MIYABI
5000 MCD
20 cm Gyutoh
Description
Honbazuke: "The edge has now been awakened to use," say professional chefs in Japan. This is exactly what happens when the blade is honed on both sides. This makes the Gyotoh chef's knife from MIYABI extremely sharp! The 20 cm chef's knife with an authentic Japanese Honbazuke blade profile is part of the premium 5000MCD series. In Japan, a Gyutoh knife is typically only used for meat. However, the Gyutoh knife is equally suited to cutting vegetables into the very finest strips – effortlessly and safely. Each knife is unique due to the unique Damask pattern on the blade. The blade itself is incredibly hard, due to a special process. Following Japanese tradition, the handle is made of birch wood and is shaped to sit well balanced in the hand. The attractive chef's knife not only impresses with its sharpness, but also with its cutting edge retention.
- Blade core made from MicroCarbide powder steel MC63, embedded in 100 layers of steel Hardness approx. 63 Rockwell
- CRYODUR® ice-hardened blades provide particularly good cutting edge retention, corrosion resistance and optimum blade flexibility.
- Authentic Japanese blade profile
- The symmetrical blade with ultra-sharp Honbazuke edge ensures incredible sharpness.
- Traditional "D" handle made from Masur birch for perfect balance, optimum control and tireless cutting.
- Traditional Japanese Karelian (Masur) Birch handle
- Blade core made of MicroCarbide MC63 powder steel embedded in 100 layers of steel, Made in Seki, Japan
- Warranty: ZWILLING Lifetime Warranty
Specifications
- Item no. 34373-201-0
- Colour: brown
- Substance: MC63
- Type of handle: concealed tang
- Type of edge: Smooth Edge
- Edge finishing: Honbazuke edge
- Manufacturing method: welded
- Blade hardness (HRC): 63 HRC
- Colour handle: brown
- Substance handle: Birch
- Net weight: 0.17 kg
- Length of product: 33.60 cm
- Width of product: 2.20 cm
- Height of product: 4.70 cm
- Blade length: 20.00 cm
- Handle length: 13.70 cm
- Handle width: 2.30 cm
- Blade width: 0.20 cm
- Blade thickness: 0.20 cm
How to clean your knife properly:
Only clean the knife under running water with a little washing-up liquid and then dry it carefully.
Just let the knife sharpen
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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