Vegetable by Miyabi

It takes more than 100 steps and 42 days to make one knife worthy of the MIYABI brand. Each knife goes from the hands of skilled artisans to yours—ensuring you get the finest calibre. The Knives are crafted in in Seki, Japan’s samurai-sword making capital since the 14th century. SG2 (MC63) STEEL MIYABI Birchwood and Artisan Microcarbide powder steel with the hardness of 63 Rockwell. SG2 is synonymous with Japanese sharpness. Evenly-spread carbides give SG2 its scalpel-like precision and impressive cutting edge retention. VG10 (CMV60) STEEL MIYABI Kaizen and Fusion Morimoto Edition Cobalt Molybdenum Vanadium Steel with a hardness of 60 Rockwell. The ranges from Miyabi include 4000FC, 5000 FCD,5000 MCD, 5000 MCD 67 & 6000 MCT.