Gyutoh knife ZWILLING Miyabi 5000 MCD 67 — 18 cm blade, MCD 67 steel, 1 pc

ZWILLING Miyabi 5000 MCD 67 Gyutoh is an 18 cm chef's knife engineered for precision slicing and versatile kitchen use. The one-piece construction incorporates an MCD 67 steel core with a long, thin blade profile that supports clean, controlled cuts of fish, meat and vegetables. The blade’s design draws on Japanese forging traditions combined with German engineering, offering a balance of sharpness, edge retention and refined handling for both professional and home cooks.

Advantages

The MCD 67 steel core provides a high-hardness cutting edge that maintains sharpness through extended use while the finely ground geometry enables accurate, thin slices. The Gyutoh shape and 18 cm length give a versatile cutting profile suitable for detailed slicing and general-purpose kitchen tasks. Single-piece blade and bolster construction ensures stability and hygienic performance, while the overall balance reduces hand fatigue during repetitive cutting.

Suitable for

• Slicing raw and cooked fish for sashimi and filleting
• Precision cutting of meat and poultry into thin portions
• Uniform slicing of vegetables and fruit
• General chef tasks requiring controlled, long slicing motions

Key specifications

• Blade length: 18 cm
• Blade material: MCD 67 high-carbon micro-carbide steel core
• Construction: One-piece blade with integrated bolster
• Blade profile: Gyutoh (long, thin slicing blade)
• Intended use: Slicing, precision cutting, general kitchen tasks

How to use

Hold the knife with a comfortable grip on the handle and use a rocking or forward slicing motion depending on the ingredient. For delicate items such as fish, use long, uninterrupted strokes to preserve texture and ensure clean edges. When cutting firmer items, apply steady, controlled pressure and let the blade do the work rather than forcing it. Maintain a secure, slip-resistant cutting surface and observe standard kitchen safety practices when handling the sharp blade.

Usage recommendations

Regular honing and periodic professional sharpening help preserve the MCD 67 edge performance. Hand wash and dry the knife immediately after use to protect the temper and finish; avoid dishwashers and prolonged soaking. Store the knife in a knife block, magnetic strip or protective sheath to maintain the cutting edge and prevent damage.