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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 €

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Gyuto Japanese kitchen knife Miyabi 5000MCT 32911-161-0 16cm
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Coltello da cucina Gyuto (coltello da chef) Miyabi 5000MCT 16cm 32911-161-0
Gyuto Japanese kitchen knife Miyabi 5000MCT 32911-161-0 is designed for chopping, mincing and slicing meat, fish, vegetables and fruit. The ergonomic handle is made of micarta. 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. Preparing cold platters or delicious curries containing lots of vegetables are easy with this knife. 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. 
200,81 €

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Paring Vegetable knife Miyabi 5000MCT MIZU Shotoh 32915-141-0 14cm
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Spelucchino Dritto Coltello da cucina Miyabi 5000MCT MIZU Shotoh 14cm 32915-141-0
The elegant  knife Miyabi 5000MCT Shotoh 32915-141-0 14cm is designed for the slicing, cutting and peeling of fruit and vegetables.  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. The ergonomic handle of micarta. Preparing cold platters or delicious curries containing lots of vegetables are easy with this knife.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. 
176,61 €

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Santoku Coltello da cucina giapponese Miyabi 5000MCT MIZU 32917-181-0 18cm
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Santoku Coltello da cucina Miyabi 5000MCT MIZU 18cm 32917-181-0
Miyabi MIZU 5000MCT Santoku Japanese chef´s knife with its measuring 18 cm in length is idealy suitable for cutting and chopping  vegetables, herbs and also meat, fish and other products. This series 5000MCT has a core of MC 63, microcarbide powdereel (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.
225,00 €

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Gyuto (coltello da chef) Coltello da cucina giapponese Miyabi 5000MCT MIZU 32911-201-0 20cm
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Gyuto (coltello da chef) Coltello da cucina Miyabi 5000MCT MIZU 20cm 32911-201-0
Miyabi MIZU 5000MCT Gyutoh Japanese chef´s knife with its measuring 20 cm in length is suitable for cutting and separating fish and meat. Its pointed tip and sturdy enable clean cuts to be made. This series 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. 
225,00 €

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Sujihiki Coltello da cucina giapponese Miyabi 5000MCT MIZU 32910-241-0 24cm
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Sujihiki Coltello da cucina Miyabi 5000MCT MIZU 24cm 32910-241-0
Miyabi MIZU 5000MCT Sujihiki Japanese knife with its long and narrow 24 cm blade with ergonomic handle is ideal for cutting meat, fish, fruits for thin slices. This series 5000MCT has a core of MC 63, microcarbide powdereel (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. 
233,06 €

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Coltello da pane Miyabi 5000MCT MIZU 32916-241-0 23cm
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Coltello da cucina Miyabi 5000MCT MIZU 23cm 32916-241-0
Miyabi MIZU 5000MCT Japanese 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. This series 5000MCT has a core of MC 63, microcarbide powdereel (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. Using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan. 
225,00 €

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Gyuto (coltello da chef) Coltello da cucina giapponese Miyabi 5000MCT MIZU 32911-241-0 24cm
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Gyuto (coltello da chef) Coltello da cucina Miyabi 5000MCT MIZU 24cm 32911-241-0
Miyabi MIZU 5000MCT Gyutoh Japanese chef´s knife with its measuring 24 cm in length is suitable for cutting and separating fish, meat and vegetables. Its pointed tip and sturdy enable clean cuts to be made. This series 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. 
241,13 €

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Coltello universalo Miyabi 5000MCT Shotoh MIZU 32910-131-0 13cm
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Coltello da cucina Miyabi 5000MCT Shotoh MIZU 13cm 32910-131-0
The Shotoh 13 cm knife 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. 
160,48 €

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