MIYABI 4000FC Japanese knives invite you to come and experience traditional knife making for yourself. The combination of beauty and sharpness characterizes each of the kitchen knives - also this Shotoh, with a blade length of 90 mm. With its blade sharpened on both sides, it is generally used for chopping, peeling and cleaning fruits and vegetables.
The blade is made of FC61 double ice-tempered steel, which is characterized by its high degree of hardness and the fact that it can withstand great tension. The Katana edge is reminiscent of Japanese sword blades and is considered a visible sign of mastery of the knife art.
With its elegant handle and octagonal shaped pakka wood bolster, the MIYABI 4000FC is not only an elegant Japanese chef's knife, but it is also safe and comfortable in the hand. Here, the impregnated, dimensionally stable Pakka wood handle is also refined by a mosaic pin.
ZWILLING manufactures all MIYABI knives at its own production site in Seki, Japan. This is where German engineering skills from Solingen and the best know-how from East Asia meet.
Made from revolutionary FC61 fine carbide stainless steel - Rockwell hardness 61
The ice-hardened FRIODURx2 blade offers exceptional durability, edge retention and corrosion resistance.
Hand-sharpened Honbazuke blade offers a scalpel-like edge.
Authentic, thin Japanese blade profile - 9.5 to 12 degree edge angle.
Mirror polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo.
The ergonomic pakka wood handle is stamped with a mosaic pin and fits comfortably in the hand.
The rounded back and heel ensure a smooth cut.
Hand wash only
Handmade in Seki, Japan