Japanese vegetable knife KUDAMONO 7000D 9 cm, Miyabi

Product detailed description

"Every chef's knife is a glimpse into his soul."

Rokusaburo Michiba, Japanese cuisine expert and chef

Extremely sharp Japanese small knife KUDAMONO, with a thin but durable short blade, is ideal for cleaning, peeling, and slicing fruits and vegetables.You can go beyond basic food preparation and use it for decorative carving of fruits and vegetables.

Specifications: blade length 9 cm, handle length 11 cm, weight 0,274 kg

Knives from the MIYABI 7000D series are characterized by high-quality craftsmanship – the emphasis on aesthetics cannot be denied at first glance. A stable, heavier black handle is combined with stainless steel to create a modern look. The higher weight of the knives and the extreme sharpness of this series allow you to fully utilize the cutting potential with the knife's own weight. The weight of this series is comparable to Western style knives, which will be appreciated especially by those who like to work with heavier tools. The bolster is integrated as part of the blade from a single piece of steel. Ensures correct weight distribution and ensures precise and safe knife control. The stainless steel fittings on the guard transition seamlessly into the handle and increase its strength.

The knife core is made of CMV60 high hardness steel containing cobalt, molybdenum and vanadium. To achieve even better properties, unique CRYODUR® hardening was used, during which the steel is cryogenized at -196 °C. The resulting material boasts exceptional hardness. The Damascene look is created by an additional 64 layers of stainless steel of two different hardnesses, the pattern on each knife is unique. Traditional Honbazuke hand sharpening is proven by hundreds of years of work by master knife makers. It is a multi-stage grinding process where the knife is first sharpened using a vertical and horizontal rotating grinding stone and finally the blade is polished with a leather honing belt. Symmetrical grind and Katana Edge blade ensure easy penetration of ingredients. The cut-out bolster prevents fingers from slipping on the blade.

The D-shaped handle provides perfect cutting control and effective support during slicing. The composite material Micarta used has the look of wood, but is significantly more resistant to acidic environments. The MIYABI 7000D series knives combine Japanese knife-making culture with the heavier weight category of Western style.

• Extremely hard CMV 60 steel core
• High-carbon Steel
• Hardness 60 Rockwell
• CRYODUR® - a unique method of freeze hardening / tempering
• 64 layers of steel
• Damascene ( floral) blade design
• Cut-out guard increases safety of use
• Authentic, narrow Japanese shape
• Katana Edge
• Symmetrical cut
• Honbazuke unique three-phase hand grinding
• High blade retention, corrosion resistance and optimum flexibility
• Comfortable D-shaped handle made of a combination of Micarta (resin + linen) and stainless steel
• Perfect balance for comfortable knife handling
• Higher weight knives
• Stainless steel base with logo
• Not dishwasher safe

Beauty and precision are the main features of Japanese culture, a philosophy that the MIYABI brand from Seki, Japan – the center of Japanese knife making since the 14th century – also respects. The traditional Japanese knife manufacturer has combined its precise craftsmanship with proven production processes and the standards of the German brand ZWILLING J. A. HENKELS. The ZWILLING group of companies was thus able to expand its portfolio with its own production of authentic Japanese knives, directly in the center of the Japanese knife industry.

Japanese sword making has been a tradition in the Land of the Rising Sun for many centuries. Samurai swords were and are admired for their unique elegance, sharpness, beauty and technical perfection. Precisely crafted MIYABI tools with an authentic Japanese blade are a worthy successor to this tradition. Stunning, almost "surgical" sharpness of the knives preserves the structure of the ingredients used.Be as demanding as Japanese chefs, and your goal will always be a perfectly presented, delicious dish.

Recommendations and maintenance:

• Do not use the knives to cut extremely hard ingredients, such as frozen foods
• Do not expose the knife to prolonged contact with water or salt
• Avoid bending the knife
• To maintain sharpness it is advisable to wash the knife by hand with a mild detergent after use and dry immediately
• Protect the blade from impact
• If you do not use the knife for a long time, it is advisable to wrap it in dry fabric or newsprint. The ink oil used on newspaper printing will protect the blade from possible corrosion
• The blade can be wiped with a cloth soaked in oil as part of the care, increasing resistance to corrosion
• Store the knife in a safe place