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The medium-sized CHUTOH knife from Miyabi is ideal for cutting, cleaning and slicing various types of meat and fish. This is made possible by a thin, stable 16 cm long blade, which allows you to maintain full control throughout the preparation of food. Therefore, it enables even the most precise cuts. These and a whole range of other advantages have convinced chefs from all over the world to use it.
The core of the blade is made of special MicroCarbide MC63 steel and embedded in 100 layers of the two hardest steel grades. In addition, the CRYODUR blade was hardened by ice hardening at a temperature of -196°C. This resulted in an above-average hardness of approximately 63 on the Rockwell scale. To obtain "scalpel-like" sharpness, Honbazuke grinding was used - the best natural grinding stones were used and then polished on leather belts.
The knife handle is shaped like the letter D, typical for Japanese knives. Thanks to this, it fits well in the hand, and the use of Masur birch wood is an additional eye-catcher. The soft grain stands out clearly against the Damascus pattern of the blade. Fine stainless steel accents and red lines make the SHOTOH knife from the MIYABI 5000MCD series a perfect combination of the highest quality, unprecedented sharpness and perfect appearance.
Blade length: | 16 cm |
Handle length: | 13.8 cm |
Blade width: | 0.2 cm |
Handle width: | 2.3 cm |
Height: | 4 cm |
Weight: | 0.15 kg |