State-of-the-art steel with a unique octagon handle design
Handcrafted in Seki, Japan
FC61 fine carbide stainless steel - 61 Rockwell hardness
Octagon-shaped Pakkawood handle
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MIYABI 4000FC Japanese knives invite you to a fascinating encounter with the tradition-steeped knife craftsmanship of East Asia. Every kitchen knife unites exceptional beauty and sharpness. This also applies for this Shotoh, with a blade length of 140 mm that is honed on both sides. It is typically used to chop fruit and vegetables, to peel and clean.
FC61 steel is used for the blade. This is characterised by great hardness, and it is also able to withstand plenty of strain. Another advantage of FC61: With this special steel, an incredibly fine Katana-edge cut is possible – resulting in high sharpness and edge holding ability. Originally, this cut dates back to the blades of Japanese swords and is considered an expression of master knife-making craftsmanship.
With its octagonally-formed handle and bolster, the MIYABI 4000FC lies safely and comfortably in the hand. The dimensionally stable Pakka wood handle is also decorated with a mosaic pin, as a stylish detail.
ZWILLING manufactures all MIYABI knives at its own production site in Seki, Japan. As such, every one of these chef’s knives unites finest East-Asian craftsmanship and German engineering expertise from Solingen.
Shotoh: small knife with 140 mm blade length
Fabricated from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness
There are lots of terms you should look out for when shopping for knives, especially if you’re looking to buy the right knife for a specific purpose. We’re here to help you by presenting detailed information on all the vital terminology and main parts of a knife!
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