MIYABI 4000FC knives embody tradition-steeped artisan Japanese knife craftsmanship that has to be experienced. Every knife follows the principle of ideally combining beauty and sharpness – also the case with this Nakiri, with a blade length of 170 mm. Its blade has been honed on both sides, making it excellently suited for the speedy processing of fruit and vegetables. The FRIODUR knife blade is manufactured of a special steel. Thanks to its great hardness, the twofold, ice-hardened FC61 steel has proven its worth, and it is impervious to great strain. What is more, the Katana-edge cut attains a great sharpness and edge holding ability – as, by the way, is also the case with the blades of Japanese swords, which are also considered masterpieces of Japanese artisan knife craftsmanship. However, a Japanese chef’s knife does not only convince with its blade but also always with its handle. In this regard, the MIYABI 4000FC presents itself with great elegance, with an impregnated, dimensionally-stable Pakka wood handle that boasts a mosaic pin. The handle and bolster have an octagonal form to ensure very good handling. This way, cutting becomes simple and safe. Every MIYABI knife is manufactured in the ZWILLING production site in Seki, Japan. Here German engineering skill from Solingen and finest East-Asian craftsmanship result in perfection.

• Fabricated from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness
• Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance
• Hand-honed Honbazuke blade boasts scalpel-like sharpness
• Authentic, thin Japanese blade profile - 9.5-12 degree edge angle
• Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo
• Stylishly stamped with a mosaic pin, ergonomic Pakkawood handle design nestles comfortably in the hand
• Rounded spine and heel ensure tireless cutting
• Hand wash only
• Handcrafted in Seki, Japan