Miyabi 4000FC - KOH 8” Chef’s Knife Special

Gyutoh chef’s knife with 20 cm blade

• Made of twofold ice-hardened special steel
• Great hardness: 61 HRC
• Masterful Katana-edge cut of great sharpness and edge holding ability

German engineering meets exquisite Japanese craftsmanship in this knife line. Handcrafted in Seki, Japan by highly trained artisans using the traditional Honbazuke method, the MIYABI Koh 8-inch chef’s knife features advanced FC61 fine carbide stainless steel - 61 hardness on the Rockwell scale – that provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness for a long time. Thanks to an innovative, ice-hardening process, the FRIODURx2 blades offer remarkable durability, sharpness, and cutting performance. The stunning blades feature an embossed MIYABI logo and are finished with a true katana edge, homage to the samurai swords made in Seki centuries ago.

Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. The Pakkawood handle supports both Western chopping and Asian rocking cuts - experience ergonomic perfection with each slice.

• 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° edge angle
• Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo
• 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
• Handcrafted in Seki, Japan