Miyabi 5000 FCD Bread Knife

Because of the serrated design and the high 61 HRC hardness of the FC61 steel, this knife will hold its edge for a very long time. When it eventually needs maintenance, you should use a specialized serrated knife sharpener or send it to a professional, as standard whetstones are not designed for this blade profile.

Absolutely. While designed for crusty loaves, the serrated edge is excellent for slicing delicate items like tomatoes, citrus, or even carving roasts with tough exteriors without tearing the meat.

No, you should always hand wash this knife. The moisture-resistant Pakka wood handle and the high-performance steel blade can be damaged by the harsh detergents and high heat of a dishwasher, which will degrade the wood and dull the blade prematurely.

The length provides excellent reach, allowing you to slice through large, artisan-style boules in a single motion without needing to saw back and forth. The balanced design ensures that despite the length, the knife feels agile and controlled in your hand.

FC61 is a fine-carbide steel that allows for a much harder blade—rated at 61 on the Rockwell scale—compared to standard kitchen knives. This hardness translates to a sharper, more durable edge that resists chipping and stays keen through heavy use.