The Miyabi SHOTOH is expertly designed for slicing, cutting, and peeling fruits and vegetables, making meal prep effortless. Whether you're preparing vibrant cold platters or flavorful vegetable-rich curries, this knife delivers precision with every cut. The double-edged blade, honed using the Honbazuke technique, ensures exceptional sharpness, while the authentic Japanese blade profile guarantees long-lasting performance. Part of the MIYABI 6000MCT series, the SHOTOH features a striking hammered finish with a traditional Tsuchime look. Its 13 cm blade is crafted from Micro Carbide powder steel, encased between two layers of steel, giving it remarkable durability. Undergoing an advanced ice-hardening process at -196°C, the blade achieves an impressive hardness of approximately 63 Rockwell, enhancing stability and flexibility.
The handle, made from premium cocobolo pakka wood, offers a smooth grain and ergonomic design for a comfortable grip. A decorative mosaic pin adds an elegant touch, while the finely balanced construction ensures effortless control. Designed for durability and ease of maintenance, the Miyabi SHOTOH is an essential tool for precise and refined cutting in any kitchen.
- SG2 micro-carbide powder steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 63
- SG2 core is protected by two layers and finished with a katana edge
- D-shaped Cocobolo pakkawood handle
- Hammered “Tsuchime” finish
- Hand wash only
- Handcrafted in Seki, Japan
| Product Specifications | |
|---|---|
| Brand | Miyabi |
| Series | Artisan 6000MCT |
| Length | 9.4" |
| Blade Length | 5" |
| Type of Handle | Concealed Tang |
| Edge Finishing | Honbazuke Edge |
| Blade Hardness (HRC) | 62-64 |
| Handle Material | Cocobolo Rosewood Pakkawood |
| Care | Handwash |
| Type | Paring Knives |
| Country of Origin | Japan |
