MIYABI 5000MCD67 Gyutoh 24 cm

No. The extreme hardness of the MC66 steel makes the edge prone to chipping if used on frozen items or bones.

Sharpening frequency depends on use, but you should hone the blade regularly and use whetstones for sharpening only when you notice a significant decline in cutting performance.

No, the handle is made of natural wood and will crack, warp, or discolor if put in a dishwasher.

This knife is backed by the ZWILLING Lifetime Warranty, which covers manufacturing defects.

A Gyutoh is the Japanese equivalent of a Western chef's knife; it is a versatile all-purpose knife used for slicing, dicing, and chopping a wide variety of ingredients.

The small 9.5 to 12-degree angle is a hallmark of Japanese precision, allowing for significantly cleaner and more effortless cuts.

The edge may have lost its alignment; use a fine-grit ceramic honing rod to gently realign the edge.

Ensure you are using a proper cutting board (wood or rubber) and avoid contact with hard surfaces like stone, glass, or ceramic.

Periodically treat the wood handle with a food-safe mineral oil or wood wax to maintain its moisture and luster.