Zwilling MIYABI 5000 FCD Welded Gyutoh knife cm 20

The Gyutoh is a versatile chef's knife, perfect for cutting meat and large vegetables. Its blade has a core of FC61 carbide steel, which ensures excellent sharpness and a long-lasting cutting edge. The core is wrapped in 48 layers of steel, creating the elegant and distinctive Damascus design.

The blade, sharpened symmetrically using the Honbazuke method, undergoes a three-step process (sharpening, resharpening, and polishing) that makes it extremely sharp, similar to a razor. Thanks to the absence of a finger guard, the entire length of the edge can be used for cutting. The joint between the handle and the blade is completely smooth, offering a comfortable grip and preventing calluses from forming on the thumb and index finger.

To preserve the knife's integrity, we recommend hand washing and using wooden or plastic cutting boards, avoiding glass, ceramic, or stone surfaces, which could dull the blade. Sharpening with a whetstone is recommended.

Main features:

• FC61 carbide steel blade core for excellent sharpness.
• 48 layers of steel wrapping the core, with a damask design.
• FRIODUR® ice-hardened blade for extreme hardness.
• Blade hardness: approximately 61 HRC (Rockwell).
• Symmetrical and sharp cutting edge with Honbazuke process.
• Pakka wood handle, with mosaic pin and steel end cap.
• Made in Japan.