Miyabi Gyutoh Collection – Japanese chef's knives by Miyabi

Gyutoh: Japan's all-rounder in the kitchen

The gyutoh is the classic Japanese chef's knife. Originally designed for meat, it has evolved into a universal tool for everyday kitchen work. With its slightly curved edge, it is suitable for rocking as well as slicing – whether you're dicing onions, chopping herbs, portioning fish fillets, or carving a piece of meat. Miyabi You can find the Gyutoh in several lines, which differ in steel, blade design and handle.

Steel and blade construction

The series includes knives with different blade steels: The 800 DP and the 5000FCD line feature a core of FC61 steel, the Iki uses ultra-hard MC66 steel, and the Tenmei uses the tried-and-tested VG10 steel. Several models feature a 49-layer Damascus structure that encases the hard core and gives each blade a unique pattern – for example, the Iki's exclusive Moonlight Damascus pattern. If this look appeals to you, take a look at our collection. Damascus knife.

Choosing the correct blade length

The Gyutoh is available in 16, 20, and 24 cm lengths. The shorter version is maneuverable and well-suited for smaller work surfaces or as a complement to a larger knife. The 20 cm version offers a well-balanced all-around knife for most tasks. The 24 cm blade excels at handling large vegetables, roasts, and long cuts.

Ergonomics and care

The handles are ergonomically shaped, and on the 800 DP, they are additionally triple-riveted to ensure a secure grip. To maintain its sharpness for a long time, it's best to clean your Gyutoh by hand, dry it immediately, and cut on a wooden or plastic board. Regular honing with a whetstone will keep the edge sharp.

Your Gyutoh at KAQTU

At KAQTU You can easily compare the different Gyutoh models and choose the knife that suits you best. Discover more knife shapes and brands in our collection. kitchen knife.