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Miyabi KOH 4000FC Shotoh Kitchen Knife 14 cm
Miyabi
| Products ID: | 192381 |
|---|---|
| Manufactured by: | Miyabi |
| Availablity: | Ready to Order |
| Delivery Time | 7-15 business days |
| EAN: | 4009839390562 |
Delivery options to:
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The Miyabi KOH 4000FC Shotoh 14 cm is a specialized kitchen knife combining Japanese craftsmanship with clean, functional design. Sized for control, it is tailored for delicate slicing, peeling, and cutting small ingredients such as fruits and vegetables.
Blade Craftsmanship and Precision
The blade is made of FC61 steel subjected to double ice-hardening, providing dependable durability and long-lasting edge retention. Hand-sharpened using the traditional Honbazuke method to an angle between 9.5° and 12°, it delivers accurate cuts. The blade is embossed with the authentic MIYABI logo.
Handle Design and Maintenance
The octagonal Pakka wood handle offers a secure grip and features a decorative Japanese-inspired mosaic pin. To protect the blade and natural wood handle, clean the knife with a damp cloth promptly after use and avoid dishwasher cleaning or soaking in water.
- Blade made of FC61 steel for lasting edge retention
- Double ice-hardened for strength and resilience
- Traditional Honbazuke hand-sharpened edge at 9.5° to 12°
- Octagonal Pakka wood handle with decorative mosaic pin
- Overall length 27 cm with a 14 cm blade
| Total length | 27 cm |
|---|---|
| Blade length | 14 cm |
| Blade material | Steel (FC61) |
| Handle material | Wood (Pakka) |
| Colour | Silver / Brown |
| Type | Kitchen Knife |
| Dishwasher suitability | No |
What is the Miyabi Shotoh knife best used for?
The Shotoh knife is designed for fine, precision cutting tasks such as trimming, slicing, and preparing fruits and vegetables.
Is this knife dishwasher safe?
No, it is not dishwasher safe. Knives with wooden handles should not be submerged in water or cleaned in a dishwasher; clean immediately after use with a damp cloth.
What steel is used for the blade?
The blade is made of double ice-hardened FC61 steel and sharpened using the Honbazuke method to an angle of 9.5° to 12°.
