The Zwilling Miyabi 6000 MCT Steel Gyutoh is a remarkable Japanese chef's knife that excels in cutting and slicing fish, meat, and vegetables. Crafted with a blade core made of Microcarbide MC63 powder steel, this knife achieves an impressive hardness of approximately 63 Rockwell (HRC), ensuring excellent edge retention and durability.

Key Features:

• Blade Length: 16 cm (about 6.3 inches)
• Overall Length: 30 cm (11.8 inches)
• Blade Height: 4.3 cm

The traditional Gyutoh shape features a pointed profile, optimized for effortless and versatile cutting. Its hand-hammered Tsuchime design not only reduces food sticking but also enhances the knife's aesthetic appeal.

The blade undergoes a rigorous CRYODUR® ice-hardening process at -196°C, improving its corrosion resistance, flexibility, and sharpness. Furthermore, the knife is hand-honed using the traditional Honbazuke technique, producing an acute edge angle of 9.5° to 12° for scalpel-like sharpness.

The handle, made from dark Cocobolo Pakkawood, is crafted for durability and moisture resistance, featuring an ergonomic design for comfort and balance. The concealed tang construction and smooth finish add to its elegant appearance, facilitating fatigue-free cutting during extended use.

In summary, the Zwilling Miyabi 6000 MCT Gyutoh knife merges traditional Japanese craftsmanship with advanced steel technology, making it a top choice for both professional and home chefs.