MIYABI 5000MCD 67 Gyutoh - Chef's Knife 20cm 'black series'
MIYABI
5000MCD 67 Gyutoh - Chef's Knife 20cm 'black series'
A whopping 132 layers of steel have been forged around the core of this Japanese chef's knife, creating a unique Damascus pattern on the blade. German engineers and Japanese craftsmen have joined forces to create this knife together. This proves to be a formula for success!
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About MIYABI
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...
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Product information
The Miyabi 5000MCD67 'black' series is a powerful work of art. German engineers and Japanese artisans have pulled out all the stops to create an unprecedentedly good and stylish line. One of the hardest types of steel is combined with beautiful black ash wood. This knife is entirely handmade in Seki, Japan, and sharpened in the same way Samurai swords were sharpened.
A unique handle of black ash wood
The handle of each knife in the Miyabi Black collection is made from a unique type of wood: black ash wood. The grain and color of this wood beautifully contrast with the damask pattern on the blade. The handle has a traditional D-shape for optimal ergonomics, allowing you to work without getting tired.
Exceptionally sharp and hard
The blade, with a core of MicroCarbide MC66 powder steel, has an impressive Rockwell hardness of 66 due to the ice-hardening process. The result: an exceptionally sharp and durable cutting edge. This core is encased by 132 layers of steel, revealing a beautiful, floral damask pattern. Because the knife has no finger guard, you can use the full length of the cutting edge. The cutting edge is symmetrically sharpened using the Honbazuke technique and is therefore not unilateral, making this knife suitable for both left- and right-handed chefs. ''Honbazuke'' means 'true Japanese cut' and this provides a katana polished edge with an angle of 10° degrees per side.
Chef's knife in the Japanese style
The Gyotoh 20cm from the Miyabi black series is comparable to the European chef's knife. This knife is perfect for cutting meat, fish, vegetables, and fruit. For anything this Gyotoh is too large for, ideally use the 5000MCD 67 Shotoh 13cm knife from Miyabi.
How to maintain the Miyabi 5000MCD 67 Gyotoh?
This knife is a very special product and therefore deserves to be cared for with care and attention. We advise you to only wash it by hand, maintain it well, and sharpen it with a whetstone or Horl knife sharpener. Do not use it on glass, ceramic, or stone cutting boards.
Sizes
| Blade length (cm) | 20 |
|---|---|
| Blade height (cm) | 4.6 |
| Blade thickness (cm) | 2 |
| Handle length (cm) | 13.7 |
| Height (cm) | 4.6 |
| Width (cm) | 2.2 |
| Length (cm) | 33.7 |
| Weight (g) | 200 |
Product specifications
- Warranty
- Lifetime warranty for domestic use
- Origin
- Japan
- Series
- 5000MCD
- Handle material
- Berkhout
- Rockwell hardness
- 63.0 HRC
- Steel type
- MC63
- Sharpening angle
- 20 degrees
- Left- or right-handed
- Both
- EAN
- 4009839394973
- Article number
-
34401-201-0
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