Knives of the Miyabi 5000MCD series are precision tools for the ambitious hobby and professional chef, perfect in function and ergonomics and absolutely unique in design. High-quality Cryodur blade (67 HRC) with hard core of MicroCarbide powder steel MC 66, surrounded by 132 layers of two different types of steel of different hardness. Individual Flower Damascus pattern, Katana edge and blade honed on both sides with ultra-sharp Honbazuke trigger as a sign of the highest masterful knife art. Handle made of best Black Maple wood. The series includes the Japanese knife types Gyutoh (for meat and large vegetables), Santoku (for meat, fish and vegetables), Shotoh (for fruit and vegetables) and Sujihiki (for meat and fish), as well as a bread knife. Hand wash recommended.