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Miyabi Artisan 6000MCT - Chef's Knife 8"

  • $279.99
  • $0.00
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Chef’s knives are great multi-purpose knives in the kitchen. They can vary slightly in the shape of the blade from German to French Chef’s knives but are generally designed with broad blades that curve upwards to form a tip which causes a chef to naturally “rock” the blade forward as they finish their cut. This rocking motion is preferred by some whereas others prefer the absence of a tip, like on a Santoku knife, so that a single downward cut creates a slice as opposed to a rocking motion.

Chef’s knives are great for mincing, slicing and chopping vegetables. They are also designed with thicker spines to add strength and weight which helps with slicing meat and disjointing some cuts. They are not recommended for cleaving meat bones and may be too large for smaller tasks that require precision.

The Miyabi Artisan 6000MCT 8" Chef's Knife merges traditional methods and innovative techniques to merge the past and present to produce an exceptional line of knives. Crafted with a special Cocobolo Rosewood Pakkawood, the handle mirrors the beauty of the Tsuchime (hammered) finish.

The SG2 micro-carbide powder steel core is clad in layers of nickel and stainless steel. The Tsuchime finish is not only for aesthetics but for functionality as it helps prevent food from sticking. Each knife in the Miyabi Artisan 6000MCT collection has a hand-honed blade finished with a true katana edge ensuring that your knife has a scalpel-like sharpness straight out of the box.

Sophisticated details complete the look of this knife. The Cocobolo Rosewood pakkawood handle is paired with brass and red spacers and is completed with a mosaic pin and stainless steel end cap. The D-shaped handle nestles comfortably in your hand for a secure and comfortable grip.

Basic Knife Care:

*Not dishwasher safe. Wash and dry the blade by hand immediately after use. Use a soft sponge to wash the blade. Do not use abrasive dish scrubbers and powders as they can damage the blade.

Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china or anything harder than steel. Bamboo is not recommended as it is very hard and dulls knives quickly.

Store knives separate from each other in a way that they will not knock into each other.

Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.

Knife Facts:

Knife Type: Chef's Knife

Rockwell Hardness: 62:63

Blade Length: 8"

Type of Steel: SG2 Powdered Stainless Steel

Handle Shape: D-Shaped handle

Handle Material: Cocobolo Rosewood Pakkawood

Manufacturer: Miyabi Zwilling

Made in: Seki, Japan

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