Miyabi 5000MCD Birchwood Gyutoh Chef's Knife

The core is forged from SG2 micro-carbide powder steel, which allows for an incredibly sharp edge and superior hardness of 63 HRC. This is wrapped in 100 layers of steel to create a unique Damascus pattern, resulting in a blade that is both exceptionally durable and visually distinct.

The D-shaped handle is traditionally designed for right-handed users to provide a secure, ergonomic grip. While left-handed users can certainly hold it, the shape is specifically contoured to fit the right hand, which may feel less natural if you are left-handed.

Because this knife features a very fine Honbazuke edge honed to 9.5 to 12 degrees, it is best maintained using a whetstone. Avoid using pull-through sharpeners or honing steels, as they can damage the delicate, high-hardness edge.

No, this knife must be hand-washed only. The high-quality Masur birch handle and the precision-honed blade can be damaged by the heat, moisture, and harsh detergents found in a dishwasher.

The Gyutoh is a versatile Japanese chef's knife designed for precision work, such as slicing, dicing, and chopping vegetables, fish, and boneless meats. Its thin profile and extreme sharpness make it ideal for delicate cuts, but it should not be used on bones or frozen foods, which could chip the hard steel edge.

A hardness of 63 HRC on the Rockwell scale indicates that the steel is very hard, which allows the blade to hold an incredibly sharp edge for a long time. However, this hardness also makes the blade more brittle than softer stainless steel knives, so it requires careful handling to prevent chipping.