Miyabi Koya 4000FCv2 Gyuto Knife – 20 cm Japanese Chef’s Knife

The Miyabi Koya 4000FCv2 Gyuto 20 cm represents the long-standing tradition of Japanese artisan knife craftsmanship. Combining elegant design with uncompromising sharpness, this chef’s knife is designed for precise cutting of meat, fish, and larger vegetables.

The blade is made from special FC61 steel and undergoes a twofold ice-hardening process (FRIODUR®), resulting in outstanding hardness, durability, and edge retention. Honed on both sides and finished with traditional Honbazuke honing, the blade delivers exceptional sharpness inspired by the legendary Katana-edge used in Japanese swords.

The sleek blade is engraved with the MIYABI logo, while the octagonal Pakka wood handle with matching bolster ensures a secure, comfortable grip. A decorative mosaic pin adds to the knife’s refined and timeless appearance.

Manufactured in Seki, Japan, MIYABI knives unite German engineering precision with the finest Japanese craftsmanship.

Key features:

• Gyuto chef’s knife with 200 mm blade length

• Twofold ice-hardened FC61 steel blade (approx. 61 HRC)

• Traditional Honbazuke honing for extreme sharpness

• Katana-edge cut for excellent edge retention

• Sleek blade design with engraved MIYABI logo

• Octagonal Pakka wood handle with mosaic pin

• Comfortable, safe grip with perfect balance

• Made in Seki, Japan

• Hand washing.