Shotoh knife ZWILLING Miyabi 6000 MCT

The ZWILLING Miyabi 6000 MCT Shotoh knife features a 9 cm blade made from high-quality steel, designed for precision and durability in detailed kitchen tasks. This single-piece knife combines ergonomic design with a compact blade length to deliver control for slicing, dicing and delicate cutting. Produced with influence from Japanese forging traditions and German engineering, the knife offers consistent edge retention and a balance suited to close-hand work.

Advantages

The compact 9 cm blade provides precise control for small or intricate ingredients while the high-quality steel construction ensures a sharp edge and good wear resistance. The ergonomic handle and single-piece design improve balance and handling for prolonged use. Manufacturing methods inspired by traditional Japanese techniques contribute to a refined blade geometry and reliable cutting performance.

Suitable for

• Peeling and trimming fruits and vegetables
• Preparing garnishes and small decorative cuts
• Slicing small portions of fish and poultry
• Precision tasks such as deveining shrimp or removing seeds

Key specifications

• Blade length: 9 cm
• Blade material: high-quality steel designed for edge retention and durability
• Construction: single-piece blade and tang for improved balance
• Handle: ergonomic design for secure grip and control
• Intended use: detailed and precision kitchen tasks

How to use

Hold the Shotoh knife with a firm but comfortable grip, keeping the blade tip close to the cutting surface for maximum control on small items. Use short, precise strokes when slicing or trimming, and position fingers to create a stable guide. Use the knife for tasks suited to its compact size rather than heavy chopping. After use, clean the blade by hand with mild detergent, dry immediately, and store in a knife block or protective sheath to preserve the edge.

Usage recommendations

For best long-term performance, hone the edge regularly with a fine ceramic rod and have the knife professionally sharpened when needed. Avoid cutting on very hard surfaces such as ceramic or glass and do not use the knife for prying or cutting bone. Hand wash only and dry thoroughly to maintain blade condition.