Miyabi 6000MCT kitchen knives: hammered by hand and polished to a perfect shine
The Miyabi 6000MCT knives are the perfect symbiosis of ultimate functionality and unique aesthetics. The blade is made of ice-hardened Microcarbide Cryodur steel, folded between two layers of other steel. This steel is hand-hammered (Tsuchime), which gives the blade a traditional look. The small dents on the blade make sure food does not stick to it.
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Features of the Miyabi 6000MCT series
With a hardness of 63 HRC, these blades are very hard. The blade is Honbazuke-sharpened. Combined with the high hardness, this guarantees ultimate sharpness. The MC in MCT stands for Microcarbide steel, the T for Tsuchime; hand hammering the blade. Due to this hammered finish, each knife in this series is unique.
Miyabi 6000MCT handle
The handles of the 6000MCT series are made of stabilised cocobolo wood. Numerous layers of cocobolo wood are glued together like pakka wood. The ergonomics and balance are well-thought-out, which makes this knife also very comfortable to use over a long time. The dark cocobolo wood gives the knives a classic and stylish look. The coloured detail at the bolster and pommel, along with the mosaic pin, complete this beautiful knife. The 6000MCT series has handles that are just a touch thicker than the Miyabi collections. As a result, you have more grip, and it means these knives are also great for those with large hands.
Information about Miyabi 6000MCT
