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Sharpened using traditional three-step Honbazuke method
D Shaped handle made from black ash
Damascus patterned blade
Hand Crafted in Seki, Japan
Using traditional Samurai forging techniques since the 14th century the city of Seki is the birthplace of the Miyabi brand, taking 100 steps and 42 days to create each blade. The manufacturing techniques employed produce knives with durable and precise cutting edges which is the foundation of the Miyabi brand. The Miyabi 5000MCD 67 20cm Gyutoh Knife has a plain edge and is the mid-sized Chef's knife. The black Ash wood handle gives a well balanced and comfortable grip with a wonderful mosaic pin providing a wonderfully aesthetic finish to the beautifully crafted blade. The Ice- hardened MC63 Micro Carbide powder steel used for the CRYODUR blade of the 20cm Gyutoh knife is embedded in 132 layers of steel to create a Damascus design. Each Gyutoh knife has a beautifully ergonomically designed handle made from black ash wood, making it one of the most beautiful blades on the market today. Honed on both sides using the Honbazuke technique making it ideal for cutting meat and preparing large vegetables, the Gyutoh is basically what we refer to as a chef's knife which is the one knife that is used for most tasks in the kitchen due to its versatility and size.
