The Miyabi 5000FCD series combines traditional Japanese blade design with modern steel technology. Each knife is handcrafted in Seki, Japan using a FC61 fine carbide steel core surrounded by 48 layers of Damascus steel, delivering excellent sharpness, durability and edge retention.

The blade is ice-hardened using the CRYODUR® process for enhanced strength, while the pakkawood handle provides balance, comfort and control during everyday preparation.

The range includes key Japanese knife profiles such as Gyutoh (Chef’s), Santoku, Nakiri, Shotoh and Sujihiki, designed for precise slicing, chopping and detailed kitchen work.