Miyabi 5000MCD Chutoh 16cm

The medium-sized MIYABI CHUTOH is ideal for cutting meat or fish. The thin, stable 16 cm long blade ensures full control of your work: this knife is easy to work with precisely. That is why he convinced professional chefs from all over the world. The core of the blade consists of "MicroCarbide" powder steel MC63, surrounded by 100 layers of steel of two different hardnesses. In addition, the CRYODUR® blade undergoes a special ice-hardening process at -196 degrees Celsius, resulting in a hardness of approximately 63 Rockwell. Honbazuke honing makes the knife extremely sharp like a scalpel. This sharpness is achieved by sharpening it twice between rotating stones and then polishing it on a leather wheel. The handle is traditional D-shaped, as is usual for Japanese knives. It is comfortable to hold, and the Masur birch wood handle makes it a real eye-catcher. Its soft grain stands out from the vegetal damask pattern of the blade and forms a sophisticated contrast. Stainless steel recesses and fine red lines create stylish decorative elements.

• The core of the blade is made of MicroCarbide MC63 powder steel embedded in 100 layers of steel, providing exceptional hardness of approximately 63 Rockwell (international standard unit of measurement of hardness) and excellent cutting edge retention.
• Ice-hardened CRYODUR® blades ensure particularly good cutting edge retention, corrosion resistance and optimal blade flexibility.
• Authentic Japanese blade profile
• Symmetrical blade with super sharp Honbazuke edge ensures incredible sharpness.
• The traditional D-shaped handle made of Masur birch ensures excellent balance, optimal control and tireless cutting.
• Traditional Japanese Karelian (Masur) birch handle
• Made in Seki, Japan

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