Miyabi 7000MC Series knives

Morrow

Morrow

Don't make this weird
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Apr 11, 2007
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The Miyabi line of knives is made by Henckels. I've been eye balling these for some time now and just haven't pulled the trigger on them yet. They have laminated blades with a core of MC66 hardened to 66RC. I believe MC66 is another name for Cowry-X but can't confirm that. Does anyone have any experience with them?
 
Cynic2701 said:
I thought MC66 was another name for ZDP-189...I could be wrong though.
Click to expand...

After a little more Google time I found this on zknives.

ZDP-189
- Latest super duper PM steel. extremely high carbon and chromium content. C - 3% and Cr - 20%. Very high hardness, several makers harden it to 65 or even 67HRC. As you can guess very expensive too. Cowry-X and MC-66 are very similar, in that those two have the same C and CR content. Although, Henckel representative in Tokyo did confirm MC66 being ZDP-189. Exact element makeup unknown, whatever I have in the Knife Steel Chart is not confirmed by Hitachi. Unlike Cowry-X, ZDP-189 contains Molybdenum, Tungsten and Vanadium. Overall, very good edge holding and toughness. Hard to sharpen compared to other steels, nothing impossible, really.

So who really knows.....to be honest...I don't care. ZDP-189 or Cowry-X at 65-66 RC is just fine with me.
 
Don't know if you've jumped yet, but...
I've been using the 8" Miyabi 7000MC for 3 months. It is the sharpest knife I've ever had, but with significant microchipping. Previous the 7000MC, I've only had softer Henckels/Wustoff knives that exhibit edge deformation, but not chipping. Although the 7000MC edge chips, the parts of the edge that don't chip show no sign of deformation, and the cutting performance for my kitchen use stays better than my softer knives. It's only by looking at the edge with a 10x lupe that I can see the numerous chips.

Judging by the score marks, the factory edge was created with something between my DMT 9 micron and 3 micron diamond plates. I was actually surprised that the factory edge wasn't more polished. With my diamond plates, the 7000MC is easy to sharpen, and I'm taking care to maintain the asymmetrical edge.

I'm thinking I overdid my experiment moving from Rockwell 54 knives to a 66. I just bought a VG10 hardened to 59 and I'm gonna play with that.
 
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Morrow said:
The Miyabi line of knives is made by Henckels. I've been eye balling these for some time now and just haven't pulled the trigger on them yet. They have laminated blades with a core of MC66 hardened to 66RC. I believe MC66 is another name for Cowry-X but can't confirm that. Does anyone have any experience with them?
Click to expand...

I guess better late than never ;) I have sharpened/tested/used a few 7000MC knives. Results - Miyabi Kitchen knives reviews. Pretty good stuff if you ask me. Very high build quality and QC in general. Also, Hekckels Miyabi rep contacted me at some point, and provided quite bit of the info regarding Miyabi and their steels, details in the Miyabi 7000MC Santoku knife review. MC-66 currently is ZDP-189 with target hardness of 66HRC.
I'd definitely buy 7000MC gyuto if it was 270mm long, sadly they only do 240mm...
 
Mine does great in the kitchen. Had some micro-chipping, but I was cutting a pineapple on a plastic cutting board so...:D.
 
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