---
product_id: 396639032
title: "Miyabi Black 5000MCD67 9.5-inch Kiritsuke Knife"
brand: "miyabi"
price: "1180 kr"
currency: ISK
in_stock: false
reviews_count: 1
url: https://www.desertcart.is/products/396639032-miyabi-black-5000mcd67-9-5-inch-kiritsuke-knife
store_origin: IS
region: Iceland
---

# 133 layers of steel 9.5" blade length 66 HRC hardness Miyabi Black 5000MCD67 9.5-inch Kiritsuke Knife

**Brand:** miyabi
**Price:** 1180 kr
**Availability:** ❌ Out of Stock

## Summary

> 🔪 Elevate Your Kitchen Game with the Miyabi Kiritsuke Knife!

## Quick Answers

- **What is this?** Miyabi Black 5000MCD67 9.5-inch Kiritsuke Knife by miyabi
- **How much does it cost?** 1180 kr with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/396639032-miyabi-black-5000mcd67-9-5-inch-kiritsuke-knife)

## Best For

- miyabi enthusiasts

## Why This Product

- Trusted miyabi brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Ergonomic Elegance:** D-shaped black ash handle designed for comfort and style.
- • **Handcrafted Heritage:** Proudly made in Seki, Japan, where tradition meets innovation.
- • **Forged for Excellence:** Constructed with premium MC66 MicroCarbide steel for lasting performance.
- • **Unleash Culinary Mastery:** Crafted with 133 layers of exquisite steel, this knife is a true work of art.
- • **Precision Meets Tradition:** Honed using the revered Honbazuke method for an unparalleled edge.

## Overview

The Miyabi Black 5000MCD67 9.5-inch Kiritsuke Knife features a stunning floral damascus pattern created from 133 layers of steel, ensuring both beauty and durability. With a hardness rating of 66 HRC, this knife is designed for precision cutting. The D-shaped handle, made from luxurious black ash, provides a comfortable grip, while the traditional Honbazuke sharpening method guarantees a razor-sharp edge. Handcrafted in Seki, Japan, this knife is a perfect blend of artistry and functionality.

## Description

The Miyabi Black 5000MCD is a true work of art. The blade is constructed of micro-carbide powdered MC66 steel, which is ice-hardened to an impressive 66 HRC. This results in an exceptionally sharp and lasting edge. The blade is wrapped in 132 additional layers of steel, resulting in a beautiful flower damascus pattern.The handle of the Miyabi Black series is made from unique wood, black ash. The grain and color of the black ash contrasts with the damascus of the blade. The handle is crafted in a traditional "D" shape, providing optimal ergonomics for fatigue-free cutting in the kitchen.Handcrafted in Seki, Japan.

## Features

- Blade consists of 133 layers of steel, resulting in a floral damascus pattern
- MC66 MicroCarbide steel is hardened to 66 HRC
- D-shaped handle made from stunning black ash
- Sharpened using a traditional, three step Honbazuke method
- Hand crafted in Seki, Japan

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Handle Material | Wood,Steel |
| Is the item dishwasher safe? | No |
| Blade Material | Stainless Steel |
| Construction Type | Forged |
| BladeType | Straight Edged |
| Blade Color | Silver |
| Color | Black |
| Item Weight | 1.3 Pounds |
| Item Length | 9.5 Inches |
| BladeLength | 9.5 Inches |

## Product Details

- **Blade Material:** High Carbon Stainless Steel
- **Brand:** MIYABI
- **Color:** Black
- **Handle Material:** Wood,Steel
- **Blade Edge:** Straight Edged

## Images

![Miyabi Black 5000MCD67 9.5-inch Kiritsuke Knife - Image 1](https://m.media-amazon.com/images/I/61JQs+3r67S.jpg)
![Miyabi Black 5000MCD67 9.5-inch Kiritsuke Knife - Image 2](https://m.media-amazon.com/images/I/91AV4Pj8kDS.jpg)
![Miyabi Black 5000MCD67 9.5-inch Kiritsuke Knife - Image 3](https://m.media-amazon.com/images/I/91X5l+Ks1DS.jpg)

## Questions & Answers

**Q: “How thin is the 8" chef's knife at the heel? Greater, less than, or equal to 2mm?”**
A: This isn't the 8", and if you want a chef's knife, you want the other Zwilling company (Henckel). This kiritsuke is 9.5" and I'm sure the spine isn't 2 mm, much less the heel of the blade. Most German/French style knives are thicker at the part of the spine you'd grip using a pinch grip if that's your thing. I find the handles awkward at best and horrifyingly bad at worst for pinch grips. 

Too long, didn't read, this knife is thinner than 2 mm except for the handle. I have no idea on Zwillings western style chefs knives, but I suspect equal or thicker to 2 mm in most situations for the non-Japanese style knives.

## Customer Reviews

### ⭐⭐⭐⭐⭐ My favorite knife
*by L***N on July 27, 2023*

I own a ton of knives, from custom pieces to "I found this in a thrift shop." Unless it's for a hyperspecific task this is the knife I'm using every day. Keep it away from bones and fruit pits and the edge will last quite some time. Is it a ton of work to sharpen? Yes. If you're not well trained, will you cut yourself? Probably several times. Keep your hands away from the edge and you'll be fine. Is it the most user friendly? Absolutely not. If you want that and weren't raise in a culture that makes use of straight edged knives, you're going to have an extremely steep learning curve with this and you probably want a gyuto, which is essentially a Japanese version of a French/German style chef's knife you can use for rocking cuts vs straight/slicing cuts, and if you want the latter, just start with a CCK or Dexter Chinese cleave.All that said, if you can learn to use it and maintain it, this will likely be the best knife you own. Oil, sharpen, polish, hand wash, dry thoroughly, etc. and the steel will last quite some time.Update after a few months:I've tested this HARD in a professional kitchen environment. It holds up, hold an edge for quite some time given the heavy use, and keeps trucking. Poultry, beef, goat, mutton, fish, precision cuts, this really does it all. I do tend to prefer my cai dao (Chinese cleavers) for most veg prep, but the weight leaning towards the blade is a bonus there. For anything remotely precise, the Miyabi is pretty much it for me. Don't even carry my paring or petty knives anymore, occasionally I switch to my yanagiba for firm fish, but even that is rare now.Pros:-easy to maintain-holds an edge for quite some time (2-3 weeks at 40 hours a week of use)-pretty-balanced perfectlyCons:-big and heavy for most users (I'm 6'7")-requires precise handling-takes a lot of oil-not corrosion resistant

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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-02-27*