Miyabi - 4000FC

Miyabi 4000FC Gyutoh, 200 mm, 8'', 33951-201 / 1001952

- Gyutoh: Kochmesser mit einer Klingenlänge von 200 mm
- Klinge aus zweifach eisgehärtetem Spezialstahl (61 HRC)
- Meisterlicher Katana-Edge-Schliff von hoher Schärfe und Schnitthaltigkeit
- Achteckiges Design von Griff und Kropf – komfortabel und sicher
- In die Klinge eingraviertes MIYABI Logo

Miyabi 4000FC Gyutoh, 240 mm, 9 1/2'', 33951-241 / 1001953

- Gyutoh: chef knife with a blade length of 240 mm
- FRIODUR Blade made of FC61 steel with double bite hardening
- Katana-Edge cut with high sharpness and edge retention
- Octagonal Pakka wood handle and gooseneck for safety and comfort
- Engraved MIYABI logo

Miyabi 4000FC Santoku Knife, 180 mm, 7'', 33957-181 / 1001956

- Santoku ("Knife of the Three Virtues") with a blade length of 180 mm
- Sharp blade made of sturdy FC61 steel
- Katana-Edge cut, known from Japanese swords
- Octagonal Pakka wood handle and goiter for a perfect handling
- MIYABI logo engraved on the blade

Miyabi 4000FC Kudamono, 90 mm, 3 1/2'', 33950-091 / 1001949

- FRIODUR Blade made of FC61 steel with double bite hardening
- Katana-Edge cut with high sharpness and edge retention
- Octagonal Pakka wood handle and gooseneck for safety and comfort
- Engraved MIYABI logo

Miyabi 4000FC Shotoh, 140 mm, 5 1/2'', 33951-141 / 1001951

- FRIODUR Blade made of FC61 steel with double bite hardening
- Katana-Edge cut with high sharpness and edge retention
- Octagonal Pakka wood handle and gooseneck for safety and comfort
- Engraved MIYABI logo

Miyabi 4000FC Naikiri, 170 mm, 6 3/4'', 33952-171 / 1001954

- Nakiri: vegetable knife with 170 mm blade length
- FRIODUR Blade made of FC61 steel with double bite hardening
- Katana-Edge cut with high sharpness and edge retention
- Octagonal Pakka wood handle and gooseneck for safety and comfort
- Engraved MIYABI logo