Miyabi 5000 MCD Bread Knife / 23cm

This long, serrated Japanese bread knife has been ice-hardened to create an acutely sharp blade that maintains its edge for long stretches of time. The blades 100 layers of softer Damascus steel mirrors the natural lines on the Masur birch handle. —DETAILS—Made in Seki, Japan, a city known for its 700-year-old history of samurai sword-making, Miyabi knives are equal parts style and substance. Every knife in their most popular, and thus most extensive, 5000MCD range has a CRYODUR blade thats ice-hardened at -196C for strength and corrosion resistance, then tempered for flexibility. The core micro-carbide steel scores 63 on the Rockwell scale, which means it is remarkably sharp and stays that way for long stretches of time. The core steel is surrounded by 100 layers of softer Damascus steel for chip-resistance. Sharpness is at the core of Miyabis philosophy, which is why every blade undergoes a three-step process called Honbazuke in which it is ground vertically, honed horizontally, and polished with a leather strop. The traditional D-shaped handle is made of Masur birch, which has both light and dark lines that complement the floral Damask pattern alongside the blade. This long serrated knife is ideal for cutting both hard and soft breads, ensuring it slices without tearing or crushing. —BENEFITS—Suitable for both professionals and home cooks, Miyabis 5000MCD range glides through food in a way that leaves me impressed every time. The sharpness means you dont have to exert as much pressure when chopping, so meal prep is neat, efficient, and fatigue-free.