The MIYABI 4000FC knife series acquaints you with traditional Japanese artisan craftsmanship, where every knife is characterised by its beauty and sharpness. This also includes the long, narrow-bladed Sujihiki, with a blade length of 240 mm that is honed on both sides. With its form and flexibility, it is perfectly suited for the cutting and carving of all fish and meat varieties. The FRIODUR knife blade is manufactured of FC61 steel. This undergoes twofold ice-hardening, which gives it its strong hardness and durability. Another special feature is the extremely fine Katana-edge cut. Experts appreciate the high sharpness and edge holding ability of this cut, which, incidentally, is also found with Japanese swords. With it’s distinctive appearance, the Katana-edge cut is considered a sign of master knife artisan craftsmanship. The MIYABI 4000FC, is not only equipped with an octagonally-formed handle and bolster for aesthetic reasons: already with the first cut, you will feel the comfortable and safe positioning of the Japanese chef’s knife in your hand. And, even longer working periods can be mastered effortlessly. By the way, the wooden handle is made of impregnated, dimensionally-stable Pakka wood, refined with a mosaic pin. All MIYABI knives are “made in Japan”. ZWILLING has them manufactured at an own production site in Seki, Japan, where it contributes its German engineering expertise from Solingen. Miyabi is a premium knife brand that’s part of the Zwilling J.A. Henckels family, combining authentic Japanese craftsmanship with trusted German engineering.