When you hold a MIYABI 4000FC knife in your hand, you experience traditional Japanese knife craftsmanship. Beauty and sharpness are the ideals to be achieved with every kitchen knife - and this is also reflected in this Gyutoh, with a blade length of 240 mm. Its blade, sharpened on both sides, makes it the ideal tool for cutting meat or preparing large vegetables. The robust FRIODUR blade is characterized by its high edge holding capacity: the material used for this is FC61 steel which has undergone double ice hardening. The high-quality special steel provides the best conditions for a particularly fine cut at the edge of the Katana, as is known from Japanese sword blades. As such, the blade becomes very sharp and acquires a high holding capacity - a sign of knife craftsmanship. The octagonal shaped handle and bolster not only transform the MIYABI 4000FC into an elegant instrument, but also make it safe and comfortable. Optically, with the impregnated and dimensionally stable Pakka wood handle, the mosaic brooch is also an eye-catcher. It highlights the elegant character that characterizes a Japanese chef's knife like this one. All MIYABI knives are made in Seki, Japan. ZWILLING has its own manufacturing site there. In this way, German engineering skills from Solingen and the best know-how from East Asia are ideally united. It highlights the elegant character that characterizes a Japanese chef's knife like this one. All MIYABI knives are made in Seki, Japan. ZWILLING has its own manufacturing site there. In this way, German engineering skills from Solingen and the best know-how from East Asia are ideally united. It highlights the elegant character that characterizes a Japanese chef's knife like this one. All MIYABI knives are made in Seki, Japan. ZWILLING has its own manufacturing site there. In this way, German engineering skills from Solingen and the best know-how from East Asia are ideally united.

• Made from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness
• The ice-hardened FRIODURx2 blade provides exceptional durability, edge retention and corrosion resistance
• The hand-sharpened Honbazuke blade provides scalpel-like sharpness
• Authentic, slim Japanese blade profile - 9.5-12 degree edge angle
• The mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo
• Elegantly embossed with a mosaic pin, the ergonomic design of the Pakkawood handle nestles comfortably in the hand
• The rounded spine and heel ensure a tireless fit
• Handwash only
• Handmade in Seki, Japan