The Miyabi 5000MCD 67 series chef's knives are true showpieces. They consist of 133 layers of San-Mai Damascus steel. The cutting layer made of extremely hard MC66 steel is embedded in 132 layers of steel to stabilize it. The extremely high quality of the steel (66 HRC!) and the professional Honbazuke honing guarantee excellent sharpness and very high edge retention. The powder metallurgical steel has a very fine microstructure, allowing the knives to be ground thinner than others. The handle with a D-profile is made of stabilized maple, whose appearance clearly distinguishes it from the manufacturer's other series. For culinary enthusiasts with the highest demands.