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 impregnated, 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 140mm blade length

• FRIODUR blade made of FC61-steel, with twofold ice-hardening (61 HRC)

• Hard, Katana-edge cut, with a high edge holding ability

• Octagonal design of the Pakka wood handle and bolster ensure comfort and safety

• MIYABI Logo as engraving on the blade

• Octagonal pakka wood handle for comfortable grip with mosaic pin

• Made from a single layer of FC61 steel. Made in Seki, Japan