Japanese Shotoh knife 5000MCD 67 13 cm, maple, Miyabi

Product detailed description

"To enjoy cooking, you first need to get a really good knife."

Rokusaburo Michiba, Japanese cuisine expert and chef

The extremely sharp Japanese small SHOTOH knife with its thin but durable short blade is ideal for cleaning, peeling and slicing vegetables and fruit. Thanks to its unusually fine blade, this knife is also the perfect tool for skewering meat. The short blade and comfortable handle allow precisely guided cuts. SHOTOH is one of the most popular and common knives in Japan.

Specifications: blade length 13 cm, handle length 9,3 cm, weight 99 g

The MIYABI 5000MCD 67 is the right candidate for a personal knife for life. The glittering damascene pattern of frosty blade flowers is unique and will symbolise your individuality. The vivid pattern is loosely mirrored in the wooden handle, creating a work of art that inspires respect and humility.

Each individual knife is the result of authentic craftsmanship from the "City of Knives" Seki. Traditional craftsmanship and modern technology have resulted in the highest possible quality among commercially produced knives. The extremely hard Micro Carbide MC66 powder steel core is encapsulated in 132 layers of steel of two different hardnesses. The special blade finish gives the blade a layered texture, giving each knife an original and unique Damascene floral pattern. In order to achieve even better steel properties, a unique CRYODUR® hardening process was used, during which the steel is iced at -196°C. The resulting material boasts an extreme hardness of 66 Rockwell. The knife is symmetrically hand-ground into a "V" shape at an angle of 10°. Honbazuke's traditional hand sharpening is proven by hundreds of years of work by master knife makers. It is a multi-stage grinding process, where the knife is first sharpened using a vertical and horizontal rotating grinding stone and finally the blade is polished with a leather honing belt. Thanks to the wedge-shaped cutting edge, the blade easily penetrates foodstuffs. The classic "D" shaped handle is made of stabilized maple wood. The acknowledged rich wood grain pattern is unique on each piece.

The materials used represent the concentrated power of natural resources. The grain of the wood reflects time and the elements, telling a distinctive story. While the golden mosaic pommel reminds you of the decorative bolster of iconic Japanese swords, the Asian embossed heel figuratively harnesses the energy of the knife.

• Extremely hard Micro Carbide MC66 powder steel core
• Extremely high carbon content
• Hardness 66 Rockwell
• CRYODUR® - a unique method of freeze hardening / tempering
• 133 layers of steel
• Damascene (floral) design
• Authentic, narrow Japanese shape
• V-shaped wedge cut
• Honbazuke unique three-phase hand grinding
• Katana Edge
• High blade retention, corrosion resistance and optimum flexibility
• Comfortable D-shaped handle made of stabilised maple wood
• Perfect balance for comfortable knife handling
• Stainless steel embossed heel with logo
• Lifetime warranty against manufacturing defects in the blade
• Not dishwasher safe

Beauty and precision are the main features of Japanese culture and the same philosophy honors also the MIYABI brand from Seki, the center of Japanese cutlery, since the 14th century. The Japanese traditional knife manufacturer has combined its precision craftsmanship with the proven manufacturing processes and standards of the German brand ZWILLING J. A. HENKELS. The ZWILLING business group was thus able to expand its portfolio with its own production of authentic Japanese knives right in the heart of the Japanese knife industry.

Japanese sword making has been a tradition in the Land of the Rising Sun for many centuries. Samurai swords were and are admired for their unique elegance, sharpness, beauty and technical perfection. MIYABI precision-crafted instruments with authentic Japanese blades are a worthy successor to this tradition. The stunning, almost "surgical" sharpness of the knives preserves the texture of the raw materials used. Be as demanding as Japanese chefs and your goal will always be a perfectly tasty looking dish.

Recommendations and maintenance:

• Do not use the knives to cut extremely hard ingredients, such as frozen foods
• Do not expose the knife to prolonged contact with water or salt
• Avoid bending the knife
• To maintain sharpness it is advisable to wash the knife by hand with a mild detergent after use and dry immediately
• Protect the blade from impact
• If you do not use the knife for a long time, it is advisable to wrap it in dry fabric or newsprint. The ink oil used on newspaper printing will protect the blade from possible corrosion
• The blade can be wiped with a cloth soaked in oil as part of the care, increasing resistance to corrosion
• Store the knife in a safe place