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Miyabi KOH 4000FC 9.5 Inch Slicing Knife

MSRP: $200.00
$159.95
( saved $40.05 )
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SKU:
M-116513
UPC:
035886386085
Availability:
Due to global supply chain issues and increased demand, items shipped directly from the manufacturer may arrive later than anticipated. Estimated arrival will be communicated when available from the manufacturer. Expedited shipping not available.
Weight:
3.00 LBS

Each elegant MIYABI Koh knife is crafted in Seki, Japan. There, MIYABI artisans merge rich Japanese tradition with expert German engineering and state-of-the-art steels to produce these ultimate kitchen knives.

Advanced FC61 fine carbide stainless steel - 61 hardness on the Rockwell scale - provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness for a long time. Thanks to an innovative, ice-hardened process, the FRIODURx2 blades offer remarkable durability, sharpness, and cutting performance.

The stunning blades are finished with a true katana edge, homage to the samurai swords made in Seki centuries ago, and feature an embossed MIYABI logo. Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. The Pakkawood handle supports both Western chopping and Asian rocking cuts - experience ergonomic perfection with each slice.

Features:
  • Ice-hardened FRIODURx2 blade for edge retention and corrosion resistance.
  • Stylishly stamped with mosaic pin, ergonomic Pakkawood handle design.
  • Rounded spine and heel.
  • Handcrafted in Seki, Japan
  • Construction:
  • Fabricated from FC61 fine carbide steel.
  • Hand-honed Honbazuke blade with sandblasted katana edge and embossed logo.
  • Mirror-polished blade.
  • Cleaning:
  • Hand washing recommended, dishwasher chemicals can damage the surface of the steel.
  • Clean under warm water with mild soap and non-scratch cloth or sponge.
  • Dry immediately
  • Use & Storage:
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after youÕve used a knife.
  • Do not cut through bone unless using a meat cleaver, as bone could damage the knife blade.
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