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Miyabi 6000MCT Gyutoh, 16 cm, 34073-161 by Zwilling

11 Reviews
Article number ZW34073-161

Miyabi 6000MCT Gyutoh, 16 cm, 34073-161 by Zwilling

€206.95
MSRP€229.00
In stock

Fast delivery from our own stock

Blade length: 16.1 cm
Returns within 30 days
Our customers give us a 5-star rating
Fast delivery from our own stock

Full description

The Miyabi 6000MCT knives are the perfect symbiosis of ultimate functionality and unique aesthetics. The blade is made of ice-hardened Micro-Carbide Cryodur steel, folded between two layers of other steel. This steel is hand-hammered (Tsuchime), which gives the blade a gorgeous traditional look. The small dents on the blade make sure food does not stick to it. The 63HRC steel makes it a very hard blade. The blade is Honbazuke-sharpened and combined with the high hardness guarantees ultimate sharpness. The stabilised cocobolo-wood handle is ergonomically shaped and the mosaic pin completes this beautiful knife.

Specifications

4.3 cm

16.1 cm

30 cm

188 g

Reviews

Average rating
11 Reviews
Arturas, Trepkalniu K., Klaipedos raj.

Monday, December 25, 2023

In general
Value for money
Expectations

I have not received the knife, I have been waiting for a month. After the holidays we will find out.


Alex P, Dublin

Tuesday, February 14, 2023

In general
Value for money
Expectations

I have to admit, the chinese company Xinzuo (Aliexpress store) has set the bar so high with their fusion of japanese & ruropean style knives that when finally getting this true japanese made knife (admittedly not the most expensive out there)....well...it is not impressive anymore. Same level of fit and finish, hammering, equally intricate mosaic pins, same cutting performance. Despite Miyabi being 63 HRC vs 60-61 HRC for the Xinzuo, on my 4000 grit aluminium oxide stone, they feel the same. The Miyabi is lighter due to a thinner blade stock. This is generally preferable when using the knife a lot in a commercial kitchen. It also forces you to use a japanese style grip when cutting, otherwise your knuckles will hit the cutting board. This can be very disappointing, if you don't know that there is a different kind of grip used with japanese knives. Definitely more refined than Wusthof or Sabatier knives. Just know that japanese cuisine uses a lot of raw fish, hence the need for extreme sharpness and thin blades but this results in a much more delicate edge despite the harder steels. European knives are made of softer steels that are tougher (they are less brittle thus less prone to snapping when bent or chipping when cutting through frozen ingredients or small bones). I wouldn't open cans with a japanese knife or use one to pry open a lid. Both styles have their place in your kitchen, if you are a knife/steel enthusiast. Just now their ideal use and limits.


Ruslan, Den Helder

Thursday, December 8, 2022

In general
Value for money
Expectations

Service, communication & delivery - excellent


Liesbeth Schneider, Zoetermeer

Tuesday, January 5, 2021

In general
Value for money
Expectations

Christian Fischer, Röthenbach

Tuesday, March 17, 2020

In general
Value for money
Expectations

See all reviews

Specifications

General information

Colour

brown

Yes

Series

25 year

Japan

Article number

ZW34073-161

Dimensions & weight

4.3 cm

16.1 cm

2 mm

Handle length

12.2 cm

30 cm

188 g

Material

Material handle

cocobolo wood, pakka wood

Type of steel

MC63

63 HRC

Features & functions

Blade characteristics

smooth

Finish blade

damask, hammered

Dishwasher safe

No

Right or left-handed

symmetrical

Type

gyutoh

plain edge

10º

Asian sharpening angle

Type of handle

Oriental handle

20 degrees

Scope of delivery

Delivered as a set

No

1

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Article number ZW34073-161

Miyabi 6000MCT Gyutoh, 16 cm, 34073-161 by Zwilling

€206.95
MSRP€229.00
In stock

Fast delivery from our own stock

Blade length: 16.1 cm
Returns within 30 days
Our customers give us a 5-star rating
Fast delivery from our own stock