MIYABI 4000FC Japanese knives invite you to a fascinating encounter with the tradition-steeped knife craftsmanship of East Asia. Every kitchen knife unites exceptional beauty and sharpness.
FC61 steel is used for the blade. This is characterised by great hardness, and it is also able to withstand plenty of strain. Another advantage of FC61: With this special steel, an incredibly fine edge cut is possible – resulting in high sharpness and edge holding ability.
With its octagonally-formed handle and bolster, the MIYABI 4000FC lies safely and comfortably in the hand. The 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.
- Handcrafted in Seki, Japan
- FC61 fine carbide stainless steel - 61 Rockwell hardness
- Octagon-shaped Pakkawood handle
| Product Specifications | |
|---|---|
| Brand | Miyabi |
| Item Number | 1034073 |
| Series | Koya |
| Type | Santoku Knives |
| Blade Length | 6.77" / 17.2 cm |
| Type of Edge | Fine Edge |
| Edge Finishing | Honbazuke Edge |
| Blade Width | 0.08" / 4.8 cm |
| Blade Thickness | 0.08" / 0.2 cm |
| Blade Hardness (HRC) | 61 |
| Type of Handle | Concealed Tang |
| Handle Material | Pakka Wood |
| Handle Length | 5.24" / 13.3 cm |
| Handle Width | 0.75" / 1.9 cm |
| Manufacturing Method | Welded |
| Dimensions - LWH | 12.48" x 0.75" x 1.81" / 31.7 x 1.9 x 4.6 cm |
| Product Weight | 0.32 lbs / 0.145 kgs |
| Country of Origin | Japan |