The Miyabi 6000MCT features a core blade made of MC63 steel, which is embedded in two layers of steel. The blade has been hardened using a specially developed process. The Tsuchime look (hammered surface) makes the blade unique. The shape-stable Pakka wood handle, designed specifically for this series, is perfectly balanced and offers high comfort. The series includes Japanese knife types such as Shotoh (for vegetables and fruits), Gyutoh (for meat and fish), Santoku (for meat, fish, and vegetables), Suhjihiki (for meat and fish), as well as a bread knife. Hand washing is recommended.