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It takes 100 steps and 42 days to create a knife worthy of the Miyabi name. Each knife passes through the hands of experienced artisans before reaching you, ensuring you always receive the best quality. Our knives are made in Seki, which has been Japan's epicenter f...
View all MIYABI productsThe Miyabi 5000FCD Gyutoh is the chef's knife in Japanese cuisine. This very versatile knife is ideal for cutting larger pieces of meat and vegetables. The core is made of hard, fine carbon steel, which makes the cutting edge razor-sharp from the start and keeps it that way for a very long time. The core is surrounded by 48 layers of steel that create a unique Damascus pattern on the blade.
Thanks to the three-stage honbazuke process (grinding, honing, and polishing), the knife has a razor-sharp cutting edge. Because the knife does not have a finger guard, you can use the full length of the cutting edge. The cutting edge is symmetrical and therefore not unilateral, making it suitable for both left- and right-handed cooks.
The seamless connection between the handle and the end of the handle prevents calluses on the thumb and index finger. Take optimal care of the knife by washing it by hand, maintaining it well, and sharpening it with sharpening stones. It is better not to use the knife on glass, ceramic, or stone cutting boards, as this will dull the cutting edge.
| Blade length (cm) | 20 |
|---|---|
| Blade height (cm) | 5.1 |
| Blade thickness (cm) | 2 |
| Handle length (cm) | 13.7 |
| Height (cm) | 5.1 |
| Width (cm) | 2.5 |
| Length (cm) | 34.2 |
| Weight (g) | 200 |
Everything for the home chef