Aesthetics and functionality go hand in hand with good design. The knives from the Miyabi 6000MCT series look unparalleled 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.

The 24 cm long Gyutoh from the Miyabi 6000MCT series is ideal for slicing and cutting meat and fish. Its tapered shape allows for the removal of bones, fish bones, and much more, while the wooden handle feels comfortable in the hand. The authentic Japanese blade profile contributes to the knife's edge retention. Safety is ensured by the smooth finish of the blade, preventing slipping from the handle.

The handle is made of Pakka wood and features a specially developed, gently curved shape. Thanks to its ergonomic design, progressing through various cutting tasks is effortless. Additionally, the balance within the handle has been optimized, requiring less effort during use.

However, the most important aspect is the blade of the Gyutoh, which is made from MicroCarbide powder steel. This steel is extremely hard, around 63 Rockwell, and is embedded in two additional layers of steel. The hammered method creates the Tsuchime finish. Through various hardening processes, such as ice hardening, the knife becomes more corrosion-resistant and flexible. Finally, with a double-sided edge, it is rounded off. This allows the Miyabi Gyutoh to enable quick and safe work in your kitchen.