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This is the 20 cm chef's knife from Miyabi's 4000FC Series. The knives in this series are made of fine powder steel. The powder steel is hardened to 61 HRC Rockwell and can therefore be sharpened very sharply. There are 2 layers of steel folded over the hard steel to protect the knife.

Modern and Traditional

The handle is made of black pakka wood with a seamless transition to a stainless steel head that continues to the blade. A sleek and modern take on the traditional design.

Traditionally honed

The knife is sharpened in the traditional Honbazuke way. This involves hand sharpening and polishing the blade in 3 steps until it is razor sharp. Thus, every knife from the 4000FCD comes razor-sharp out of the box.

  • Chef's knife with a 20 cm blade
  • Suitable for meat, fish, vegetables and fruit
  • Unique design and perfect ergonomics
  • Honbazuke ground: Extremely sharp
  • Not dishwasher safe

Specification

Product Details
Type Knife
Category Knives
Series Miyabi 4000FC
Dimensions 200 mm
Weight grams
Details Blade
Steel Type Stainless steel
Type of knife Gyuto, Chef's Knife
Steel grade FC61
Hardness(Rockwell HRC) 61
Blade height mm
Blade finish Damast
Origin of steel Japanese
Blade length mm
Total length mm
Blade Thickness (heel) mm
Sharpening Double Bevel
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Details Handle
Handle Type Japanese (Wa)
Handle Material Pakkawood
Handle length 0 mm
Right or Left Handed Left- and Right-handed
UPC 4009839390586