ZWILLING Gyutoh knife Miyabi 6000 MCT Steel 1 pc 34073-201-0 — Western-style chef's slicing knife

The ZWILLING Gyutoh knife Miyabi 6000 MCT Steel is a Western-style chef's slicing knife crafted as a single-piece blade for accurate, controlled cutting of meat, fish and vegetables. Part of the Miyabi 6000 MCT series, the knife features a long, thin blade profile and high-carbon MCT steel construction that supports fine slicing, clean cuts and consistent edge retention during professional and domestic food preparation.

Advantages

The one-piece construction and high-carbon MCT steel deliver strength and edge stability while allowing a thin geometry for precise slicing. The long blade reduces friction and enables smooth, continuous strokes for uniform slices of roasts, fillets and large vegetables. The balanced handle and blade design improve control and reduce hand fatigue during extended tasks. Corrosion resistance and a fine-polished finish make maintenance straightforward and visual inspection of the edge easy.

Suitable for

• Slicing roasted meats and jointed portions
• Filleting and thin slicing of fish
• Cutting large vegetables and fruits into uniform slices
• Precise preparation tasks in professional and home kitchens

Key specifications

• Blade type: long, thin gyutoh-style slicing blade suitable for Western-style kitchen use
• Material: high-carbon MCT steel for edge retention and hardness
• Construction: single-piece blade for strength and balance
• Finish: finely polished surface to reduce food adhesion and aid hygiene
• Intended use: slicing, chopping and detailed prep work for meat, fish and vegetables

How to use

Hold the ZWILLING Gyutoh firmly with a pinch grip along the blade and support with the other hand on the handle for longer cuts. Use long, smooth slicing motions with minimal down force; allow the blade length and geometry to do the work when cutting roasts, fillets and large produce. For chopping tasks, use controlled rocking or push cuts appropriate to the food item. Keep fingers clear of the cutting path and use a stable cutting board sized to match the blade length.

Usage recommendations

For best performance, hand wash and dry the knife immediately after use, and store it in a knife block, magnetic strip or protective sheath. Regular honing will maintain edge alignment; occasional professional sharpening preserves the high-carbon MCT steel edge. Avoid cutting on very hard surfaces such as stone or ceramic to protect the thin blade geometry.