Miyabi 7000 D Chutoh 16 CM, Micarta

Grace andelegance embody the knives of the Miyabi 7000D series. The small, functional Shotoh from this product line also brings Japanese tradition into your kitchen. It is extremely sharp, particularly handy and visually appealing. Its 13 cm long blade impresses with its fascinating Damascus design. 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 MIYABI chutoh you can carve or cut meat and fish to prepare Japanese and other Asian dishes, but also European dishes. The Shotoh is also a real eye-catcher due to its handle, which has a unique design. Noble wood look combines with stainless steel to create an attractive combination. A multi-layer linen synthetic resin material together with high-quality stainless steel ensures a pleasant feel. The balance guarantees fatigue-free work, even if you have to process a lot of fruit or vegetables for your creations.

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!
With the little Shotoh, you can cut everything from apples to zucchini so precisely and effortlessly that it's not just a treat for the palate, but also for the eyes. 
Shotoh means small knife and is often called "Petty knife". This name comes from the French "Petit". It is used for small foods like fruits or vegetables. In Japan, this knife is one of the standard knives and is the most sold blade shape there next to the Santoku knife.

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. Important: This does not apply to knives with a serrated edge.
Made in Japan.