MIYABI 5000 MCD 67 - Gyutoh - 20 cm
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Product Information
Full details
The MIYABI 5000 MCD 67 Gyutoh is a professional-grade Japanese chef's knife designed for culinary enthusiasts and chefs who prioritize precision, extreme sharpness, and superior edge retention. Featuring a stunning 132-layer Damascus blade and a core of MicroCarbide powder steel, this knife offers exceptional durability and balance; however, its extreme hardness makes it sensitive to impact and requires careful maintenance to prevent chipping.
All features
| Series | 5000 MCD 67 |
|---|---|
| Model Part Number | 34401-201 |
| Brand | MIYABI |
Extended Product Information
FAQs
Can I put this knife in the dishwasher?
No, you must never put this knife in the dishwasher, as it will damage the wood handle and the delicate, hardened steel blade.
What is the warranty coverage?
This product is covered by the ZWILLING Lifetime Warranty against manufacturing defects.
Is the handle waterproof?
The wooden handle is designed for kitchen use, but it should not be soaked or submerged in water for extended periods.
What does 'Gyutoh' mean?
Gyutoh is the Japanese equivalent of a Western chef's knife, designed for a wide range of cutting tasks.
How often should I sharpen it?
Frequency depends on use, but with proper cutting technique, you should only need to touch up the edge with fine grit stones occasionally.
Can I use this to cut frozen foods?
No, you should never cut frozen food or bones, as the extreme hardness of the steel makes the edge prone to chipping under those conditions.
Troubleshooting
Blade feels dull after minimal use
Ensure you are using a wooden or soft plastic cutting board and not a glass or granite surface.
Small nicks or chips appear on the edge
This is often caused by twisting the blade during cutting or hitting bone; avoid lateral stress and use professional whetstones to sharpen the edge back to its original condition.
Surface spots appearing on the blade
These are likely water marks; ensure the knife is dried immediately after washing and never left to air dry in the sink.
Pros and Cons
Pros
- Exceptional edge retention due to 66 Rockwell hardness
- Beautiful, unique Damascus layered aesthetics
- Comfortable, well-balanced ergonomic handle
- High-precision cutting performance for delicate tasks
- Backed by the ZWILLING Lifetime Warranty
Cons
- High hardness makes the edge susceptible to chipping on bone or frozen food
- Requires hand washing and immediate drying to prevent damage
- Higher price point reflecting premium Japanese materials
Setup, Compatibility & Care
Because this is a high-performance instrument, care is critical for long-term use.
Care Instructions:
- Hand Wash Only: Never place this knife in the dishwasher. The heat, detergents, and physical impact can ruin the handle and chip the edge.
- Immediate Drying: After washing with a mild detergent, wipe the blade dry immediately with a clean cloth to prevent spotting.
- Storage: Store in a knife block or on a magnetic strip. Avoid keeping it in a drawer with other cutlery where it can knock against other tools.
- Sharpening: Due to the extreme hardness, use high-quality whetstones for maintenance. Avoid pull-through sharpeners which can damage the delicate edge geometry.