Zwilling miyabi 6000MCT sujihiki de la lame: 240 mm

Designed for professional chefs and passionate home cooks alike, the Miyabi 6000 MCT 24cm Sujihiki Brown will make short work of any slicing task. The blade core is made of MicroCarbide MC63 powder steel embedded in 2 layers of steel to provide a hardness of approx. 63 Rockwell (international standard unit of measurement for hardness). CRYODUR ice-hardened blades provide particularly good cutting edge retention, corrosion resistance and optimum blade flexibility. The authentic Japanese blade profile with Tsuchime look (hammered finish) and symmetrical blade with ultra-sharp Honbazuke edge ensures incredible sharpness. The dimensionally-stable pakka wood handle provides perfect balance and outstanding comfort, while the fatigue-free cutting makes it a favourite among all professionals for good reason. Thanks to the ultra-sharp blade, this knife packs a powerful punch when it comes to chopping and dicing things like fruit and even tougher vegetables and larger cuts of meat or fish with complete ease and precision. To ensure the knife stays in the best shape possible, it should be sharpened regularly, and should be cleaned only with warm water and a light detergent before being left to fully dry in between each use. It shouldn't be used in the dishwasher, submerged in water, or cleaned with a hard or rough sponge that could cause damage to the blade. This knife would make the perfect gift for someone who loves to cook - or even just a treat to yourself if your current knives are starting to look a bit worn and you'd like to get some professional quality knives that you know will last.