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 Shotoh from the Miyabi 5000MCD series is a feast for the eyes of all lovers of Japanese cuisine. With its length of 9 cm it is perfect for cutting, cleaning and peeling fruit and vegetables. The handle of the Shotoh is made of Masur birch wood, the grain of which makes each knife unique. An end cap and a filigree mosaic pin round off the knife's noble appearance. In addition, the D-shaped handle is perfectly balanced and allows optimal control during work, so that nothing stands in the way of fatigue-free and above all precise cutting.

Not only does the blade have a beautiful, unique damask pattern, but its core is made of hard MicroCarbide powder steel MC63. This core is enclosed by two different types of steel in 100 layers. In addition, the Cryodur blade was ice-hardened at -196 degrees Celsius in a special process. This results in an enormous hardness of approx. 63 Rockwell, which offers maximum cutting durability and flexibility. In addition, the blade has been hand-finished with an extremely sharp Honbazuke trigger. To achieve this, it is sharpened twice on rotating stones and then polished on a leather wheel. With the Shotoh from Miyabi you can enjoy aesthetics and cutting pleasure at the same time.