Description
The bread knife is an essential tool for any kitchen, whether you’re cutting through crusty loaves of sourdough, slicing through a juicy water melon, or carving up a joint of meat. The incredible sharpness of the blade ensures a clean cut, all while minimising tearing and crumbs.
Miyabi’s 5000FCD collection boasts traditional Japanese craftsmanship combined with the best German hardening technology and beautiful modern design. These knives are forged in the city of Seki, Japan, which is internationally renowned for its long-standing tradition of knife-making.
The core of the knife is forged from FC61 super steel and protected by 48 layers of stunning flower pattern Damascus steel. Acid dipping gives the blade that dramatic striated black finish. The blade is matched by an ergonomic D-shaped handle made of black pakkawood. Effortlessly comfortable to hold, the classic Japanese D-shape handle ensures a secure grip while you cut.
Miyabi 5000FCD knives are tempered using a double ice-hardening process known as FRIODUR. This proprietary process creates a strong yet durable blade that has a hardness rating of Rockwell 60-62, ensuring the knife possesses excellent edge durability and sharpness retention. Finally, artisans hand-hone the blades using the traditional four-step Honbazuke method.
Features:
- Revolutionary FC61 carbon steel core with fine carbide distribution
- Cutting core is protected by 48 layers of damast steel
- Hand-honed using a traditional, three-step Honbazuke method to a 9.5 to 12° edge
- Double ice-hardened FRIODUR blade for remarkable edge retention and durability
- Blade has a hardness rating of Rockwell 60-62
- Ergonomic D-shape handle made from waterproof black pakkawood
- Miyabi insignia features on both sides of the handle
- Steel endcap features a debossed logo
- Handcrafted in Seki, Japan
Hand wash only.
Care Instructions:
Do not use this knife to cut through bones or frozen foods as this will damage the edge and potentially chip the blade.
Do not wash in dishwasher, as this may cause corrosion of the blades. To clean, run under hot water with a small amount of detergent and dry thoroughly.
Store in a dry, moisture-free place to avoid rusting or discolouration. If the knives are not used for an extended period of time, wrap them in a dry cloth or newspaper and store them in a dry place; the hygroscopic paper will keep the blades dry and the oil from the printing ink prevent corrosion. Miyabi knives should only be sharpened with a professional sharpening stone due to the extremely hard steel and the fine Honbazuke honing of the knives.
