(SALE) Miyabi 5000FCD Gyutoh Chef Knife 20cm 62483
Combining the traditions and craftsmanship of Japanese sword makers with the excellence of German engineering, this Miyabi 5000FDC Gyutoh Chef Kni...
View full detailsMIYABI is a ZWILLING Group brand and is synonymous with genuine Japanese knives. MIYABI knives are authentic because MIYABI does not try to be Japanese; it really is Japanese.
MIYABI knives are manufactured in the tradition of the ancient masters, who once produced the finest Japanese swords. They are designed by the Japanese, have a contemporary Japanese design and are produced in ZWILLING's own factories in Japan.
Aesthetics have played a key role in Japanese cuisine since time immemorial. The look of a dish and the way it is presented on the plate are just as much a part of the pleasure as its taste and aroma. In the kitchen, Japanese chefs are just as demanding where aesthetics are concerned as they are with functionality. The MIYABI 5000MCD series of knives provides professionals and ambitious amateur chefs with a set of precision knives that combine perfect functionality and ergonomics with unique design.
Each handle made of top-quality Masur birch is also unique. The structure of the wood handle is reflected through the interplay of lines and stripes. The warmth of the natural wood contrasts nicely with the steel blade. A mosaic pin finishes off the sophisticated look.
The blade core made of MicroCarbide MC63 powder steel is surrounded by 100 layers of two different types of steel with different levels of hardness. MicroCarbide MC63 powder steel is a high-grade steel for the highest demands.
The CRYODUR® blade is hardened using a specially developed ice-hardening process at -196°C that guarantees extreme hardness of 63 Rockwell and a lasting sharp blade.
The traditional Japanese ‘D-shaped’ handle ensures all handle styles are ergonomic and enables you to work without tiring. The ‘D-shaped’ handle is rounded off at its end with a decorative end cap with a logo.
A special blade treatment alters the surface structure of each layer, giving each blade its individual floral damask pattern.
This traditional Japanese Honbazuke honing gives every blade its incomparable sharpness. The 19° symmetrical blade is the result of v-edge honing.
Miaybi 5000FCD blades are formed by 49 layers of steel with a Rockwell hardness of approximately 61. The black Pakka Wood handle is wonderfully balanced and features a steel end cap with decorative pin and ring.
SHOTOH
The Shotoh is a small knife, ideal for cutting, peeling and garnishing fruit and vegetables. After the Santoku, the Shotoh is the best selling blade shape in Japan.
CHUTOH
The Chutoh is a medium-sized knife. It is used when the Shotoh is too small and the Gyutoh too big: an all-purpose kitchen knife.
GYUTOH
The Gyutoh is regarded as the slicing knife and is mainly used for finely slicing meat and large vegetables.
SANTOKU
Santoku is the best-selling shape of blade in Japan and translates as "Three Virtues". The name relates to the versatility of this blade shape, for instance for vegetables, meat or fish.
SUJIHIKI
The Sujihiki is a very fine carving knife. It is ideal for slicing raw or cooked meat and fish.
BREAD KNIFE
The scalloped edge cuts effortlessly through hard bread crusts and slices thinly and cleanly.
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