Miyabi 5000MCD Chef's Knife

The MC66 micro-carbide powdered steel is engineered for extreme hardness, reaching 66 HRC. This allows the blade to hold a significantly sharper edge for a much longer period than standard kitchen knives, though it requires more careful handling to prevent chipping.

The traditional D-shaped handle is specifically designed for right-handed ergonomic comfort. While it can be held by left-handed users, it may not feel as natural or secure as a symmetrical or ambidextrous handle.

No, you should never put this knife in the dishwasher. The high heat, harsh detergents, and abrasive environment will damage the delicate Damascus steel and the natural black ash wood handle.

Because of the extreme 66 HRC hardness, you should avoid honing it with a standard steel rod, which can be too aggressive. Instead, use a high-grit whetstone to maintain the edge and ensure you are cutting only on wood or rubber boards to prevent micro-chipping.

Beyond its striking visual appeal, the 133-layer construction provides structural integrity to the core steel. This layering process helps protect the hard, brittle MC66 core while adding durability to the overall blade.