Japanese kitchen knives KOH 4000FC Miyabi

Made in Seki, Japan, KOH 4000FC Miyabi Japanese kitchen knives combine beauty and exceptional sharpness. With their elegant black octagonal pakka wood handle, Miyabi KOH Asian knives offer a very comfortable grip and secure handling. The blade is made of ice-hardened stainless steel, and stands out for its high hardness and durability, even with intensive use. In addition, its Honbazuke sharpening inspired by the traditional Japanese method, provides precise, efficient cutting.

The FC61 steel blade is characterized by high hardness and durability and allows for a unrivaled edge, similar to that of Japanese katanas. Part of the sharpening process is done by hand, inspired by Honbazuke sharpening, and the knives are sharpened at an approximate angle of 9.5-12º per side.

Its excellent balance makes it easy to cut even the toughest foods. The black pakka wood handle features an ergonomic octagonal design that offers a very comfortable, secure grip, helping you achieve precise cuts with minimal effort. In addition, pakka wood is perfect for kitchen use because of its antibacterial properties, water resistance, and durability.

Features

• Stainless steel kitchen knives with pakka wood handle.
• Made in Seki (Japan).
• Made from a single layer of FC61 stainless steel (Fine Carbide 61).
• Blade treated with the Friodur process: ice-hardened twice to ensure an exceptionally durable and precise edge.
• Greater sturdiness, flexibility, and corrosion resistance.
• Approximate hardness 61 HRC.
• Excellent edge retention.
• Honbazuke edge. Partially manual sharpening process inspired by Honbazuke sharpening that ensures excellent edge retention.
• Double-bevel blade.
• Approximate sharpening angle: 9.5-12º per side.
• Black pakka wood octagonal handle. Secure grip with mosaic pin.
• Pakka wood has antibacterial properties, high water resistance, and durability.
• Octagonal ferrule.
• Hidden tang.
• MIYABI logo engraved on the handle.
• Perfect weight distribution. Comfortable use; precise, effortless cutting.
• Hand wash and dry immediately. Not dishwasher safe.

Knives and uses

• Kudamono, vegetable knife, or paring knife. 9 cm blade. The ideal knife for peeling and boning. It is mainly used for peeling fruits and vegetables, but it is a multi-purpose knife. All precise cutting tasks away from the board are done with the paring knife.
• Shotoh. 14 cm blade. It is a multi-purpose, very versatile knife, used mainly for cutting fruit and vegetables, for peeling, and for cleaning and filleting meat and fish. 
• Gyuto chef knife. 20 cm blade. Comfortable, sharp, and multi-purpose. The Gyuto is the must-have knife in the kitchen, designed to handle most cutting tasks. It is the Japanese equivalent of the chef's knife, agile and well balanced for a comfortable grip, and can cut anything except bones and frozen foods.
• Nakiri. 18 cm blade. The Nakiri is a knife designed to cut cleanly, especially vegetables; it is also ideal for meat and fish. It makes precise cuts with ease, whether julienne, diced, or sliced.
• Santoku. 18 cm blade. Comfortable, easy to handle, sharp, and multi-purpose. The name Santoku means "three virtues" in Japanese. Its versatile blade is ideal for chopping vegetables and fruit, slicing meat, and preparing fish, with agility and precision.
• Nakiri. 18 cm blade. The Nakiri is a knife designed to cut cleanly, especially vegetables; it is also ideal for meat and fish. It makes precise cuts with ease, whether julienne, diced, or sliced.
• Sujihiki. 24 cm blade. It is the knife for carving and slicing. It stands out for its long, narrow blade with a fine tip. Thanks to its shape and flexibility, it is perfect for making long, clean cuts in a single motion.
• Gyuto chef knife. 24 cm blade. Comfortable, sharp, and multi-purpose, a kitchen essential. It is a very versatile knife, suitable for most cutting tasks. It is the Japanese equivalent of the chef's knife, agile and well balanced for a comfortable grip, and can cut anything with ease and elegance, except bones and frozen foods.

Why we like the KOH 4000FC Miyabi Japanese kitchen knives

1. The blade is ice-hardened and its edge is very durable and efficient.
2. The octagonal pakka handle stands out for its great comfort and handling safety.
3. They are well-balanced knives and comfortable to use.
4. Their design is very elegant and understated. And the cutting is perfect.

The history of Miyabi