Miyabi 7000 D Gyutoh 20 CM

Anyone who doesn't just use knives for cutting, but appreciates them as design objects, will find a combination of high-quality workmanship and artistic aesthetics in this cutting tool that meets the highest demands. The components of the MIYABI 7000D knife series are sharp works of art with a blade made of high-quality, 65-layer Damascus steel with a Honbazuke trigger and a D-handle in a traditional design. In Japan, a gyutoh is typically used for chopping meat, but it can also cut fish and vegetables with ease. The seamless Micarta handle is ergonomically shaped so that the kitchen knife fits comfortably in the hand. The knife was very finely polished with the Honbazuke hone on a wet whetstone, a traditional Japanese hand hone, in which the blade is sharpened and polished in three steps, giving the blade its special sharpness. The CRYODUR blade was hardened in a process specially developed for multi-layer steel - so despite its high hardness it is particularly flexible and has an edge that holds its edge. The knife owes many of its properties to its place of manufacture, Seki, the Japanese blacksmith town: sharpness, precision and its high-quality design.

• Blade made of steel grade. CMV60
• Blade length: 20 cm.
• Sturdy and durable blade for easy cutting.
• Ergonomic micarta handle: For fatigue-free and safe working with the knife.
• Seamless transition between handle and blade.
• Polished with Honbazuke trigger.

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.