Miyabi 6000 MCT 16cm Gyutoh (34073 161 0)

Donaghy Bros

#html-body [data-pb-style=X7DCDVG]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}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.   Blade core made of MicroCarbide MC63 powder steel embedded in 2 layers of steel. This provides a hardness of approx. 63 Rockwell. (International standard unit of measurement for hardness) CRYODUR® ice-hardened blades provide particularly good cutting edge retention, corrosion resistance and optimum blade flexibility. Authentic Japanese blade profile with Tsuchime look (hammered finish). The symmetrical blade with ultra-sharp Honbazuke edge ensures incredible sharpness. Dimensionally-stable pakka wood handle for perfect balance, outstanding comfort and fatigue-free cutting with all cutting techniques sophisticated dark wood look. D-shaped Cocobolo pakkawood handle Blade core made of MicroCarbide MC63 powder steel embedded in 2 layers of steel. Made in Seki, Japan Warranty: ZWILLING Lifetime Warranty

Kitchen Knives

The Miyabi 6000 MCT 16cm Gyutoh is the perfect knife for your kitchen. It's made of a blade core made of MicroCarbide MC63 powder steel embedded in 2 layers of steel. This provides a hardness of approx. 63 Rockwell. (International standard unit of measurement for hardness) CRYODUR® ice-hardened blades provide particularly good cutting edge retention, corrosion resistance and optimum blade flexibility. The authentic Japanese blade profile with Tsuchime look (hammered finish) ensures incredible sharpness. The symmetrical blade with ultra-sharp Honbazuke edge provides incredible cutting power and controllability. The dimensionally-stable pakka wood handle provides outstanding comfort, balance, and fatigue-free cutting.Thanks to the ultra-sharp blade, despite its smaller size, this knife packs a powerful punch when it comes to chopping and dicing things like fruit and even tougher vegetables with complete ease and precision.To ensure the knife stays in the best shape possible, it should be sharpened regularly, and should be cleaned only with warm water and a light detergent before being left to fully dry in between each use. It shouldn't be used in the dishwasher, submerged in water, or cleaned with a hard or rough sponge that could cause damage to the blade.This knife would make the perfect gift for someone who loves to cook - or even just a treat to yourself if your current knives are starting to look a bit worn and you'd like to get some professional quality knives that you know will last.