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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 productsThis Japanese gyutoh is the chef's knife from the Miyabi 5000MCD 67 series. The knife has a core of MicroCarbide powder steel, which makes the cutting edge extremely sharp and keeps it that way for a long time. The core is surrounded by 132 layers of steel that create a unique Damascus pattern on the blade. The cutting edge is symmetrically sharpened using the honbazuke technique and is therefore not single-edged, making it suitable for both left and right-handed chefs.
Because the knife does not have a finger guard, you can use the entire length of the cutting edge. The black ash wood handle fits comfortably in the hand, giving you a firm grip on the knife and allowing you to work without getting tired. This knife is a special product and therefore deserves to be cared for with love. We recommend washing it only by hand, maintaining it well, and sharpening it with a whetstone. It is best not to use it on glass, ceramic, or stone cutting boards.
Damascus design with 133 layers of steel
Handcrafted in Seki, Japan
CRYODUR ice-hardened steel blades are extremely sturdy and stay sharp longer
| Blade length (cm) | 24 |
|---|---|
| Blade height (cm) | 5.3 |
| Blade thickness (cm) | 2 |
| Handle length (cm) | 13.7 |
| Height (cm) | 5.3 |
| Width (cm) | 2.2 |
| Length (cm) | 37.7 |
| Weight (g) | 220 |
Everything for the home chef