The Miyabi Gyutoh Knife 20cm is a Japanese knife traditionally used for cutting meat, but can equally be used for slicing vegetables and fish.

Rock-hard MC63 powder steel with 100 layers of Damascus steel

The core of the blade consists of MC63 powder steel. This micro carbide steel has been hardened to a temperature of-196 degrees Celsius with the help of the Cryodur ice-hardening technique, which improves the crystal structure of the blade, thereby making the knife even harder. This process achieves a hardness of 63 HRC, so the knife retains its sharpness for an extremely long time.

No less than one hundred layers of Damascus steel have been forged around this MC63 core. Due to this special treatment, every blade has its own unique flower pattern in the shape of the Damask rose. The traditional Japanese Honbazuke method of sharpening has been used to make the blade razor-sharp. This means that the knife reaches its ultimate sharpness in three sharpening phases. First, the blade is flattened horizontally and ground on a rotating sharpening stone. This is followed by a vertical sharpening phase on the same stone, followed by the polishing phase, where the knife is given the finishing touches with a leather strop.

Masur birch wood handle

The D-shaped handle is made from Masur birch wood. This wood has a beautiful natural pattern, which makes every knife unique. There is a magnificent mosaic pin in the middle of the handle - another stunning detail that highlights this collection's superior finish and attention to detail. The warmth of the natural wood also contrasts nicely with the Damascus steel blade. And, as the star attraction, the Miyabi logo is beautifully engraved on the back of the handle.

 

“ Whether you’re slicing a loaf of bread, chopping an onion or slicing a tomato, using the right knife can make all the difference.” Read more about my views on Kitchen Knives in my article Kitchen Knife Buying Guide by Andi Healey Art of Living - Web Manager