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Miyabi 5000MCD 18cm Santoku Knife (741842)


The Japanese call the traditional western chef's knife a 'Gyutoh' which translates to 'cow sword' indicating that knives of this shape would be used for cutting meat. Because of the supre...  Read More

Brand Miyabi
Range 5000MCD
Size 18cm
Age Restrictions

You must be 18 or over to buy this item. Proof of age required on delivery.

Guarantee Zwilling lifetime guarantee for domestic use

The Japanese call the traditional western chef's knife a 'Gyutoh' which translates to 'cow sword' indicating that knives of this shape would be used for cutting meat. Because of the supreme sharpness offered by Damascus steel and the familiar shape these knives gained a huge following in the west as cooks knives. The half-bolstered construction and slender blade makes this knife lighter than a traditional western cook's knife but the cutting performance from the fine hand honed edge is outstanding and allows this knife to be used for almost any purpose. Many chefs would choose a 20cm chef's knife beyond all others as it has the perfect proportions of length and depth to make it suitable for every task. The attractive birch handle is both light and comfortable to hold; its D shaped profile is contoured to fit perfectly in the hand ensuring comfort during use. The half bolster and counterweight at the heel of the handle provides poise and balance to an already extremely elegant knife.


The Miyabi 500MCD series knives from Henckels are a range of traditional Japanese knives for both the professional and serious home chef. They combine traditional Japanese looks, performance and materials with some extremely high-tech features. Each blade is made of 100 layers of folded steel of two different grades of hardness which encase a core layer of Micro Carbide MC63 powder steel which forms the cutting edge. This remarkable metal has a Rockwell hardness of 63 which guarantees utterly outstanding edge retention. The knives are finished off with a Masur birch handle which has been crafted to reveal the natural beauty of the wood. These handles will develop a deep and unique patina with use. These Miyabi knives are works of art that you will love using and that will last for life.


Manufactured in Seki, Japan, Miyabi use the best quality materials to produce their knives. Owned by Zwilling J.A. Henckles, Miyabi are a favourite amongst many professional chefs. Using a core of powder steel, the blade in then encased in 2 different hardness gradients of steel. The folding and rolling of the layers gives the blade its unique and distinctive pattern meaning you will never have two knives the same! After it completes its process the blade then has a central core of 63 HRC. To make this range even more individual, each of the Miyabi’s handles are crafted from pure Masur Birch making the contrast in colours between the blade and handle not only fascinating to look at but its uniqueness makes it one of a kind.


Always take care when using sharp knives. Cut away from the body and always store knives safely in a block or with a sheath to cover the blade if kept in a drawer. Make sure your knife is sharp - a blunt knife requires more pressure to cut and is more likely to slip. Sharpen and hone on a whetstone.

For best results wash knives by hand with warm water and a little detergent. Dry with a soft cloth. Use your knife for its specific cutting purpose - it is not designed to be a screw driver or tin opener. Abuse could result in damage to the blade and yourself.
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