5000MCD Shotoh Knife, 140 mm

MIYABI 5000MCD – Simply Stunning

• Honbazuke honed symmetrical edge for exceptional sharpness, knife angle around 10 degrees per side
• Three-part traditional construction
• CRYODUR® ice-hardened blades for exceptional cutting performance, corrosion resistance and optimum blade flexibility.
• Ergonomic Masur Birch wood handle for perfect balance, guaranteeing optimum control and fatigue-free cutting, with concealed tang
• Half bolster which provides a seamless transition between the handle and blade.
• Hand wash only
• Blade core made of MicroCarbide MC63 powder steel embedded in 100 layers of steel, Made in Seki, Japan

The Material

MicroCarbide MC63 powder steel is a high-grade steel for premium uses. The specific blade structure and revolutionary hardening process endow the CRYODURR blades with exceptional hardness (approx. 63 HRC) and optimum sharpness retention.

• Blade core of extremely hard MicroCarbide MC63 powder steel embedded in 100 layers of steel.
• CRYODURR blade, hardened using a specially developed process (including ice-hardening at .196‹C) that guarantees extreme hardness.
• Symmetrical blade with ultra-sharp Honbazuke honing.
• Authentic Japanese blade profile.
• Traditional "D"  handle of Masur birch for perfect balance, optimum control and tireless cutting.

Care tips

Cleaning
Do not wash your MIYABI knives in the dishwasher to avoid corrosion of the blades. Clean the knives under running water with a little detergent. Always dry knives thoroughly before storing them in a dry place. To avoid rust or discolouration, do not leave the knives wet or soiled for too long. If the knives are not used for a while, wrap them in a dry cloth or newspaper and store them in a dry place. The hygroscopic paper keeps the blades dry and the oil from the printing ink prevents corrosion.

Application
Select the correct knife for the task. That way you will always get the best cutting results and you are also easy on the blades. Never use the knives to cut crustaceans, frozen food or other hard foodstuffs. Avoid tilting the knives during cutting as this may damage the sensitive cutting edge.

Re-sharpening
Because of the extremely hard steel and the fine Honbazuke honing our MIYABI knives should only be sharpened with a professional sharpening stone.

The MIYABI sharpening tools are fine-tuned to the MIYABI knives but may be used to sharpen all grades of knives professionally.