Chef's knife ZWILLING SHOTOH

The ZWILLING SHOTOH Chef's knife from the MIYABI 5000MCD series is a compact 9 cm blade tool designed for precise cutting, cleaning and peeling of fruits and vegetables. It combines a MicroCarbide MC63 powder-steel core wrapped in 100 layered steels with CRYODUR® ice-hardening and traditional Honbazuke manual honing to deliver long-lasting sharpness, flexibility and corrosion resistance. The D-shaped handle is made from Masur birch with a mosaic pin and end cap for balanced control and an individual wood-grain appearance.

Advantages

The blade core of MicroCarbide MC63 powder steel enclosed in 100 layers provides approximately 63 HRC hardness and excellent edge retention. CRYODUR® ice-hardening improves toughness, flexibility and corrosion resistance while manual Honbazuke sharpening and leather polishing ensure an ultra-sharp edge. The authentic Japanese blade profile combined with a traditional D-shaped Masur birch handle gives precise control, ergonomic balance and an attractive finish.

Suitable for

• Precision peeling and trimming of fruits and vegetables
• Delicate cutting tasks where control and accuracy are required
• Everyday kitchen prep for professional chefs and home cooks

Key specifications

• Brand: ZWILLING (MIYABI 5000MCD series)
• Model: SHOTOH, MPN 34372-091-0, EAN 4009839275920
• Blade length: 9 cm
• Blade construction: MicroCarbide MC63 powder-steel core enclosed in 100 layers of two steels
• Hardness: approx. 63 HRC (CRYODUR® ice-hardened)
• Edge finish: Hand-honed Honbazuke and leather-polished
• Handle: D-shaped Masur birch with mosaic pin and end cap
• Blade profile: authentic Japanese

How to use

Use the 9 cm SHOTOH for precise tasks such as peeling, trimming, deveining and small detail cuts. Hold the D-shaped Masur birch handle to maintain balance and control; the compact blade length enables accurate guiding and micro-movements. Avoid twisting the blade and do not use it to cut frozen food or bones to preserve the edge. For best results, cut on a wooden or plastic cutting board designed for knives.

Usage recommendations

To preserve the blade's sharpness and finish, hand-wash the knife with mild detergent, dry immediately, and store it in a knife block or on a magnetic strip. Regularly hone with a fine ceramic rod and have the blade professionally sharpened when needed.