The Gyutoh for passionate cooking enthusiasts

• Made in Japan

• CRYODUR® blade, hardened in a specially developed process (including ice hardening at -196° C), which ensures extremely high hardness

• The core made of extremely hard MicroCarbide powder steel MC63 is surrounded by two further layers of steel that are subjected to a hammer blow treatment, known as Tsuchime in Japanese

• Double-sided honed blade with an ultra-sharp Honbazuke trigger. Each blade is ground by hand to an ultra-sharp angle of 9.5° to 12°

• Dimensionally stable Pakka Wood handle - in a specially developed shape - for perfect balance, high comfort and fatigue-free cutting for all cutting techniques; elegant look with dark wood look and stylish end cap

• The knife was made in the Japanese center of sword and knife making Seki. It combines Japanese beauty and sharpness

Design

• Blade length: 160 mm

• MIYABI 6000 MCT: Aesthetics and functionality go hand in hand in good knife design. In this series, this means: elegance merges with extremely hard powder steel

• In Japan, a gyutoh is traditionally used for meat, but it is equally suitable for cutting vegetables and fish

Guidelines

• Manufactured in accordance with relevant hygiene and safety standards

• CE marking as proof of conformity with EU regulatory standards

• Material complies with European food standards