MIYABI 5000 FCD Shotoh, 9cm blade. This Japanese shotoh, also known as a vegetable knife, has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. It is light weight and nimble, and suited for cutting, peeling small fruit and vegetables. The FC61 steel core of the blade is embedded in 48 outer layers of Damascus-design steel, giving each knife its unique pattern. The cutting edge is symmetrical (not single bevel) so it’s suitable for both right and left-handed use. The edge is Honbazuke-honed – a three-stage grinding, sharpening and polishing process resulting in razor-like sharpness. There is no finger guard so the whole length of the cutting edge can be used. The Pakka wood handle seamlessly joins the half-bolster. The smooth join helps to prevent calluses forming on the thumb and forefinger. For best care, it’s recommended to hand wash only. Maintain and sharpen on a whetstone, and using glass, ceramic or stone cutting boards should be avoided as this can prematurely dull the cutting edge.
 
FC61 fine carbide steel blade core
48 layers of steel surrounding the core create the Damascus-design
FRIODUR ice-hardened for extreme hardness
Rockwell hardness of approximately 61
Symmetrical cutting edge
Pakka wood handle
Steel mosaic pin and handle end cap
Made in Japan
 
CHARACTERISTICS
Color: no-color
Country of origin: Japan
Substance: FC61
Type of handle: concealed tang
Type of edge: Fine Edge
Edge finishing: Honbazuke edge
Manufacturing method: welded
Blade hardness (HRC): 60-62 HRC
 
MEASUREMENTS
Net weight: 0.18 lbs
Length of product: 8.07 in
Width of product: 0.71 in
Height of product: 1.02 in
Blade length: 3.54 in