Santoku knife ZWILLING MIYABI 5000 MCD 67 — Steel blade 20 cm, 1 pc

The ZWILLING MIYABI 5000 MCD 67 Santoku knife with a 20 cm steel blade is a single-piece kitchen knife designed for precise chopping, slicing and dicing of vegetables, fish and meat. It features a MicroCarbide powder steel core for high hardness and edge retention, surrounded by multiple outer layers that form a distinctive Damascus pattern. The blade is symmetrically Honbazuke-honed for a refined cutting edge usable by both right- and left-handed cooks, and the black ash wood handle provides comfortable grip and control for professional or home kitchens.

Advantages

The combination of a MicroCarbide powder steel core and 132 outer steel layers delivers elevated sharpness and long-lasting edge retention while the Damascus-style surface improves blade stability and reduces sticking. The symmetrical Honbazuke edge offers consistent cutting performance for users of either hand, and the full-length blade without a finger guard allows the entire cutting edge to be used. The black ash wood handle is shaped for ergonomic handling and steady control during extended food preparation tasks.

Suitable for

• Precise chopping, slicing and dicing of vegetables
• Filleting and portioning fish
• Cutting boneless meat and trimming fat
• Everyday professional and home kitchen tasks requiring a versatile Santoku/gyutoh profile

When it may not be suitable

This Santoku-style gyutoh is not intended for heavy-duty tasks such as cutting through bone or frozen foods; those uses can damage the thin, hard edge. It is also unsuitable for use on glass, ceramic or stone cutting boards, which can prematurely blunt or chip the fine MicroCarbide edge.

Key specifications

• Blade length: 20 cm
• Blade material: MicroCarbide powder steel core with multiple outer steel layers (Damascus pattern)
• Edge finish: Symmetrical Honbazuke-honed cutting edge
• Handle material: Black ash wood
• Knife type: Santoku / gyutoh profile, single-piece construction

How to use

Use the Santoku blade for controlled push or pull cutting motions when slicing vegetables, fish and boneless meat. Hold the handle with a firm, comfortable grip and guide the tip and belly of the blade for rocking or straight slicing techniques as required. Because the cutting edge is fine and hardened for long retention, prefer moderate force and controlled movements rather than impact or twisting actions.

What to consider before purchase

• Requires hand washing and immediate drying to preserve the blade and handle
• Best maintained with whetstone sharpening; professional regrinding may be needed over time
• Avoid cutting on glass, ceramic or stone boards to prevent edge damage
• Not suitable for cutting bone, frozen foods or prying tasks

Usage recommendations

To maintain peak performance, wash the knife by hand, dry it immediately, and sharpen on a whetstone following the manufacturer's recommended angle. Use wooden or plastic cutting boards and store the knife in a dedicated block or magnetic strip to protect the fine MicroCarbide edge and the black ash handle.