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Kitchen Knife Miyabi 4000FC Gyutoh 20 cm
Miyabi
| Products ID: | 192345 |
|---|---|
| Manufactured by: | Miyabi |
| Availablity: | Ready to Order |
| Delivery Time | 7-15 business days |
| EAN: | 4009839390586 |
Delivery options to:
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The Miyabi Koh 4000FC Gyutoh is a Japanese kitchen knife manufactured in Seki, Japan, designed specifically for slicing and preparing meat.
Hand-Sharpened FC61 Steel Blade
The 20 cm blade is crafted from FC61 steel with an approximate hardness of 61 HRC. It undergoes double ice-hardening for enhanced durability and is hand-sharpened using the traditional Honbazuke method to a cutting angle between 9.5° and 12°. A full tang construction provides optimal balance, and the blade is finished with an embossed Miyabi logo.
Octagonal Pakkawood Handle
The handle is made from dark pakkawood and shaped into an octagon for a firm, secure grip. It features a mosaic pin inspired by traditional samurai amulets.
Care and Handling
This knife is not dishwasher safe. To protect the blade edge and the wooden handle, wipe clean with a damp cloth promptly after use, avoid abrasive cleaning agents, and do not submerge in water or use on stone or ceramic cutting surfaces.
| Type | Meat Knife / Gyutoh |
|---|---|
| Blade Length | 20 cm |
| Blade Material | FC61 Steel |
| Steel Hardness | approx. 61 HRC |
| Sharpening Angle | 9.5° - 12° |
| Sharpening Method | Honbazuke |
| Handle Material | Pakkawood |
| Handle Shape | Octagonal |
| Construction | Full tang |
| Colour | Silver / Brown |
| Dishwasher Suitable | No |
| Dimensions (W x H x L) | 1.9 x 5.1 x 34.7 cm |
| Weight | 170 g |
| Country of Manufacture | Japan (Seki) |
Is the Miyabi 4000FC Gyutoh dishwasher safe?
No, it is not suitable for dishwashers. Clean it immediately after use with a damp cloth and avoid leaving it in water.
What are the dimensions and weight of this knife?
The blade measures 20 cm, the total dimensions are 1.9 x 5.1 x 34.7 cm, and it weighs 170 g.
What steel is used for the blade?
The blade is made of double ice-hardened FC61 steel with approximately 61 HRC hardness, sharpened using the Honbazuke method.
