MIYABI 4000 FCv2 KOYA Kudamono 3.5 inch

MIYABI 4000FC Japanese knives invite you to come and discover traditional artisan knife craftsmanship for yourself. The combination of beauty and sharpness characterises each of the kitchen knives - also this Shotoh, with a blade length of 90 mm. With it both-sided honed blade, it is typically used for chopping, peeling and cleaning fruit and vegetables. The blade is manufactured of twice ice-hardened FC61 steel, which is characterised by its high degree of hardness and the fact that it can withstand a great deal of strain. The Katana-edge cut is reminiscent of the blades of Japanese swords and considered a visible sign of masterful knife craftsmanship. With its elegant octagonally-formed Pakka wood handle and bolster, MIYABI 4000FC is not only a stylish Japanese chef’s knife, it also lies safely and comfortably in the hand. Here, the impregnated, dimensionally-stable Pakka wooden handle is also refined by a mosaic pin. ZWILLING manufactures all MIYABI knives at its own production site in Seki, Japan. Here German engineering skill from Solingen and finest East-Asian craftsmanship come together.

·Handcrafted in Seki, Japan

·

·Fabricated from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness

·

·Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance

·

·Hand-honed Honbazuke blade boasts scalpel-like sharpness

·

·Authentic, thin Japanese blade profile - 9.5-12 degree edge angle

·

·Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo

·

·Stylishly stamped with a mosaic pin, ergonomic Pakkawood handle design nestles comfortably in the hand

·

·Rounded spine and heel ensure tireless cutting

·