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 both aesthetics and functionality in their kitchens. With the knives from the Miyabi 5000MCD series, ambitious home cooks and professionals have precision tools at their disposal that are perfect in function and ergonomics, and unique in design.

A small and exquisite piece is the Shotoh from Miyabi. With a length of 13 cm, the very thin and stable blade is ideal for cutting, peeling, or cleaning vegetables or fruits. The extreme sharpness of the knife is ensured by the ultra-sharp Honbazuke honing of the double-beveled blade. The typically Japanese blade profile offers a symmetrical edge with an angle of 19 degrees. The core of the blade is made from MicroCarbide powder steel MC63, surrounded by 100 layers of two different types of stainless steel, creating the unique flower damask pattern on the blade. This pattern makes the knife one of a kind.

To achieve a hardness of about 63 Rockwell, the Cryodur blade has been ice-hardened at -196 degrees Celsius using a specially developed process. This makes the knife durable, flexible, and robust. A beautiful contrast to the bright steel is the handle made of Masur birch in a gentle light brown. The grain and structure are unique to each knife, making it a true eye-catcher. Additionally, the handle is designed in the traditional D-shape and is optimally balanced, allowing for excellent control during use. With the Shotoh from the Miyabi 5000MCD series, you are well-equipped for fine cutting tasks.