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Wüsthof chef case complete with 3 Japanese Miyabi 5000MCD 67 knives + accessories

€1,499.00 €1,228.69
Availability: Out of stock
A precious and elegant chef case, for the chef who wants to have excellent and extraordinarily sharp knives. Wüsthof's case contains n. 3 MIYABI 5000MCD 67 series knives, a wonderful example of the best Japanese art. The knife is equipped with a steel blade hardened to 66 HRC, ice-hardened and surrounded by 132 steel layers. CRYODUR® cold-hardened blade at -196°C for extreme hardness and corrosion resistance. The hardness of 66 HRC guaranties exceptional sharpness. 132 layers create the damask design of the very elegant blade. The cutting board is symmetrically polished. The handle is made in the traditional Japanese D shape and the construction material is in black ash wood. The Wüsthof case is fitted with the following knives and accessories: n. 1 Shotoh Miyabi 5000MCD 67 knife with blade length cm. 13 n. 1 Santoku Miyabi 5000MCD 67 knife with blade length cm. 18 n. 1 Gyutoh Miyabi 5000MCD 67 knife with blade length cm. 24 n. 1 Multipurpose scissors made of stainless steel, removable n. 1 Cook tongs, total length cm. 25 n. 1 Pliers to pinch the fish, total length cm. 13 Dimensions of the Wüsthof case: 480 x 250 x 60 mm. The Wüsthof carrying case with book opening has two separate compartments to hold 12 knives and accessories and is equipped with a handle and shoulder strap.
FAQs
What characterises the MIYABI 5000MCD?
The MIYABI 5000MCD is a premium Miyabi line with strong Japanese identity and high-end cutting performance.
What characterises the MIYABI 5000MCD 67?
The MIYABI 5000MCD 67 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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