Miyabi 5000 FCD

This collection seamlessly blends refined design, state-of-the-art technology, and the time-honored skill of centuries-old craftsmanship. The blades, composed of an FC61 steel core enclosed in 48-layer Damascus steel, undergo FRIODUR ice-hardening, rendering them exceptionally durable and resilient. Employing the Honbazuke technique on both sides achieves the ultra-sharp finish synonymous with Japanese blades, honed meticulously by hand to a razor-sharp angle ranging from 9.5° to 12°. The sophisticated black pakkawood handles are adorned with a steel end cap featuring a red trim, adding an intriguing touch of exoticism to this unique knife series. With perfect balance between blade and handle, users can effortlessly cut and chop food with precision and ease.