MIYABI 5000MCD 67 Gyutoh, 20 cm blade. This Japanese gyutoh, or chef's knife, has a MicroCarbide powder steel core that gives very good sharpness and excellent edge retention. It has 132 outer layers of steel that surround the core and make up the unique Damascus design pattern on the blade. The edge is honbazuke and symmetrical (not a single bevel), so it can be used by both right and left-handed people. There is no finger guard, so the full length of the cutting edge can be used. The black ash wood handle fits comfortably in the hand, allowing firm control and tireless work. As with anything special, precautions must be taken. It is recommended to hand wash only, maintain and sharpen on a whetstone and use of glass, ceramic or stone cutting boards should be avoided.

• The blade is made of 133 layers of steel, resulting in a floral Damascus pattern
• MC66 micro carbide steel is CRYODUR ice hardened to 66 HRC
• D-shaped maple neck, elegantly accented with a mosaic pin and steel end cap
• Hand sharpened using the three-step Honbazuke process to a 9.5-12 degree edge
• Symmetrical cutting edge
• Handwash only
• Handmade in Seki, Japan
• Made by MIYABI in Japan