Miyabi 5000MCD-B Gyutoh

The SG2 steel core allows for an incredibly sharp edge that holds its sharpness significantly longer than standard stainless steel. This means you spend less time honing and sharpening, even with frequent daily use.

The traditional D-shaped handle is specifically designed for right-handed users to provide a secure, ergonomic grip. Left-handed cooks may find the handle profile uncomfortable and should consider a symmetrical or ambidextrous handle design instead.

A hardness of 63 HRC indicates a very hard, brittle steel. While this allows for a razor-sharp edge, it is susceptible to chipping if used on hard surfaces like glass or stone, or if used to cut through bone or frozen foods. Always use a wooden or plastic cutting board.

Yes, because it is natural wood, you should avoid soaking the knife in water or putting it in the dishwasher, which can cause the handle to crack or warp. Occasionally applying a food-safe mineral oil to the handle will help maintain its appearance and prevent it from drying out.

You should use high-quality whetstones to maintain the edge, as pull-through sharpeners can damage the delicate Damascus layers and the fine edge geometry. If you are not experienced with freehand sharpening, it is best to have this knife professionally serviced.

At 8 inches, this is the standard length for a chef's knife, making it highly versatile for most kitchen tasks including slicing, dicing, and chopping vegetables and proteins. It offers a perfect balance between maneuverability for precision work and enough length for larger ingredients.