Gyutoh 200mm (7.8") #34373-201
The most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.
The 5000MCD Series by MIYABI showcases the exquisite craftsmanship and sharpness typical of Japanese knives. With a core made from MC63 micro carbide powder steel surrounded by 100 layers of steel, these knives achieve a Rockwell hardness rating of approximately 63, ensuring exceptional edge retention. Utilising the Honbazuke technique, each blade is meticulously honed on both sides to achieve an ultra-sharp edge at a precise angle of 9.5° to 12°. The traditional D-shaped handle, crafted from masur birch, provides optimal balance and control, while the elegant end cap adds a final touch of sophistication to the design.
Weight: 171g
Handle Material: D shape Masur birch
Handle Length: 120mm (4.7")
Blade Length: 200mm (7.8")
Blade Depth: 45mm
Thickness at spine: 1.9mm
Thickness at tip: 0.3mm
Cutting Edge: Double 50/50
Blade Material: MicroCarbide MC63 powder steel embedded in 100 layers of steel
Hardness (Rockwell scale): 63 - 64