Miyabi Chutoh, 16 cm - 5000 MCD

The medium size Chutoh knife from Miyabi is ideal when you need to cut meat or fish.

The narrow and stable 16 cm long blade ensures that you have full control during the cutting work, which makes a precise cut quite simple with this knife. Why it has convinced professional chefs all over the world.

The core of the blade consists of MicroCarbide powder steel MC63, which is surrounded by 100 layers of two different hardnesses of steel. In addition, the CRYODUR® blade undergoes a special ice hardening process at -196˚ degrees, which gives it a hardness of 63 Rockwell.

The incredible scalpel-like sharpness of the blade is due to the Honbazuke fine grinding. This sharpness is achieved by grinding the blade twice between rotating stones and subsequently polishing it on a leather wheel.

The shaft has a traditional D-shape, which is common for Japanese knives. The knife has a comfortable grip and is extremely conspicuous due to the shaft's beautiful material, Masur wood. The fine yearling of the shaft stands out from the magazine's damask design and provides a sophisticated contrast.

Chutoh from the Miyabi 5000MCD series stands out due to its extreme sharpness, and the notches in the stainless steel and the fine red lines give it a stylish look.

The blade cores are made of MicroCarbide MC63 powder steel embedded in 100 layers of steel and unique cutting ability. Exceptional hardness at 63 Rockwell.

CRYODUR® ice-hardened blades provide extremely good cutting ability, corrosion resistance and optimal blade flexibility.

Authentic Japanese leaf profile.

The symmetrical blade with an ultra-sharp Honbazuke insert ensures incredible sharpness.

Traditional "D" shaft made of Masur wood with unique veins on each knife.

Perfect balance, optimal control and tireless cutting.