Aesthetics and functionality go hand in hand in good design. The knives in the MIYABI 6000MCT series look incomparably good - and their functional benefits inspire professionals and ambitious amateur chefs alike. Not least because the blade and handle are perfectly matched and form a harmonious unit. The unusual hammered look of the blade rounds off the elegant Far Eastern design.

The Shotoh from Miyabi is made for cutting, chopping and peeling fruit and vegetables. Raw food plates or the preparation of delicious curry dishes with lots of vegetables are therefore no problem. The high sharpness of the knife is ensured by the double-sided sharpening of the blade and the final Honbazuke honing. Together with the authentic Japanese blade profile, the 13 cm long Shotoh guarantees a high level of comfort and good edge retention.

The knife comes from the Miyabi 6000MCT series and has a blade with a hammered edge design, also known as the Tsuchime look. The handle is made from high-quality cocobolo pakka wood and has a soft grain. A mosaic pin serves as a special design element. The handle retains its shape and is easy to clean. The well-balanced knife ensures fatigue-free cutting and comfortable work.

The blade is made of MicroCarbide powder steel, which is embedded in two other layers of steel. The centre layer achieves a high hardness of approx. 63 Rockwell. In addition, the knife has undergone special hardening processes, such as ice hardening at -196 degrees Celsius. This has increased the stability as well as the flexibility, robustness and durability of the product. You can therefore use this comfortable and sharp knife to perform many tasks in the kitchen without tiring or having to exert yourself excessively.