Staff Answer
May 15, 2026 - 05:09 PM
A 67 HRC knife is significantly harder and less forgiving than softer kitchen knives, yet the Miyabi Black’s MCD67 micro-carbide steel is expertly engineered for outstanding edge retention without being excessively brittle. Unlike lower-quality, high-hardness steels that can feel “glass-like” and chip easily, MCD67 steel achieves an impressive balance of hardness, toughness, and edge stability, even at extreme hardness levels. When used correctly on quality wood or soft synthetic cutting boards, the Miyabi Black resists chipping during normal kitchen tasks. However, as with most ultra-hard Japanese knives, it should never be used on bone, frozen foods, hard squash, glass cutting boards, or for twisting cuts that exert lateral stress on the edge. The chief advantage of a 67 HRC knife is its ability to maintain an incredibly sharp edge for extended periods, requiring far less frequent sharpening than softer Western kitchen knives.
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