The 9.5" MIYABI 6000MCT chef's knife is expertly designed for cutting and chopping meat and fish with precision. Its pointed tip allows for intricate tasks like deboning, while the pakkawood handle ensures a comfortable grip. The authentic Japanese blade profile enhances edge retention, and its smooth finish provides a stable grip for safe use. The gently arched handle is ergonomically balanced, allowing for effortless cutting and accommodating a variety of techniques. At the heart of the knife is a micro carbide powder steel blade with a hardness of approximately 63 Rockwell, reinforced with two additional steel layers for durability. A traditional Tsuchime hammered finish not only enhances its aesthetic appeal but also prevents food from sticking to the blade. Undergoing advanced hardening techniques, including ice-hardening, the blade becomes highly flexible and resistant to corrosion. In the final stage of production, it is honed on both sides to deliver exceptional sharpness, making every cut smooth and efficient.
- SG2 micro-carbide powder steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 63
- SG2 core is protected by two layers and finished with a katana edge
- D-shaped Cocobolo pakkawood handle
- Hammered “Tsuchime” finish
- Hand wash only
- Handcrafted in Seki, Japan
| Product Specifications | |
|---|---|
| Brand | Miyabi |
| Series | Artisan 6000MCT |
| Length | 15" |
| Blade Length | 9.5" |
| Type of Handle | Concealed Tang |
| Edge Finishing | Honbazuke Edge |
| Blade Hardness (HRC) | 63 |
| Handle Material | Cocobolo Rosewood Pakkawood |
| Blade Material | SG2 Micro-Carbide Powder Steel |
| Model Number | 34073241 |
| Type | Chef's Knives |
| Care | Handwash |
| Country of Origin | Country of Origin |
