Miyabi 7000 D Kudamono 9 cm, Micarta

With the Kudamono from the Miyabi 7000D series, you are purchasing a high-quality kitchen helper that impresses hobby cooks and professional restaurateurs alike with its quality and functionality. The blade with the particularly sharp Honbazuke trigger is particularly suitable for the effective and precise cleaning and chopping of numerous types of fruit and vegetables. The authentic Japanese blade profile in connection with the Japanese D-handle design represents a successful combination. The result is a versatile paring knife that will serve you well with all common cutting techniques and is always comfortable to hold. Thanks to the balanced grip, it also reliably protects against signs of fatigue. Heavy-duty multi-component steel made of cobalt, molybdenum and vanadium in the core, surrounded by 64 layers of stainless steel, help the blade of the knife to a hardness of about 60 Rockwell and exceptional edge retention. The ultimate sharpness comes from the original Japanese Honbazuke trigger, which is carefully applied by hand by experienced blacksmiths using fine whetstones. With the versatile Kudamono from the Miyabi 7000D series, you can equip your kitchen in a high-quality way and ensure maximum comfort when preparing your food when it comes to chopping or cleaning vegetables and fruit.

All knives in the Miyabi 7000D series are manufactured in the Japanese city of Seki. The city of Seki has been the Japanese center for forging since the 14th century – anyone who produces knives here understands their craftsmanship: Just like MIYABI, because German engineering meets Japanese craftsmanship here. Knives with perfect sharpness, precise cutting, and long durability are created in 42 days and 100 steps. Their design is reminiscent of traditional Samurai swords. Let yourself be taken to the world of Japanese knives!

The details Miyabi 7000D:


1 Modern handle

The easy-to-clean and modern-looking Japanese knife features a sturdy Micarta handle in an elegant wood look made from a multi-layered linen and synthetic resin material combined with stainless steel.
2 Premium steel
The blade core made of CMV60 powder steel is surrounded by 64 layers of two different types of steel with different levels of hardness. CMV60 powder steel is a high-grade steel for demanding requirements.
3 Extremely hard blade
The CRYODUR® blade is hardened using a specially developed ice-hardening process at -196°C that guarantees extreme hardness of 60 Rockwell and a lasting sharp blade.
4 Japanese D-shaped handle
The traditional Japanese ‘D-shaped’ handle ensures all handle styles are ergonomic and enables you to work without tiring. The ‘D-shaped’ handle is rounded off with a decorative end cap with a logo.
5 Sleek damask design

A special blade treatment alters the surface structure of each layer, giving each blade its individual floral damask pattern.
6 Honbazuke honing
This traditional Japanese Honbazuke honing gives every blade its incomparable sharpness. The 19° symmetrical blade is the result of v-edge honing.

Proper cleaning and care of Japanese knives
For Japanese chef's knives, as for all kitchen knives, the basic principle applies: Never put the knife in the dishwasher for cleaning! For re-sharpening it is best to use a good whetstone from the ZWILLING Online Shop. Important: This does not apply to knives with a serrated edge.
Made in Japan.