Japanese vegetable knife SHOTOH 5000FCD 13 cm, Miyabi

Product detailed description

"A kitchen where you can't find a good knife is not a kitchen."

Masaharu Morimoto, Japanese cuisine expert and chef

The extremely sharp Japanese small SHOTOH knife with its thin but durable short blade is ideal for cleaning, peeling and slicing vegetables and fruit. Thanks to its unusually fine blade, this knife is also the perfect tool for skewering meat. The short blade and comfortable handle allow precisely guided cuts. SHOTOH is one of the most popular and common knives in Japan.

Specifications: blade length 13 cm, handle length 9,3 cm, weight 101 g

The pleasure of cooking begins with the preparation work, where the knife plays an unrivalled leading role. The Japanese knives of the MIYABI 5000FCD series will guide you gracefully through all the rituals of food preparation. Knives with traditional handles and a variable damascene blade design have been developed with an emphasis on elegance and maximum practicality.

The core is made of FC61 double hardened chrome steel. To achieve even better properties, a unique CRYODUR® hardening process was used, during which the steel is iced at -196°C. The resulting material boasts exceptional hardness. The Damascene look is created by an additional 48 layers of stainless steel, the pattern on each knife is unique. Traditional Honbazuke hand sharpening is proven by hundreds of years of work by master knife makers. It is a multi-stage grinding process, where the knife is first sharpened using a vertical and horizontal rotating grinding stone and finally the blade is polished with a leather honing belt. The symmetrical grind and the Katana edge ensure easy penetration through the rough. The cut-out bolster prevents fingers from slipping on the blade.

The D-shaped handle provides perfect cutting control and effective support during slicing. The sturdy handle made of exotic Cocobolo Pakka wood is not only perfectly balanced but also dimensionally stable. The dark shade of the wood gives a luxurious impression. The elegance of the dark handle is enhanced by sophisticated decorative elements. The decent decorative line is done in red which in Japan symbolizes passion, sincerity and enthusiasm. The fine detail in the form of a mosaic pin and stainless steel base with logo, will illustrate the atmosphere of the Far East. The perfect balance of the knife brings comfort and prevents hand fatigue. MIYABI 5000FCD knives will fully satisfy your desire for a precision tool of Japanese origin.

• Extremely hard core of double hardened chrome steel FC61
• Fine carbide 61 HRC
• Hardness 60 Rockwell
• CRYODUR® - a unique method of freeze hardening / tempering
• 49 layers of steel
• Damascene blade design - variable pattern from different angles
• Extra rounded blade shape
• Cut-out guard increases safety of use
• Authentic, narrow Japanese shape
• Blade Katana edge
• Symmetrical cut
• Honbazuke unique three-phase hand grinding
• High blade retention, corrosion resistance and optimum flexibility
• Ergonomic and dimensionally stable handle made of exotic Cocobolo Pakka wood
• Perfect balance for comfortable knife handling
• Stainless steel base with logo
• Not recommended to be washed in the dishwasher
• Lifetime warranty against manufacturing defects in the blade

Beauty and precision are the main features of Japanese culture and the same philosophy honors also the MIYABI brand from Seki, the center of Japanese cutlery, since the 14th century. The Japanese traditional knife manufacturer has combined its precision craftsmanship with the proven manufacturing processes and standards of the German brand ZWILLING J. A. HENKELS. The ZWILLING business group was thus able to expand its portfolio with its own production of authentic Japanese knives right in the heart of the Japanese knife industry.

Japanese sword making has been a tradition in the Land of the Rising Sun for many centuries. Samurai swords were and are admired for their unique elegance, sharpness, beauty and technical perfection. MIYABI precision-crafted instruments with authentic Japanese blades are a worthy successor to this tradition. The stunning, almost "surgical" sharpness of the knives preserves the texture of the raw materials used. Be as demanding as Japanese chefs and your goal will always be a perfectly tasty looking dish.

Recommendations and maintenance:

• Do not use the knives to cut extremely hard ingredients, such as frozen foods
• Do not expose the knife to prolonged contact with water or salt
• Avoid bending the knife
• To maintain sharpness it is advisable to wash the knife by hand with a mild detergent after use and dry immediately
• Protect the blade from impact
• If you do not use the knife for a long time, it is advisable to wrap it in dry fabric or newsprint. The ink oil used on newspaper printing will protect the blade from possible corrosion
• The blade can be wiped with a cloth soaked in oil as part of the care, increasing resistance to corrosion
• Store the knife in a safe place