The MIYABI 5000MCD 67 Gyutoh is a premium Japanese chef’s knife handcrafted in Seki, Japan, combining exceptional performance with refined aesthetics. Designed for versatility, the gyutoh blade excels at slicing meat, fish, and vegetables, making it an essential tool for both professional chefs and serious home cooks.

At its core, the blade is forged from ultra-hard MC66 micro‑carbide powder steel and CRYODUR® ice‑hardened to an impressive 66 HRC, delivering outstanding sharpness, edge retention, and durability. Surrounding the core are 132 additional layers of steel, creating a striking 133‑layer floral Damascus pattern that enhances both strength and visual appeal.

Each knife is hand-honed using the traditional three-step Honbazuke process to a precise 9.5–12° edge angle per side, producing a razor-sharp, symmetrical cutting edge suitable for both right- and left-handed users. The absence of a finger guard allows full use of the cutting edge for maximum control and efficiency.

The traditional D-shaped handle is crafted from elegant maple wood and finished with a decorative mosaic pin and stainless steel end cap. Its ergonomic design ensures a secure, comfortable grip and reduces hand fatigue during extended use.

To preserve the knife’s performance and craftsmanship, hand washing is recommended. Maintain the edge with a whetstone and avoid cutting on hard surfaces such as glass, ceramic, or stone.

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