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MIYABI 4000FC Japanese knives invite you to come and discover traditional artisan knife craftsmanship for yourself. The combination of beauty and sharpness characterizes each of the kitchen knives. The blade is manufactured of twice ice-hardened FC61 steel, which is characterized 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.