The Miyabi 5000FCD Series will delight lovers of Japanese cuisine with its perfect balance and comfortable handle. The blade core, constructed from FC61 Fine Carbide steel holds its sharp edge and is incredibly durable, surrounded by 48 layers of Damask steel. FRIODUR ice-hardened to a 61 Rockwell hardness ensures extreme hardness, corrosion resistance, and material elasticity of the knives. Sleek floral damask pattern on the blade is a result of the special blade treatment which alters the surface structure of each layer, giving each blade its individual floral damask pattern.

Traditional Japanese Honbazuke V-edge honing gives the 19° symmetrical blade incomparable sharpness. Ergonomic D-shaped black Pakka Wood handle is comfortable to hold, balanced with a steel end cap and decorative pin, completing the sophisticated design

Features:

• Packaging Type: Gift Box
• Colour: Black and silver
• Material: Blade core made of FC61 Fine Carbide steel, surrounded by 48 layers of Damask steel Black Pakka Wood handle with durable Stainless Steel end cap and decorative pin
• Product Dimensions: L:16cm (Blade)
• Perfect fit = no gaps between the bolster and handle = hygienic, durable
• Perfect finish = each knife is polished and finished by hand
• Finish includes rounding of Spine, Choil and Bolster corner = comfortable cutting in a pinch grip
• Each knife is a unique piece of handcraft
• All Miyabi knives have a perfect handle/blade balance for the finest and most precise cutting experience

• Do not wash in dishwasher, as this may cause corrosion of the blades
• To clean, run under hot water with a small amount of detergent and dry thoroughly
• Store in a dry, moisture-free place to avoid rusting or discolouration
• If the knives are not used for an extended period of time, wrap them in a dry cloth or newspaper and store them in a dry place; the hygroscopic paper will keep the blades dry and the oil from the printing ink prevent corrosion
• Select the correct knife for the task to ensure you will get the best cutting results and you are also easy on the blades
• Miyabi knives should only be sharpened with a professional sharpening stone due to the extremely hard steel and the fine Honbazuke honing of the knives