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Miyabi kitchen knives created in the Japanese tradition of samurai swords. They are knives designed with great elegance and beauty. They are characterized by their perfect balance and ergonomic handle. They are made in Seki, Japan.
Subcategories
Traditional Japanese manufacture with octagonal pakka wood handle, mosaic pin and pad, the blade is made of FC61 steel with double ice hardening and with the MIYABI logo in relief, sharpened with the Honbazuke system with an ultra-sharp angle of 9, 5th to 12th.
MIYABI 6000MCT Japanese vegetable knife 9 cm blade. Miyabi's SHOTOH Japanese knife is designed for slicing, slicing and peeling fruit and vegetables. Micro Carbide MC63, Tsuchime, 3-ply powder steel blade. Pakka cocobolo wood handle + stainless steel, ergonomic.
MIYABI 6000MCT Japanese vegetable knife 13 cm blade. Miyabi's SHOTOH Japanese knife is designed for slicing, slicing and peeling fruit and vegetables. Micro Carbide MC63, Tsuchime, 3-ply powder steel blade. Pakka cocobolo wood handle + stainless steel, ergonomic.
MIYABI 6000MCT Japanesse Gyutoh Knife 16 cm. Miyabi's Gyutoh Japanese knife is designed for slicing, slicing meat and fish. Micro Carbide MC63, Tsuchime, 3-ply powder steel blade. Pakka cocobolo wood handle + stainless steel, ergonomic.
MIYABI 6000MCT Japanesse Gyutoh Knife 20 cm. Miyabi's Gyutoh Japanese knife is designed for slicing, slicing meat and fish. Micro Carbide MC63, Tsuchime, 3-ply powder steel blade. Pakka cocobolo wood handle + stainless steel, ergonomic.
MIYABI 6000MCT Japanesse Gyutoh Knife 24 cm. Miyabi's Gyutoh Japanese knife is designed for slicing, slicing meat and fish. Micro Carbide MC63, Tsuchime, 3-ply powder steel blade. Pakka cocobolo wood handle + stainless steel, ergonomic.
MIYABI 6000MCT Japanesse Santoku Knife 18 cm. Miyabi's Gyutoh Japanese knife is designed for slicing, slicing meat and fish. Micro Carbide MC63, Tsuchime, 3-ply powder steel blade. Pakka cocobolo wood handle + stainless steel, ergonomic.
MIYABI 6000MCT Japanesse Santoku Knife 18 cm + WaterStone 400. Miyabi's Gyutoh Japanese knife is designed for slicing, slicing meat and fish. Micro Carbide MC63, Tsuchime, 3-ply powder steel blade. Pakka cocobolo wood handle + stainless steel, ergonomic.
18 cm FRIODUR blade made of ice-hardened FC61 steel Octagonal pakka handle with an elegant mosaic inlay Made in Japan
20 cm FRIODUR blade made of ice-hardened FC61 steel Octagonal pakka handle with an elegant mosaic inlay Made in Japan