Miyabi 5000 FCD Gyutoh

This Japanese chefs knife has a very sharp, ice-hardened blade made of fine carbide steel surrounded by 49 layers of Damascus steel, plusa moisture-resistant pakkawood handle. —DETAILS— Made in Seki, Japan, a city known for its history of samurai sword-making, Miyabi knives are equal parts style and substance. Every knife in the 5000FCD range has a fine carbide steel core with a 61HRC hardness, which ensures the blade glides through ingredients, making meal prep more efficient. The FRIODUR blade is frozen and hardened at -76C for corrosion-resistance, then tempered for flexibility so it does not fracture. Forty-six layers of Damascus steel leave gorgeous imprints along the side of the blade. Every blade undergoes a three-step process called Honbazuke in which it is ground vertically, honed horizontally, and polished with a leather strop, resulting in superior sharpness and edge retention. A half bolster provides a seamless transition between the blade and handle, which is made of moisture-resistant pakkawood with a comfortable D-shaped handle. This gyutoh is similarly shaped to a European chefs knife, where chopping should take place near the heel while fine cuts should be made near the tip. It can be used to finely cut meat, large vegetables, bunches of herbs, and more. —BENEFITS— If youre new to Japanese knives, the 5000FCD series is a great place to start. It cuts ingredients with a light touch, thanks to a very sharp blade, but feels very stable and well-balanced.