MIYABI IKI Gyutoh - 20 cm
Best current price£499.00from Zwilling UK
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Product Information
Full details
The MIYABI IKI Gyutoh 20 cm is a premium Japanese chef's knife designed for professional chefs and dedicated home cooks who prioritize extreme precision, edge retention, and aesthetic craftsmanship. Featuring a 49-layer Damascus steel blade with an ultra-hard MC66 core, this knife offers unparalleled cutting performance for detailed kitchen tasks; however, it requires meticulous manual care and should never be used on hard surfaces or for cutting bone to avoid micro-chipping.
All features
| Series | iki |
|---|---|
| Model Part Number | 1033756 |
| Brand | MIYABI |
Extended Product Information
FAQs
Can I put this knife in the dishwasher?
No. The high heat and harsh detergents of a dishwasher can damage the wood handle and dull the fine steel edge.
How often should I sharpen the knife?
Depending on usage, a light honing with a fine ceramic rod every few uses is recommended. Professional water stone sharpening should be done when you feel a reduction in cutting performance.
What is the HRC of this knife?
The MIYABI IKI Gyutoh has a core hardness of 66 HRC.
Is the handle waterproof?
The dark maple handle is treated for kitchen use, but it should not be submerged in water or left wet for extended periods.
Can I use this knife to cut through frozen food?
Absolutely not. The extreme hardness of the MC66 steel makes the edge prone to chipping if used on frozen items or bone.
Where is this knife made?
Every MIYABI IKI knife is handcrafted in Seki, Japan.
Troubleshooting
Blade feels dull after minimal use
Check if the board material is too hard. Ensure you are not dragging the blade against the cutting surface.
Small micro-chips appearing on the edge
The steel is extremely hard and brittle; avoid twisting the blade, cutting frozen foods, or hitting bones.
Surface spots appearing after washing
Dry the knife immediately after washing. Never leave it to soak in the sink or air-dry.
Pros and Cons
Pros
- Extreme edge retention due to 66 HRC hardness
- Exceptional sharpness with 9.5-12 degree edge geometry
- Hand-crafted in Seki, Japan by expert artisans
- Beautiful and unique Moonlight Damascus aesthetic
- Balanced design reduces hand fatigue
Cons
- High hardness makes the edge more susceptible to chipping if misused
- Hand wash only; not dishwasher safe
- Requires professional sharpening equipment or techniques
- Should not be used on glass or granite cutting boards
Setup, Compatibility & Care
To ensure your MIYABI IKI Gyutoh lasts for generations, adhere to the following care protocols:
- Surfaces: Always use wooden or soft plastic cutting boards. Avoid glass, ceramic, or stone, as these will ruin the fine edge.
- Cleaning: Hand wash immediately after each use using mild detergent and warm water. Dry thoroughly with a soft cloth to prevent moisture-related tarnishing.
- Storage: Store in a knife block, magnetic strip, or original sheath to prevent contact with other metal objects.
- Maintenance: Regularly hone the blade on a fine ceramic rod. When sharpening, use high-grit water stones (3000 grit or higher) to maintain the specific Japanese edge geometry.
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