30 DAYS OPEN PURCHASEMiyabi's 6000 MCT is the brand's mid-range series and the one that most clearly carries the Japanese craft tradition on its surface. The blade has a hammered tsuchime pattern – oval dimples that reduce friction and lower the risk of food sticking – and the core is SG2 micro-carbide powder steel wrapped in 49 layers of nickel Damascus, ice-hardened with the Cryodur process to 63 HRC. The edge geometry is hand-sharpened using the three-step Honbazuke method to 9–12 degrees per side, thinner and harder than the European tradition.
The handle is cocobolo pakkawood, a resin-impregnated wood with a deep reddish-brown grain that's stable against moisture and gives a good grip whether your hands are dry or not. The 23 cm bread knife is serrated and cuts cleanly through hard crusts without squashing. 63 HRC. Steel: SG2 micro-carbide powder steel, 49-layer Damascus, 63 HRC. Made in Seki, Japan.
