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Details
Specifications
- Series: Miyabi Black 5000MCD67
- Contents: 3.5-inch paring knife, 5-inch prep knife, 5.5-inch santoku, 7-inch rocking santoku, 8-inch chef’s knife, 9.5-inch slicing knife, 9.5-inch bread knife, kitchen shears, sharpening steel, natural bamboo magnetic easel
- Steel: MC66 (ZDP-189 class) micro-carbide powder steel core
- Hardness: 66 HRC
- Blade: 133 layers: the core clad in 132 layers of flower Damascus steel
- Edge: Honbazuke three-step hand-honed edge, 9.5 to 12 degrees per side; bread knife serrated
- Handles: bigleaf maple burl dyed black, D-shaped, with mosaic pin and steel end cap
- Weight: 154.4 ounces (4377 g)
- Manufacturer model: 34060-001
- Made in: Seki, Japan
- Item number: 1019777
Miyabi Black Knives Compared
| Knife | Blade | Shape |
|---|---|---|
| 3.5-inch Paring Knife | 3.54 inches (90 mm) | Paring |
| 5.25-inch Prep Knife | 5.31 inches (135 mm) | Prep (shotoh) |
| 8-inch Chef’s Knife | 7.87 inches (200 mm) | Chef’s (gyutoh) |
| 9.5-inch Chef’s Knife | 9.45 inches (240 mm) | Chef’s (gyutoh) |
| 7-inch Santoku | 7.09 inches (180 mm) | Santoku |
| 7-inch Rocking Santoku | 7.09 inches (180 mm) | Santoku |
| 9.5-inch Sujihiki | 9.45 inches (240 mm) | Slicer |
| 9.5-inch Bread Knife | 9.45 inches (240 mm) | Bread |
Choosing a Miyabi Line
| Line | Steel | Who it suits |
|---|---|---|
| Miyabi Birchwood | SG2 powder steel, 63 HRC | Top performance with a natural birch handle; holds its edge best through acidic vegetable prep |
| Miyabi Black | MC66 powder steel, 66 HRC | Top performance with a black maple burl handle; holds its edge longest on proteins and low-acid foods |
| Miyabi Artisan | SG2 powder steel, 63 HRC | The same class of powder steel, for cooks who care less about the look |
| Miyabi Kaizen | VG10, 60 HRC | Damascus looks at a more moderate price; holds an edge well but needs careful use to prevent chipping |
| Miyabi Koh | FC61, 61 HRC | A durable workhorse that responds well to honing; a good first Japanese knife |
| Miyabi Evolution | FC61, 61 HRC | A durable workhorse with a riveted Western-style handle; easy to care for |
Keeping the Edge
This powdered steel takes an extremely refined edge and holds it very well without regular honing. When it does dull, sharpen on fine whetstones at the factory angle. Harder powdered steels are easier to care for, not harder; simply avoid bone, frozen food and twisting cuts.
Care
- Wash by hand with warm, soapy water and dry at once. Do not put Miyabi knives in a dishwasher.
- Cut on wood or soft composite boards; glass, stone and ceramic boards damage a hard edge.
- Store in a block, on a magnetic strip or in an edge guard, not loose in a drawer.
Additional Info
| SKU | 1019777 |
|---|---|
| Manufacturer's Part Number | 34060-001 |
| Grind | 50/50 Bevel |
| Stainless | Yes |
| Brand | Miyabi |
| Country of Manufacture | Japan |
| Handle Material | Black Maple (BigLeaf) Burl Wood |
| Rockwell Hardness | 66 |
| Steel Type | ZDP-189 (MC66) |
| Manufacturer's Suggested Retail Price | $3,999.00 |
