Miyabi 4000FC: the blade
The first thing you'll notice about this kitchen knife is its remarkable blade. The way that the contours around the edge have been processed give the knife a distinctive appearance. It looks as if two types of steel have been brought together here, when in fact the blade is made of one steel, namely FC61. This is a FRIODURx2 ice-hardened, stainless steel with a hardness of 61 HRC. It is a strong steel that can be sharpened extremely well. And it won't surprise you that the blade is razor-sharp. From the tip to the heel. This is due to the traditional Japanese Honbazuke sharpening method, where each knife is expertly sharpened and stropped by hand in three phases.
Miyabi 4000FC: the handle
The blade of the Miyabi 4000FC knife merges seamlessly into the octagonal handle via a half crop. The handle is made of dark Pakka wood, with the characteristic mosaic pin in the middle. Stylish, but without too much fuss. Because the crop doesn't extend all the way to the blade's heel, you can use the entire cutting surface. This is practical both while cutting with the knife and when sharpening it.
About Miyabi by Zwilling
Miyabi knives are made by Zwilling Japan at the factory in Seki. These knives form the ultimate combination of German reliability and traditional Japanese craftsmanship.