839408632
- Article number
-
34375-171-0
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