MIYABI
5000 FC-D
4.5-inch, Shotoh, black
Description
MIYABI 5000 FCD Shotoh, 13cm blade. The shotoh, which roughly translates as “little knife”, is suited for preparing fruit, vegetables and smaller cuts of meat. It has a blade core of fine carbide steel for very good initial sharpness and cutting edge retention. This FC61 core is embedded in 48 layers of steel which make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed which is a three-stage grinding, sharpening and polishing process that results in razor-like sharpness. The whole length of the cutting edge can be used as there is no finger guard. The smooth join between handle and bolster helps to prevent calluses forming on thumb and forefinger. To look after your knife in the best way, hand wash only and maintain and sharpen using a whetstone. Using glass, ceramic or stone cutting boards should be avoided as this can prematurely dull the cutting edge, so we’d recommend cutting on a wooden board.
- FC61 fine carbide steel blade core
- 48 layers of steel surrounding the core create the Damascus-design
- FRIODUR ice-hardened for extreme hardness
- Rockwell hardness of approximately 61
- Pakka wood handle accented by a steel mosaic pin and handle end cap
- Hand wash only
- Handcrafted in Seki, Japan
- Made in Japan
Specifications
- Item no. 34680-111
- Color: black
- Substance: FC61
- Type of handle: concealed tang
- Type of edge: fine edge
- Edge finishing: Honbazuke edge
- Manufacturing method: welded
- Blade hardness (HRC): 60-62 HRC
- Colour handle: black
- Substance handle: Pakka Wood
- Net weight: 0.09 kg / 0.20 lbs
- Length of product: 25 cm / 9.84 in
- Width of product: 1.8 cm / 0.71 in
- Height of product: 3.1 cm / 1.22 in
- Blade length: 12.9 cm / 5.08 in
- Handle length: 11.5 cm / 4.53 in
- Handle width: 1.8 cm / 0.71 in
- Blade width: 0.1 cm / 0.04 in
Kaizen II 5000FCD
Hand-made in Seki, Japan, the MIYABI Kaizen II 5000FCD collection boasts traditional Japanese craftsmanship combined with a beautiful modern design. Kaizen II’s 49-layer blade is made of an FC61 steel core and is protected by a gorgeous 48-layer flower Damascus pattern that adds durability and is darkened through acid dipping. Recognized as some of the sharpest knives in the industry, MIYABI Japanese cutlery is made to last a lifetime.
AUTHENTIC JAPANESE BLADE
The authentic, thin Japanese blade profile and full tang construction provide perfect balance and cutting performance.
RAZORBLADE SHARPNESS
Hand-honed using the three-step Honbazuke process, the knife edge boasts razorblade-like sharpness. The double ice-hardened FRIODURx2 blade offers exceptional corrosion resistance.
UNIQUE HANDLE
The blade is balanced by a substantial D-shaped handle made of black Pakkawood for a comfortable grip.
BASICS AND TECHNICALS
There are lots of terms you should look out for when shopping for knives, especially if you’re looking to buy the right knife for a specific purpose. We’re here to help you by presenting detailed information on all the vital terminology and main parts of a knife!
KNIFE BLOCKS AND SETS
To help you choose which knife block or set to buy we created a simple guide!
MIYABI - FROM JAPAN’S FORGING CAPITAL TO THE WORLD
The city of Seki has been the Japanese center for forging since the 14th century – anyone who produces knives here understands their craftsmanship: Just like MIYABI, because German engineering meets Japanese craftsmanship here. Knives with perfect sharpness, precise cutting, and long durability are created in 42 days and 100 steps. Their design is reminiscent of traditional Samurai swords. Let yourself be taken to the world of Japanese knives!
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