30 DAYS OPEN PURCHASEThe hammered tsuchime pattern along the blade isn't just for looks: the oval dimples reduce friction and stop food from sticking as you cut. On Miyabi's 6000 MCT it's done by hand, and you can see it on every single knife. The 18 cm blade is forged around a core of SG2 micro-carbide powder steel, wrapped in 49 layers of nickel Damascus and ice-hardened with the Cryodur process to 63 HRC. The edge is sharpened using the three-step Honbazuke method to 9–12 degrees per side – thinner and with a lower edge angle than the European tradition.
The handle is D-shaped cocobolo pakkawood with brass details, a mosaic pin and steel bolster. Made in Seki, Japan. Steel: SG2 micro-carbide powder steel, 49-layer Damascus, tsuchime finish, 63 HRC.
