Overview

MIYABI 4000FC knives showcase traditional Japanese craftsmanship, seamlessly blending beauty and sharpness. The 170 mm Nakiri blade is double-honed, making it ideal for quickly processing fruits and vegetables. Made from ice-hardened FC61 steel, the blade offers remarkable hardness and resilience, along with exceptional sharpness from its Katana-edge cut, reminiscent of masterfully crafted Japanese swords. The knife features an elegant Pakka wood handle, adorned with a mosaic pin, and has an octagonal shape for optimal handling and safety. Each MIYABI knife is expertly crafted at the ZWILLING facility in Seki, Japan, where German engineering meets East-Asian artistry. FC61 fine carbide stainless steel with 61 Rockwell hardness. Ice-hardened FRIODURx2 blade for durability and corrosion resistance. Hand-honed Honbazuke blade with a 9.5-12 degree edge angle. Rounded spine and heel for comfortable cutting. Hand wash only.