Data sheet
- Brand: Miyabi
- Typology: Fruit vegetables
- Cookware line: 5000FCD
- Blade length: 13cm
- Quantity per pack: 1
Description
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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:
- Expertise: Miyabi is a well-known brand of premium quality knives, now produced by Zwilling in Japan.
- Tradition and innovation: each Miyabi knife is a perfect combination of German technology and the ancient Japanese forging tradition.
- Design: Miyabi knives are designed in collaboration with TV chefs Michiba and Morimoto.
- Sharpness: Thin blades in authentic Japanese profile for exceptional sharpness.
- Material: made of high quality steel with handle in precious material.
- Technology: hardened blades with specific Friodur cryogenic treatment at -73°C.
- The art of engineering: blades sharpened with precision using specially designed machinery by Zwilling.
- Precision: hand-worked blade with Honbazuke sharpening, symmetrical angle variable between 19° and 24°.
- Workmanship: solidity, timeless design, perfect finish and handle.
- Product range: complete range, including essential shapes and high quality accessories.
Technical features
Miyabi 5000FCD series knives: the beauty of Japanese sharpening
The flagship of Miyabi Japanese knives , the 5000FCD series consists of a core of FC 61 steel embedded in 48 layers of Damascus steel which give the blade stability, resistance and a unique design. The sharpening follows the traditional Japanese technique of honbazuke and is rigorously done by hand and in three different steps.
The elegant black pakka wood handle gives the knives a refined design that is enhanced by the precious metal rivet made with the mosaic technique.