Peeling knives

Santoku knives

Cleavers

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Ham knives

Oyster knives

Breakfast knives

Knife sets

Sujihiki

Butter knives

Vegetable knives

Other kitchen knives

Turning knives

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Meat forks

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Kitchen knives

Thanks to a special ice hardening process at -196°C, the blades have a hardness of up to 66 HRC. Even for Miyabi-concepts this is extremely high.


## 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


Much attention has been given to the handle as well. The D-shaped handle is made of special black ash wood. This wood makes each knife unique through the beautiful natural drawing. In addition, it forms an attractive whole with the shiny blade of the knife. The mosaic pin in the middle of the handle is the proverbial icing on the cake. A subtle and beautiful detail that emphasizes the exquisite workmanship of the 67-series 5000MCD.


## Zwilling Japan


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

The **Miyabi 5000MCD 67**-series is the absolute top of the Miyabi by Zwilling-range. The knives are characterized by a Cryodur-blade with a core of MC66-steel. 132 layers of steel are made around it. This gives the knife its special 'Flower Damask'-look.

Miyabi 5000MCD 67-knives

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Miyabi by Zwilling 5000MCD 67 bread knife 24 cm

Miyabi by Zwilling 5000MCD 67 chef's knife 24 cm, 34401-241

Miyabi by Zwilling 5000MCD 67 Shotoh 14 cm, 34400-131

Zwilling Miyabi 5000MCD 67 Santoku 18 cm

Zwilling Miyabi 5000MCD 67 Sujihiki 24 cm

Zwilling Miyabi 5000 MCD 67 chef's knife 20 cm 34401-201