Miyabi 5000 FCD Gyutoh

This Japanese chef’s knife has a very sharp, ice-hardened blade made of fine carbide steel surrounded by 49 layers of Damascus steel, plus a moisture-resistant pakkawood handle.
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Product Details

Made in Seki, Japan, a city known for its history of samurai sword-making, Miyabi knives are equal parts style and substance. Every knife in the 5000FCD range has a fine carbide steel core with a 61HRC hardness, which ensures the blade glides through ingredients, making meal prep more efficient. The FRIODUR® blade is frozen and hardened at -76°C for corrosion-resistance, then tempered for flexibility so it does not fracture. Forty-six layers of Damascus steel leave gorgeous imprints along the side of the blade. Every blade undergoes a three-step process called Honbazuke in which it is ground vertically, honed horizontally, and polished with a leather strop, resulting in superior sharpness and edge retention. A half bolster provides a seamless transition between the blade and handle, which is made of moisture-resistant pakkawood with a comfortable D-shaped handle. This gyutoh is similarly shaped to a European chef’s knife, where chopping should take place near the heel while fine cuts should be made near the tip. It can be used to finely cut meat, large vegetables, bunches of herbs, and more.

Age restricted item

Why we love it

‘If you’re new to Japanese knives, the 5000FCD series is a great place to start. It cuts ingredients with a light touch, thanks to a very sharp blade, but feels very stable and well-balanced.’

Specifications & Care

Care Hand wash under lukewarm water with a mild detergent and a non-scratch cloth or sponge; dry immediately
Country of Origin Japan
  • Blade: L 16cm
  • Handle: L 13.3cm
  • Blade: Blade core made of FC61 steel embedded in 48 layers of steel (approx 61 Rockwell HRC)
  • Handle: Pakkawood
Warranty Lifetime Warranty
Weight 180g
About The Brand


It takes more than 100 steps and 42 days to make a single Miyabi knife, a detail-oriented process mastered by craftspeople in Seki, the heart of Japanese knifesmithing since the 14th century. Their knives, beloved by chefs and home cooks around the world, are known for long-lasting durability and scalpel-like sharpness.

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