The MIYABI 6000MCT GYUTOH Chef's Knife is a must - have for both professional chefs and cooking enthusiasts. This all - around kitchen tool comes in various lengths like 6, 8, 10, and 12 inches, but we're focusing on the 9.5' / 240 mm one here. With its well - balanced heft and weight, it's super versatile. You can use it for heavy - duty tasks like slicing thick cuts of veggies, fruits, and meats, or for fine tasks such as mincing herbs. The curved blade allows for a smooth rocking cut, and its wide surface gives you enough space for your knuckles and makes it easy to gather chopped ingredients. It features a Micro Carbide MC63 powdered steel core, CRYODUR® vacuum - tempered blades, and goes through a three - step Honbazuke honing process. The hammered 'Tsuchime' finish adds a unique touch. It has a 63° Rockwell Hardness and an edge angle of 9.5 - 12° per side. The handle is made of sculpted Cocobolo PakkaWood with a mosaic pin and a metal end - cap that showcases the MIYABI logo, accented with brass and red bands. And it's proudly made in Seki, Japan.

Using this Miyabi chef's knife is a breeze. For slicing thick cuts of vegetables, fruits, or meats, hold the handle firmly and use the rocking motion of the curved blade to make smooth cuts. When mincing herbs, place them on the cutting board and use short, quick chops. As for maintenance, always hand - wash the knife with mild dish soap and warm water right after use. Don't put it in the dishwasher as the harsh environment can damage the blade and handle. After washing, dry it thoroughly with a soft cloth to prevent rust. To keep the blade sharp, you can use a sharpening stone regularly. And when storing, use a knife block or a blade guard to protect the edge and prevent any accidental cuts.