{"product_id":"cuchillos-de-cocina-japoneses-koh-4000fc-miyabi","title":"Japanese kitchen knives KOH 4000FC Miyabi","description":"\u003cp\u003e\u003cstrong\u003eMade in Seki, Japan\u003c\/strong\u003e, \u003cstrong\u003eKOH 4000FC Miyabi Japanese kitchen knives\u003c\/strong\u003e combine beauty and exceptional sharpness. With their \u003cstrong\u003eelegant black octagonal pakka wood handle\u003c\/strong\u003e, Miyabi KOH Asian knives offer a \u003cstrong\u003every comfortable grip and secure handling\u003c\/strong\u003e. The blade is made of \u003cstrong\u003eice-hardened stainless steel\u003c\/strong\u003e, and stands out for its \u003cstrong\u003ehigh hardness and durability\u003c\/strong\u003e, even with intensive use. In addition, its \u003cstrong\u003eHonbazuke sharpening inspired by the traditional Japanese method\u003c\/strong\u003e, provides precise, efficient cutting.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eFC61 steel blade is characterized by high hardness and durability\u003c\/strong\u003e and allows for a \u003cstrong\u003eunrivaled edge, similar to that of Japanese katanas\u003c\/strong\u003e. \u003cspan class=\"gmail-T286Pc\"\u003ePart of the sharpening process is done by hand, inspired by Honbazuke sharpening, and the knives are sharpened at an \u003cstrong\u003eapproximate angle of 9.5-12º per side\u003c\/strong\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"gmail-T286Pc\"\u003eIts \u003cstrong\u003eexcellent balance\u003c\/strong\u003e makes it easy to cut even the toughest foods. The black pakka wood handle features an \u003cstrong\u003eergonomic octagonal design that offers a very comfortable, secure grip\u003c\/strong\u003e, helping you achieve precise cuts with minimal effort. In addition, pakka wood is perfect for kitchen use because of its \u003cstrong\u003eantibacterial properties, water resistance, and durability\u003c\/strong\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eFeatures\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eStainless steel kitchen knives with pakka wood handle. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in Seki (Japan)\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade from a single layer of FC61 stainless steel (Fine Carbide 61)\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade treated with the Friodur process\u003c\/strong\u003e: ice-hardened twice to ensure an exceptionally durable and precise edge. \u003c\/li\u003e\n\u003cli\u003eGreater sturdiness, flexibility, and corrosion resistance. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApproximate hardness 61 HRC\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eExcellent edge retention.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHonbazuke edge\u003c\/strong\u003e. Partially manual sharpening process inspired by Honbazuke sharpening that ensures excellent edge retention. \u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"gmail-metafield-multi_line_text_field\"\u003eDouble-bevel blade. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApproximate sharpening angle: 9.5-12º per side\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlack pakka wood octagonal handle\u003c\/strong\u003e. Secure grip with mosaic pin. \u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"gmail-metafield-multi_line_text_field\"\u003ePakka wood has antibacterial properties, high water resistance, and durability.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eOctagonal ferrule.\u003c\/li\u003e\n\u003cli\u003eHidden tang.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMIYABI logo engraved on the handle\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003ePerfect weight distribution. Comfortable use; precise, effortless cutting. \u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"gmail-metafield-multi_line_text_field\"\u003eHand wash and dry immediately. Not dishwasher safe.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKnives and uses\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKudamono, vegetable knife, or paring knife.\u003c\/strong\u003e \u003cstrong\u003e9 cm blade\u003c\/strong\u003e. The i\u003cspan\u003edeal knife for peeling and boning. It is mainly used for peeling fruits and vegetables, but it is a multi-purpose knife. All precise cutting tasks away from the board are done with the paring knife.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eShotoh. 14 cm blade. \u003c\/strong\u003eIt is a multi-purpose, very versatile knife, used mainly for cutting fruit and vegetables, for peeling, and for cleaning and filleting meat and fish.\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eGyuto chef knife.\u003c\/strong\u003e \u003cstrong\u003e20 cm blade\u003c\/strong\u003e. Comfortable, sharp, and multi-purpose. The Gyuto is the must-have knife in the kitchen, designed to handle most cutting tasks. It is the Japanese equivalent of the chef's knife, agile and well balanced for a comfortable grip, and can cut anything except bones and frozen foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eNakiri.\u003c\/strong\u003e \u003cstrong\u003e18 cm blade\u003c\/strong\u003e. The Nakiri is a knife designed to cut cleanly, especially vegetables; it is also ideal for meat and fish. It makes precise cuts with ease, whether julienne, diced, or sliced. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eSantoku\u003c\/strong\u003e. \u003cstrong\u003e18 cm blade\u003c\/strong\u003e. Comfortable, easy to handle, sharp, and multi-purpose. The name Santoku means \"three virtues\" in Japanese. Its versatile blade is ideal for chopping vegetables and fruit, slicing meat, and preparing fish, with agility and precision.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eNakiri.\u003c\/strong\u003e \u003cstrong\u003e18 cm blade\u003c\/strong\u003e. The Nakiri is a knife designed to cut cleanly, especially vegetables; it is also ideal for meat and fish. It makes precise cuts with ease, whether julienne, diced, or sliced. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eSujihiki. 24 cm blade\u003c\/strong\u003e. It is the knife for carving and slicing. It stands out for its long, narrow blade with a fine tip. Thanks to its shape and flexibility, it is perfect for making long, clean cuts in a single motion. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eGyuto chef knife.\u003c\/strong\u003e \u003cstrong\u003e24 cm blade\u003c\/strong\u003e. Comfortable, sharp, and multi-purpose, a kitchen essential. It is a very versatile knife, suitable for most cutting tasks. It is the Japanese equivalent of the chef's knife, agile and well balanced for a comfortable grip, and can cut anything with ease and elegance, except bones and frozen foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eWhy we like the KOH 4000FC Miyabi Japanese kitchen knives\u003c\/span\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eThe blade is ice-hardened and its edge is very durable and efficient.\u003c\/li\u003e\n\u003cli\u003eThe octagonal pakka handle stands out for its great comfort and handling safety. \u003c\/li\u003e\n\u003cli\u003eThey are well-balanced knives and comfortable to use.\u003c\/li\u003e\n\u003cli\u003eTheir design is very elegant and understated. And the cutting is perfect.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Miyabi","offers":[{"title":"Kudamono - 9 cm","offer_id":57106696470853,"sku":"ZWI1001949","price":139.0,"currency_code":"EUR","in_stock":true},{"title":"Shotoh - 14 cm","offer_id":57106696503621,"sku":"ZWI1001951","price":149.0,"currency_code":"EUR","in_stock":true},{"title":"Gyutoh - 20 cm","offer_id":57106696536389,"sku":"ZWI1001952","price":169.0,"currency_code":"EUR","in_stock":false},{"title":"Nakiri - 18 cm","offer_id":57106696569157,"sku":"ZWI1001954","price":169.0,"currency_code":"EUR","in_stock":true},{"title":"Santoku - 18 cm","offer_id":57106696601925,"sku":"ZWI1001956","price":169.0,"currency_code":"EUR","in_stock":false},{"title":"Sujihiki knife - 24 cm","offer_id":57106696634693,"sku":"ZWI1001950","price":184.0,"currency_code":"EUR","in_stock":true},{"title":"Gyuto - 24 cm","offer_id":57106696667461,"sku":"ZWI1001953","price":184.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0191\/9978\/files\/Cuchillos_de_cocina_japoneses_KOH_4000FC_Miyabi_9.jpg?v=1775106421","url":"https:\/\/cliudiaandjulia.com\/en\/products\/knives-of-kitchen-japanese-koh-4000fc-miyabi","provider":"Claudia\u0026Julia","version":"1.0","type":"link"}