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The MIYABI 5000FCD GYUTOH is perfectly balanced, contains a unique Damascus design and an incomparable edge. With a blade length of 24 cm, it is ideal for cutting meat and large vegetables, the Japanese equivalent of the European chef's knife.
The knife includes an FC61 fine carbide steel blade core and is covered with 48 layers of steel. This gives the blade a unique damask pattern, and an exceptional hardness of about 61 Rockwells. The FRIODUR® ice hardening process further enhances structural integrity and makes the knife sharp, flexible and resistant.
This knife is sharpened by hand in the purest Japanese tradition, according to the traditional "Honbazuke" method which gives the blade an incomparable edge. It also has a D-handle in "pakka wood", a very resistant assembly of wood and resin, all inlaid with a mosaic and completed with a steel end cap surrounded by a fine red border.
FC61 fine carbide steel blade core
48 layers of steel surrounding the core create the Damascus-design
FRIODUR ice-hardened for extreme hardness
Rockwell hardness of approximately 61
Symmetrical cutting edge
Pakka wood handle
Blade core made of FC61 steel embedded in 48 layers of steel, Made in Seki, Japan
MIYABI - FROM JAPAN’S FORGING CAPITAL TO THE WORLD
The city of Seki has been the Japanese center for forging since the 14th century – anyone who produces knives here understands their craftsmanship: Just like MIYABI, because German engineering meets Japanese craftsmanship here. Knives with perfect sharpness, precise cutting, and long durability are created in 42 days and 100 steps. Their design is reminiscent of traditional Samurai swords. Let yourself be taken to the world of Japanese knives!
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