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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 |
View More |
UPC | 4009839390586 |
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