MIYABI 5000MCD – Simply Stunning

GYUTOH = chef’s knife
Symmetric blade
Blade length: 200 mm or 240 mm
Cutting meat and preparing large-sized vegetables.

Since time immemorial, aesthetics have played a key role in Japanese cuisine. In the kitchen Japanese chefs are just as demanding where aesthetics are concerned as they over functionality. The MIYABI 5000MCD series of knives provides professionals and ambitious hobby chefs with a set of precision tools that combine perfect functionality and ergonomics with unique design. The extremely hard core of MicroCarbide MC63 powder steel is encased in 100 layers of steel of two different grades of hardness. Each handle is made of top-quality Masur birch and is unique. The structure of the wood out of which the handle has been crafted is revealed through the interplay of lines and stripes.

The Material

MicroCarbide MC63 powder steel is a high-grade steel for premium uses. The specific blade structure and revolutionary hardening process endow the CRYODURR blades with exceptional hardness (approx. 63 HRC) and optimum sharpness retention.

• Blade core of extremely hard MicroCarbide MC63 powder steel embedded in 100 layers of steel.
• CRYODURR blade, hardened using a specially developed process (including ice-hardening at .196‹C) that guarantees extreme hardness.
• Symmetrical blade with ultra-sharp Honbazuke honing.
• Authentic Japanese blade profile.
• Traditional "D"  handle of Masur birch for perfect balance, optimum control and tireless cutting.

Care tips

Cleaning
Do not wash your MIYABI knives in the dishwasher to avoid corrosion of the blades. Clean the knives under running water with a little detergent. Always dry knives thoroughly before storing them in a dry place. To avoid rust or discolouration, do not leave the knives wet or soiled for too long. If the knives are not used for a while, wrap them in a dry cloth or newspaper and store them in a dry place. The hygroscopic paper keeps the blades dry and the oil from the printing ink prevents corrosion.

Application
Select the correct knife for the task. That way you will always get the best cutting results and you are also easy on the blades. Never use the knives to cut crustaceans, frozen food or other hard foodstuffs. Avoid tilting the knives during cutting as this may damage the sensitive cutting edge.

Re-sharpening
Because of the extremely hard steel and the fine Honbazuke honing our MIYABI knives should only be sharpened with a professional sharpening stone.

The MIYABI sharpening tools are fine-tuned to the MIYABI knives but may be used to sharpen all grades of knives professionally.