Miyabi

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Santoku Japanese kitchen knife Miyabi 5000MCD 34374-181-0 18cm - 1
Santoku Coltello da cucina Miyabi 5000MCD 18cm 34374-181-0
Zwilling Miyabi 5000MCD Santoku 18 cm. MIYABI knives epitomise the beauty of sharpness. The typical Japanese blade design and the outstanding sharpness of the MIYABI 5000MCD series turn these knives into precision instruments that leave nothing to be desired. They are perfect in function and ergonomics and the design is unique. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Manufactured by ZWILLING J.A. HENCKELS in its own factory in Seki, the traditional heart of the Japanese knife and sword industry, MIYABI knives unite German state-of-the-art technology with the knowledge of the old master craftsmen. It is therefore no coincidence that the unique Katana edge is reminiscent of the legendary Japanese swords. There are only best kitchen knives in MyGoodKnife’s range.
345,97 €

In magazzino

Utility kitchen knife Miyabi 6000MCT Gyutoh 34073-201-0 20cm - 1
Gyuto (coltello da chef) Coltello da cucina Miyabi 6000MCT Artisan Gyutoh 20cm 34073-201-0
Measuring 20 cm in length, the GYUTOH knife is suitable for cutting and separating fish and meat. Its pointed tip and sturdy blade enable clean cuts to be made. The handle’s flat finishing ensures safety by preventing your hand from slipping from the handle onto the blade. Miyabi also uses a Japanese blade profile, meaning that the GYUTOH combines high-cutting quality properties with comfort.
The blade is made of a micro-carbide powder steel core wrapped in two additional layers of steel. The blade is hammer-forged, giving it an appearance slightly reminiscent of the Tschumine design. In addition, each blade of the MIYABI 600MCT series is put through different ice-hardening processes which must be completed at -196°C, so that a final hardness of around 63 Rockwell is achieved.
The blade is polished on both sides and finished by hand using Honbazuke honing. The handle on the other hand is made out of pakka wood, which has a subtle pattern and stands out thanks to its sturdiness and flexibility. The perfect balance enables a high level of comfort and lets you work without tiring, thus making the knife from Miyabi a useful cutting utensil in your 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.
237,90 €

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Spelucchino Dritto Coltello per verdure Miyabi 5000MCT Shotoh MIZU 32910-091-0 9cm
Spelucchino Dritto Coltello da cucina Miyabi 5000MCT Shotoh MIZU 9cm 32910-091-0
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. This series MIZU 5000MCT has a core of MC 63, microcarbide powder steel (63 HRC) covered with 2 layers of ice- hardened Cryodur stainless steel. Cutting edge has an angle of 19°. Hammered finish (Tsuchime) which prevents food from sticking to the blade and ergonomic handle of micarta. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan. 
184,29 €

In magazzino

Chef knife Miyabi 5000FCD Gyutoh 34681-201-0 20cm - 1
Coltello da cucina Miyabi 5000FCD RAW Gyutoh 20cm 34681-201-0
The gyutoh, or chef’s knife, is a general purpose knife for the preparation of larger cuts of meat and vegetables. It has a fine carbide steel core which gives the knife very good initial sharpness and cutting edge retention. The core is embedded in 48 layers of steel which create each knife’s unique Damascus-design. The symmetrical cutting edge is Honbazuke honed. This three-stage grinding, sharpening and polishing process gives the knife razor-like sharpness. The entire length of the edge can be used to cut as there is no finger guard. The join between handle and bolster is completely smooth, which helps to prevent calluses forming on the thumb and forefinger and gives a comfortable grip. Hand wash only for best care and avoid cutting on glass, ceramic or stone boards as these will prematurely dull the edge. Maintain and sharpen using whetstones. - 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 €

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Paring Vegetable knife Miyabi 5000FCD Shotoh 34680-091-0 9cm - 1
Spelucchino Dritto Coltello da cucina Miyabi 5000FCD RAW Shotoh 9cm 34680-091-0
Zwilling Miyabi 5000FCD Shotoh paring knife 9 cm is ideal for cutting, cleaning and peeling 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 paring knife made in Japan.
120,16 €

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Utility kitchen knife Miyabi 5000MCD Shotoh 34372-131-0 13cm - 1
Coltello da cucina Miyabi 5000MCD Shotoh 13cm 34372-131-0
Zwilling Miyabi 5000MCD shotoh petty knife 13 cm is ideal for cutting, cleaning and peeling fruit and vegetables. The ultra-sharp Honbazuke honing on the symmetrically honed blade delivers extreme sharpness. This is enhanced by the typically Japanese blade profile, which has a symmetrical cutting edge with an angle of 19 degrees.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 petty knife made in Japan.
265,32 €

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Santoku Japanese kitchen knife Miyabi 4000FC 33957-181-0 18cm - 1
Coltello da cucina Santoku Miyabi 4000FC 18cm 33957-181-0
MIYABI 4000FC santoku, or Japanese chef’s knife, with an 18cm 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 €

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Santoku Japanese kitchen knife Miyabi 7000D 34544-181-0 18cm - 1
Santoku Coltello da cucina Miyabi 7000D 18cm 34544-181-0
Zwilling Miyabi 7000D Santoku 18 sm. - Blade of Zwilling Miyabi 7000D Santoku 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 Santoku 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 €

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Bread knife Miyabi 5000FCD 34686-241-0 24cm - 1
Coltello da cucina Miyabi 5000FCD RAW 24cm 34686-241-0
Zwilling Miyabi 5000FCD Bread knife 24 cm. It 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 Bread knife made in Japan.
200,81 €

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Gyuto Japanese kitchen knife Miyabi 5000FCD 34681-241-0 24cm - 1
Gyuto (coltello da chef) Coltello da cucina Miyabi 5000FCD RAW 24cm 34681-241-0
Zwilling Miyabi 5000FCD Gyutoh chef's knife 24 cm is perfectly balanced, contains a unique Damascus design and an incomparable edge. With a blade length of 24 cm, it is ideal for cutting meat and large vegetables, the Japanese equivalent of the European chef's knife. Gyutoh knife 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 Gyutoh chef's knife made in Japan.
225,00 €

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Gyuto Japanese kitchen knife Miyabi 5000FCD 34681-161-0 16cm - 1
Gyuto (coltello da chef) Coltello da cucina Miyabi 5000FCD RAW 16cm 34681-161-0
Zwilling Miyabi 5000FCD gyutoh chef's knife 16 cm is used as a general purpose knife for preparing larger cuts of meat and vegetables. Gyutoh knife 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 gyutoh chef's knife made in Japan.
176,61 €

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Bread knife Miyabi 6000MCT 34076-231-0 23cm - 1
Coltello da cucina Miyabi 6000MCT Artisan 23cm 34076-231-0
Zwilling Miyabi 6000MCT Bread knife 23 cm has a tough serrated edge, so it can easily cut through bread crusts and pastries. 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. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided.
225,00 €

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Gyuto Japanese kitchen knife Miyabi 6000MCT 34073-241-0 24cm - 1
Gyuto (coltello da chef) Coltello da cucina Miyabi 6000MCT Artisan 24cm 34073-241-0
Zwilling Miyabi 6000MCT Gyuto 24 cm chef's knife is suitable for cutting and separating fish and meat also vegetables. The double-edged blade and Honbazuke honing give the knife its sharpness. The authentic Japanese blade profile ensures the 24 cm long Gyuto is easy to use and will stay sharp. 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. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided.
257,26 €

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Chef knife Miyabi 5000MCD Chutoh 34372-161-0 16cm - 1
Coltello da cucina Miyabi 5000MCD Chutoh 16cm 34372-161-0
Zwilling Miyabi 5000MCD Chutoh 16 cm. Each single knife Zwilling Miyabi 5000MCD Chutoh is an authentic master piece setting quality standards: 100 layers of two different steel grades with a different hardness encapsulate the hard core of MicroCarbide powder steel MC63. A special blade treatment changes the surface structure of each layer, thus creating the blade’s individual flower damask pattern. The CRYODUR blades are hardened during a specifically developed process (including ice-hardening at -196°C) that delivers the extreme hardness. The original Japanese Honbazuke honing gives the symmetric blade the scalpel-like sharpness that is the hallmark of all MIYABI knives. The traditional “D-handle” of masur birch ensures perfect balance, optimum control and tireless cutting. There are only best kitchen knives in MyGoodKnife’s range.
273,39 €

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Santoku Japanese kitchen knife Miyabi 6000MCT 34074-181-0 18cm - 1
Santoku Coltello da cucina Miyabi 6000MCT Artisan 18cm 34074-181-0
The Santoku knife from the house of Miyabi has a sharpness of approximately 63 Rockwell and is suitable for cutting meat, fish and vegetables. The dark wooden handle is comfortable to hold thanks to its ergonomic shape, and allows effortless progress. The blade’s pattern, cutting properties, durability and toughness are impressive. The material used allows fast cleaning in the dishwasher.
The manufacturer has paid attention to an authentic Japanese blade profile, which is decorated with a hammered look. The core of the blade is made of micro carbide, wrapped with two layers of steel. Double-sided grinding and the Honbazuke edge of the blade perfects the sharpness of the 18 cm Miyabi Santoku knife.
The handle is made of tough dark cocobolo pakka wood. A goose neck curved handle allows easy working. There is also an individual counterbalance within the handle, so you can cut easily without exerting much force. The Santoku knife from the MIYABI 6000MCT range ensures fast, clean, precise cutting. This product delivers high quality with Japanese design and you will use it often.
- 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.
225,00 €

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Nakiri Japanese kitchen knife Miyabi 34375-171-0 17cm - 1
Nakiri Coltello da cucina Miyabi 5000MCD 17cm 34375-171-0
Zwilling Miyabi 5000MCD Nakiri 17 cm is Japanese vegetable knife. 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 nakiri vegetable knife made in Japan.
345,97 €

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Sujihiki Japanese kitchen knife Miyabi 5000MCD 34378-241-0 24cm - 1
Sujihiki Coltello da cucina 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 €

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Bread knife Miyabi 34376-231-0 23cm - 1
Coltello da cucina 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 €

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Santoku Japanese kitchen knife Miyabi 5000MCD Rocking 34388-181-0 18cm - 1
Santoku Coltello da cucina 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 €

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Utility kitchen knife Miyabi 5000MCD Shotoh 34381-141-0 14cm - 1
Coltello da cucina 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 €

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Paring Vegetable knife Miyabi 5000MCD Shotoh 34372-091-0 9cm - 1
Spelucchino Dritto Coltello da cucina 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 €

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Sujihiki Japanese kitchen knife Miyabi 5000MCD 67 34400-241-0 2.4cm - 1
Sujihiki Coltello da cucina 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 €

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Bread knife Miyabi 5000MCD 67 34406-241-0 2.4cm - 1
Coltello da cucina 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 €

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Gyuto Japanese kitchen knife Miyabi 7000D 34543-241-0 24cm - 1
Gyuto (coltello da chef) Coltello da cucina 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 magazzino

Il marchio di coltelli Miyabi è di proprietà del produttore tedesco di coltelli Zwilling J. A. Henckels dal 2004. I coltelli da cucina Miyabi sono realizzati nel "cuore" giapponese dei coltelli, la città di Seki. Con l'avvento di macchinari tedeschi all'avanguardia nella produzione, i coltellinai giapponesi hanno creato diverse serie di coltelli Miyabi che sono diventati famosi in tutto il mondo. La parola giapponese Miyabi significa "elegante, bello" e questo caratterizza pienamente questi coltelli da cucina. Le serie di coltelli Miyabi più popolari sono 5000 MCD, 600D, 600S, 7000D, 7000MCD e altre. MyGoodKnife è rivenditore ufficiale dei coltelli Miyabi.