Miyabi 7000D Gyutoh 24 cm, Micarta

The chefs in Japan place very high demands on their knives. These have to be very sharp and robust in order to effortlessly cut through all the ingredients. In addition, it is necessary that they make an excellent visual impression. If you also want a kitchen tool that meets these requirements, Miyabi has the right knife for you with the GYUTOH. The blade is 24 cm long, making it particularly suitable for larger ingredients. You can use it to cut meat or vegetables. A special steel made up of many individual layers is used in production. This gives the knife a special hardness. In addition, this technology enables a very precise cut and thus excellent edge retention. In addition, the individual layers create the attractive damask design, that distinguishes the blade. The handle also meets the highest standards of functionality and design. Since it fits perfectly in the hand, it ensures comfortable working and optimal control. It is made of synthetic resin, which is visually reminiscent of wood. The material is very hard and therefore has a long service life. Appealing stainless steel ornaments complete the design. With the GYUTOH knife from the MIYABI 7000D series, you can enjoy working in the kitchen in a special way. Appealing stainless steel ornaments complete the design. With the GYUTOH knife from the MIYABI 7000D series, you can enjoy working in the kitchen in a special way. Appealing stainless steel ornaments complete the design. With the GYUTOH knife from the MIYABI 7000D series, you can enjoy working in the kitchen in a special way.

All knives in the Miyabi 7000D series are manufactured in the Japanese city of Seki. The city of Seki has been the Japanese center for forging since the 14th century – anyone who produces knives here understands their craftsmanship: Just like MIYABI, because German engineering meets Japanese craftsmanship here. Knives with perfect sharpness, precise cutting, and long durability are created in 42 days and 100 steps. Their design is reminiscent of traditional Samurai swords. Let yourself be taken to the world of Japanese knives!

In Japan, the Gyutoh stands for the meat knife and is mainly used to cut meat finely. The round blade shape also allows cutting in cradle cut. In Germany, the Gyutoh is universally used as a particularly sharp chef's knife.

The details Miyabi 7000D:


1 Modern handle

The easy-to-clean and modern-looking Japanese knife features a sturdy Micarta handle in an elegant wood look made from a multi-layered linen and synthetic resin material combined with stainless steel.
2 Premium steel
The blade core made of CMV60 powder steel is surrounded by 64 layers of two different types of steel with different levels of hardness. CMV60 powder steel is a high-grade steel for demanding requirements.
3 Extremely hard blade
The CRYODUR® blade is hardened using a specially developed ice-hardening process at -196°C that guarantees extreme hardness of 60 Rockwell and a lasting sharp blade.
4 Japanese D-shaped handle
The traditional Japanese ‘D-shaped’ handle ensures all handle styles are ergonomic and enables you to work without tiring. The ‘D-shaped’ handle is rounded off with a decorative end cap with a logo.
5 Sleek damask design

A special blade treatment alters the surface structure of each layer, giving each blade its individual floral damask pattern.
6 Honbazuke honing
This traditional Japanese Honbazuke honing gives every blade its incomparable sharpness. The 19° symmetrical blade is the result of v-edge honing.

Proper cleaning and care of Japanese knives
For Japanese chef's knives, as for all kitchen knives, the basic principle applies: Never put the knife in the dishwasher for cleaning! For re-sharpening it is best to use a good whetstone from the ZWILLING Online Shop. Important: This does not apply to knives with a serrated edge.

Made in Japan.