Miyabi 7000D Gyutoh Chef's knife 20 cm

Miyabi Japanese Chef's Knife made of Rock-hard Steel

Japanese precision, ergonomic handle, perfect sharpness? This Miyabi chef's knife has it all. The Gyutoh is the Japanese version of the Western chef's knife. To slice, chop and whittle with. And thanks to the ergonomic d-handle, it doesn't matter if you're cooking for 1 or an entire restaurant.

• Blade 20cm
• Suitable for vegetables, meat and fish
• Stays sharp for a long time

Tested as best by the consumer association: "Distinguishes itself by sharpness and sharpness retention. Made of damask steel with a handle of plastic and steel."

About the Miyabi 7000d Knives

The Miyabi 7000d knife has a traditional Japanese blade with a hard core layer of CMV 60 steel. In the process, the blade has had a Cryodur treatment. This involves treating the knife in ice water at -196C giving it an extreme hardness of 60 HRC Rockwell. This ensures that the knife remains sharp for a very long time. Also, this type of steel is easy to keep sharp yourself with a diamond or ceramic sharpening steel.

To protect the knife, 66 layers of Damast steel are folded around it. Damask is a combination of hard and soft stainless steel. This provides perfect protection for the knife and gives each Miyabi knife a unique design.

The knife is "Honbazuke" (means true Japanese cut) symmetrically ground at an angle of 19 degrees. This creates a katana polished cut just like samurai swords.

Modern version of the Traditional handle

The handle has the traditional "D-handle." This means that it is shaped like the letter D. This provides a perfect ergonomic shape for a good grip and to effortlessly keep cutting for a longer time.

The handle is made of black micarta and stainless steel. Micarta is a combination of linen and resin . This gives the knife the design of wood without the disadvantages of cracking or discoloration.