Miyabi Black Bread Knife

Because of the extreme hardness of the MC66 steel and the specific serrated geometry, this knife is not designed for home sharpening. You should rely on professional sharpening services that specialize in Japanese cutlery to maintain the Honbazuke edge.

No, you should never put this knife in the dishwasher. The high heat, harsh detergents, and abrasive environment will damage the maple burl handle and potentially dull or chip the high-performance steel edge.

The D-shaped handle is designed to fit naturally into the palm of your hand, providing a secure, ergonomic grip that prevents the knife from twisting during use. It is specifically contoured for right-handed users to maximize control when slicing through tough crusts.

MC66 is a micro-carbide powdered steel that allows for a much higher Rockwell hardness of 66 HRC. This means the knife can hold a significantly sharper, more precise edge for a longer period than standard kitchen knives, though it requires more careful handling to avoid chipping.

While it is a bread knife, the precision of the Honbazuke edge makes it surprisingly capable for soft items. However, because it is serrated, it is best reserved for crusty breads, pastries, or items with tough skins where a sawing motion is required.

The 132 layers of Damascus steel are primarily aesthetic, creating the beautiful floral pattern on the blade. While the layering process is part of the high-quality construction, the performance and edge retention are driven by the MC66 core steel.