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Description
With a length of 24 cm, the GYUTOH knife is suitable for cutting and separating fish and meat. The tapered tip and sturdy blade allow for clean cuts. The flat finish of the handle ensures maximum safety, preventing the hand from slipping from the handle onto the blade.
For this knife, Miyabi also opted for a Japanese blade profile, which means that the GYUTOH knife combines high-quality cutting properties with maximum comfort. The blade is made of a micro-carbide powder steel core wrapped in two additional layers of steel.
The blade is hammer forged, giving it a look that is slightly reminiscent of the Tschumine design. Furthermore, each blade of the MIYABI 600MCT series is subjected to several ice hardening processes carried out at -196°C, in order to obtain a final hardness of approximately 63 Rockwell. The blade is polished on both sides and hand finished using the Honbazuke method. The handle, however, is made of pakka wood, which combines a delicate design with extraordinary robustness and flexibility. The perfect balance of this knife allows for a high level of comfort and allows you to work without getting tired, thus making the Miyabi knife a tool that cannot be missing in the kitchen. or.
- MC63 micro-carbide powder steel blade core embedded in 2 layers of steel. This guarantees a hardness of approximately 63 Rockwell. (international standard unit of measurement of hardness)
- Ice-hardened CRYODUR® blades provide exceptional edge retention, extraordinary corrosion resistance and excellent blade flexibility.
- Authentic Japanese blade profile with Tsuchime appearance (hammered finish).
- The symmetrical blade with ultra-sharp Honbazuke edge guarantees incredible sharpness.
- Dimensionally stable pakka wood handle for perfect balance, exceptional comfort and effortless cutting with all cutting techniques; Sophisticated dark wood look.