Gyutoh chef's knife MIYABI 4000FC, 240 mm blade — meat and large vegetable slicing

The MIYABI 4000FC Gyutoh chef's knife with a 240 mm blade is designed for precise slicing of meat and preparation of large vegetables. The long, tapered blade supports straight, controlled cuts and efficient portioning, making it suitable for tasks that benefit from extended blade length and refined edge geometry. Constructed with attention to balance and cutting performance, this Gyutoh offers a blade profile and cutting edge optimized for trimming, carving and bulk vegetable work in both professional and home kitchens.

Advantages

The 240 mm Gyutoh blade delivers extended reach and consistent slicing performance across large pieces of meat and long vegetables. The tapered geometry and sharp edge reduce tearing and promote clean, uniform cuts. The knife’s design provides improved leverage and control for portioning and carving, while the blade length minimizes repetitive strokes on large tasks. Materials and construction focus on edge retention and stability to maintain cutting efficiency over repeated use.

Suitable for

• Slicing roasts, whole poultry and large joints of meat
• Carving cooked meats and portioning raw cuts
• Preparing long or bulky vegetables such as pumpkins, cabbages and squashes
• Professional kitchen stations and home cooks handling large-scale prep

Key specifications

• Blade length: 240 mm
• Blade type: Gyutoh / chef-style long slicing blade
• Primary use: Meat slicing and large vegetable preparation
• Edge profile: Tapered slicing edge for straight cuts
• Typical users: Professional chefs and serious home cooks

How to use

Use the MIYABI 4000FC Gyutoh for tasks that require long, straight strokes and extended reach. Position the blade so that the long cutting edge makes continuous contact with the food and draw the knife in a single, smooth motion for clean slices. For carving cooked meats, allow the meat to rest, then use controlled, even strokes to produce uniform portions. When preparing large vegetables, use the blade’s length to span the vegetable and reduce the need for repeated chopping motions. Maintain a secure grip and stable cutting board to ensure safety and consistent results.

Usage recommendations

Keep the blade sharp using recommended sharpening stones or systems compatible with high-quality stainless or laminated steels. Hand wash and dry immediately after use to preserve the blade and handle. Store the knife in a protective block or sheath to avoid damage to the edge. For best results, combine regular honing with periodic professional sharpening to retain the slicing performance.