30 DAYS OPEN PURCHASEA gyuto is thinner in profile and harder in steel than most European chef's knives. Miyabi's 6000MCT is built on an MC63 powder steel core, ice-hardened with the CRYODUR process at minus 196 degrees to 63 HRC and hand-finished using the three-step Honbazuke technique to an angle of 9.5 to 12 degrees per side.
The cocobolo pakkawood handle has a traditional Japanese D-shaped cross-section. The blade has a hammered Tsuchime finish. Gyuto, 20 cm. Requires a whetstone for maintenance. Hand wash. Made in Seki, Japan.
