MIYABI 4000FC knives embody Japanese craftsmanship rooted in tradition, which should be experienced. Each knife follows the principle of ideally combining beauty and sharpness - this is also the case with this Nakiri, with a blade length of 170 mm. Its blade has been sharpened on both sides, making it perfectly suited for the fast processing of fruits and vegetables.
The blade of the FRIODUR knife is made of a special steel. The double ice-hardened FC61 steel has proven itself to be very hard and is insensitive to high stresses. In addition, the edge of the katana blade achieves a high degree of sharpness and edge retention - as is also the case with Japanese sword blades, which are also considered masterpieces of Japanese knife making. However, a Japanese chef's knife is not only convincing with its blade, but also with its handle.
In this respect, the MIYABI 4000FC presents itself with great elegance, with a handle made of impregnated, dimensionally stable Pakka wood with a mosaic pin. The handle and bolster are octagonal in shape to ensure a very good grip. This makes cutting easy and safe.
Every MIYABI knife is manufactured at ZWILLING's production site in Seki, Japan. This is where German engineering know-how from Solingen and the finest East Asian craftsmanship come together to perfection.
Made of the revolutionary FC61 fine carbide stainless steel - hardness 61 Rockwell
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