Aesthetics and functionality go hand in hand with good design. The knives in the Miyabi 6000MCT series look incredibly beautiful, and their functional advantages impress both professionals and ambitious home cooks alike. The blade and handle are perfectly coordinated, forming a harmonious unit. The extraordinary hammered finish of the blade completes the elegantly Eastern design.

With a length of 20 cm, the Gyutoh knife is suitable for cutting and slicing meat as well as fish. Its tapered and stable blade allows for a clean cut. The smooth end of the handle ensures safety while cutting, preventing slipping from the handle to the blade. Additionally, Miyabi relies on a Japanese blade profile that combines high-quality cutting properties with comfort.

The core of the blade is made from MicroCarbide powder steel, with two additional layers of steel surrounding the core. The blade is forged using the so-called hammering process, resulting in a gentle Tsuchime look. Each blade in the Miyabi 6000MCT series undergoes various hardening processes, with ice hardening at -196°C standing out. This results in a final hardness of approximately 63 Rockwell.

The blade features a double bevel and a sharp Honbazuke edge, which is hand-honed. The handle is made from Pakka wood, a material with a gentle pattern that impresses with its stable and flexible properties. The optimal balance ensures high comfort and fatigue-free working. Thus, the Miyabi knife is a valuable assistant in your kitchen for cutting tasks.