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MIYABI Koh 5.5-inch, Shotoh

$119.99

State-of-the-art steel with a unique octagon handle design

  • Handcrafted in Seki, Japan
  • FC61 fine carbide stainless steel - 61 Rockwell hardness
  • Octagon-shaped Pakkawood handle
4.9
()
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Description

The shotoh, which means “small sword” in Japanese, is a versatile knife that is slightly larger than a paring knife. It can be used for intricate vegetable work like peeling and creating garnishes as well as for cleaning and trimming meat and fish.

Handcrafted by artisans in Seki, Japan, MIYABI Koh knives are born from time-honored Japanese tradition, expert German engineering, and state-of-the-art steel.

Advanced FC61 fine carbide stainless steel provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness. Thanks to an innovative, ice-hardening process, the FRIODURx2® blades offer remarkable durability, sharpness, and cutting performance.

Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. Experience ergonomic perfection with each slice—the Pakkawood handle supports both Western chopping and Asian rocking cuts. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.

  • Crafted from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness
  • Ice-hardened FRIODURx2 blade for exceptional durability, cutting edge retention, and corrosion resistance
  • Hand-honed, 3-step Honbazuke blade boasts scalpel-like sharpness
  • Authentic, thin Japanese blade profile - 9.5-12° edge angle
  • Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo
  • Octagon-shaped Pakkawood handle design nestles comfortably in the hand
  • Hand wash only
  • Handcrafted in Seki, Japan

Specifications

  • Item no. 33951-143
Characteristics
  • Color: brown
  • Country of origin: Japan
  • Substance: FC61
  • Type of handle: concealed tang
  • Type of edge: fine edge
  • Edge finishing: Honbazuke edge
  • Manufacturing method: welded
  • Blade hardness (HRC): 61 HRC
  • Colour handle: brown
  • Substance handle: pakka Wood
Measurements
  • Net weight: 0.22 lbs
  • Length of product: 10.63 in
  • Width of product: 0.59 in
  • Height of product: 1.69 in
  • Blade length: 5.51 in
  • Handle length: 4.72 in
  • Handle width: 0.67 in
  • Blade width: 0.04 in
  • Blade thickness: 0.04 in
MIYABI Koh 5.5-inch, Shotoh
4.9
(48)
119.99
Added to basket View basket checkout

MIYABI Koh 400FC

Hand-made in Seki, Japan, MIYABI Koh 400FC knives are crafted from the most precious materials, for an elegant profile. The FC61 steel core provides outstanding cutting performance and is finished with a true katana edge. 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 provides perfect balance and cutting performance.

SCALPEL-LIKE SHARPNESS

Hand-honed using the three-step Honbazuke process, the knife edge boasts scalpel-like sharpness. The double ice-hardened FRIODURx2 blade offers exceptional corrosion resistance.

UNIQUE HANDLE

The octagon-shaped Pakkawood handle is stamped with a silver mosaic pin and nestles comfortably in the hand. 

Reviews & Questions
4.9
Miyabi Koh 5.5-inch Prep Knife is rated 4.9 out of 5 by 48.
Rated 5 out of 5 by from great all around knife I am very happy with this knife. It is the perfect size for most tasks. It is larger than a pairing knife and the offset handle makes it easy to use in hand or on the cutting board. The handle is very comfortable and light. The mosaic pin in the handle is a nice artistic touch. The blade is very sharp. It goes through a double hardening process giving a very durable yet thin blade. The Japanese craftsmanship shines through with the traditional Katana watermarking by the cutting edge and it is finished in the traditional Honbazuke sharpening method.
Date published: 2020-07-22
Rated 5 out of 5 by from I've been using this knife for several months, and am quite pleased with this purchase. Great fill in knife for jobs that don't really warrant a full sized chef's knife. Cuts, slices, minces and chops just as well as the larger chef's knife. Made in Seki Japan, this knife has a thin blade, and is very sharp. The FC61 steel is extremely strong, and resists chipping and scratching. Love how the pakkawood feels in my hand. Can't wait to purchase additional cutlery from this collection.
Date published: 2021-01-06
Rated 5 out of 5 by from Great Japanese prep knife! It’s super sharp and comfortable to hold with its lightweight handle. Perfect for the medium and small jobs.
Date published: 2020-04-11
Rated 5 out of 5 by from Don't overlook this useful size knife Before I got this knife I would either reach for my chef's knife or my paring knife but once I got a prep knife it quickly became one of my favorites. It's perfect for smaller chopping and cutting jobs where I don't need the reach of a longer chef's blade but better than a paring knife. I love the simplistic mirror polished blade on the Koh series and the edge is razor sharp thanks to the FC61 steel which is super hard so the angle stays sharps use after use.
Date published: 2020-04-18
Rated 5 out of 5 by from Premium Prep Knife This little prep knife is the perfect addition to any knife set. The shorter blade length is perfect for smaller fruits and vegetables and with the scalpel-like blade, it slices through anything with the greatest of ease. It's made of a new steel that is very durable and chip resistant; a huge selling point for Japanese knives with thinner blades and smaller edge angles. The handle is made from wood and fits perfect into your hand.
Date published: 2020-04-15
Rated 5 out of 5 by from love this knife from my Koh collection When you don't need that big Chefs knife, this is the best go to I have ever used. The knife is a great knife for prep chopping because of the knuckle clearance, the flatness of the blade and the deeper width than a classic paring knife. When you are chopping it's easy to turn upside down and use the back of the blade to scoop the food like you tend to do with chef knives but cannot do with parers or utilities.
Date published: 2020-04-25
Rated 5 out of 5 by from If you only get one prep knife, this is the one. This knife is a gem. It is easy to maneuver, sharper than sharp (and it will stay that way), and beautiful. It will handle all the smaller slicing and dicing jobs - tomatoes, sandwiches, an onion - this knife makes quick work of all your prepping tasks. And the quality of this knife is a testimony to what comes out of marrying two great knife-making traditions: German and Japanese. You will love this knife.
Date published: 2020-04-17
Rated 5 out of 5 by from It's great size for large cutting needs. This knife has thin Japanese blade profile of at least a 9.5 edge angle, can cut delicate skin of tomatoes, fruits and will effortless cuts through large chunk of meat and vegetables. An FC61 prep knife with a fine carbide stainless steel of 61 Rockwell hardness is an outstanding, a scalpel-like sharpness knife. This knife is exceptional durability, cutting edge retention, and corrosion resistance.
Date published: 2020-04-06
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