Just as it says on the tin, this is a knife made to slice bread. It’s a bakers friend, and is also used for cakes, loves and pies. The serrations rips through the hard crust and slice the tender bread within. There are different types of serrations for different jobs. Re-sharpening serrated knives is tricky and I’ve never really gotten one back to its initial glory. It is worth mention, though, that serrated knives dull much slower than straight-edge knives, because the blade doesn’t make as much contact with the cutting board. Only the tips of the teeth make contact with the wood and the sharp edges between only cut food, keeping your blade sharp much longer.

The 5000MCD Series by MIYABI showcases the exquisite craftsmanship and sharpness typical of Japanese knives. With a core made from MC63 micro carbide powder steel surrounded by 100 layers of steel, these knives achieve a Rockwell hardness rating of approximately 63, ensuring exceptional edge retention. Utilising the Honbazuke technique, each blade is meticulously honed on both sides to achieve an ultra-sharp edge at a precise angle of 9.5° to 12°. The traditional D-shaped handle, crafted from masur birch, provides optimal balance and control, while the elegant end cap adds a final touch of sophistication to the design.

Weight: 181g

Handle Material: D shape Masur birch

Handle Length: 120mm (4.7")

Blade Length: 228mm (8.9")

Blade Depth: 35mm

Thickness at spine: 1.8mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: MicroCarbide MC63 powder steel embedded in 100 layers of steel

Hardness (Rockwell scale): 63 - 64