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Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife 1002037 - Brown Handle
As low as CAD $21.43/mo. with EconoLease. Learn more
Product Highlights
Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife 1002037 - Brown Handle Canada
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133-layer flower Damascus steel blade offers exceptional hardness and edge retention
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Honbazuke hand-honed edge provides smooth, effortless cutting performance
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Ergonomically balanced handle crafted from elegant black maple wood
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Precision-engineered Gyutoh knife designed for professional culinary use
Product Overview
The Miyabi Black 5000MCD is a masterfully crafted Japanese knife that combines exceptional performance with striking beauty. Handcrafted in Seki, Japan, the blade features an ultra‑hard MC66 micro‑carbide powdered steel core that is CRYODUR® ice‑hardened to an impressive 66 HRC, delivering outstanding sharpness, durability, and edge retention.
Surrounding the core are 132 additional layers of steel, forming a stunning 133‑layer floral Damascus pattern that enhances both strength and visual appeal. Each blade is hand‑honed using the traditional three‑step Honbazuke process to achieve an ultra‑sharp edge with a precise 9.5–12° angle per side (19–24° total), ensuring smooth, effortless cutting.
The handle is crafted in a traditional Japanese D‑shape for optimal ergonomics and fatigue‑free control. Made from elegant maple wood and finished with a mosaic pin and stainless steel end cap, it provides a secure, balanced grip while beautifully contrasting with the Damascus blade.
Designed for discerning chefs and knife enthusiasts, the Miyabi Black 5000MCD is built to perform and crafted to be admired. To preserve its quality and performance, hand washing is recommended.
Characteristics
| Color | Brown |
| Substance (Blade) | MC66 |
| Type of Handle | Concealed Tang |
| Type of Edge | Fine Edge |
| Edge Finishing | Honbazuke Edge |
| Manufacturing Method | Welded |
| Blade Hardness (HRC) | 66 HRC |
| Handle Color | Brown-Black |
| Handle Material | Black Maple |
Specifications
Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife 1002037 - Brown Handle Canada
| Manufacturing origin | Japan |
|---|---|
| Exterior Material | Steel |
| Net Weight | 0.48 lb |
| Net Length | 14.84" |
| Net Width | 0.87" |
| Net Height | 2.09" |
| Blade Size | 9.45" |
| Warranty | Lifetime Warranty |
| MFR # | 1002037 |
| Brand | Miyabi |
| Previous Model | 34401-241 |
Frequently Asked Questions
What makes the Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife different from a standard Western chef knife?
Built around an MC66 micro-carbide powdered steel core, CRYODUR ice-hardened to 66 HRC and wrapped in 132 outer layers, the Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife holds a finer edge far longer than typical Western blades and outperforms most options in our commercial cutlery collection.
How should I care for the Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife to keep the edge sharp?
Hand wash and dry the Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife immediately after use, then store it on a magnetic strip or in a saya. Touch up the 9.5 to 12 degree edge regularly using a fine ceramic rod from our sharpening steels range.
Does the Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife work for both right and left handed chefs?
Yes, the symmetrical Honbazuke-honed double bevel on the Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife performs identically in either hand. There is no finger guard, so chefs can use the full blade length for prep work.
Which prep tasks suit the Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife best in a busy kitchen?
Slicing proteins, breaking down fish, and producing precise vegetable cuts are where the Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife shines. The 240 mm blade length gives line cooks reach for portioning loins and finishing julienne work cleanly.
Why should chefs avoid certain foods and surfaces with the Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife?
Frozen foods, bones, hard squash, dishwashers, and hard cutting surfaces all damage this knife because the 66 HRC blade is harder and more brittle than European steel. Specifics worth flagging: • Avoid frozen foods, bones, and large hard squash that can chip the edge. • Never put the knife in a dishwasher because heat and detergent will corrode and dull the blade. • Skip glass, ceramic, granite, or steel cutting boards and stick to end-grain wood or quality poly boards.
When does the Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife need professional sharpening versus a quick honing pass?
Honing handles routine touch-ups, but once the Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife stops gliding through a tomato skin under its own weight, send it for professional sharpening through our knife sharpening service to restore the original 9.5 to 12 degree bevel.
Is the Miyabi 5000MCD 67 9.5-Inch Gyutoh Chef's Knife covered by a warranty?
Yes, this knife carries a Lifetime Warranty against manufacturing defects in materials and workmanship under normal use. Damage from misuse, dishwashers, improper sharpening, or cutting frozen product is not covered.
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