MIYABI 4000 FC Series 8-Inch Gyutoh Knife – Black Handle

Country of Origin : Japan 🇯🇵

• Color: brown
• Substance: FC61
• Type of handle: concealed tang
• Type of edge: fine edge
• Edge finishing: Honbazuke edge
• Manufacturing method: welded
• Blade hardness (HRC): 61 HRC
• Colour handle: brown
• Substance handle: Pakka Wood

MEASUREMENTS

• Net weight: 0.174 kg / 0.38 lbs
• Length of product: 34.7 cm / 13.66 in
• Width of product: 1.9 cm / 0.75 in
• Height of product: 5.1 cm / 2.01 in
• Blade length: 20 cm / 7.87 in
• Handle length: 13.5 cm / 5.31 in
• Handle width: 1.9 cm / 0.75 in
• Blade width: 0.1 cm / 0.04 in
• Blade thickness: 0.1 cm / 0.04 in

Taking good care of your handmade knife is essential to ensure its longevity and maintain its cutting performance. Here are some care and maintenance suggestions:

Safe Handling:

• Handle the knife with caution, as it is extremely sharp. Always be mindful of your fingers and avoid contact with the blade's edge. 
• Keep the knife out of the reach of children to prevent accidents or injuries.

 Proper Use:

• Limit the knife's usage to cooking purposes only. Avoid using it for tasks like opening cans or boxes, which can damage the blade.

Cleaning:

• After each use, hand wash the knife using mild dish soap and warm water. Avoid harsh detergents or abrasive cleaners that can damage the blade or handle.
• Carefully clean both sides of the blade, the handle, and any other exposed parts.
• Rinse the knife thoroughly to remove all soap residue.

Drying:

• Dry the knife immediately after washing to prevent moisture buildup, which can lead to rust.
• Use a soft, clean cloth to wipe the blade and handle completely dry. Ensure there are no water spots left.

Storage:

• Store the knife in a safe and dry place, away from moisture and humidity.
• Consider using a knife sheath or blade guard to protect the blade from accidental damage and to prevent injuries when retrieving or storing the knife.

Sharpening:

• To maintain satisfactory cutting performance, it is recommended to re-sharpen the knife once or twice per month. However, this frequency may vary depending on the knife's usage and your personal preference.
• Use a sharpening stone or honing rod designed for kitchen knives to restore the blade's sharpness. Follow the manufacturer's instructions or seek guidance from a professional if you're unsure about the sharpening process.

By following these care and maintenance practices, you can ensure that your handmade knife remains sharp, safe to use, and lasts for a long time.

With the MIYABI 4000FC series, you get to know the long tradition of Japan’s artisan knife craftsmanship. Here, every kitchen knife fascinates with its beauty and sharpness. This also applies to this Gyutoh, with a 200 mm blade length. Its blade is honed on both sides, making it ideal for cutting meat and preparing large vegetables. A special FC61 steel that undergoes twofold ice-hardening is used for the FRIODUR blade. Its quality is demonstrated in its great hardness, and it is also able to withstand plenty of strain. The Katana-edge cut belongs to the tradition of master knife craftsmanship and is found on the blades of Japanese swords. The aesthetics of a Japanese chef’s knife is also always seen when looking at the handle. With the MIYABI 4000FC, the handle and bolster have an octagonal form. This turns the knife into a safe and comfortable instrument. Also contributing to the stylish appearance is the mosaic pin in an impregnated, dimensionally stable Pakka wood handle. ZWILLING manufactures all MIYABI knives at its own production site in Seki, Japan. Here German engineering expertise meets finest East Asian craftsmanship.

• 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