Miyabi 5000FCD 110mm Petty Knife - Handcrafted Japanese Damascus Steel

5. Who is this for?

1. The Aspiring Home Chef Who Wants Professional Precision

You cook to relax and create, viewing your kitchen as a personal studio where quality tools elevate the everyday meal into something special.

2. The Culinary Professional Who Wants Uncompromising Performance

You demand tools that are an extension of your skill, where balance, edge retention, and control are non-negotiable for your craft.

3. The Collector & Connoisseur Who Wants Functional Art

You appreciate objects where heritage craftsmanship meets stunning aesthetics, seeking pieces that tell a story and are a joy to own and use.

4. The Gift Giver Who Wants a Meaningful Heirloom

You're looking for a standout gift for a major life milestone—something that conveys thoughtfulness, quality, and is built to last for generations.

5. The Mindful Practitioner Who Wants a Ritualistic Experience

You value the focused, deliberate process of preparation, where a superior tool brings intention and calm to a daily task, turning chore into ceremony.

Glides Through Food Like Butter

The hand-sharpened, ultra-fine edge meets almost no resistance. You slice tomatoes and peppers cleanly without crushing them, keeping flavors and juices inside.

Forgets What Dullness Feels Like

The FC61 steel core is so hard, it holds its sharp edge 5 times longer than regular knives. You spend more time cooking and less time sharpening.

Turns Detailed Tasks into Simple Ones

The 110mm size and pinpoint control let you easily peel an apple, slice a single garlic clove, or hull strawberries without a second thought.

Feels Like a Natural Extension of Your Hand

The balanced weight and contoured handle fit snugly in your palm. It feels secure and agile, not heavy or awkward, reducing hand fatigue.

Stays Beautiful for a Lifetime

The 100-layer Damascus steel isn't just pretty—it's highly stain-resistant. It develops a unique character over time but won't rust with simple care.

Makes You a More Confident Cook

When your knife is this reliable and precise, you stop worrying about the cut and start focusing on the recipe. You feel in control.

Built to Be Your Kitchen Heirloom

Forged with samurai sword-making traditions and modern metallurgy, this isn't a disposable tool. It's a piece of craftsmanship meant to last for decades.

Elevates Every Meal, Every Day

From a quick weekday salad to a special weekend dinner, using a tool of this quality makes the everyday act of cooking feel more intentional and rewarding.

FC61 MicroCarbide Steel Core — Blade made from patented powder steel with a Rockwell Hardness of 61 HRC for extreme edge retention.

100-Layer Damascus Cladding — 50 layers of SG2 steel and 50 layers of pure nickel folded together for a stunning pattern and rust resistance.

Ice Hardening (Cryogenic Treatment) — Blade is cooled to -196°C (-320°F) to stabilize the steel structure, preventing micro-chips.

Honbazuke Hand-Sharpening — Final edge is polished on rotating waterstones by hand to a razor-sharp 9-12 degree angle.

Distal Taper — The blade is thicker at the handle and thinner at the tip for perfect balance and agile control.

Fluted German-Style Handle — Made from stabilized PakkaWood with a distinctive 'Miyabi flower' end cap for a secure, comfortable grip.

Full-Tang Construction — The steel core runs the entire length of the handle for superior strength and balance.

Seki City Origin — Handcrafted in the Japanese city renowned for blade-making since the 14th century.

Beautiful 'Kasumi' Finish — The polished core steel contrasts with the matte Damascus cladding, creating a mist-like appearance.

110mm Petty Knife Profile — The ideal 4.3-inch length for precise, detailed work where a larger chef's knife is too clumsy.

1. Grip: Hold the handle comfortably. Your thumb and index finger should gently pinch the base of the blade (the 'heel') for control.

2. Cutting Motion: Use a gentle rocking or push-cut motion. Let the sharp blade do the work—don't force it down.

3. For What: Perfect for peeling fruits, chopping herbs, slicing small vegetables, and other detailed kitchen tasks.

4. Care: Hand wash only with mild soap and warm water. Dry immediately. Store in its box or on a magnetic strip, not loose in a drawer.

Timeline Expectations:

- Week 1: You'll notice the knife glides through food with no pressure. It feels incredibly light and precise.

- Weeks 2-3: The edge remains factory-sharp. You'll start doing detailed tasks like deveining shrimp or coring strawberries with ease.

- Week 4+: With proper care, the exceptional sharpness lasts for months. The blade develops a personal patina, a sign of a well-used, cherished tool.

Miyabi was born in Seki City, Japan, a place famous for samurai swords for over 700 years. We created the 5000FCD Petty Knife because home cooks deserve the same precision as a sushi master. Our craftsmen use a 100-step process, blending the FC61 'super steel' core with a 100-layer Damascus cladding for beauty that fights stains. Every knife is ice-hardened and hand-sharpened to a 9-12 degree angle—a technique certified by Seki's traditional cutlery association. This dedication to craft is why it's a top-rated choice, consistently earning high praise for its balance and lasting sharpness in customer reviews.

The Miyabi 5000FCD 110mm Petty Knife is crafted from a sophisticated blend of materials that define its exceptional performance and aesthetic appeal. The core of the blade is constructed from SG2 micro-carbide powder steel, a high-carbon, high-chromium alloy known for its exceptional hardness (typically 63-64 HRC) and fine grain structure, which ensures superior edge retention, allowing the knife to maintain sharpness through prolonged use. This core is clad with 48 layers of Damascus steel, composed of alternating soft and hard steel layers that are forge-welded and folded to create the distinctive wavy pattern, enhancing durability and providing flexibility to resist chipping while adding visual elegance. The handle is made from African blackwood (Dalbergia melanoxylon), a dense, water-resistant hardwood prized for its durability and smooth, comfortable grip, which offers ergonomic control and reduces hand fatigue during precise tasks. Additionally, the knife features a full tang construction, where the steel extends through the entire handle, ensuring optimal balance and stability. The inclusion of a traditional Japanese 'D-shaped' handle design, with a buffalo horn ferrule, provides a secure, non-slip grip tailored for right-handed users, enhancing safety and precision. These ingredients collectively contribute to a knife that excels in sharpness, resilience, and user comfort, making it ideal for detailed culinary work such as peeling, trimming, and slicing small ingredients with effortless precision.

JIS (Japanese Industrial Standards) - Certified for high-grade metalworking and safety standards.

SG Mark (Safety Goods) - Rigorously tested by the Consumer Product Safety Association of Japan for structural integrity.

Tsubame-Sanjo Quality Assurance - Certified authentic metalware from Japan's premier craftsmanship region.

Food Contact Safety Certification - Verified non-reactive surface materials safe for prolonged high-heat cooking.

Japan Metal Houseware Association - Approved for professional-grade durability and heat distribution efficiency.

Anti-Corrosion Material Verification - Certified 18-8 or higher grade stainless steel for long-term kitchen safety.

Miyabi's mission is to bring the soul of Japanese craftsmanship to kitchens worldwide. Based in Seki City, Japan—the historic heart of sword-making—we combine centuries-old techniques with modern steel science. Each knife is not just made, but born from over 100 steps performed by master artisans. We believe true quality comes from respecting tradition while innovating for today's needs, ensuring every piece that leaves our workshop is a functional work of art.

Sold as a premium individual knife, typically presented in protective packaging that highlights its craftsmanship. Available through high-end kitchenware retailers, specialty cutlery shops, and authorized Miyabi dealers.