Western Knives
Miyabi 5000MCD set of 2
The MIYABI 5000MCD series of knives combine perfect functionality and ergonomics with a unique design. Each individual knife is an authentic masterpiece made in Seki City, Japan using traditional Japanese craftsmanship in synergy with modern technology and materials to create a blade of the highest quality that is unmatched by any other commercially produced knife. The extremely hard core of Micro Carbide MC63 powder steel is encased in 100 layers of steel of two different grades of hardness. A special blade treatment alters the surface structure of every layer, giving each blade its individual pattern and then given its authentic Japanese Honbazuke honing by hand. The tempering process results in a central core hardness of 63 HRC after final quenching. Each knife has a unique Katana cutting edge, a visible sign of master craftsmanship that is reminiscent of the blades of Japanese swords. Traditionally, these swords received their individual Hamon, the line dividing the less hard blade body from the extremely hard cutting edge, by hand. Each handle is made of top-quality Masur Birch and is totally unique. The structure of the wood out of which the handle has been crafted is revealed through the interplay of lines and stripes. The warmth of the natural wood contrasts attractively with the steel blade. A mosaic pin and decorative end cap provide the finishing touches to this sophisticated look.Regular Price: £688.00
Special Price £619.20
Miyabi 5000 MCD Gyuto (2 sizes)
Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife. Its wide base tapering to an extreme point provides a curved enabling the traditional French roll cutting on the board techniqe to be performed comfortably. The 200mm is the most popular size for both professionals and experienced cooks looking for a blade long enough to cope with most tasks from slicing, dicing & mincing to filleting, carving and chopping. The 240mm length is for those comfortable with a long blade weightier blade and is often the preferred partner of busy chefs.
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.
£399.00
JKC R2 Cowbone Gyuto 180mm
Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife. Its wide base tapering to an extreme point provides a curved edge, enabling the traditional French roll cutting on the board technique to be performed comfortably. The 180mm is the smallest Gyuto available and is just long enough to fulfil a multitude of home cooking requirements, from medium carving and slicing jobs to the prep of most fruit and vegetables. The curved profile facilitates easy roll cutting on the board. Medium size length is the most popular size for both professionals and experienced cooks looking for a blade long enough to cope with most tasks from slicing, dicing & mincing to filleting, carving and chopping. Large size length is for those comfortable with a long, weightier blade and is often the preferred choice of busy chefs. SPECIAL NOTES: Hand wash only. Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE. Includes: One Free Sharpening£539.00
Miyabi 5000MCD 67 Gyuto 200mm
MIYABI 5000MCD 67 Gyutoh, 20cm blade. This Japanese gyutoh, or chef's knife, has a MicroCarbide powder steel core which gives extremely good sharpness and cutting edge retention. It has 132 outer layers of steel which surround the core and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. As with anything this special, care should be taken. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Extremely hard MicroCarbide powder steel blade core 132 layers of steel surrounding the core create the Damascus-design CRYODUR ice-hardened for extreme hardness Rockwell hardness of approximately 66 Symmetrical cutting edge Wooden handle Steel end-cap and handle mosaic pin Made by MIYABI in Japan£399.00
Miyabi 5000MCD Rocking Santoku
Miyabi 5000MCD Rocking Santoku with an 18cm blade. MC63 steel core - 101 total layers CRYODUR ice-hardened blade Honbazuke hand-honed edge Masur Birch D-shaped handle Mosaic pin in handle MIYABI logo end cap For best results wash by hand Made by MIYABI in Seki, Japan£399.00
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