The GYUTOH measuring 16 cm in length has a smooth, pointed blade which makes the knife well suited to cutting and slicing fish and meat. Large vegetables are also no problem. Miyabi paid attention to making an authentic Japanese blade profile that makes the knife extremely hard and sharp. The cutting qualities are completed by the Pakka wood handle which is comfortable to hold. The blade is manufactured from micro-carbide powder steel which is embedded between two other layers of steel. The blade is hardened even further using a special procedure such as ice-hardening at -196 degrees Celsius in order to achieve extremely high levels of hardness and sharpness. The blade has been ground on both sides and finished using the Honbazuke blade-honing technique. It is also very aesthetically pleasing thanks to the Tsuchime design which looks like the surface has been hammered. The ergonomically shaped handle is made out of cocobolo pakkawood, which is a dark, smooth-grained wood standing in direct contrast to the blade. The handle has a bent shape to make effortless cutting possible. The handle is well balanced which is typical of knives of the MIYABI 6000MCT series. Thanks to this balance, it’s possible to work for extended periods without tiring. With the high-quality, Japanese knife, you can complete many jobs in the kitchen.

• SG2 micro-carbide powder steel
• Authentic thin Japanese blade profile
• Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge
• CRYODUR blade, ice-hardened to Rockwell 63
• SG2 core is protected by two layers and finished with a katana edge
• D-shaped Cocobolo pakkawood handle
• Hammered “Tsuchime” finish
• Hand wash only
• Handcrafted in Seki, Japan