Name: Miyabi 7000D Gyutoh 20 cm, 34543-201
Brand: Miyabi by Zwilling
SKU: ZW34543-201
Price: 197.95 EUR
Availability: InStock
Rating: 9.88889 (9 reviews)

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Blade length: 20 cm
Total length: 34,1 cm
Weight: 230 gram

The**gyutoh from the 7000D-series of the Miyabi by Zwilling** is a chef's knife that combines the very best cutting properties with an irresistible design. Only the very best materials have been used in the creation of this beautiful knife. In addition, the knife is sharpened in the traditional three-phase Japanese method, which results in a sharpening angle of no more than ten degrees: unbeatably sharp.

 ## 64 layers of damask

 The beauty of the blade lies in the 64 layers of damask, where two different types of steel are mixed together. The rock-solid core of CMV60 powder steel is between these decorative layers. The core has been hardened to as much as 60 HR thanks to the Cryodur ice-hardening process to-196 degrees Celsius. This makes the Miyabi an extremely sustainable knife. it is very durable and easy to sharpen when needed.

 ## Honbazuke- type of grind. Japanese craftsmanship

  The cut is "Honbazuke-like" as the Japanese call it. 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.

 ## Artistic and practical handle

 This modern-looking Japanese kitchen knife has a handle made of high-quality stainless steel, inlaid with micarta. This is a wood resembling plastic composite of linen and synthetic resin. The advantage of this compared to wood is that micarta is easy to clean due to its water resistance.

 The traditional Japanese D-shaped handle is also ergonomically designed to prevent fatigue during long-term cutting tasks. And as the star attraction, the Miyabi logo is beautifully engraved on the back of the handle.



Miyabi 7000D Gyutoh 20 cm, 34543-201

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Bloedscherp mes, staat fantastisch in de collectie, wat lastiger voor fijn werk

Geweldig mes. Ligt goed in de hand en is vlijmscherp. Erg blij mee.

Mijn vriend had dit mes al tijden op zijn verlanglijst staan. Onlangs heb ik hem cadeau gedaan, wegens een scherpe aanbieding bij Knives and Tools. Dat bleek een goede zet! Het mes ligt enorm fijn in de hand en is bizar scherp. Als je een stukje papier erop laat vallen, wordt dit direct gesliced. Een aanrader, ook de snelle verzending van deze webshop.

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General information

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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

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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

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

Total length

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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.

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Material

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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)?

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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).

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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).

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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.

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