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Details
Specifications
- Series: Miyabi Koh (4000FC)
- Blade length: 5.51 inches (140 mm)
- Steel: FC61 fine carbide stainless steel, FRIODUR x2 ice-hardened
- Hardness: 61 HRC
- Blade: satin finish with a sandblasted katana edge
- Edge: Honbazuke three-step hand-honed edge, 9.5 to 12 degrees per side
- Handle: black Pakkawood, octagonal, with mosaic pin
- Weight: 3.5 ounces (100 g)
- Manufacturer model: 33951-143
- Made in: Seki, Japan
- Item number: 1019640
Miyabi Koh Knives Compared
| Knife | Blade | Shape |
|---|---|---|
| 3.5-inch Paring Knife | 3.54 inches (90 mm) | Paring |
| 5.5-inch Prep Knife | 5.51 inches (140 mm) | Prep (shotoh) |
| 6.5-inch Nakiri | 6.5 inches (165 mm) | Nakiri |
| 7-inch Santoku | 7.09 inches (180 mm) | Santoku |
| 8-inch Chef’s Knife | 7.87 inches (200 mm) | Chef’s (gyutoh) |
| 9.5-inch Chef’s Knife | 9.45 inches (240 mm) | Chef’s (gyutoh) |
| 9.5-inch Slicing Knife | 9.45 inches (240 mm) | Slicer |
| 9-inch Bread Knife | 9.06 inches (230 mm) | Bread |
Choosing a Miyabi Line
| Line | Steel | Who it suits |
|---|---|---|
| Miyabi Birchwood | SG2 powder steel, 63 HRC | Top performance with a natural birch handle; holds its edge best through acidic vegetable prep |
| Miyabi Black | MC66 powder steel, 66 HRC | Top performance with a black maple burl handle; holds its edge longest on proteins and low-acid foods |
| Miyabi Artisan | SG2 powder steel, 63 HRC | The same class of powder steel, for cooks who care less about the look |
| Miyabi Kaizen | VG10, 60 HRC | Damascus looks at a more moderate price; holds an edge well but needs careful use to prevent chipping |
| Miyabi Koh | FC61, 61 HRC | A durable workhorse that responds well to honing; a good first Japanese knife |
| Miyabi Evolution | FC61, 61 HRC | A durable workhorse with a riveted Western-style handle; easy to care for |
Keeping the Edge
FC61 responds well to honing. A few light strokes on a ceramic or tungsten rod between uses keep the edge aligned; sharpen on whetstones at the factory angle when honing no longer restores it. Do not use a pull-through sharpener with coarse carbide.
Care
- Wash by hand with warm, soapy water and dry at once. Do not put Miyabi knives in a dishwasher.
- Cut on wood or soft composite boards; glass, stone and ceramic boards damage a hard edge.
- Store in a block, on a magnetic strip or in an edge guard, not loose in a drawer.
Additional Info
| Blade Length (Inches) | 5.5 in. |
|---|---|
| Blade Length (mm) | 140 mm |
| Blade Width (inches) | 1.69 |
| Grind | 50/50 Bevel |
| Steel Type | FC61 |
| Rockwell Hardness | 61 |
| Stainless | Yes |
| Handle Material | Pakkawood |
| Spine Thickness (mm) | 1.8 |
| Brand | Miyabi |
| Country of Manufacture | Japan |
| SKU | 1019640 |
| Manufacturer's Part Number | 33951-143 |
| Manufacturer's Suggested Retail Price | $162.00 |
