Miyabi - 5000 FCD Kaizen II 8" Chef's Knife

The MIYABI 5000 FCD Gyutoh features a 20cm blade that embodies the essence of a traditional chef's knife, designed for versatility in preparing larger cuts of meat and a variety of vegetables. At its core, the knife boasts fine carbide steel, ensuring exceptional initial sharpness along with remarkable edge retention, making it an indispensable tool in any kitchen. Surrounding this robust core are 48 layers of steel, skillfully crafted to form a beautiful Damascus pattern, lending each knife a unique and striking aesthetic. The symmetrical cutting edge, honed through the Honbazuke process, undergoes a meticulous three-stage grinding, sharpening, and polishing technique that achieves a razor-like sharpness, allowing for precision in every cut. This design eliminates the need for a finger guard, enabling the user to utilize the entire blade length seamlessly. Additionally, the smooth transition between the handle and bolster enhances comfort, preventing any calluses from forming on the thumb and forefinger during prolonged use.

To preserve the knife's exceptional quality, it is recommended to handwash only and to avoid cutting on hard surfaces such as glass, ceramic, or stone boards, which can dull the edge prematurely. For ongoing maintenance and sharpening, whetstones are the ideal choice. With the MIYABI 5000 FCD Gyutoh, culinary enthusiasts can enjoy a perfect blend of functionality, durability, and exquisite craftsmanship.

• 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
• Pakkawood handle accented by a steel mosaic pin and handle end cap
• Handwash only
• Handcrafted in Seki, Japan