MIYABI 5000 MCD 67 - Gyutoh - 20 cm

No, you must never put this knife in the dishwasher, as it will damage the wood handle and the delicate, hardened steel blade.

This product is covered by the ZWILLING Lifetime Warranty against manufacturing defects.

The wooden handle is designed for kitchen use, but it should not be soaked or submerged in water for extended periods.

Gyutoh is the Japanese equivalent of a Western chef's knife, designed for a wide range of cutting tasks.

Frequency depends on use, but with proper cutting technique, you should only need to touch up the edge with fine grit stones occasionally.

No, you should never cut frozen food or bones, as the extreme hardness of the steel makes the edge prone to chipping under those conditions.

Ensure you are using a wooden or soft plastic cutting board and not a glass or granite surface.

This is often caused by twisting the blade during cutting or hitting bone; avoid lateral stress and use professional whetstones to sharpen the edge back to its original condition.

These are likely water marks; ensure the knife is dried immediately after washing and never left to air dry in the sink.