Santoku means "knife of the three virtues", which refers to the three central areas of use:
Cutting meat, fish and vegetables is almost effortless with the blade length of 18 cm, which is honed on both sides.

MASTERLY KNIFE ART
As soon as you hold the 4000FC series knife from MIYABI in your hand for the first time, you will recognise the difference to any other kitchen knife.
Its advantages in terms of the beauty of its design and manufacture are evident from the handle through to the blade, which is characterised by an outstanding sharpness of 61 HRC.

FRIODUR blade
The solid blade is characterised by high edge retention, which the knife achieves thanks to double ice-hardened FC61 steel. This allows an extremely fine katana-edge grind to be used, as known from the blades of Japanese swords. This makes the blade very sharp and edge-holding - a sign of masterly knife craftsmanship.

OCTAGONAL HANDLE
The octagonal shaped, 13 cm long handle and bolster make the MIYABI 4000FC an ambidextrous tool in the kitchen. You will notice that the knife always sits comfortably in your hand.
The special shape also gives you a better sense of balance when cutting. The mosaic pin adds an elegant accent to the impregnated, dimensionally stable pakkawood handle. The engraved MIYABI logo further emphasises the extraordinary character of this Japanese chef's knife.

MADE IN JAPAN
All MIYABI knives are manufactured in Seki, Japan. ZWILLING has its own manufactory there. This is the ideal combination of German engineering from Solingen and the finest Japanese craftsmanship.