MIYABI 4000FC Japanese knives invite you to a fascinating encounter with traditional East Asian craftsmanship. Each kitchen knife combines exceptional beauty and sharpness. This also applies to this Shotoh, whose 140 mm long blade is sharpened on both sides. It is typically used for chopping, peeling and cleaning fruits and vegetables.
FC61 steel is used for the blade. It is characterized by high hardness, and it is also able to withstand a lot of stress. Another advantage of the FC61: With this special steel, it is possible to make an incredibly fine Katana cut, which translates into a high cutting edge and edge retention.
This cut originally dates back to Japanese sword blades and is considered an expression of the skills of master cutlers. With its octagonal handle and bolster, the MIYABI 4000FC sits securely and comfortably in the hand. The impregnated, dimensionally stable Pakka wood handle is also decorated with a mosaic pin as an elegant detail.
ZWILLING manufactures all MIYABI knives at its own production site in Seki, Japan. Thus, each of these chef's knives combines the best of East Asian craftsmanship with the expertise of German engineering in Solingen.
- 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