The Miyabi bread knife is designed with a tough serrated edge, making it effortless to slice through bread crusts and pastries with precision. Featuring a 23 cm blade and an ergonomic handle, this knife combines durability with exceptional performance. Its blade is crafted from an ultra-hard powdered steel core, encased by two additional layers of steel, and undergoes a special hammer treatment that creates its distinctive pattern. Advanced hardening processes, including ice-hardening at -196°C, ensure remarkable strength, durability, and long-lasting sharpness. The handle, made from dimensionally stable cocobolo pakkawood sourced from Central America, is ergonomically shaped for a comfortable grip. Designed with a curved goose-neck structure, it enhances control and efficiency, while an individual weight adjustment within the handle allows for effortless cutting. Part of the MIYABI 6000MCT series, this bread knife is built for precision, resilience, and flexibility, making it an indispensable tool in any kitchen.
- 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 | 14.5" |
| Blade Length | 9" |
| Type of Handle | Concealed Tang |
| Edge Finishing | Honbazuke Edge |
| Blade Hardness (HRC) | 62-64 |
| Handle Material | Cocobolo Rosewood Pakkawood |
| Blade Material | SG2 Micro-Carbide Powder Steel |
| Country of Origin | Japan |
| Care | Handwash |
| Type | Bread Knives |
