Behind every Japanese MIYABI knife is a century-old artisan tradition. With the MIYABI 4000FC bread knife, you will see how beauty and sharpness harmoniously unite. With its typical serrated cut, the knife, with a blade length of 230 mm, even glides through hard crusts and wholemeal bread full of seeds. The particular sharpness and edge holding ability of the FRIODUR blade are, on the one hand, attributable to the special steel that is used: twofold, ice-hardened FC61 steel is known for its great hardness and resistance, also during a great deal of strain. On the other, the masterful Katana-edge cut turns the knife into a precision instrument. This cut is honed in extreme precision - as is the case with a Japanese sword. During cutting, the MIYABI 4000FC lies wonderfully in the hand – safe, well-balanced, pleasant. The octagonal bolster and the impregnated, dimensionally-stable Pakka wood handle give it its special aesthetics. What is more, every Japanese chef’s knife of the series also bears the distinctive mosaic pin in its handle. By the way, all MIYABI knives unite German engineering expertise from Solingen and finest East-Asian craftsmanship. Because ZWILLING has them manufactured at an own production site in Japan.

• Handcrafted in Seki, Japan
• Fabricated from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness
• Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance
• Hand-honed Honbazuke blade boasts scalpel-like sharpness
• Authentic, thin Japanese blade profile - 9.5-12 degree edge angle
• Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo
• Stylishly stamped with a mosaic pin, ergonomic Pakkawood handle design nestles comfortably in the hand
• Rounded spine and heel ensure tireless cutting
• Handcrafted in Seki, Japan