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 pleasure as its taste and aroma. In the kitchen, Japanese chefs place equally high demands on aesthetics and functionality. With the MIYABI 5000MCD series of knives, ambitious amateur and professional chefs have precision tools that are perfect in function and ergonomics and absolutely unique in design.

The fine Santoku knife from the Miyabi 5000MCD series stands for the finest Japanese craftsmanship and is based on the tradition of Far Eastern aesthetics. The fine damask structure is reminiscent of the swords from Japanese stories, and this specimen is also extremely sharp. One hundred layers of steel surround a core of MC63 MicroCarbide powder steel. The blade is hardened in the specially developed Cryodur, which makes it extremely robust.

The Santoku knife is an aesthetic masterpiece, where the most modern materials and traditional processes experience a perfect symbiosis. The classic Japanese Honbazuke trigger makes the knife edge particularly sharp. Even in the 21st century, this comparatively complex process, consisting of several grinding passes, is still carried out by hand to obtain an authentic result.

From the blade to the handle, the Santoku knife is unique. The natural structure of the Masur birch used in the knife handle gives it a distinctive appearance. The sanded wood lies well in the hand thanks to the traditional D-shape, ensuring precise and fatigue-free cutting. The design is completed by stylish details such as a pin with a Japanese mosaic. The straight-line appearance of the knife underlines its functionality, making even more complicated work with fish, meat, and vegetables easier.