Miyabi 6000MCT Gyutoh

Aesthetics and functionality go hand in hand in good design. The knives of the MIYABI 6000MCT series look incomparably good - and their functional advantages inspire professionals and ambitious hobby chefs alike. Not least because the blade and handle are perfectly matched to one another and form a harmonious unit. The extraordinary hammerblow look of the blade rounds off the Far Eastern elegant design.

The 24 cm long Gyutoh from the Miyabi 6000MCT series by Miyabi is suitable for cutting and slicing meat and fish. Its tapered shape allows bones, bones and much more to be removed, while its wooden handle fits comfortably in the hand. The authentic, Japanese blade profile also contributes to the knife's durability. Safety is ensured by the smooth finish of the blade, preventing it from slipping off the handle.

The handle is made of Pakka wood and has a specially developed shape that is gently curved. Due to the ergonomic shape, good progress in various cutting jobs is no problem. In addition, the balance within the handle has been adjusted so that not much force is needed when working.

But most important is the blade of the Gyutoh, which is made of MicroCarbide powder steel. This steel is extremely hard, about 63 Rockwell, and is embedded in two other layers of steel. With the hammer blow method the Tsuchime look is achieved. Treatment with various hardening methods, such as ice hardening, also makes the knife more resistant to corrosion and flexible. With a double-sided grinding it is finally rounded off. Thus the Gyutoh from Miyabi allows you to work quickly and safely in your kitchen.