The gyutoh from the 7000D-series of the Miyabi by Zwilling is a chef's knife that combines the very best cutting properties with an irresistible design. Only the very best materials have been used in the creation of this beautiful knife. In addition, the knife is sharpened in the traditional three-phase Japanese method, which results in a sharpening angle of no more than ten degrees: unbeatably sharp.
64 layers of damask
The beauty of the blade lies in the 64 layers of damask, where two different types of steel are mixed together. The rock-solid core of CMV60 powder steel is between these decorative layers. The core has been hardened to as much as 60 HR thanks to the Cryodur ice-hardening process to-196 degrees Celsius. This makes the Miyabi an extremely sustainable knife. it is very durable and easy to sharpen when needed.
Honbazuke- type of grind. Japanese craftsmanship
The cut is "Honbazuke-like" as the Japanese call it. This means that the knife reaches the ultimate sharpness in three sharpening phases. First, the blade is flattened horizontally and sharpened on a rotating grindstone. This is followed by a vertical sharpening phase on the same stone, followed by the polishing phase, where the knife gets the "finishing touch" on a leather strap.
Artistic and practical handle
This modern-looking Japanese kitchen knife has a handle made of high-quality stainless steel, inlaid with micarta. This is a wood resembling plastic composite of linen and synthetic resin. The advantage of this compared to wood is that micarta is easy to clean due to its water resistance.
The traditional Japanese D-shaped handle is also ergonomically designed to prevent fatigue during long-term cutting tasks. And as the star attraction, the Miyabi logo is beautifully engraved on the back of the handle.