Miyabi 6000MCT series 16 cm vegetable knife

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Miyabi Japanese 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. Strictly 100 steps are used to make each Japanese knife, spread over 42 days in which a piece of raw steel becomes an example of excellence in the world of cutlery.

10 great reasons to choose a Miyabi knife:

1. Expertise: Miyabi is a well-known brand of premium quality knives, now produced by Zwilling in Japan.
2. Tradition and innovation: each Miyabi knife is a perfect combination of German technology and the 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 high quality steel with handle in precious material.
6. Technology: hardened blades with specific Friodur cryogenic treatment at -73°C.
7. The art of engineering: blades sharpened with precision using specially designed machinery by Zwilling.
8. Precision: hand-worked 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, including essential shapes and high quality accessories.

Technical features

Miyabi 6000MCT series knives: artisan know-how for an impeccable cut

With eye-catching aesthetics and impressive ergonomics, the 6000MCT Artisan Series knives are highly functional works of art.

In addition to the super-sharp SG2 steel blade, these Japanese knives also feature a comfortable and very delicate pakka wood handle. The flat side of the blade is hammered according to the dictates of the traditional Japanese procedure of tsuchime which, in addition to making the knife even more aesthetically pleasing, makes it easier to detach food from the steel.