Santoku knife ZWILLING MIYABI 4000 FC — blade 18 cm, steel, 1 pc

The ZWILLING MIYABI 4000 FC Santoku features an 18 cm double-honed blade and a dimensionally stable Pakka wood handle with mosaic pin. Made in Seki, Japan, the knife combines ice-hardened FC61 steel with a very fine Katana-style edge to deliver high hardness, long edge retention and balanced handling for everyday kitchen tasks.

Advantages

The Santoku's double-bevel 18 cm blade provides precise slicing, dicing and chopping of meat, fish and vegetables. The FRIODUR ice-hardening process and FC61 steel give the blade elevated hardness and resilience under heavy use, while the Katana-edge grind improves initial sharpness and edge life. The octagonal Pakka wood handle with mosaic pin offers stable, comfortable grip and secure handling.

Suitable for

• Preparing vegetables: slicing, dicing and chopping
• Portioning and filleting fish
• Cutting and preparing meat portions
• Everyday kitchen tasks requiring a versatile chef's knife

Key specifications

• Blade length: 18 cm
• Blade material: FC61 steel, ice-hardened (FRIODUR)
• Blade grind: double-honed with Katana-style edge
• Handle material: impregnated Pakka wood with mosaic pin
• Handle shape: octagonal
• Origin: made in Seki, Japan

How to use

Use the Santoku for slicing, dicing and chopping by guiding the blade with a controlled rocking or push-cut motion depending on the ingredient. Maintain a secure grip on the octagonal handle and keep fingers clear of the cutting path. After use, rinse the blade by hand, dry immediately and store in a knife block or on a magnetic strip to protect the edge.

Usage recommendations

For long-lasting performance, hone regularly with a suitable honing rod and have the blade professionally sharpened when needed. Avoid cutting on hard surfaces like stone or glass and do not wash in a dishwasher to preserve the Pakka wood handle and the blade’s hardness.