30 DAYS OPEN PURCHASEThe chutoh is the Japanese kitchen's middle option: longer and with more reach than a petty, more compact and precision-focused than a gyuto. In Miyabi's 5000 MCD series at 16 cm, it's a versatile size for fish, meat and vegetables, where control matters as much as length.
The blade is forged around a core of MC63 micro-carbide powder steel, wrapped in 101 alternating layers that create the distinctive Damascus pattern. It's hardened with the Cryodur process, ice-hardening that delivers 63 HRC and better corrosion resistance than conventionally hardened knife steel. The edge is hand-sharpened using the three-step Honbazuke method to 9–12 degrees per side. Maintain with a whetstone, not a honing steel.
The handle is D-shaped Karelian birch with a mosaic pin and steel bolster, in traditional Japanese style. Made in Seki, Japan. Steel: MC63 micro-carbide powder steel, 101-layer Damascus, 63 HRC.
