Japanese vegetable knife SHOTOH 6000MCT 9 cm, Miyabi

Product detailed description

"Every Japanese chef believes that his soul becomes part of the knife from the moment he starts working with it. You should never put your soul in a dishwasher!"

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 9 cm, handle length 9,5 cm, weight 0,077 kg

The MIYABI 6000MCT knife series combines perfect functionality, unique design and aesthetics. Their impressive properties will be appreciated by every professional and enthusiastic cooking novice. Japanese knives are unique mainly because of their blade and handle design. Each individual knife is the result of authentic craftsmanship from the "City of Knives" Seki. The extremely hard Micro Carbide MC63 powder steel core is encased in 2 layers of steel. The special finish of the Tsuchime blade is hand-forged, the textured surface creates a functional original look. Tsuchime in Japan is compared to the moon reflecting on the ocean surface. The resulting depressions effectively prevent the sliced ingredients from sticking and the knife is extremely powerful. To achieve even better steel properties, a unique CRYODUR® hardening process was used, during which it is iced at -196°C. The resulting material boasts an extreme hardness of 63 Rockwell. The knife is symmetrically hand ground. 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 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 natural material used perfectly symbolizes the Japanese respect for nature. The sophisticated decoration of the handle lies in the Asian-style details - the stainless steel logo foot, the mosaic-textured decorative pin and the gold and red line bring a strong aesthetic experience.

• Extremely hard Micro Carbide MC63 powder steel core
• Hardness 63 Rockwell
• CRYODUR® - a unique method of freeze hardening / tempering
• 3 layers of steel
• Tsuchime blade surface - hand wrought
• Authentic, narrow Japanese shape
• 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 dishwasher safe

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