Miyabi 5000FCD japanese chef knife 16cm damascus blade 48 layers pakkawood handle

Miyabi Japanese knives are just as well-suited to professional chefs as they are to home cooks. They are efficient, pleasant to hold and, of course, refined. So, in addition to having a long-lasting, time-saving knife, you have a top-of-the-range masterpiece in your cutting equipment (and yes, you have to combine the useful with the pleasurable).

The 5000FCD range of kitchen knives is no exception to the rule: it's a reasonably-priced piece of equipment of impeccable Japanese quality and craftsmanship!

The blade of this 16cm chef's knife (also known as Gyuto in Japanese jargon) features a hard FC61 steel core.

This core is then surrounded by 48 alternating layers of hard and soft steel: the famous damascene process! This allows the blade to be hard without being brittle, since the mild steel has the particularity of providing a little suppleness.

What's more, this alternation creates unique waves of steel on the cutting surface, further enhancing the aesthetic appeal of this knife! The blade is then cooled using the FRIODUR® process, which consists of extreme cooling to give the blade greater hardness.

The result is a knife with an HRC equivalent to 61.

In addition, the handle is made from Pakkawood material, a blend of high-pressure compressed wood and resin. The result is moisture-resistant and long-lasting. It also features the distinctive "D" shape of Japanese handles, for greater balance (one side of the handle is round, while the other is sharper).

The steel base adds the final touch of balance to the knife.

All Miyabi 5000FCD knives offer an efficient cutting edge, a pleasant, instinctive grip and an unparalleled design!

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