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Miyabi 5000DP 8-Inch Gyutoh 200

Miyabi

Miyabi 5000DP 8-Inch Gyutoh 200

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Miyabi 5000DP 8-Inch Gyutoh 200. Build everyday preparation around a chef’s knife that can move from onions and herbs to boneless meat. Its pointed profile supports both broad board work and smaller cuts near the tip.

At a glance

  • Everyday chef’s profile

    Use the main cutting edge for vegetable preparation and boneless proteins, then the tip for controlled detail work.

  • VG10 steel core

    A VG10 cutting core and layered Damascus exterior give Kaizen its characteristic patterned blade.

  • Linen Micarta handle

    Black linen Micarta forms the traditional D-shaped handle, with a visible layered texture.

Find your fit

Choose your working length around your board and ingredients. Longer strokes help with larger produce; a shorter blade is easier to position in a compact prep area. Our guides help you compare santoku and gyuto shapes and practice even onion cuts.

Care and storage

Hand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.