The Miyabi 6000 MCT 18cm Santoku Brown Fine Edge is a traditional Japanese knife made from SG2 micro-carbide powder steel. The Authentic thin Japanese blade profile ensures that the knife is versatile and can be used for a variety of tasks, while the hand honed edge is sharpened to 9.5 to 12 degrees for precision cutting.

The CRYODUR blade is ice hardened to Rockwell 63 and has a katana edge, while the D-shaped Cocobolo pakkawood handle with hammered "Tsuchime" finish provides excellent grip and balance. Hand wash only and handcrafted in Seki, Japan, this knife will last generations if cared for properly.

Thanks to the ultra-sharp blade, this knife packs a powerful punch when it comes to chopping and dicing things like fruit and even tougher vegetables and larger cuts of meat or fish with complete ease and precision.

To ensure the knife stays in the best shape possible, it should be sharpened regularly, and should be cleaned only with warm water and a light detergent before being left to fully dry in between each use.

It shouldn't be used in the dishwasher, submerged in water, or cleaned with a hard or rough sponge that could cause damage to the blade.

This knife would make the perfect gift for someone who loves to cook - or even just a treat to yourself if your current knives are starting to look a bit worn and you'd like to get some professional quality knives that you know will last.