MIYABI 5000 FCD Gyutoh, blade length 16 cm. The Gyutoh, or chef's knife in Japanese cuisine, is a general-purpose knife for preparing large cuts of meat and vegetables. The blade core is made of hard carbide steel for excellent initial sharpness and good cutting edge retention. 48 layers of steel surround the core and create the damask design of the blade. A three-step sharpening process, called Honbazuke, gives the knife a razor-sharp edge. There is no finger guard, so the full length of the cutting edge can be used. The cutting edge is symmetrical (not single bevel), so it can be used by both left-handed and right-handed people. The smooth joint between the handle and the bolster helps prevent calluses from forming on the thumb and forefinger. For better maintenance, hand wash and stone sharpen. Avoid using glass, ceramic or stone cutting boards, as they will dull the cutting edge.

FC61 carbide steel blade core
48 layers of steel that wrap around the core and create a damask design
FRIODUR ice-hardened blade for extreme hardness
Hardness of approximately 61 Rockwell
Symmetrical cutting edge
Pakka wood handle
Mosaic pin and steel handle end cap
Made in Japan
Material: FC61
Handle Type: Hidden Tang
Edge Type: Smooth
Edge finishing: Honbazuke sharpening
Production method: welded
Blade hardness (HRC): 60-62 HRC

Characteristics

Model : MIYABI 5000 FC-D
Color : BLACK
Material : FC61
Other : No Dishwasher

Shipping & Returns

Shipping:

We will notify you as soon as the product leaves our warehouse and you can follow it during the journey to your home.

Delivery time:

Italy - 2-6 working days
Europe - 4-9 working days

Shipping cost:

Italy - Free
Europe - €12.50

Returns:

If you are not satisfied with your purchase, you can return the purchased item within 14 days from the delivery date.

Filters

Kitchen knives

Zwilling MIYABI 5000 FCD Gyutoh Knife 16 cm Welded