Miyabi 6000MCT
Elegant knives
The Miyabi 6000MCT series represents the epitome of high-quality Japanese craftsmanship, skillfully blending functionality with aesthetic elegance. At the heart of each knife lies a core of ultra-hard MC63 micro-carbide powder steel, which is enveloped by two additional layers of steel. This core undergoes a meticulous CRYODUR ice-hardening process at -196°C, significantly enhancing the blade’s hardness to approximately 66 HRC. The blades are also distinguished by their hand-hammered finish, known as Tsuchime, adding a unique beauty to each piece while contributing to its non-stick properties.
Precision is at the forefront of the Miyabi 6000MCT design, with every blade sharpened using the traditional three-step Honbazuke technique. This method results in an exceptionally sharp edge, honed by hand to an angle between 9.5° and 12°, ensuring unparalleled slicing performance. Complementing the remarkable blade is a specially designed pakkawood handle, which not only provides optimal balance and superior comfort but also features a sophisticated dark wood appearance with a chic end cap. This series is a testament to the art of knife-making, offering chefs and culinary enthusiasts a tool that performs as impressively as it looks.
Key Features
- Miyabi 6000MCT Rockwell RatingApproximately 66 HRC
- Expert Craftsmanship Each blade is honed using the traditional Honbazuke technique, resulting in an ultra-sharp edge at a precise angle of 9.5° to 12°
- Handle Material:Crafted from durable pakkawood
- Blade Material The core is made from ultra-hard MC63 micro-carbide powder steel, encased in two layers of steel
FAQs
Yes! Miyabi knives are indeed made by Zwilling in their state of the art manufacturing facilities in Seki, Japan
Yes, Miyabi 6000MCT knives are designed with a full tang. This means that the steel blade extends all the way through the handle, providing exceptional balance and strength. Full tang construction is a hallmark of high-quality knives, as it ensures durability and offers a balanced feel during use. This design feature is particularly important for precision cutting tasks and is a testament to the meticulous craftsmanship of Miyabi knives.
Absolutely! They are crafted using a complex process that includes the forging of ultra-hard MC63 micro-carbide powder steel. This forging process, coupled with the CRYODUR ice-hardening technique, ensures that the knives are not only incredibly durable but also retain their sharpness for a prolonged period. Forging also allows for the precise shaping of the blade, optimizing its cutting efficiency and resilience.
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.