Couteaux Miyabi

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Sujihiki Japanese kitchen knife Miyabi 5000MCD 34378-241-0 24cm - 1
Sujihiki Couteau de cuisine Miyabi 5000MCD 24cm 34378-241-0
Zwilling Miyabi 5000MCD Sujihiki slicer knife 24 cm is ideal for cutting meat and fish or for slicing a roast. The sujihiki's handle is made of Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly styled mosaic pin complete the knife's elegant look. The handle is D-shaped to give the knife perfect balance and control for effortless and precision cutting. The blade has beautiful Damask patterning and a hard core of MicroCarbide MC63 powder steel enclosed within 100 layers of two different steels. The CRYODUR® blade is ice-hardened at -196 degrees Celsius to achieve a hardness rating of around 63 Rockwell that keeps the blade sharp and flexible. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided.Zwilling Miyabi 5000MCD sujihiki slicing knife made in Japan.
345,97 €

Expédition après 10-20 jours ouvrables

Bread knife Miyabi 34376-231-0 23cm - 1
Couteau de cuisine Miyabi 5000MCD 23cm 34376-231-0
Zwilling Miyabi 5000MCD bread knife 23 cm has a long, strong blade. The serrated edge is able to cut through thick, crusty bread easily and evenly and is ideal for every-day kitchen use. The knife has a traditional, practical design and cuts precisely and efficiently. The handle is made of Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly styled mosaic pin complete the knife's elegant look. The handle is D-shaped to give the knife perfect balance and control for effortless and precision cutting. The blade has beautiful Damask patterning and a hard core of MicroCarbide MC63 powder steel enclosed within 100 layers of two different steels. The CRYODUR® blade is ice-hardened at -196 degrees Celsius to achieve a hardness rating of around 63 Rockwell that keeps the blade sharp and flexible. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided.Zwilling Miyabi 5000MCD bread knife made in Japan. There are only best kitchen knives in MyGoodKnife’s range.
345,97 €

Expédition après 10-20 jours ouvrables

Santoku Japanese kitchen knife Miyabi 5000MCD Rocking 34388-181-0 18cm - 1
Santoku Couteau de cuisine Miyabi 5000MCD Rocking 18cm 34388-181-0
Zwilling Miyabi 5000MCD Rocking Santoku 18 cm is the counterpart to the European chef's knife and universally applicable. It is suitable for mincing meat, vegetables and fish. The high, squat CRYODUR blade is sanded on both sides and was hardened in a specially developed process - making it particularly robust and sharp. The 18 cm long blade consists of a particularly hard MicroCarbide powder steel MC63 core surrounded by 100 layers of steel. It is processed with the classic Japanese Honbazuke trigger, resulting in a particular sharpness that glides effortlessly through ingredients. The Santoku's handle is made of Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly styled mosaic pin complete the knife's elegant look. The handle is D-shaped to give the knife perfect balance and control for effortless and precision cutting. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Zwilling Miyabi 5000MCD Rocking Santoku made in Japan. There are only best kitchen knives in MyGoodKnife’s range.
345,97 €

Expédition après 10-20 jours ouvrables

Utility kitchen knife Miyabi 5000MCD Shotoh 34381-141-0 14cm - 1
Couteau de cuisine Miyabi 5000MCD Shotoh 14cm 34381-141-0
Zwilling Miyabi 5000MCD shotoh knife 14 cm cuts sausage, cheese and vegetables into perfect slices, but also meat and fish can be cut into small pieces. The ultra-sharp Honbazuke honing on the symmetrically honed blade delivers extreme sharpness.  The shotoh's handle is made of Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly styled mosaic pin complete the knife's elegant look. The handle is D-shaped to give the knife perfect balance and control for effortless and precision cutting. The blade has beautiful Damask patterning and a hard core of MicroCarbide MC63 powder steel enclosed within 100 layers of two different steels. The CRYODUR® blade is ice-hardened at -196 degrees Celsius to achieve a hardness rating of around 63 Rockwell that keeps the blade sharp and flexible. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Zwilling Miyabi 5000MCD shotoh utility knife made in Japan.
257,26 €

Expédition après 10-20 jours ouvrables

Paring Vegetable knife Miyabi 5000MCD Shotoh 34372-091-0 9cm - 1
Paring Couteau de cuisine Miyabi 5000MCD Shotoh 9cm 34372-091-0
Zwilling Miyabi 5000MCD shotoh paring knife 9 cm is ideal for cutting, cleaning and peeling fruit and vegetables. The shotoh's handle is made from Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly styled mosaic pin complete the knife's elegant look. The handle is D-shaped to give the knife perfect balance and control for effortless and precision cutting. The blade has beautiful Damask patterning and a hard core of MicroCarbide MC63 powder steel enclosed within 100 layers of two different steels. The CRYODUR® blade is ice-hardened at -196 degrees Celsius to achieve a hardness rating of around 63 Rockwell that keeps the blade sharp and flexible. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Zwilling Miyabi 5000MCD shotoh paring knife made in Japan.
216,94 €

Expédition après 10-20 jours ouvrables

Sujihiki Japanese kitchen knife Miyabi 5000MCD 67 34400-241-0 2.4cm - 1
Sujihiki Couteau de cuisine Miyabi 5000MCD 67 24cm 34400-241-0
Zwilling Miyabi 5000MCD 67 Sujihiki slicer knife 24 cm cuts effortlessly all kinds of food for thin slices. The blade has 132 outer layers of steel which surround the core of powder steel MC66 and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used.The black Maple wood handle sits comfortably in the hand, allowing firm control and tireless working.It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Rockwell hardness of approximately 66. Zwilling Miyabi 5000MCD 67 Sujihiki slicer knife made in Japan.
362,10 €

Expédition après 10-20 jours ouvrables

Bread knife Miyabi 5000MCD 67 34406-241-0 2.4cm - 1
Couteau de cuisine Miyabi 5000MCD 67 24cm 34406-241-0
Zwilling Miyabi 5000MCD 67 bread knife 24 cm cuts bread, rolls and cakes easily and safely. The blade undergoes a special process during manufacture, which makes the blade flexible. The quality of the materials used in the manufacture ensures a long life of this knife. The blade has 132 outer layers of steel which surround the core and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Rockwell hardness of approximately 66. Zwilling Miyabi 5000MCD 67 bread knife made in Japan.
375,00 €

Expédition après 10-20 jours ouvrables

Gyuto Japanese kitchen knife Miyabi 7000D 34543-241-0 24cm - 1
Gyuto Couteau de cuisine Miyabi 7000D 24cm 34543-241-0
Zwilling Miyabi 7000D Gyutoh 24 sm. - Blade of Zwilling Miyabi 7000D Gyutoh is made from steel with 65 layers and Damask design. - CRYODUR® blade, hardened in a specifically developed process (including ice-hardening at -196°C) for its extreme hardness. - Symmetric blades with an ultra-sharp Honbazuke honing. - The traditional “D-handle” allows tireless working in all cutting techniques. - Solid and easy-care Micarta handle of Zwilling Miyabi 7000D Gyutoh in fine wood texture, made from a multi-layered linen/resin compound in combination with stainless steel. There are only best kitchen knives in MyGoodKnife’s range.
273,39 €

In stock

Utility kitchen knife Miyabi 6000MCT Gyutoh 34073-161-0 16cm - 1
Gyuto Couteau de cuisine Miyabi 6000MCT Artisan Gyutoh 16cm 34073-161-0
The GYUTOH measuring 16 cm in length has a smooth, pointed blade which makes the knife well suited to cutting and slicing fish and meat. Large vegetables are also no problem. Miyabi paid attention to making an authentic Japanese blade profile that makes the knife extremely hard and sharp. The cutting qualities are completed by the Pakka wood handle which is comfortable to hold. The blade is manufactured from micro-carbide powder steel which is embedded between two other layers of steel. The blade is hardened even further using a special procedure such as ice-hardening at -196 degrees Celsius in order to achieve extremely high levels of hardness and sharpness. The blade has been ground on both sides and finished using the Honbazuke blade-honing technique. It is also very aesthetically pleasing thanks to the Tsuchime design which looks like the surface has been hammered. The ergonomically shaped handle is made out of cocobolo pakkawood, which is a dark, smooth-grained wood standing in direct contrast to the blade. The handle has a bent shape to make effortless cutting possible. The handle is well balanced which is typical of knives of the MIYABI 6000MCT series. Thanks to this balance, it’s possible to work for extended periods without tiring. With the high-quality, Japanese knife, you can complete many jobs in the kitchen - Blade core made of MicroCarbide MC63 powder steel embedded in 2 layers of steel. This provides a hardness of approx. 63 Rockwell. (International standard unit of measurement for hardness); - CRYODUR® ice-hardened blades provide particularly good cutting edge retention, corrosion resistance and optimum blade flexibility. - Authentic Japanese blade profile with Tsuchime look (hammered finish). - The symmetrical blade with ultra-sharp Honbazuke edge ensures incredible sharpness. - Dimensionally-stable pakka wood handle for perfect balance, outstanding comfort and fatigue-free cutting with all cutting techniques; sophisticated dark wood look.
205,65 €

In stock

Paring Vegetable knife Miyabi 6000MCT Shotoh 34072-091-0 9cm - 1
Paring Couteau de cuisine Miyabi 6000MCT Artisan Shotoh 9cm 34072-091-0
The SHOTOH from Miyabi is designed for the slicing, cutting and peeling of fruit and vegetables. Preparing cold platters or delicious curries containing lots of vegetables are easy with this knife. The double-edged blade and Honbazuke honing give the knife its sharpness.
The knife is part of the MIYABI 6000MCT series and has a blade with a hammered finish and a Tsuchime look. The handle is made of premium, smooth-grained cocobolo pakka wood. A mosaic pin gives it a special design feature. The handle will retain its shape and has easy care properties. The knife is finely balanced to make cutting an effortless and pleasurable task.
The blade is manufactured from MicroCarbide powder steel embedded between two additional steel layers. The central section achieves a hardness rating of around 63 Rockwell. The knife also undergoes special hardening procedures such as ice hardening at -196 degrees Celsius. This increases the blade's stability, flexibility, durability and robustness to provide you with a practical and sharp knife to effortlessly carry out a multitude of kitchen tasks.
- Blade core made of MicroCarbide MC63 powder steel embedded in 2 layers of steel. This provides a hardness of approx. 63 Rockwell. (International standard unit of measurement for hardness); - CRYODUR® ice-hardened blades provide particularly good cutting edge retention, corrosion resistance and optimum blade flexibility. - Authentic Japanese blade profile with Tsuchime look (hammered finish). - The symmetrical blade with ultra-sharp Honbazuke edge ensures incredible sharpness. - Dimensionally-stable pakka wood handle for perfect balance, outstanding comfort and fatigue-free cutting with all cutting techniques; sophisticated dark wood look.
136,29 €

Expédition après 10-20 jours ouvrables

Sujihiki Japanese kitchen knife Miyabi 5000FCD 34680-241-0 24cm - 1
Sujihiki Couteau de cuisine Miyabi 5000FCD RAW 24cm 34680-241-0
MIYABI 5000 FCD Sujihiki - Japanese slicing knife 24 cm.The blade core is surrounded by 48 outer layers of steel which make up the unique Damascus-design pattern on the blade.
The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used.
The handle and half-bolster join seamlessly for comfortable use. The smooth surface helps to prevent the formation of calluses on the thumb and forefinger.
Hand wash only for best care, and maintain and sharpen using a whetstone. We’d recommend using a wooden chopping board rather than glass, ceramic or stone boards as these will dull the cutting edge.
- FC61 fine carbide steel blade core;- 48 layers of steel surrounding the core create the Damascus-design;- FRIODUR ice-hardened for extreme hardness;- Rockwell hardness of approximately 61;- Symmetrical cutting edge;- Pakka wood handle;- Steel mosaic pin and handle end cap;- Made in Japan.
200,81 €

Expédition après 10-20 jours ouvrables

Nakiri Japanese kitchen knife Miyabi 4000FC 33952-171-0 17cm - 1
Nakiri Couteau de cuisine Miyabi 4000FC 17cm 33952-171-0
MIYABI 4000FC nakiri, or Japanese vegetable knife, with a straight, 17cm blade.
Experience the beauty of sharpness with the MIYABI 4000FC series. The blade is made from a single layer of FC61 steel, a proven material in terms of hardness (HRC 61) and durability.
- Fine carbide 61 steel blade construction for a sharp, hard blade;
- Rockwell hardness of 61 for durability and cutting edge retention;
- Katana style cutting edge for excellent sharpness;
- FRIODUR® ice-hardened blade for toughness, elasticity and corrosion resistance;
- Engraved MIYABI logo on the blade;
- Octagonal pakka wood handle for comfortable grip with mosaic pin.
- Made in Japan
153,22 €

In stock

Gyuto Japanese kitchen knife Miyabi 7000D 34543-201 20cm - 1
Gyuto Couteau de cuisine Miyabi 7000D 20cm 34543-201-0
Zwilling Miyabi 7000D Gyutoh 20 sm.- Blade of Zwilling Miyabi 7000D Gyutoh is made from steel with 65 layers and Damask design.- CRYODUR® blade, hardened in a specifically developed process (including ice-hardening at -196°C) for its extreme hardness.- Symmetric blades with an ultra-sharp Honbazuke honing.- The traditional “D-handle” allows tireless working in all cutting techniques.- Solid and easy-care Micarta handle of Zwilling Miyabi 7000D Gyutoh in fine wood texture, made from a multi-layered linen/resin compound in combination with stainless steel.There are only best kitchen knives in MyGoodKnife’s range.
225,00 €

In stock

Chef knife Miyabi 7000D Chutoh 34542-161-0 16cm - 1
Couteau de cuisine Miyabi 7000D Chutoh 16cm 34542-161-0
Zwilling Miyabi 7000D Chutoh 16 sm. - Blade of Zwilling Miyabi 7000D Chutoh 16 sm is made from steel with 65 layers and Damask design. - CRYODUR® blade, hardened in a specifically developed process (including ice-hardening at -196°C) for its extreme hardness. - Symmetric blades with an ultra-sharp Honbazuke honing. - The traditional “D-handle” allows tireless working in all cutting techniques. - Solid and easy-care Micarta handle of Zwilling Miyabi 7000D Chutoh 16 sm in fine wood texture, made from a multi-layered linen/resin compound in combination with stainless steel. There are only best kitchen knives in MyGoodKnife’s range.
200,81 €

Expédition après 10-20 jours ouvrables

Utility kitchen knife Miyabi 7000D Shotoh 34542-131-0 13cm - 1
Couteau de cuisine Miyabi 7000D Shotoh 13cm 34542-131-0
Zwilling Miyabi 7000D Shotoh 13 sm. Steel with 65 layers and a core of top-quality CMV60 stainless steel, containing cobalt, molybdenum and vanadium for additional strength and durability of the blade. The high carbon content allows for a hardness of approx. 60 Rockwell and therefore exceptional sharpness and cutting edge retention. The final sharpness of Zwilling Miyabi 7000D Shotoh 13 sm is applied by the original Japanese Honbazuke honing that is carried out by skilled master craftsmen using a fine whetstone and elaborate hand crafting. There are only best kitchen knives in MyGoodKnife’s range.
168,55 €

In stock

Paring Vegetable knife Miyabi 7000D Kudamono 34541-091-0 9cm - 1
Paring Couteau de cuisine Miyabi 7000D Kudamono 9cm 34541-091-0
Zwilling Miyabi 7000D Kudamono 9 sm. Japanese cuisine values aesthetics highly. These are the knives that complement the demanding presentation of Japanese dishes. The blade of Zwilling Miyabi 7000D Kudamono 9 sm are made from top-quality steel with 65 layers and impress with their fascinating Damask design. The specific blade construction allows for the high hardness and therefore outstanding sharpness and cutting edge retention of the MIYABI 7000D knives. There are only best kitchen knives in MyGoodKnife’s range.
160,48 €

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Chef knife Miyabi 5000MCD 67 Gyutoh 34401-201-0 20cm - 1
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Gyuto Couteau de cuisine Miyabi 5000MCD 67 20cm 34401-201-0
Zwilling Miyabi 5000MCD 67 japanese gyutoh or chef's knife has a MicroCarbide powder steel MC66 core which gives extremely good sharpness and cutting edge retention. The blade has 132 outer layers of steel which surround the core and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Rockwell hardness of approximately 66. Zwilling Miyabi 5000MCD 67 gyotoh chef's knife made in Japan.
362,10 €

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Santoku Japanese kitchen knife Miyabi 5000FCD 34684-181-0 18cm - 1
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Santoku Couteau de cuisine Miyabi 5000FCD RAW 18cm 34684-181-0
MIYABI 5000 FCD Santoku, 18cm blade length. This Japanese santoku has a hard fine carbide steel core for very good cutting edge retention and sharpness. Santoku translates as "Three Virtues", these being meat, fish and vegetables. The flat cutting edge lends itself to a chopping motion rather than the rocking cutting movement of European chef's knives. The blade core is surrounded by 48 outer layers of steel which make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The handle and half-bolster join seamlessly for comfortable use. The smooth surface helps to prevent the formation of calluses on the thumb and forefinger. Hand wash only for best care, and maintain and sharpen using a whetstone. We’d recommend using a wooden chopping board rather than glass, ceramic or stone boards as these will dull the cutting edge. - FC61 fine carbide steel blade core; - 48 layers of steel surrounding the core create the Damascus-design; - FRIODUR ice-hardened for extreme hardness; - Rockwell hardness of approximately 61; - Symmetrical cutting edge; - Pakka wood handle; - Steel mosaic pin and handle end cap; - Made in Japan.
206,45 €

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Santoku Japanese kitchen knife Miyabi 8000DP Hibana Rocking 54488-181-0 18cm
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Santoku Couteau de cuisine Miyabi 800DP Hibana Rocking 18cm 54488-181-0
The Miyabi 800DP Hibana Rocking 54488-181-0 supports Western circular motion and Asian chopping. The versatile blade is ideal for chopping vegetables, slicing through meats and preparing fish. Sleek black and brass spacers on the handle add to the beauty and weight that promotes sturdiness in hand and maneuverability at the tip. The MIYABI Hibana collection features a beautiful 49-layer Spark Damascus pattern on the blade that both strengthens and protects the core of FC61 steel. FRIODURx2 hardening improves the microstructure of the steel for improved cutting performance, corrosion resistance and durability. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Handcrafted in Seki, Japan.
225,00 €

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Knife Sharpener Miyabi Two-Stage Diamond/Ceramic 34536-007-0
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Aiguiseur Miyabi Two-Stage Diamond/Ceramic 34536-007-0
Safely and easily keep your knives and scissors razor sharp with the Miyabi 2-Stage Diamond/Ceramic Handheld Knife Sharpener 34536-007-0. The diamond/ceramic rods in both coarse and fine grits will put an edge on even the dullest knife with only a few strokes. Sharpen with the coarse grit, then hone with the fine grit. Fitted with an ergonomic handle, the protective hand guard keeps your fingers out of harm’s way. And the six silicone nubs on which it rests ensure no-slip sharpening. This sharpener is suitable for both western and eastern-style fine edge blades. Made in Japan. Dimensions 21x3.5x6 cm.
53,99 €

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Santoku Japanese kitchen knife Miyabi 5000MCD 67 34404-181-0 18cm - 1
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Santoku Couteau de cuisine Miyabi 5000MCD 67 18cm 34404-181-0
Zwilling Miyabi 5000MCD 67 Japanese santoku 18 cm has an extremely hard MicroCarbide powder steel MC66 core for excellent cutting edge retention and sharpness. Santoku is the best-selling Japanese blade shape and the name translates as "Three Virtues", these being meat, fish and vegetables. The flat cutting edge lends itself to a chopping motion rather than the rocking cutting movement of European chef's knives. The blade core is surrounded by 132 outer layers of steel which make up the unique Damascus-design pattern on the blade. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Rockwell hardness of approximately 66. Zwilling Miyabi 5000MCD 67 Japanese santoku knife made in Japan.
362,10 €

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Gyuto Japanese kitchen knife Miyabi 5000MCD 34373-201-0 20cm - 1
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Gyuto Couteau de cuisine Miyabi 5000MCD 20cm 34373-201-0
Zwilling Miyabi 5000MCD Gyutoh, 20cm. The knives in the MIYABI 5000MCD series combine functionality with good looks in a supremely harmonious way. Since time immemorial, aesthetics have played a key role in Japanese cuisine. The look of a dish and the way it is presented on the plate are just as much a part of the pleasure as its taste and aroma. In the kitchen Japanese chefs are just as demanding where aesthetics are concerned as they over functionality. The MIYABI 5000MCD series of knives provides professionals and ambitious hobby chefs with a set of precision tools that combine perfect functionality and ergonomics with unique design. - Blade core of extremely hard MicroCarbide MC63 powder steel embedded in 100 layers of steel. - CRYODUR® blade, hardened using a specially developed process (including ice-hardening at –196°C) that guarantees extreme hardness. - Symmetrical blade with ultra-sharp Honbazuke honing. - Thin, stable blade with authentic Japanese blade profile: symmetrical cutting edge with 19° angle - Traditional “D” handle of Masur birch for perfect balance, optimum control and tireless cutting. There are only best kitchen knives in MyGoodKnife’s range.
345,97 €

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Gyuto Japanese kitchen knife Miyabi 34373-241-0 24cm - 1
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Gyuto Couteau de cuisine Miyabi 5000MCD 24cm 34373-241-0
Zwilling Miyabi 5000MCD Gyutoh, 24cm chef's knife is perfect for cutting or slicing through meat or fish. Its slim yet stable blade delivers a perfectly controlled and clean cut. It has an authentic Japanese profile with an extremely sharp Honbazuke honing and is symmetrically polished at an angle of 19 degrees. The blade is first sharpened twice on rotating stones and is then polished on a leather wheel. The gyutoh's handle is made of Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly styled mosaic pin complete the knife's elegant look. The handle is D-shaped to give the knife perfect balance and control for effortless and precision cutting. The blade has beautiful Damask patterning and a hard core of MicroCarbide MC63 powder steel enclosed within 100 layers of two different steels. The CRYODUR® blade is ice-hardened at -196 degrees Celsius to achieve a hardness rating of around 63 Rockwell that keeps the blade sharp and flexible. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Zwilling Miyabi 5000MCD Gyutoh chef's knife made in Japan. There are only best kitchen knives in MyGoodKnife’s range.
370,16 €

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Utility kitchen knife Miyabi 5000FCD Shotoh 34680-131-0 13cm - 1
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Couteau de cuisine Miyabi 5000FCD RAW Shotoh 13cm 34680-131-0
Zwilling Miyabi 5000FCD Shotoh utility knife 13 cm is ideal for s ideal for the preparation of smaller cuts of meat and fruit and vegetables. Shotoh has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. The FC61 steel core of the blade is embedded in 48 outer layers of Damascus-design steel, giving each knife its unique pattern.The cutting edge is symmetrical (not single bevel) so it’s suitable for both right and left-handed use. The edge is Honbazuke-honed – a three-stage grinding, sharpening and polishing process resulting in razor-like sharpness. There is no finger guard so the whole length of the cutting edge can be used.The pakka wood handle seamlessly joins the half-bolster. The smooth join helps to prevent calluses forming on the thumb and forefinger.For best care, it’s recommended to hand wash only. Maintain and sharpen on a whetstone, and using glass, ceramic or stone cutting boards should be avoided as this can prematurely dull the cutting edge. Zwilling Miyabi 5000FCD Shotoh utility knife made in Japan.
136,29 €

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La grâce, l'élégance et la sophistication sont des caractéristiques incarnées dans toute la culture japonaise, désormais synonymes de la marque MIYABI. Développés conjointement par ZWILLING J.A.Henckels et le chef Rokusaburo Michiba, les couteaux MIYABI illustrent les traditions et le savoir-faire des fabricants japonais d'épées avec l'excellence de l'ingénierie allemande. Designs authentiques de lames japonaises, netteté extraordinaire et confort d'une poignée complexe en forme de "D" ; la collection MIYABI offre des styles magnifiques qui fascineront dès la première découpe.