Miyabi 5000FCD Gyutoh Chef Knife 20cm 62483
Miyabi 5000FCD Gyutoh Chef Knife 20cm 62483 is a versatile Japanese all-purpose knife for vegetables, boneless meat, fish, herbs and confident everyday preparation. FRIODUR ice hardening and a floral Damascus pattern combine durability with a refined finish.
The 20cm profile is selected for chopping, dicing and mincing vegetables and slicing boneless meat and fish, with the precise feel expected from Miyabi’s Japanese-made knives.
Product Details
Miyabi 5000FCD Gyutoh Chef Knife 20cm 62483 brings Miyabi’s series construction to a gyutoh / japanese chef knife. It is intended for controlled technique on a knife-friendly board, allowing the edge geometry and balance to do the work.
- Gyutoh / Japanese chef knife: Curved Gyutoh profile supports rocking, chopping and long slicing strokes.
- Blade construction: FC61 fine carbide steel core with 48 surrounding layers (49-layer construction).
- Hardness and finish: Approximately 61 HRC with an ice-hardened blade.
- Handle: Black Pakkawood with stainless-steel end cap and decorative pin.
- Made in Japan: crafted and hand-finished in Seki, a city internationally recognised for blade making.
Why We Love It: A Former Chef’s View
Arima Homewares was founded by a former chef with experience across fine-dining, steakhouse, bakery and catering kitchens. That professional background shapes how we select and explain kitchen tools: what they do exceptionally well, where they require care and which cook they genuinely suit.
“The 20cm Gyutoh is the classic everyday balance: enough blade for substantial prep, yet manageable for most home boards and common kitchen tasks.”
Arima Homewares is an Australian family-owned business operating from Sydney since 2018. As an authorised Australian stockist, we supply brand-new products in their original retail packaging. Read more about Arima Homewares.
Best For
- Chopping, dicing and mincing vegetables
- Slicing boneless meat and fish
- Herbs and general mise en place
- Cooks seeking one versatile primary knife
Not Designed For
- Bones, frozen food or hard joints
- Twisting, prying or scraping with the cutting edge
- Glass, stone or ceramic cutting boards
- Dishwasher cleaning
Specifications & Care
| Brand | Miyabi |
| Series | 5000FCD |
| Knife type | Gyutoh / Japanese chef knife |
| Blade length | 20cm |
| Blade construction | FC61 fine carbide steel core with 48 surrounding layers (49-layer construction) |
| Blade hardness | Approximately 61 HRC |
| Edge | Smooth symmetrical 19° Honbazuke edge |
| Handle | Black Pakkawood with stainless-steel end cap and decorative pin |
| Country of origin | Japan |
| Arima product reference | 62483 |
| Variant SKU | 62483 - 917 - K3M1 |
| Packaging | Gift box |
| Warranty | Lifetime manufacturer warranty, subject to manufacturer terms |
Care & Maintenance
- Hand wash with mild detergent and warm water, then dry thoroughly and immediately.
- Use a timber or knife-friendly cutting board. Avoid glass, stone and ceramic surfaces.
- Store dry in a knife block, sheath or magnetic system that protects the cutting edge.
- Sharpen with an appropriate whetstone or use a professional familiar with hard Japanese knife steel.
- Avoid bones, frozen food, prying, twisting cuts and using the cutting edge as a scraper.
Explore suitable knife sharpening tools and knife-friendly chopping boards.
Choosing the Right Knife
Choose 20cm for the most broadly useful balance of reach and control. A 16cm blade feels more agile; a 24cm blade is more efficient for large produce and long slicing strokes.
Compare more options in our Miyabi Japanese knife collection or browse the complete chef knife collection.
About Miyabi
Miyabi combines Japanese blade-making tradition with precise modern engineering. Its knives are crafted and hand-finished in Seki, Japan, where skilled artisans complete the grinding, sharpening and polishing. The 5000FCD series pairs an FC61 core and floral Damascus blade with a balanced black Pakkawood handle.
Frequently Asked Questions
What is this gyutoh / japanese chef knife best used for?
Chopping, dicing and mincing vegetables, Slicing boneless meat and fish, Herbs and general mise en place.
Is 20cm suitable for everyday use?
Choose 20cm for the most broadly useful balance of reach and control. A 16cm blade feels more agile; a 24cm blade is more efficient for large produce and long slicing strokes.
Is this Miyabi knife made in Japan?
Yes. It is made in Japan and hand-finished in Seki.
Can it go in the dishwasher?
No. Hand wash only, then dry the blade and handle thoroughly. Dishwasher heat, chemicals and movement can damage the edge and handle.
Can I use it on bones or frozen food?
No. This is a fine-edged knife for appropriate ingredients. Bones, frozen food, hard joints and twisting cuts can damage the edge.
How should I sharpen it?
Sharpen with an appropriate whetstone or use a professional familiar with hard Japanese knife steel.
Does it include a warranty?
It is supplied with a lifetime manufacturer warranty, subject to the manufacturer’s terms and exclusions.