Miyabi 5000 FCD Gyutoh, 20cm blade. The Gyutoh or chef's knife, is a general purpose knife for the preparation of larger cuts of meat and vegetables. It has a fine carbide steel core which gives the knife very good initial sharpness and cutting edge retention. The core is embedded in 48 layers of steel which create each knife’s unique Damascus-design. The symmetrical cutting edge is Honbazuke honed. This three-stage grinding, sharpening and polishing process gives the knife razor-like sharpness.

Features:

• The blade core, constructed from FC61 Fine Carbide steel holds its sharp edge and is incredibly durable, surrounded by 48 layers of Damask steel
• FRIODUR ice hardened to a 61 Rockwell hardness ensures extreme hardness, corrosion resistance and material elasticity of the knives
• Sleek floral damask pattern on blade is a result of the special blade treatment which alters the surface structure of each layer, giving each blade its individual floral damask pattern
• Traditional Japanese Honbazuke v-edge honing gives the 19° symmetrical blade incomparable sharpness
• Ergonomic black Pakka Wood handle is comfortable to hold, balanced with a steel end cap and decorative pin, completing the sophisticated design
• Handcrafted in Seki, Japan

Care Instructions:

• Do not wash in dishwasher, as this may cause corrosion of the blades
• To clean, run under hot water with a small amount of detergent and dry thoroughly
• Store in a dry, moisture- free place to avoid sting or discolouration
• If the knives are not used for an extended period of time, wrap them in a dry cloth or newspaper and store them in a dry place
• Select the correct knife for the task to ensure you will get the best cutting results and you are also easy on the blades
• Miyabi knives should only be sharpened with a professional sharpening stone due to the extremely hard steel and the fine Honbazuke honing of the knives