Japanese slicing knife CHUTOH 5000MCD 16 cm, Miyabi

Product detailed description

"Every chef's knife is a glimpse into his soul."

Rokusaburo Michiba, Japanese cuisine expert and chef

Extremely sharp medium-sized Japanese knife CHUTOH, ideal for slicing meat or fish. The thin and stable 16 cm long blade ensures that you have full control over your cutting. With this knife you can slice meat with surgical precision. In addition to meat, you can also use CHUTOH on larger pieces of vegetables and fruit. This exceptional slicing tool with a comfortable handle should not be missing in the essential equipment of not only Asian cooks.

Specifications: blade length 16 cm, handle length 11,5 cm, weight 0,182 kg

The MIYABI 5000MCD knife series combines perfect functionality, ergonomics and unique design. Each individual knife is the result of authentic craftsmanship from the "City of Knives" Seki. Traditional craftsmanship and modern technology have resulted in the highest possible quality among commercially produced knives. The extremely hard Micro Carbide MC63 powder steel core is encapsulated in 100 layers of steel of two different hardnesses. The special blade finish gives the blade a layered texture, giving each knife an original, unique Damascene floral pattern. To achieve even better steel properties, a unique CRYODUR® hardening process was used, during which it is iced at -196°C. The resulting material boasts an extreme hardness of 63 Rockwell. The knife is symmetrically hand-ground into a "V" shape at an angle of 19°. Honbazuke's traditional hand sharpening is proven by hundreds of years of work by master knife makers. It is a multi-stage grinding process, where the knife is first sharpened using a vertical and horizontal rotating grinding stone and finally the blade is polished with a leather honing belt. Thanks to the wedge-shaped cutting edge, the blade easily penetrates pieces of food. The classic "D" shaped handle is made of Masur birch. The texture and grain of the wood is unique on each piece. The material used perfectly symbolizes the Japanese respect for nature. The sophisticated decoration of the handle lies in the Asian-style details - the stainless steel base with logo, the mosaic-textured decorative pin and the red line bring a strong aesthetic experience.

• Extremely hard Micro Carbide MC63 powder steel core
• Hardness 63 Rockwell
• CRYODUR® - a unique method of freeze hardening / tempering
• 101 layers of steel
• Damascene (floral) design
• Authentic, narrow Japanese shape
• V-shaped wedge cut
• Honbazuke unique three-phase hand grinding
• Katana Edge
• High blade retention, corrosion resistance and optimum flexibility
• Comfortable D-shaped handle made of Masur birch
• Perfect balance for comfortable knife handling
• Stainless steel base with logo
• Lifetime warranty against manufacturing defects in the blade
• Not dishwasher safe

Beauty and precision are the main features of Japanese culture and the same philosophy honors also the MIYABI brand from Seki, the center of Japanese cutlery, since the 14th century. The Japanese traditional knife manufacturer has combined its precision craftsmanship with the proven manufacturing processes and standards of the German brand ZWILLING J. A. HENKELS. The ZWILLING business group was thus able to expand its portfolio with its own production of authentic Japanese knives right in the heart of the Japanese knife industry.

Japanese sword making has been a tradition in the Land of the Rising Sun for many centuries. Samurai swords were and are admired for their unique elegance, sharpness, beauty and technical perfection. MIYABI precision-crafted instruments with authentic Japanese blades are a worthy successor to this tradition. The stunning, almost "surgical" sharpness of the knives preserves the texture of the raw materials used. Be as demanding as Japanese chefs and your goal will always be a perfectly tasty looking dish.

Recommendations and maintenance:

• Do not use the knives to cut extremely hard ingredients, such as frozen foods
• Do not expose the knife to prolonged contact with water or salt
• Avoid bending the knife
• To maintain sharpness it is advisable to wash the knife by hand with a mild detergent after use and dry immediately
• Protect the blade from impact
• If you do not use the knife for a long time, it is advisable to wrap it in dry fabric or newsprint. The ink oil used on newspaper printing will protect the blade from possible corrosion
• The blade can be wiped with a cloth soaked in oil as part of the care, increasing resistance to corrosion
• Store the knife in a safe place