Description

With a length of 20 cm, the Gyutoh knife from MIYABI is suitable for cutting and slicing meat and fish. Its tapered and sturdy blade allows for a clean cut. The smooth finish on the handle ensures safety when cutting, preventing the handle from slipping towards the blade. The knife has a Japanese blade profile. This makes the Gyutoh a combination of high-quality cutting properties and comfort. The blade core is made of MicroCarbide powder steel, with two additional layers of steel around the core. The so-called hammer-finish process is used to forge the blade, which later has a soft tsuchime look. In addition, each blade in the MIYABI 600MCT series must undergo various hardening processes, with ice hardening at -196°C. This achieves a final hardness of approx. 63 Rockwell. The blade has a double-sided bevel and a sharp Honbazuke finish, which is sharpened by hand. The handle, in turn, is made of pakka wood. This material has a gentle pattern and impresses with its stable and flexible properties. The optimal balance enables a high level of comfort and fatigue-free work.

• 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
• Handcrafted in Seki, Japan

• Color: Brown
• Country of origin: Japan
• Substance: MC63
• Type of handle: Concealed Tang
• Type of edge: Fine Edge
• Edge finishing: Honbazuke Edge
• Manufacturing method: Welded
• Number of parts: 1
• Blade hardness (HRC): 63 HRC
• Colour handle: Brown
• Substance handle: Pakka Wood
• Net weight: 0.46 lbs
• Blade length: 7.87″
• Handle length: 5.55″
• Handle width: 0.98″
• Blade width: 0.08″
• Blade thickness: 0.08″
• Dimensions: 13.35″ L x 0.98″ W x 1.97″ H