Best current price£449.00from Zwilling UK
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Zwilling UK£449.00Visit shop Miyabi Black 5000Mcd67 18 Cm Santoku
Visit shopZwilling UK£449.00Visit shop Miyabi Brown 5000 Mcd 67 18 Cm Santoku
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The MIYABI 5000 MCD Santoku is a premium Japanese-crafted knife designed for culinary enthusiasts and professional chefs who prioritize surgical precision and aesthetic beauty in their kitchen tools. Featuring a MicroCarbide powder steel core with a striking 132-layer Damascus finish, it offers unparalleled sharpness and edge retention; however, its extreme hardness makes it sensitive to side-impacts and requires careful manual handling to prevent micro-chipping.
| Series | 5000 MCD |
|---|---|
| Model Part Number | 34404-181-0 |
| Brand | MIYABI |
No. The combination of high-carbon steel and a wooden handle requires hand-washing to prevent damage.
The blade is CRYODUR ice-hardened to approximately 66 on the Rockwell scale.
No. Glass, ceramic, and stone surfaces are too hard and will cause the blade to chip or dull prematurely.
Each knife is handcrafted in Seki, Japan, a city famous for its centuries-old tradition of sword forging.
Yes, it is covered by the ZWILLING Lifetime Warranty against defects in material and craftsmanship.
Use a high-quality honing rod to realign the edge, or seek professional sharpening service to restore the factory geometry.
Avoid cutting through hard materials like bone, frozen food, or tough rinds; consult a professional knife sharpener to grind out minor chips.
Apply a thin coat of food-grade mineral oil to the wooden handle periodically to maintain its luster and prevent cracking.
To ensure your MIYABI 5000 MCD Santoku lasts a lifetime, follow these maintenance guidelines. Never use the knife on glass, ceramic, or stone cutting boards, as these surfaces will dull or chip the hardened edge immediately; always opt for wooden or high-quality plastic boards. Always hand-wash the blade with warm water and mild soap, drying it immediately with a soft towel to prevent oxidation. Never put this knife in the dishwasher, as the high heat and detergents will damage the wooden handle and compromise the blade's structural integrity. Regular honing with a professional-grade ceramic or diamond rod is recommended to maintain the edge between professional sharpening sessions.
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