Miyabi 7000 MCD Razor Edge Finish | Jyokyoji & Tamurayama Jnats Sharpening

Sharpening a Miyabi 7000 MCD kitchen knife made from Cryodur-hardened Micro Carbide MC66 powder steel (equivalent to ZDP-189) — one of the hardest and most advanced steels for Japanese knives.

In this detailed video, we take this premium blade through a full sharpening progression:

Starting with diamond plates for bevel setting

Moving to Jyokyoji natural Japanese whetstone for mid-stage refinement

Finishing on a rare Tamurayama Razor Finisher natural stone for a razor-sharp, mirror edge.

This video showcases the proper technique for sharpening ultra-hard steels like ZDP-189 / MC66 Cryodur, the benefits of using natural Japanese whetstones, and how to achieve a long-lasting, crisp, and refined edge on high-performance knives.

🔪 Perfect for knife enthusiasts, sharpening professionals, and those interested in Japanese knife sharpening, natural whetstones, and working with powder steels.

Watch the full sharpening process, close-ups, and results https://jnats.eu/en/ !