Aesthetics have always played a central role in Japanese cuisine. The appearance of a dish, its arrangement on the plate: this is as much a part of the pleasure as its taste and smell are. In the kitchen, Japanese chefs accordingly place just as high demands on aesthetics as they do on functionality. With the knives of the MIYABI 5000MCD series, ambitious hobby and professional chefs have precision tools at hand that are perfect in function and ergonomics and absolutely unique in design.

The bread knife of the Miyabi 5000MCD series has a long and strong blade. Thanks to the serrated edge, it is easy for them to break through the coarse and crispy bread crust to cut slices of bread evenly. It offers you optimal cutting properties for daily use in the kitchen. The knife has a traditional and functional design and is a precision tool for your cutting work. The bread knife convinces with its ergonomically shaped handle made of Masur birch. The unique grain of the wood makes each handle unique. The continuous lines and stripes are the central design element of the bread knife of the Miyabi 5000MCD series.

The extremely hard core consists of MicroCarbide powder steel MC63. This steel has above-average performance and meets the demands of professional chefs. The core of the knife is surrounded by one hundred layers of steel of various grades and hardness. It differs from conventional bread knives by its specific blade design. A first-class process guarantees a hardness of approximately 63 HRC and best cutting properties. The total blade length of the bread knife is 23 cm. The uniquely manufactured blade breaks through solid bread crusts and allows slicing into ready-to-serve slices. The high quality and the material used allow the bread knife to perform at its best.