Gyutoh 8″”(200mm) Miyabi 6000MCT
As the mid length option, this Japanese Chefâ’s knife is very similar to other Gyutoh’s but may be more suited for an intermediate skilled chef as it can perform many tasks required of the chef’s knife whilst still being a manageable length for precision work. It’s heft and weight makes it perfect to cut through thicker foods, it’s slightly curved Kantana allows the rocking motion to be adopted meaning this blade is well suited for any Western kitchen. The long gentle curve in the belly also lends itself to leading with the tip followed by weight through the heel a technique great for cutting through large vegetables. A heavy oval shaped handle acts as a good counter balance to the blade, perfect if you want to adopt a pinch grip.
Synonymous with grace this range is competitively priced for such an eye-catching knife, with a glamourious pakkawood handle, layered with multiple spacers at each end and finished with a heavy Miyabi logo cap. The blade is the main attraction however, with a MicroCarbide MC63 core and layers of hammer-dimpled powdered steel giving it a truly unique appearance. The finish is second to none, mirror polished with a slight hazy cladding protruding from the middle that represents the beautiful contract of functionality and aesthetics.
- MicroCarbide MC63 core
- Oval pakkawood handle
- Mosaic pin and a Miyabi logo end cap
- 63 HRC hardness
- A 19° degree symmetric blade finished with 3-step Honbazuke horning method
- Blade with maximised corrosion resistance, toughness, and edge retention
- Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan
- Length: 200mm