Miyabi 5000 MCD 67 Shotoh 13cm

Shotoh

This 13cm shotoh can best be described as a small Japanese utility knife, office knife or paring knife, made for precision cutting and slicing. It's super sharp, light, easy to maneuver and perfectly suited for cutting things like fruits and vegetables. It's not for long slices or chopping, but for more delicate cutting jobs like fine slices, julienne, wedges or peeling, as well as decorative cutting.
On top of that this knife can be used for filleting of smaller fish and meat, where a longer blade would just get in the way.

5000MCD 67

What is most remarkable about this series is the extreme hardness of the core steel of 66 HRC (Rockwell). This exceptional hardness has been made possible by the use of MC66 micro carbide powder steel, an exclusive Japanese steel type, that, after being heated to super high temperatures, is shocked in a -196 °C / -320 °F temperature using the Friodur ice hardening process.
Because of this extreme hardness, the edge can be sharpened in an exceptionally small angle (which would just roll over on a soft steel) and a rare level of edge retention can be attained. The high hardness does make the steel quite brittle. For that reason, softer steel are forged around the core, 66 layers on each side, for a total of 133 layers.
The beautiful handle is made from dark maple wood and has a traditional D-shape.

Miyabi

The 5000MCD 67 series, just like all other knives from Miyabi, is made in Seki, Japan, using a combination of Modern heat treating techniques and traditional craftsmanship. Seki is the knife capital of Japan (similar to Solingen in Germany), with a long-standing and rich tradition in the art of making Samurai swords and, nowadays, kitchen knives.