MIYABI 5000 FCD Gyutoh, 16cm blade. The gyutoh is the chef’s knife in 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 a single bevel) so can be used by those both left and right-handed. The smooth join between the handle and bolster helps to prevent calluses from forming on the 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
• Blade core made of FC61 steel embedded in 48 layers of steel, Made in Seki, Japan
• Warranty: ZWILLING Lifetime Warranty