Miyabi

This 23cm Tungsten Carbide sharpening steel is a perfect match for the 5000MCD-B knives.

The SHOTOH from the MIYABI 5000MCD series is a feast for the eyes. At 9 cm in length, it is ideal for cutting, cleaning and peeling fruit and vegetables.

The SUJIHIKI / Carving knife with a 24cm blade is ideal for cutting meat and fish or for slicing a roast. Its scalpel-like sharpness is due to a unique honing technique.

The 24 cm-long GYUTOH / Chef's knife is perfect for cutting or slicing through meat or fish. Its slim yet stable blade delivers a perfectly controlled and clean cut.

This bread knife has a 23cm long blade. The serrated edge is able to cut through thick, crusty bread easily and evenly and is ideal for every-day kitchen use.

The slicing (SUJIHIKI) knife is a Japanese slicing knife with a 240mm blade ideal for effortlessly cutting meat, fish as well as for slicing a roast and other large cuts of meat.

The shotoh, or petty knife has a 130 mm blade and is ideal for the preparation of smaller cuts of meat and fruit and vegetables.

This Japanese shotoh, also known as a vegetable knife, has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. It is light weight and nimble with a 90 mm blade suited for cutting and peeling small fruit and vegetable

Miyabi 5000FCD 9.5" Bread Knife

Miyabi 6000 MCT Gyutoh / Chef's Knife 8" / 200mm

Miyabi 6000 MCT Gyutoh / Chef's Knife 6" / 160mm

Miyabi 6000 MCT Bread Knife 9" / 230mm