Miyabi 5000FCD
Elegant knives
The Miyabi 5000FCD series represents a harmonious blend of sleek design, advanced technology, and traditional craftsmanship honed over centuries. At the heart of each knife lies a core of FC61 steel, enveloped in 48 layers of striking Damascus steel, symbolizing the pinnacle of design and functionality. The blades undergo the FRIODUR ice-hardening process, enhancing their hardness and resilience, making them robust for any culinary challenge. Sharpened meticulously using the revered Honbazuke technique, each blade achieves an unparalleled sharpness, typical of Japanese masterpieces, with hand-honed edges angled between 9.5° to 12° for supreme precision.
The aesthetic allure of these knives is further accentuated by their elegant black Pakkawood handles, which are adorned with a steel end cap and a distinctive red trim, infusing a touch of sophistication into your culinary arsenal. This meticulous attention to balance ensures that each knife feels like an extension of the chef's hand, promising effortless slicing, dicing, and chopping. The Miyabi 5000FCD series not only stands as a testament to the enduring legacy of Japanese blade-making artistry but also as a tool that meets the exacting demands of modern kitchens, ensuring that each culinary endeavor is executed with unparalleled precision and ease.
Key Features
- Miyabi 5000FCD Rockwell Rating60 HRC, ensuring exceptional sharpness and edge retention
- Expert CraftsmanshipTraditional Japanese techniques incorporating German engineering
- Ergonomic Handles: Elegant black Pakkawood with a steel end cap and red trim, designed for balance and reduced fatigue
- Blade FC61 fine carbide steel with a Damascus pattern, offering both beauty and function
MIYABI 5000FCD 20cm Gyutoh
FAQs
Yes! Miyabi knives are indeed made by Zwilling in their state of the art manufacturing facilities in Seki, Japan
Yes, Miyabi 5000FCD knives are full tang, meaning the steel blade extends through the entire length of the handle. This design ensures exceptional balance, strength, and durability, making these knives a preferred choice for both professional chefs and cooking enthusiasts who value precision and reliability in their culinary tools. The full tang construction, combined with the ergonomic design of the handles, provides a comfortable and secure grip, enhancing the overall cutting experience.
Absolutely, Miyabi knives are forged, following a process that is deeply rooted in the centuries-old traditions of Japanese sword-making. This forging process is crucial in achieving the exceptional quality and performance that Miyabi knives are renowned for. During the forging process, high-grade steel is heated and shaped, resulting in a blade that is incredibly strong and durable. This technique also allows for precise control over the blade's geometry, edge sharpness, and overall balance.
Maintaining your knives involves several essential practices to ensure they stay sharp, durable, and in top condition:
- Cleaning: Always wash your knives by hand with warm water and mild detergent immediately after use. It's important to avoid using the dishwasher, as the harsh environment can damage both the blade and the handle over time. After washing, dry the knives completely with a soft cloth to prevent any rust formation.
- Honing: Regular honing is key to keeping your knives sharp and maintaining their edge. Use a honing steel before or after each use to realign the blade's edge. Hold the steel vertically and gently slide the knife down and across the steel at a 20-degree angle.
- Sharpening: In addition to regular honing, your knives will need periodic sharpening, typically once or twice a year depending on how frequently you use them. You can sharpen your knives using a whetstone, a handheld sharpener, or opt for professional sharpening services.
- Storage: Proper storage is crucial for the longevity of your knives. Store your knives in a knife block, on a magnetic strip, or within protective sheaths. This not only prevents the blades from dulling but also helps avoid accidents. Storing knives in a drawer is not recommended, as they can easily get damaged.
- Cutting Surface: To maintain the sharpness of your knife edges, always use wooden or plastic cutting boards. Cutting on hard surfaces like glass, metal, or stone can quickly dull your knives.
- Avoid Misuse: Remember that knives are specifically designed for cutting food. Avoid using them for any non-food related tasks, as this can damage the blade and potentially void the warranty.
- Handle with Care: Always be mindful of the knife's balance and handle it with care. Avoid dropping or carelessly tossing your knives, as this can lead to damage to both the blade and the handle.
Shop at Cotswold Knife Company with confidence, knowing we are a verified stockist of Miyabi knives.