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Vina’s subtle details and robust design
the collector cleverly collects what you have chopped and helps block the fumes from reaching your eyes
Two-stage V-edge honing also ensures long-lasting sharpness and excellent cutting properties
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Miyabi Pakka Wood (Gyutoh) Chefs Knife 16cm August Vina’s subtle details and robustMIYABI 5000 FCD Gyutoh, 16cm blade. The gyutoh is the chefs knife in the Japanese kitchen, used as a general purpose knife for preparing larger cuts of meat and vegetables. The blade core is made of hard fine carbide steel for very good initial sharpness and cutting edge retention. 48 layers of steel surround the core and make up the Damascus design of the blade. A three stage grinding, sharpening and polishing process called Honbazuke honing gives
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