Miyabi 6000MCT Santoku 180mm

Donaghy Bros

#html-body [data-pb-style=SB708HJ]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}The Santoku knife from the house of MIYABI has a sharpness of approximately 63 Rockwell and is suitable for cutting meat, fish and vegetables. The dark wooden handle is comfortable to hold thanks to its ergonomic shape, and allows effortless progress. The blade’s pattern, cutting properties, durability and toughness are impressive. The material used allows fast cleaning in the dishwasher. The manufacturer has paid attention to an authentic Japanese blade profile, which is decorated with a hammered look. The core of the blade is made of micro carbide, wrapped with two layers of steel. Double-sided grinding and the Honbazuke edge of the blade perfects the sharpness of the 18 cm MIYABI Santoku knife. The handle is made of tough dark cocobolo pakka wood. A goose neck curved handle allows easy working. There is also an individual counterbalance within the handle, so you can cut easily without exerting much force. The Santoku knife from the MIYABI 6000MCT range ensures fast, clean, precise cutting. This product delivers high quality with Japanese design and you will use it often.   Blade core made of MicroCarbide MC63 powder steel embedded in 2 layers of steel. This provides a hardness of approx. 63 Rockwell. (International standard unit of measurement for hardness) CRYODUR® ice-hardened blades provide particularly good cutting edge retention, corrosion resistance and optimum blade flexibility. Authentic Japanese blade profile with Tsuchime look (hammered finish). The symmetrical blade with ultra-sharp Honbazuke edge ensures incredible sharpness. Dimensionally-stable pakka wood handle for perfect balance, outstanding comfort and fatigue-free cutting with all cutting techniques sophisticated dark wood look. The blade is sharpened by hand using the traditional Honbazuke method to an angle of 9.5° to 12° Blade core made of MicroCarbide MC63 powder steel embedded in 2 layers of steel. Made in Seki, Japan Warranty: ZWILLING Lifetime Warranty

Kitchen Knives

The Miyabi 6000 MCT 18cm Santoku Brown Fine Edge is a traditional Japanese knife made from SG2 micro-carbide powder steel. The Authentic thin Japanese blade profile ensures that the knife is versatile and can be used for a variety of tasks, while the hand honed edge is sharpened to 9.5 to 12 degrees for precision cutting. The CRYODUR blade is ice hardened to Rockwell 63 and has a katana edge, while the D-shaped Cocobolo pakkawood handle with hammered "Tsuchime" finish provides excellent grip and balance. Hand wash only and handcrafted in Seki, Japan, this knife will last generations if cared for properly.Thanks to the ultra-sharp blade, this knife packs a powerful punch when it comes to chopping and dicing things like fruit and even tougher vegetables and larger cuts of meat or fish with complete ease and precision.To ensure the knife stays in the best shape possible, it should be sharpened regularly, and should be cleaned only with warm water and a light detergent before being left to fully dry in between each use. It shouldn't be used in the dishwasher, submerged in water, or cleaned with a hard or rough sponge that could cause damage to the blade.This knife would make the perfect gift for someone who loves to cook - or even just a treat to yourself if your current knives are starting to look a bit worn and you'd like to get some professional quality knives that you know will last.