An atypical "swan neck" handle and a blade with a hammered finish called "Tsuchime", creating an air pocket effect that releases the food, this is what characterizes the SANTOKU 6000 MCT from MIYABI. With its 18 cm blade, the Santoku or "3-way knife" is the Japanese version of the chef's knife. It is ideal for cutting meat, fish and vegetables.
It is made of a MicroCarbide MC63 steel core and covered with two layers of two kinds of steel with an exceptional hardness of about 63 Rockwell. This hardness is also associated with the specific CRYODUR® treatment, a unique cooling process making the knife sharp, flexible and resistant.
This knife is hand sharpened in the purest Japanese tradition, using the traditional "Honbazuke" method which gives the blade an incomparable sharpness.
Its curved handle in the shape of a swan's neck made of pakka cocobolo wood, gives it an exceptional elegance, a perfect balance and a high comfort for all cutting techniques. A "mosaic pine" inlay, a logo inlay finish and a double gold and red border complete this exceptional piece.
Authentic Japanese blade profile with a 19° symmetrical angle