Miyabi Koh 4000FC Knives

The Japanese All-Purpose Knife for Everyday Precision
The Miyabi Koh 7-inch Santoku brings Japanese-inspired craftsmanship and versatility to everyday kitchen prep. The Santoku profile is designed for slicing, dicing, and mincing with ease, while its compact, agile shape offers excellent control and precision. From vegetables and herbs to boneless meats and fish, this versatile blade is a dependable choice for a wide range of kitchen tasks. At the heart of the Miyabi Koh series is the revolutionary FC61 fine carbide stainless steel. This advanced alloy solves the age-old kitchen dilemma: it provides the extreme edge retention typically associated with high-carbon Japanese steel while maintaining the chip-resistant toughness of German alloys. Each blade undergoes an innovative FRIODURx2 ice-hardening process, which optimizes the molecular structure of the steel. The result is a staggering 61 Rockwell hardness that remains remarkably resilient under daily professional use. Every Miyabi Koh knife is a tribute to the legendary samurai swords of Seki. Artisans employ a three-step Honbazuke honing process to achieve a scalpel-like 'Katana' edge. The blade’s thin Japanese profile (angled at 9.5–12°) ensures near-zero resistance when slicing through fibrous vegetables or delicate fish. This performance is balanced by an authentic octagonal Pakkawood handle, providing an ergonomic, slip-resistant grip that supports both Western-style chopping and the specialized Asian rocking motion. Finished with a silver mosaic pin, the Miyabi Koh is not just a tool—it is a piece of culinary heritage. Learn More

The Pinnacle of Slicing Perfection For the serious baker or culinary enthusiast, the Miyabi Koh 9-inch (230mm) Bread Knife represents the perfect synthesis of Japanese artistry and German engineering. Known as 'Koh' (Light) in Japanese, this series is designed to feel like an extension of your hand, providing a weightless yet powerful cutting experience. Whether you are tackling a thick-crusted sourdough boule, a delicate sponge cake, or even tough-skinned fruits like pineapple and watermelon, this blade ensures every slice is uniform, clean, and effortless. Revolutionary FC61 Fine Carbide Steel At the core of this blade lies the revolutionary FC61 fine carbide stainless steel. This advanced alloy offers a unique value proposition: it mimics the incredible toughness and durability of traditional German steel while maintaining the scalpel-like edge retention that has made Japanese cutlery world-famous. With a Rockwell hardness of 61, the edge remains sharp significantly longer than standard kitchen knives, allowing you to breeze through repetitive slicing tasks without frequent maintenance. The Art of the Katana Edge Each blade is treated with the FRIODUR® ice-hardening process, which enhances the metal’s molecular structure for superior corrosion resistance and durability. The sandblasted 'Katana' edge is more than just a visual tribute to samurai heritage; it is a mark of precision. The scalloped serrations are specifically engineered to reduce friction, meaning you create fewer crumbs and preserve the structural integrity of your bread. Hand-honed to a 12° angle by 46 master artisans in Seki, Japan, this knife delivers a level of sharpness rarely seen in serrated tools. Unrivaled Ergonomics: The Octagonal Pakkawood Handle The black Pakkawood handle is crafted in a traditional Japanese octagonal shape. This geometric design provides a secure, non-slip grip regardless of your cutting style—whether you prefer a Western chopping motion or an Eastern rocking cut. The faceted edges offer tactile feedback, ensuring your hand doesn't fatigue during long prep sessions. To ensure perfect balance, every handle is individually weight-adjusted and finished with a striking mosaic accent pin, a signature of Miyabi’s obsessive attention to detail. Learn More

Master the Art of the Blade: The Miyabi Koh 6.5" Nakiri Experience the revolutionary fusion of German durability and Japanese precision—a handcrafted masterpiece engineered for the ultimate vegetable prep performance. For the culinary enthusiast who demands more than just a sharp edge, the Miyabi Koh 6.5-inch (165mm) Nakiri represents the pinnacle of modern metallurgy and ancient tradition. While standard vegetable knives often force a compromise between the 'toughness' of Western steel and the 'retention' of Eastern alloys, the Miyabi Koh series utilizes advanced FC61 Fine Carbide stainless steel. This provides a staggering 61 Rockwell hardness, allowing for a scalpel-like 9.5-12° edge angle that doesn't just cut—it glides. Hand-honed in the legendary city of Seki, Japan, each blade undergoes the proprietary FRIODURx2 ice-hardening process. This ensures your knife is not only resistant to corrosion but possesses the chip-resistance necessary for high-volume kitchen work. The aesthetic is as sharp as the edge, featuring a mirror-polished finish, a sandblasted katana edge, and the iconic embossed MIYABI logo. The ergonomic octagonal Pakkawood handle is designed for the modern chef, supporting both the precision of Asian rocking cuts and the power of Western chopping. Accented with a silver mosaic pin, it offers a secure, comfortable grip that reduces fatigue during long prep sessions. Whether you are julienning delicate root vegetables or dicing dense squash, this Nakiri provides the stability of a Japanese cleaver with the finesse of a surgeon’s tool. Learn More

The Pinnacle of Hybrid Cutlery Performance The Miyabi Koh 9.4-inch (240mm) Gyuto represents a breakthrough in modern metallurgy, bridging the gap between the legendary sharpness of Japanese blades and the rugged reliability of German engineering. While many Japanese knives are notoriously fragile, the Koh series utilizes advanced FC61 fine carbide stainless steel. This unique alloy provides the remarkable edge retention and hardness (61 HRC) expected of a premium Japanese tool, yet maintains a toughness that resists the chipping and corrosion often associated with high-carbon steels. Master-Crafted in Seki, Japan Each blade undergoes a rigorous journey in the historic city of Seki, the heart of Japanese sword-making. This isn't a mass-produced tool; it is a piece of culinary art. The blades are ice-hardened using the proprietary FRIODURx2® process, which optimizes the molecular structure of the steel to ensure the blade stays sharper for longer, even under heavy professional use. The final edge is hand-honed using the traditional three-step Honbazuke method, resulting in a scalpel-like 9.5 to 12-degree angle that glides through proteins and vegetables with zero resistance. Ergonomic Perfection for the Modern Chef Designed for those who prefer the reach and leverage of a larger 240mm blade, the Miyabi Koh feels surprisingly nimble. The lightweight construction (0.44 lbs) is perfectly balanced by an ergonomic, octagonal Pakkawood handle. This traditional Japanese shape provides a secure, comfortable grip that accommodates both Western-style 'rocking' cuts and Eastern-style 'push' cuts. Finished with a stunning silver mosaic pin, the Koh is as aesthetically striking as it is functional. Learn More

The Precision of Seki Craftsmanship Meets Modern Carbide Metallurgy A high-performance 8-inch Gyuto engineered for elite edge retention and surgical agility through heavy production shifts. The Miyabi Koh 8-inch Gyuto represents a calculated balance between traditional Japanese aesthetics and high-performance modern metallurgy. At its core is FC61 fine carbide stainless steel, a material that achieves a formidable 61 Rockwell hardness. Unlike traditional high-carbon steels that demand intensive maintenance, the FC61 provides the aggressive sharpness of a Japanese blade with the corrosion resistance and durability typically associated with German engineering. Each blade undergoes the proprietary FRIODURx2 ice-hardening process. This multi-stage thermal treatment optimizes the molecular structure of the steel, resulting in a blade that resists chipping while maintaining a 'scalpel-like' edge through 40 lbs of mirepoix or intensive protein fabrication. The blade is finished with the Honbazuke method—a traditional three-step honing process that creates a 9.5 to 12-degree edge angle. This acute geometry, combined with a thin 1.8mm spine, ensures the knife glides through dense root vegetables and delicate proteins with minimal resistance. The handle is a study in functional ergonomics. Constructed from moisture-resistant black Pakkawood, the octagonal profile provides a secure, slip-resistant grip regardless of hand orientation. Whether you utilize a traditional Western pinch grip or a Japanese-style finger-forward hold, the balance point is meticulously tuned for neutral handling. Finished with a signature silver mosaic pin and a sandblasted katana edge, the Miyabi Koh is as much a professional instrument as it is a tribute to the samurai sword-making heritage of Seki, Japan. Learn More