Description
With a length of 20 cm, the Gyutoh knife from MIYABI is suitable for cutting and slicing meat and fish. Its tapered and sturdy blade allows for a clean cut. The smooth finish on the handle ensures safety when cutting, preventing the handle from slipping towards the blade. The knife has a Japanese blade profile. This makes the Gyutoh a combination of high-quality cutting properties and comfort. The blade core is made of MicroCarbide powder steel, with two additional layers of steel around the core. The so-called hammer-finish process is used to forge the blade, which later has a soft tsuchime look. In addition, each blade in the MIYABI 600MCT series must undergo various hardening processes, with ice hardening at -196C. This achieves a final hardness of approx. 63 Rockwell. The blade has a double-sided bevel and a sharp Honbazuke finish, which is sharpened by hand. The handle, in turn, is made of pakka wood. This material has a gentle pattern and impresses with its stable and flexible properties. The optimal balance enables a high level of comfort and fatigue-free work.
- SG2 micro-carbide powder steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 63
- SG2 core is protected by two layers and finished with a katana edge
- D-shaped Cocobolo pakkawood handle
- Handcrafted in Seki, Japan
PRODUCT SPECIFICATIONS:
| Color: | Brown |
| Country of origin: | Japan |
| Substance: | MC63 |
| Type of handle: | Concealed Tang |
| Type of edge: | Fine Edge |
| Edge finishing: | Honbazuke Edge |
| Manufacturing method: | Welded |
| Number of parts: | 1 |
| Blade hardness (HRC): | 63 HRC |
| Colour handle: | Brown |
| Substance handle: | Pakka Wood |
| Net weight: | 0.46 lbs |
| Blade length: | 7.87″ |
| Handle length: | 5.55″ |
| Handle width: | 0.98″ |
| Blade width: | 0.08″ |
| Blade thickness: | 0.08″ |
| Dimensions: | 13.35″ L x 0.98″ W x 1.97″ H |
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