Aesthetics have always played a central role in Japanese cuisine. The appearance of a dish and its arrangement on the plate are as much a part of the enjoyment as its taste and aroma. In the kitchen, Japanese chefs place high demands on aesthetics as well as functionality. With the knives from the Miyabi 5000MCD series, ambitious home cooks and professionals have precision tools at their disposal that are perfect in function and ergonomics, and unique in design.

The 24 cm long Gyutoh from Miyabi is ideal for cutting or carving meat or fish. With its thin yet stable blade, you achieve a fully controllable and clean cut. The blade features an authentically Japanese profile with an extremely sharp Honbazuke edge and is symmetrically ground at an angle of 19 degrees. To achieve this, the blade is first sharpened twice on rotating stones and then polished on a leather wheel.

The easy handling is ensured by the handle, which is made of beautiful Masur birch and showcases a wonderful interplay of light and dark lines. The grain's interplay is a lovely complement to the damask pattern of the blade, making it a true one-of-a-kind. Additionally, the D-shaped handle is optimally balanced, requiring minimal effort when cutting, allowing you to maintain optimal control.

For the blade's construction, a core of MicroCarbide powder steel MC63 was used. This core is embedded in 100 layers of two different types of steel with varying hardness levels. Furthermore, the Cryodur blade has been ice-hardened in a special process at -196 degrees Celsius, achieving a final hardness of approximately 63 Rockwell. With the Gyutoh from the Miyabi 5000MCD series, you can perfectly cut meat, fish, and vegetables.