With the MIYABI 4000FC series, you get to know the long tradition of Japan’s artisan knife craftsmanship. Here, every kitchen knife fascinates with its beauty and sharpness. This also applies to this Gyutoh, with a 200 mm blade length.

Its blade is honed on both sides, making it ideal for cutting meat and preparing large vegetables. A special FC61 steel that undergoes twofold ice-hardening is used for the FRIODUR blade. Its quality is demonstrated in its great hardness, and it is also able to withstand plenty of strain.

The Katana-edge cut belongs to the tradition of master knife craftsmanship and is found on the blades of Japanese swords. The aesthetics of a Japanese chef’s knife is also always seen when looking at the handle. With the MIYABI 4000FC, the handle and bolster have an octagonal form. This turns the knife into a safe and comfortable instrument.

Also contributing to the stylish appearance is the mosaic pin in an impregnated, dimensionally stable Pakka wood handle.

To ensure best maintenance of the blade we would always recommend using a set of whetstones to re-sharpen and maintain the cutting edge at the correct angle.

ZWILLING manufactures all MIYABI knives at its own production site in Seki, Japan. Here German engineering expertise meets finest East Asian craftsmanship.

• Gyutoh: Chef’s knife with a blade length of 200 mm
• Blade made of twofold ice-hardened special steel (61 HRC) whih helps to protect against corrosion
• Masterful Katana-edge cut of great sharpness and edge holding ability
• Octagonal design of the handle and bolster - comfortable and safe
• MIYABI logo engraved 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
• Knife sharpening angle - 13 degrees