Miyabi "Black" Kurosome Damascus Wide Gyuto

This Wide Gyuto in Miyabi's Black series is made of MC66 micro-carbide powdered steel (ZDP-189), clad in stainless steel with a mesmerizing 133-layer Kurosome Damascus finish. The blade is heat-treated and ice-hardened to a whopping 66 HRC, and hand-sharpened using a traditional, three-step Honbazuke method. The extra tall blade that measures 55mm at heel makes the knife especially suitable for people with large hands, or for those who often cut large piles of food. The fit and finish is superior, with a very smooth choil. The ergonomically designed D-shaped handle is made of Black Ash, and fitted with mosaic pins. Miyabi's Kanji character (雅) is engraved at the bottom of the handle.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Miyabi (Part of Zwilling Japan)
• Model No.: 34403-153
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double Edged (50/50 Grind)
• Hagane (Core Steel): MC66 (ZDP189)
• Jigane (Cladding): Stainless Steel
• Hardness: 66 HRC
• Hand-sharpened
• Blade Finishes:
• Damascus
• Kurosome (Black Etched)
• Blade Length: 170mm (6.7")
• Blade Height (at heel): 55mm
• Spine Thickness
• Above heel: 2.2mm
• Middle: 1.9mm
• Handle
• Shape: Marushinogi (D-shaped)
• Material: Black Ash
• Kuchiwa: Stainless Steel
• Decorative: Mosaic Pin
• Length: 122mm
• Overall Length: 297mm
• Weight: 198g (6.98oz)
• Mark (Front): In Japanese Kaniji "Miyabi" (雅)
• Mark (Back): "Miyabi 5000MCD67 Made in Japan" ; The Model No. ; "Cryodur Micro Carbide MC66 Stainless Steel"  
  

About Miyabi  雅

Miyabi is Zwilling's answer to the superior quality of Japanese knives. Realising that it is simply impossible to catch up with Japanese knifemaking, Zwilling Group has decided to set up Zwilling Japan, and recruit local craftsmen to make Japanese knives using the tradition of the ancient masters. According to Zwilling, "Miyabi knives are authentic because MIYABI does not try to be Japanese; it really is Japanese."

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.