MIYABI 5000 FCD Gyutoh, 20cm blade. The gyutoh, or chef’s knife, is a general-purpose knife for the preparation of larger cuts of meat and vegetables. It has a fine carbide steel core which gives the knife very good initial sharpness and cutting-edge retention. The core is embedded in 48 layers of steel which create each knife’s unique Damascus design. The symmetrical cutting edge is Honbazuke honed. This three-stage grinding, sharpening and polishing process gives the knife razor-like sharpness. The entire length of the edge can be used to cut as there is no finger guard. The joint between the handle and bolster is completely smooth, which helps to prevent calluses from forming on the thumb and forefinger and gives a comfortable grip. Hand wash only for the best care and avoid cutting on glass, ceramic or stone boards as these will prematurely dull the edge. Maintain and sharpen using whetstones.

• FC61 fine carbide steel blade core
• 48 layers of steel surrounding the core create the Damascus-design
• FRIODUR ice-hardened for extreme hardness
• Rockwell hardness of approximately 61
• Symmetrical cutting edge
• Pakka wood handle
• Blade core made of FC61 steel embedded in 48 layers of steel, Made in Seki, Japan
• Warranty: ZWILLING Lifetime Warranty