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.
Zwilling J.A. Henckels Miyabi Kaizen II 6" Chef's Knife
MIYABI moves one step closer to perfection with Kaizen II – Japanese for “improvement” or "change for the better." The Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design.The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. And Miyabi Kaizen II knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double FRIODUR® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting.The blade is balanced by a substantial D-shaped handle made of black pakkawood. Effortless to hold, the classic Japanese “D”-shape handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade.Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.
- 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
