Japanese Santoku knife 4000FC 18 cm, Miyabi

Product detailed description

"A kitchen where you can't find a good knife is not a kitchen."

Masaharu Morimoto, Japanese cuisine expert and chef

Extremely sharp knife SANTOKU with an authentic Japanese blade is the most famous universal knife of the Asian type. It is rightly called the knife of the three virtues. It excels at slicing, slicing and chopping. Every second knife sold in Japan is a SANTOKU knife. As the main tool of Japanese culinary art, this knife quickly gained popularity in Europe. Preparing Japanese sushi has become a trendy thing and right nowSANTOKU is the ideal knife for its preparation. The wide and long blade with a fine edge allows even distribution of force, making slicing precise and comfortable. The higher facet reduces friction, making slicing more precise. SANTOKUIt is the perfect companion when working with meat, fish, vegetables and fruit. You will appreciate the unsurpassed properties of the knife, for example, when slicing onions. The durable octagonal handle fits well in the hand and increases grip safety. The knife is a must when preparing dishes of Asian recipes.

Specifications: blade length 18 cm

The joy of cooking begins with the preparation, where the knife plays an undisputed leading role. Japanese knives from the MIYABI 4000FC series will gracefully accompany you through all the rituals of food preparation. Knives with traditional handles have been developed with an emphasis on elegance and maximum practicality and safety.

The blade is made of FC61 double hardened chrome steel. To achieve even better properties, unique CRYODUR® hardening was used, during which the steel is cryogenized at -196 °C. The resulting material boasts exceptional hardness. Traditional Honbazuke hand sharpening is proven by hundreds of years of work by master knife makers. It is a multi-stage grinding process where the knife is first sharpened using a vertical and horizontal rotating grinding stone and finally the blade is polished with a leather honing belt. The symmetrical grind and Katana edge ensure easy penetration through raw materials. The cut-out bolster prevents fingers from slipping on the blade.

The octagonal handle provides perfect control over the cut and effective support during slicing. Pakka wood is naturally durable and dimensionally stable due to its high density. The decorative pommel of the handle is a subtle Asian decorative method. Perfect balance of the knife provides comfort and prevents hand fatigue. MIYABI 4000FC knives will fully satisfy your desire for a precise tool of Japanese origin.

• Made of double hardened chrome-plated steel FC61
• Hardness 61 Rockwell
• CRYODUR® - a unique method of freeze hardening/tempering
• 2-layer blade
• Cut-out guard increases safety of use
• Authentic, narrow Japanese shape
• Blade Katana edge
• Symmetrical cut
• Honbazuke unique three-phase hand grinding
• High blade retention, corrosion resistance and optimum flexibility
• Comfortable handle made of pakka wood
• Octagonal shape, impregnated wood
• Perfect balance for comfortable knife handling
• Decorative pin
• Engraved logo
• Not dishwasher safe
• Lifetime warranty against manufacturing defects in the blade

Beauty and precision are the main features of Japanese culture, a philosophy that the MIYABI brand from Seki, Japan – the center of Japanese knife making since the 14th century – also respects. The traditional Japanese knife manufacturer has combined its precise craftsmanship with proven production processes and the standards of the German brand ZWILLING J. A. HENKELS. The ZWILLING Group was thus able to expand its portfolio with its own production of authentic Japanese knives, directly in the heart of the Japanese knife industry.

Japanese sword making has been a tradition in the Land of the Rising Sun for many centuries. Samurai swords were and are admired for their unique elegance, sharpness, beauty and technical perfection. Precisely crafted MIYABI tools with an authentic Japanese blade are a worthy successor to this tradition. Stunning, almost "surgical" sharpness of the knives preserves the structure of the ingredients used.Be as demanding as Japanese chefs, and your goal will always be a perfectly presented, delicious dish.

Recommendations and maintenance:

• Do not use the knives to cut extremely hard ingredients, such as frozen foods
• Do not expose the knife to prolonged contact with water or salt
• Avoid bending the knife
• To maintain sharpness it is advisable to wash the knife by hand with a mild detergent after use and dry immediately
• Protect the blade from impact
• If you do not use the knife for a long time, it is advisable to wrap it in dry fabric or newsprint. The ink oil used on newspaper printing will protect the blade from possible corrosion
• The blade can be wiped with a cloth soaked in oil as part of the care, increasing resistance to corrosion
• Store the knife in a safe place