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

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, scales, 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 end of the blade, which prevents 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 with various cutting tasks is effortless. Additionally, the balance within the handle has been optimized, so minimal effort is required 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, approximately 63 Rockwell, and is embedded in two additional layers of steel. The hammered finish is achieved through the Tsuchime technique. Treatment with various hardening processes, such as ice hardening, makes the knife more corrosion-resistant and flexible. Finally, it features a double-sided edge. This allows the Miyabi Gyutoh to enable quick and safe work in your kitchen.