Miyabi

The 20 cm long GYUTOH / Chef's knife is very impressive due to its relatively thin and yet stable blade

This Gyutoh, or Chef’s knife has a 200 mm blade and is a general purpose knife for the preparation of larger cuts of meat and vegetables.

This Japanese santoku 175 mm long blade, has a hard fine carbide steel core for very good cutting edge retention and sharpness. Santoku translates as "Three Virtues", these being meat, fish and vegetables.

With the 4000FC bread knife, you will see how beauty and sharpness harmoniously unite. With its typical serrated cut, the knife, with a blade length of 240 mm, even glides through hard crusts and wholemeal bread full of seeds

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

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 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 shotoh, which roughly translates as “little knife”, has a 115 mm blade and is suited for preparing fruit, vegetables and smaller cuts of meat.

This Gyutoh, with a 200 mm that is honed on both sides, making it ideal for cutting meat and preparing large vegetables.

This Nakiri, with a blade length of 175 mm that is honed on both sides, is excellently suited for the speedy processing of fruit and vegetables.

This Shotoh, with a blade length of 140 mm that is honed on both sides, is typically used for chopping, peeling and cleaning fruit and vegetables.

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