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 slicing (SUJIHIKI) knife is a Japanese slicing knife with a 9.5" / 240mm blade ideal for effortlessly cutting meat, fish as well as for slicing a roast and other large cuts of meat.

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

This long, narrow-bladed Sujihiki, with a blade length of 240 mm is honed on both sides. With its form and flexibility, it is perfectly suited for the cutting and carving of all fish and meat varieties.

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 170 mm that is honed on both sides, is excellently suited for the speedy processing of fruit and vegetables.

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

Miyabi 6000 MCT Shotoh / Pairing Knife 3.5" / 90mm

This SANTOKU characterized by the perfect combination of beauty and sharpness makes the cutting of meat, fish and vegetables as easy as child’s play, thanks to the 17.5 cm blade length that has been honed on both sides.

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.

The shotoh, which roughly translates as “little knife”, has a 130mm blade and is suited for preparing fruit, vegetables and smaller cuts of meat.

This Santoku characterised by the perfect combination of beauty and sharpness makes the cutting of meat, fish and vegetables as easy as child’s play, thanks to the 180 mm blade length that has been honed on both sides.