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 that create the elegant and distinctive Damascus design.

The blade, sharpened symmetrically using the Honbazuke method, undergoes a three-step process (sharpening, re-sharpening, 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, providing a comfortable grip and preventing calluses on the thumb and index finger.

To preserve the integrity of the knife, it is recommended to wash it by hand and use wooden or plastic cutting boards, avoiding glass, ceramic or stone surfaces, which could dull the blade. Sharpening with a stone is recommended.

Main features:

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