Miyabi 5000MCD Collection – Japanese Damascus Knives

Miyabi 5000MCD: Japanese knives with Damascus blades

The 5000MCD series from Miyabi This brand represents kitchen knives crafted in Seki, Japan, using traditional methods. At the heart of each blade lies a core of microcarbide powder steel, encased in numerous layers of steel. This creates the characteristic Damascus pattern, making each knife unique. The blades are sharpened by hand, resulting in their fine, precise edge.

Blade shapes for every task

The range covers all the essential kitchen tasks. The Gyutoh, available in 16, 20, or 24 cm, is the Japanese chef's knife for meat, fish, and vegetables. The Santoku, in 14 or 18 cm, and the Rocking Santoku with its slightly curved edge are ideal for those who prefer a rocking motion when cutting. For vegetables, there's the Nakiri; for smaller tasks, the Shotoh, in 9 or 13 cm, and the Chutoh, in 16 cm. The series is rounded out by a bread knife and the long Sujihiki for carving.

5000MCD 67: The variant with an even harder core

The 5000MCD 67 line uses MC66 steel with a hardness of 66 HRC. The blade is encased in 132 additional layers of steel, and the handle is made of dark black maple. This variant is therefore aimed at those who appreciate particularly fine cuts and exceptional edge retention.

Care and handling

To keep your Damascus knives sharp for a long time, it's best to clean them by hand and dry them immediately. A wooden or plastic cutting board protects the hard edge. Water stones are suitable for resharpening and maintaining a fine honing.

Discover more at KAQTU

Want to expand or compare your set? Browse our selection of Damascus knives or discover more kitchen knife for your kitchen.