Nakiri knife 17 cm 5000 FCD series by Miyabi

Japanese Miyabi knives: aesthetic perfection in every Japanese knife

Miyabi is one of the oldest Japanese aesthetic ideals. It, founded on the concepts of elegance and refinement, required the elimination of richness and crudeness in order to achieve maximum grace.

Centuries later, this ideal survives in this brand of Japanese knives , forged precisely according to the watchwords "purity, grace and elegance". Miyabi is a brand born in Seki, the ancient world capital of sword forging, and proceeds in the forging of each blade with the awareness and experience that only seven centuries of tradition can ensure. For the creation of each Japanese knife, 100 rigorous steps are used, spread over 42 days in which a piece of raw steel becomes an example of excellence in the field of world cutlery.

10 great reasons to choose a Miyabi knife:

1. Expertise: Miyabi is a well-known brand of top quality knives, now produced by Zwilling in Japan.
2. Tradition and innovation: each Miyabi knife is a perfect combination of German technology and ancient Japanese forging tradition.
3. Design: Miyabi knives are designed in collaboration with TV chefs Michiba and Morimoto.
4. Sharpness: Thin blades in authentic Japanese profile for exceptional sharpness.
5. Material: made of the highest quality steel with a high-quality material handle.
6. Technology: blades tempered with specific Friodur cryogenic treatment at -73°C.
7. The art of engineering: precision-ground blades using specially designed machinery by Zwilling.
8. Precision: hand-crafted blade with Honbazuke sharpening, symmetrical angle variable between 19° and 24°.
9. Workmanship: solidity, timeless design, perfect finish and handle.
10. Product range: Complete range, includes essential shapes and high quality accessories.

Technical characteristics of the Nakiri knife for cutting vegetables

Miyabi 5000FCD series knives: the beauty of Japanese sharpening

The flagship of Miyabi Japanese knives , the 5000FCD series is made up of an FC 61 steel core embedded in 48 layers of Damascus steel which give the blade stability, resistance and a unique design. Sharpening follows the traditional Japanese honbazuke technique and is strictly done by hand in three different steps.

The elegant black pakka wood handle gives the knives a refined design which is enhanced by the precious metal rivet made with the mosaic technique.