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## Honbazuke-sharpened


The blade is sharpened symmetrically in a traditional Japanese Honbazuke-way. Each knife is sharpened through three stages in which the extreme sharpness is obtained. The blade maintains the sharpness for a very long time because of the hardness of each knife.


## Handle


The D-shaped handle is designed with care, just like the blade. The black Pakkawood-handle gives it an exclusive look. The decorative red ring and the beautiful mosaic pin give the knife its finishing touch.


## Zwilling Japan


The series is created by Zwilling Miyabi Japan and is the ultimate combination between German solidity and traditional Japanese craftsmanship.

The **Miyabi 5000FCD** series combines a magnificent design with the use of high quality materials. The knives have a core of FC61, surrounded by 48 layers of damask-steel. Thanks to a special Friodur-ice hardening process, the knives are extremely robust with a hardness of 61 HRC.

Miyabi 5000FCD knives

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Miyabi 5000FCD santoku 18 cm, 34684-181

Miyabi 5000FCD gyutoh 20 cm, 34681-201

Miyabi 5000FCD gyutoh 24 cm, 34681-241

Miyabi 5000FCD nakiri 18 cm, 34685-171

Miyabi 5000FCD shotoh 11 cm, 34680-111

Miyabi 5000FCD shotoh 9 cm, 34680-091

Miyabi 5000FCD sujihiki 24 cm, 34680-241

Miyabi 5000FCD gyutoh 16 cm, 34681-161

Miyabi 5000FCD shotoh 13 cm, 34680-131

Miyabi 5000FCD bread knife 24 cm, 34686-241