Zwilling MIYABI 5000 FCD Gyutoh Knife 16 cm Welded

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