Not every day I buy knives and certainly not Japanese knives as they are not really for Pastry work. Even though they are super sharp and could be used for fruit they are too expansive. While living in Japan I had the opportunity to visit such masters and craftsman producing one of the best knives in the world. I even brought some. I could not hold myself back walking into the Zwilling store at Dubai Mall, gazing at the counter with the whole range of Miyabi Knives. Minutes later I was the proud owner of a Miyabi 7000D Chutoh.

The Miyabi 7000D range is damascus (33 layer) finish with a core of CMV60 stainless steel resulting in a hardness of c. 60 Rockwell. The handle is stainless steel and Micarta (a multi-layer compound bonded by linen and synthetic resin) The Miyabi 5000S range is highly practical and always reliable because of easy-care top quality material. The blades are stainless special steel, FRIODOR and the knives have at traditional D-handle, of synthetic compound. Made in Seki, Japan, the centre of the sword and knife making industry since the 14th Century, by Zwilling JA Henckels.

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