Name: Miyabi by Zwilling 5000MCD Gyutoh, 34373-201
Brand: Miyabi by Zwilling
SKU: ZW34373-201
Price: 386 EUR
Availability: InStock
Rating: 9.69231 (13 reviews)

Zwilling Miyabi 5000 MCD 67 chef's knife 20 cm 34401-201

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Blade length: 20.0 cm
Overall length: 33.6 cm
Weight: 180 grams

The **Miyabi 5000MCD-gyoth 20 cm** comes from the Zwilling J.A. Henckels factory in Seki, Japan. Striking are the ergonomically shaped handles with Masur birch D-shape and the beautiful drawing of damask steel on the blade.

 ## Hard rock Mc63 powder steel with 100 layers of damask

 The core of the blade consists of MC63 powder steel. This micro carbide steel has been hardened to a temperature of -196 degrees Celsius with the help of the Cryodur ice-hardening technique, which improves the crystal structure of the blade, which makes the knife even harder. A hardness of 63 HRC is achieved so that the knife retains its sharpness for an extremely long time.

 No less than one hundred layers of damask steel have been forged around this MC63 core. Due to this special treatment, every blade has its own unique flower pattern in the shape of damask. Moreover, using the traditional Japanese Honbazuke method of sharpening, the blade is razor-sharp. This means that the knife reaches the ultimate sharpness in three sharpening phases. First, the blade is flattened horizontally and sharpened on a rotating grindstone. This is followed by a vertical sharpening phase on the same stone, followed by the polishing phase, where the knife gets the "finishing touch" on a leather strap.

 ## The handle of Masur-birchwood

 The D-shaped handle is made of Masur birch wood. This wood has a beautiful natural mark and makes every knife unique. A mosaic pin is placed in the middle of the handle. Another stunning detail that emphasizes the perfection and superior finish of this series. The warmth of the natural wood also contrasts nicely with the damask steel blade. And as the star attraction, the Miyabi logo is beautifully engraved on the back of the handle.



Miyabi by Zwilling 5000MCD Gyutoh, 34373-201

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Bin rund um zufrieden mit dem Messer. Es ist ein dünnes Messer was das Schneiden von größerem Obst und Gemüse, aber auch das Portionieren von Fleisch und Fisch sehr angenehm macht. Auch bei feineren arbeiten (z.B. Brunoise) ist dünne Klinge angenehm. Die Klingenform lässt auch das feine Hacken von Kräutern zu - also alles was man sich von einem allround-Kochmesser wünscht.

Der helle Griff passt wunderbar zur polierten Klinge mit shönem Damst-Muster - ein echter Hinkucker in der Küche. Auch die Verarbeitung ist hervorragend - keine Spalten im Griff oder ähnliches.

Mein Exemplar war wunderbar geschliffen bei Auslieferung - konnte also sofort verwendet werden. Ich habe ca. ein Monat lang exklusiv dieses Messer in der Küche verwendet und habe lediglich den Holzgriff einmal eingeölt da er etwas trocken war (jedoch nicht besorgniss erregend). Auch nach dem Zerteilen von mehreren Hühnern konnte ich keine Schäden an der Klinge entdecken!

Ein fabelhaftes Upgrade gegenüber weicheren westlichen Kochmessern die man regelmäßig mit Wetzstäben richten muss und noch dazu rostfrei! Auch nach hektischeren Zeiten in der Küche kann ich keine Verfärbung oder Ähnliches am Holzgriff feststellen, daher wage ich mich dieses Messer auch an professionelle Köch*innen die Wert auf ihre Messer legen zu empfehlen.

Top mes, heeft wel een prijskaartje maar echt prachtig en erg fijn in de omgang. Ligt lekker in de hand en is vlijmscherp. 

The knife is meeting the expectations, and very sharp. 
Make sure you have the proper equipment to maintain it.
And also personally I'd suggest maybe buy a varnish for the wood handle, because it is not, and by time with the water will damage it.
Overall very satisfied 

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engravable

Personalize it! We can engrave many products. Great as a gift! [Read more about the options here](/en/pt/-order-with-engraving.htm). Looking for an engraving? Don't forget to add the product '[Order with engraving](/en/pt/-order-with-engraving.htm)' to your order. 

Can be engraved

warranty

Almost all the products we sell come with a manufacturing warranty. Want to learn more about the warranty? Read our topic: [warranty explained](/en/ct/warranty-explained.htm)

Warranty

origin

The country of origin is the country the product is produced, as far as we know. This may differ from the country where the brand itself is located.

Country of origin

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General information

We always measure the blade height at the highest part of the blade.

Blade height

We always measure the blade length ourselves. This is the length of the blade from the tip to the front of the handle. This may deviate from the manufacturer's specification.

Blade length

We always measure the blade thickness at the thickest part of the blade. Often just before the handle. This may deviate from the manufacturer's specification.

Blade thickness

value_handle_length

Measured from the tip of the blade to the back of the handle

Total length

We always weigh a product as bare as possible. Knives and axes always without their sheath, lights (if possible) without their battery. For knife sets we measure the entire weight. This may deviate from the manufacturer's specifications.

Weight

Dimensions & weight

value_steel_hardness

The hardness in Rockwell C for a knife is always according to the manufacturer's specifications. When a manufacturer specifies a value of 56-58HRC, for instance, we always note the highest value, i.e. 58HRC.

Hardness

Material

dishwasher_safe

This concerns the type of edge [Want to learn more about a serrated versus a plain edge](/en/ct/pocket-knives-difference-plain-edge-serrated.htm)?

Type of edge

We measure the sharpening angle ourselves. This value is the angle per side.  So 20º means that the total angle of the edge is 40º. Please note that knives are almost always sharpened by hand, even in factories. This value is therefore only an indication of a single tool measured by us. You are always free to choose your own sharpening angle. [Learn more about sharpening angles](/en/ct/sharpening-angles-explained.htm).

Sharpening angle

In terms of grind we are talking about how the complete blade thickness extends into the edge. Want to learn more about grinds? [Read all about grinds on knives](/en/ct/knife-grinds.htm).

Way of sharpening

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This is the total sharpening angle, so the sharpening angles of both sides of the blade combined. For a knife with a one-sided grind this equals a single sharpening angle.

Total sharpening angle

Features & functions

For the number of knives in the knife sets we stick to the information supplied by the manufacturer. Some brands consider the block to be part of the set, others don't. 

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