Aesthetics have always played a central role in Japanese cuisine. The appearance of a dish, its arrangement on the plate: this is as much a part of the pleasure as its taste and smell are. In the kitchen, Japanese chefs accordingly place just as high demands on aesthetics as they do on functionality. With the knives of the MIYABI 5000MCD series, ambitious hobby and professional chefs have precision tools at hand that are perfect in function and ergonomics and absolutely unique in design. The Gyutoh from the Miyabi 5000MCD series impresses with its rather thin yet stable blade, which has an authentic Japanese blade profile. The cutting edge is ground symmetrically at an angle of 19 degrees, so that the Honbazuke blade, which is honed on both sides, achieves an extremely high sharpness. Therefore, with this knife you will succeed in even the finest work in no time at all. The blade has a core of MicroCarbide powder steel MC63, which is surrounded by 100 additional layers of steel. This enables the unique damask pattern that makes each knife in this series truly unique. In addition, the Cryodur blade is ice-hardened in a special process at -196 degrees Celsius. In this way the blade achieves a hardness of approx. 63 Rockwell. The handy D-shaped handle ensures easy handling and a great eye-catcher. It has a traditional design and is made of beautiful Masur birch. This has a changing, unique pattern of lines and stripes. As the handle is optimally balanced, smooth and effective working is guaranteed. So you have optimal control when cutting. With the Gyutoh from Miyabi you have a knife with excellent cutting power.