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The Japanese call the traditional western chef's knife a 'Gyutoh' which translates to 'cow sword' indicating that knives of this shape would be used for cutting meat. Because of the supreme sharpness offered by Damascus steel and the familiar shape these knives gained a huge following in the west as cooks knives. The half bolstered construction and slender blade makes this knife lighter than a traditional western cook's knife but the cutting performance from the fine hand honed edge is outstanding and allows this knife to be used for almost any purpose. Many chefs would choose a 20cm chef's knife beyond all others as it has the perfect proportions of length and depth to make it suitable for every task. The attractive birch handle is both light and comfortable to hold; its D shaped profile is contoured to fit into the right hand. The half bolster and counterweight at the heel of the handle provides poise and balance to and already extremely elegant knife.
The Miyabi 500MCD series knives from Henckels are a range of traditional Japanese knives for both the professional and serious home chef. They combine traditional Japanese looks, performance and materials with some extremely high tech features. Each blade is made of 100 layers of folded steel of two different grades of hardness which encase a core layer of MicroCarbide MC63 powder steel which forms the cutting edge. This remarkable metal has a Rockwell hardness of 63 which guarantees utterly outstanding cutting performance and edge retention. The striking damask steel patterning is easily seen on the face of each blade. The knives are finished off with a Masur birch handle which has been crafted to reveal the natural beauty of the wood. These handles will develop a deep and unique patina with use. These Miyabe knives are works of art that you will love using and that will last for life.
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