MIYABI 5000 FCD Gyutoh, 16cm blade. The gyutoh is the chef’s knife of the Japanese kitchen, used as a general purpose knife for preparing larger cuts of meat and vegetables. The blade core is made of hard fine carbide steel for very good initial sharpness and cutting edge retention. 48 layers of steel surround the core and make up the Damascus design of the blade. A three-stage grinding, sharpening and polishing process called Honbazuke honing gives the knife a razor sharp cutting edge. There is no finger guard so the whole length of the cutting edge can be used. The edge is symmetrical (not single bevel) so can be used by those both left and right handed. The smooth join between handle and bolster helps to prevent calluses forming on thumb and forefinger. For best care, wash by hand, and maintain and sharpen using whetstones. Avoid using glass, ceramic or stone cutting boards as these will dull the cutting edge.
 
FC61 fine carbide steel blade core
48 layers of steel surrounding the core create the Damascus-design
FRIODUR ice-hardened for extreme hardness
Rockwell hardness of approximately 61
Symmetrical cutting edge
Pakka wood handle
Steel mosaic pin and handle end cap
Made in Japan
 
CHARACTERISTICS
Color: no-color
Country of origin: Japan
Substance: FC61
Type of handle: concealed tang
Type of edge: Fine Edge
Edge finishing: Honbazuke edge
Manufacturing method: welded
Blade hardness (HRC): 60-62 HRC
 
MEASUREMENTS
Net weight: 0.39 lbs
Length of product: 11.93 in
Width of product: 0.98 in
Height of product: 1.81 in
Blade length: 6.30 in
Handle length: 5.24 in
Handle width: 0.71 in
Blade width: 0.08 in