Aesthetics have always played a central role in Japanese cuisine. The appearance of a dish and its arrangement on the plate are just as much a part of the enjoyment as its taste and aroma. Japanese chefs place high demands on aesthetics as well as functionality in their cooking. With the Miyabi 5000MCD knife series, ambitious home cooks and professional chefs have precision tools at their disposal that are perfect in function and ergonomics, and unique in design.

The medium-sized Chutoh from Miyabi is ideal for carving or slicing meats or fish. Its thin, stable blade measures 16 cm in length, ensuring you maintain full control while working. Precise cutting is effortless with this knife, which has already impressed professional chefs from around the world. The core of the blade is made from MicroCarbide powder steel MC63, surrounded by 100 layers of two different types of hard steel. Additionally, the Cryodur blade has been refined through a special ice-hardening process at -196 degrees Celsius, achieving a hardness of approximately 63 Rockwell.

The extreme scalpel-like sharpness is achieved through the Honbazuke sharpening method, which involves a double sharpening between rotating stones followed by polishing on a leather wheel. The handle is designed in the traditional D-shape, as is customary for Japanese knives. It fits comfortably in the hand and is a true eye-catcher thanks to the Masur birch wood from which it is made. The gentle grain stands out distinctly from the damask pattern of the blade, creating an elegant contrast. Stainless steel inlays and fine red lines add accents. The Chutoh from the Miyabi 5000MCD series impresses with its extremely high sharpness.