MIYABI | 5000MCD 67 Gyuto Chef's Knife – Made in Japan - 132-Layer Damascus

Cutting made easy

• Made in Japan

• CRYODOR® blade - consisting of 132 layers of steel surrounded by a core layer of MC66 powder steel. Hardened in a special process (including ice hardening at -196 °C), which ensures extreme hardness (approx. 66 HRC)

• Double-edged blade with Japanese blade profile and ultra-sharp Honbazuke trigger. Each blade is ground by hand to an ultra-sharp angle of 9.5° to 12°

• Handle made of unique "Black Maple" wood in traditional "D" shape. The logo pin in mosaic design serves as an eye-catcher and is complemented by the elegantly designed end cap. Optimum handle-blade balance

• The knife was made in the Japanese center of sword and knife making Seki. It combines Japanese beauty and sharpness

Design

• Blade length: 240 mm

• MIYABI 5000 MCD 67: These knives impressively demonstrate what makes Damascus knives so fascinating: the Flower Damascus pattern and the 132-layer Damascus steel with Honbazuke trigger

• In Japan, a gyutoh is traditionally used for meat, but it is equally suitable for cutting vegetables and fish

Guidelines

• Manufactured in accordance with relevant hygiene and safety standards

• CE marking as proof of conformity with EU regulatory standards

• Material complies with European food standards