Knives from the Miyabi 5000MCD series are precision tools for the ambitious home and professional chef, perfectly balanced in function and ergonomics, and uniquely designed. The high-quality Cryodur blade (67 HRC) features a hard core made of MicroCarbide powder steel MC 66, surrounded by 132 layers of two different types of steel with varying hardness. The individual flower damask pattern, katana edge, and double-beveled blade with an ultra-sharp Honbazuke finish are hallmarks of the highest craftsmanship in knife making. The handle is made from the finest black maple wood. The series includes Japanese knife types Gyutoh (for meat and large vegetables), Santoku (for meat, fish, and vegetables), Shotoh (for fruits and vegetables), and Sujihiki (for meat and fish), as well as a bread knife. Hand washing is recommended.