Miyabi 6000MCT Gyutoh, 16 cm, 34073-161 by Zwilling
Miyabi 6000MCT Gyutoh, 16 cm, 34073-161 by Zwilling
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Full description
The Miyabi 6000MCT knives are the perfect symbiosis of ultimate functionality and unique aesthetics. The blade is made of ice-hardened Micro-Carbide Cryodur steel, folded between two layers of other steel. This steel is hand-hammered (Tsuchime), which gives the blade a gorgeous traditional look. The small dents on the blade make sure food does not stick to it. The 63HRC steel makes it a very hard blade. The blade is Honbazuke-sharpened and combined with the high hardness guarantees ultimate sharpness. The stabilised cocobolo-wood handle is ergonomically shaped and the mosaic pin completes this beautiful knife.
Specifications
4.3 cm
16.1 cm
30 cm
188 g
Also popular
Reviews
Monday 25 December 2023
I have not received the knife, I have been waiting for a month. After the holidays we will find out.
Tuesday 14 February 2023
I have to admit, the chinese company Xinzuo (Aliexpress store) has set the bar so high with their fusion of japanese & ruropean style knives that when finally getting this true japanese made knife (admittedly not the most expensive out there)....well...it is not impressive anymore. Same level of fit and finish, hammering, equally intricate mosaic pins, same cutting performance. Despite Miyabi being 63 HRC vs 60-61 HRC for the Xinzuo, on my 4000 grit aluminium oxide stone, they feel the same. The Miyabi is lighter due to a thinner blade stock. This is generally preferable when using the knife a lot in a commercial kitchen. It also forces you to use a japanese style grip when cutting, otherwise your knuckles will hit the cutting board. This can be very disappointing, if you don't know that there is a different kind of grip used with japanese knives. Definitely more refined than Wusthof or Sabatier knives. Just know that japanese cuisine uses a lot of raw fish, hence the need for extreme sharpness and thin blades but this results in a much more delicate edge despite the harder steels. European knives are made of softer steels that are tougher (they are less brittle thus less prone to snapping when bent or chipping when cutting through frozen ingredients or small bones). I wouldn't open cans with a japanese knife or use one to pry open a lid. Both styles have their place in your kitchen, if you are a knife/steel enthusiast. Just now their ideal use and limits.
Thursday 8 December 2022
Service, communication & delivery - excellent
Tuesday 5 January 2021
Tuesday 17 March 2020
Specifications
General information
Dimensions & weight
4.3 cm
16.1 cm
2 mm
Handle length
12.2 cm
30 cm
188 g
Material
Material handle
cocobolo wood, pakka wood
Type of steel
MC63
63 HRC
Features & functions
Blade characteristics
smooth
Finish blade
damask, hammered
Dishwasher safe
No
Right or left-handed
symmetrical
Type
gyutoh
plain edge
10º
Asian sharpening angle
Type of handle
Oriental handle
20 degrees
Scope of delivery
Delivered as a set
No
1
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Miyabi 6000MCT Gyutoh, 16 cm, 34073-161 by Zwilling
This product is temporarily unavailable.