Miyabi 6000 MCT Gyutoh 16 Cm

Blade Edge honed using Honbazuke technique to 9.5-12 degrees

Encased 2 layers of steel cladding

Blade core Micro Carbide MC63 powder steel (63 HRC)

Hand-hammered Tsuchime Finish

Cryodur ice-hardened blade

Traditional dark Pakkawood handle

Engraved Miyabi logo on handle & chic end cap

Hand Crafted in Seki, Japan

Using traditional Samurai forging techniques since the 14th century the city of Seki is the birthplace of the Miyabi brand, taking 100 steps and 42 days to create each blade. The manufacturing techniques employed produce knives with durable and precise cutting edges which is the foundation of the Miyabi brand. The  Miyabi 6000MCT 67 16cm Gyutoh Knife has a plain edge and is the smaller sized Chef’s knife within the 6000MCT range. The premium, smooth-grained cocobolo pakka wood handle gives a well balanced and comfortable grip with a wonderful mosaic pin providing a wonderfully aesthetic finish to a beautifully crafted blade. The Ice- hardened MC63 Micro Carbide powder steel used for the CRYODUR blade of the 16cm Gyutoh Knife is embedded in 2 layers of steel to create a smoothed edge blade. Each 16cm Gyutoh Knife has a beautifully ergonomically designed handle made from smooth-grained cocobolo pakka wood,  making it one of the most beautiful blades on the market today. Honed on both sides using the Honbazuke technique making it ideal for cutting meat and preparing large vegetables, the Gyutoh is basically what we refer to as a chef’s knife which is the one knife that is used for most tasks in the kitchen due to its versatility and size. A perfect blade and size to begin your journey in the world of Japanese knives.