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.

• Shotoh: small knife with 90 mm blade length
• FRIODUR blade made of high-quality FC61-steel, with twofold ice-hardening
• Katana-edge cut with high sharpness and edge holding ability
• Octagonal Pakka wood handle and bolster – for safety and comfort
• Engraved MIYABI logo
• Octagonal pakka wood handle for comfortable grip with mosaic pin
• Made from a single layer of FC61 steel. Made in Seki, Japan