The 16 cm Miyabi GYUTOH is expertly crafted for precision cutting and slicing of fish, meat, and large vegetables. Its smooth, pointed blade follows an authentic Japanese profile, ensuring exceptional hardness and sharpness. The ergonomic Pakka wood handle provides a comfortable grip, enhancing control and ease of use. Constructed from micro-carbide powder steel, the blade is reinforced between two layers of steel and undergoes an advanced ice-hardening process at -196°C, achieving outstanding durability and sharpness. The Honbazuke honing technique, applied to both sides of the blade, further refines its edge for effortless cutting. Aesthetically striking, the blade features a Tsuchime hammered finish, creating a unique texture while reducing drag for smoother slicing. The dark, smooth-grained cocobolo pakkawood handle contrasts beautifully with the blade and is shaped for optimal balance, allowing for extended use without fatigue. As part of the MIYABI 6000MCT series, this knife embodies exceptional craftsmanship, making it an essential tool for precise and efficient food preparation.
- SG2 micro-carbide powder steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 63
- SG2 core is protected by two layers and finished with a katana edge
- D-shaped Cocobolo pakkawood handle
- Hammered “Tsuchime” finish
- Hand wash only
- Handcrafted in Seki, Japan
| Product Specifications | |
|---|---|
| Brand | Miyabi |
| Series | Artisan 6000MCT |
| Length | 11.8" |
| Blade Length | 6" |
| Type of Handle | Concealed Tang |
| Edge Finishing | Honbazuke Edge |
| Blade Hardness (HRC) | 63 |
| Handle Material | Cocobolo Rosewood Pakkawood |
| Blade Material | SG2 Micro-Carbide Powder Steel |
| Model Number | 34073161 |
| Care | Handwash |
| Type | Chef's Knife |
| Country of Origin | Japan |
