Miyabi Black Knives

MC66 is a high-performance micro-carbide steel that allows for an incredibly sharp edge and superior hardness. Because it is ice-hardened to 66 HRC, it retains that sharpness significantly longer than standard kitchen knives, though it requires more careful handling to avoid chipping.

Given the extreme hardness of the MC66 steel, you should avoid using a standard honing steel, which can damage the blade. Instead, use a high-quality whetstone to maintain the edge, ideally following the traditional Honbasuke sharpening angle.

The D-shaped handle is traditionally designed to fit the palm of a right-handed user for a more ergonomic grip. While left-handed users can certainly use the knife, the handle contour may feel less natural compared to a symmetrical or ambidextrous handle.

Yes, the 132 layers of Damascus steel are not just for show. They provide structural support and resilience to the hard MC66 core, helping to protect it from stress and potential breakage during heavy cutting tasks.

No, these knives should always be hand-washed and dried immediately. The high-carbon steel and natural wood handle can be damaged by the heat, harsh detergents, and moisture cycles of a dishwasher.

Honbasuke is a traditional Japanese three-step sharpening process. It involves grinding the blade on vertical and horizontal stones, followed by a final polishing on a leather stropping wheel to create a scalpel-like, symmetrical edge.