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Knife 3 layers Santoku blade cm. 18 hammered Series Miyabi 6000 MCT

€279.00 €228.69
Availability: Out of stock
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This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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Aesthetics and functionality go hand in hand with good design. The knives of the MIYABI 6000MCT range look incomparably good – and their functional features impress professionals and enthusiastic amateur cooks alike. One reason is because the blade and handle match each other perfectly, thereby forming a single harmonious unit. The exquisite hammered blade finishing rounds the elegant oriental design.
- MicroCarbide Powder Steel, 63 Rockwell Hardness
- 3 Layers
- Symmetical Blade Profile
- Tsuchime Hammered Finish
- Cocobolo Pakka Wood Handle
BLADE 180 mm
FAQs
What characterises the MIYABI 6000MCT?
The MIYABI 6000MCT is a premium Miyabi line with strong Japanese identity and high-end cutting performance.
Who is this series recommended for?
It is recommended for advanced users and professionals seeking precision and premium quality.
What is it ideal for?
It is ideal for precise preparation work on vegetables, fish and meat.
How should it be maintained?
Hand washing, immediate drying and whetstone sharpening are recommended.
What distinguishes Miyabi knives?
Miyabi combines very hard steels (MC63, MC66, FC61), Damascus construction and handcrafted finishes. It spans from accessible Japanese-style knives to ultra-premium pieces.
How do Miyabi series differ?
They differ in steel, layering and target: 5000MCD 67 is the most extreme, 5000MCD more balanced, 5000FCD more practical, 6000MCT more work-oriented, 4000FC more accessible and HIBANA more universal.
Who are Miyabi knives for?
They suit users seeking precision and premium quality, from advanced home cooks to professionals depending on the series.
How to choose the right series?
Choose based on experience: daily use → 4000FC / 5000FCD; higher performance → 6000MCT / 5000MCD; top-tier → 5000MCD 67; Western grip → HIBANA.
How should Miyabi knives be maintained?
Hand wash, dry immediately and sharpen on whetstones. Harder steels require more care.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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