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Miyabi Knives

Miyabi - Kaizen II 5000FCD 4.5" Paring Knife 11cm - 34680-111

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  • Miyabi - Kaizen II 5000FCD 4.5" Paring Knife 11cm - 34680-111
  • Miyabi - Kaizen II 5000FCD 4.5" Paring Knife 11cm - 34680-111
  • Miyabi - Kaizen II 5000FCD 4.5" Paring Knife 11cm - 34680-111
  • Miyabi - Kaizen II 5000FCD 4.5" Paring Knife 11cm - 34680-111
  • Miyabi - Kaizen II 5000FCD 4.5" Paring Knife 11cm - 34680-111
  • Miyabi - Kaizen II 5000FCD 4.5" Paring Knife 11cm - 34680-111
Warranty
Miyabi
ZWIL-34680-111

Miyabi - Kaizen II 5000FCD 4.5" Paring Knife 11cm - 34680-111

$189.99
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189.99 CAD
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The shotoh, which roughly translates as “little knife”, is suited for preparing fruit, vegetables and smaller cuts of meat. It has a blade core of fine carbide steel for very good initial sharpness and cutting edge retention. This FC61 core is embedded in 48 layers of steel which make up the unique Damascus-design pattern on the blade.

Zwilling

The cutting edge is Honbazuke-honed which is a three-stage grinding, sharpening and polishing process that results in razor-like sharpness. The whole length of the cutting edge can be used as there is no finger guard. The smooth join between handle and bolster helps to prevent calluses forming on thumb and forefinger.

To look after your knife in the best way, hand wash only and maintain and sharpen using a whetstone. Using glass, ceramic or stone cutting boards should be avoided as this can prematurely dull the cutting edge, so we’d recommend cutting on a wooden board.

  • FC61 fine carbide steel blade core
  • 48 layers of steel surrounding the core create the Damascus-design
  • FRIODUR ice-hardened for hardness, corrosion-resistance & material elasticity
  • Rockwell hardness of approximately 61
  • Pakka wood handle
  • Steel mosaic pin and handle end cap
  • Symmetrically honed cutting edge
  • Ergonomically-shaped handle
  • Handcrafted in Seki Japan

FASCINATE FROM THE FIRST CUT

Under the trademark MIYABI, some of the world’s sharpest blades are created; because the Japanese recognized long ago the importance of sharp knives for retaining the taste and texture of delicate dishes like sashimi. With an original MIYABI knife, you will have the exact same realization.

STEP BY STEP BY STEP

It takes more than 100 steps and 42 days to make one knife worthy of the MIYABI brand. Each authentic knife is crafted true to Japanese tradition by skilled artisans and forged from premium steels and modern state-of-the art technology. Each blade boasts long-lasting sharpness, exceptionally-precise cutting and superior performance.

JAPAN'S CITY OF BLADES

Seki is Japan's capital of sword & knife production. In 2004, the ZWILLING Group acquired a knife factory in Seki. MIYABI incorporates the German engineering excellence perfected in ZWILLING’s workshops with the finest Japanese craftsmanship honed in Seki. This esteemed collaboration brings the very best quality of Japanese knives to chefs worldwide. And to you.

SCALPEL-LIKE SHARPNESS

Our knives were developed so that professional chefs and home cooks around the world could experience how sharp knives enhance the plate and please the palate. MIYABI merges the treasured traits of samurai swords - exceptional sharpness, tradition, craftsmanship, and performance - with contemporary design for the ultimate kitchen knives.

>

Additional Information

Manufacturer Miyabi
Model 34680-111
Product Weight 1.0
Care & Use Hand Wash
Handle Type Pakka Wood
Hardness 61 HRC
Height 0.95"
Item Condition New
Knife Length 8.1"
Blade Length 4.5"
Thickness 1.8 mm
Material Pakka Wood & FC61 Fine Carbide Steel Blade Core
Series 5000FCD
Warranty Lifetime
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Description

The shotoh, which roughly translates as “little knife”, is suited for preparing fruit, vegetables and smaller cuts of meat. It has a blade core of fine carbide steel for very good initial sharpness and cutting edge retention. This FC61 core is embedded in 48 layers of steel which make up the unique Damascus-design pattern on the blade.

Zwilling

The cutting edge is Honbazuke-honed which is a three-stage grinding, sharpening and polishing process that results in razor-like sharpness. The whole length of the cutting edge can be used as there is no finger guard. The smooth join between handle and bolster helps to prevent calluses forming on thumb and forefinger.

To look after your knife in the best way, hand wash only and maintain and sharpen using a whetstone. Using glass, ceramic or stone cutting boards should be avoided as this can prematurely dull the cutting edge, so we’d recommend cutting on a wooden board.

  • FC61 fine carbide steel blade core
  • 48 layers of steel surrounding the core create the Damascus-design
  • FRIODUR ice-hardened for hardness, corrosion-resistance & material elasticity
  • Rockwell hardness of approximately 61
  • Pakka wood handle
  • Steel mosaic pin and handle end cap
  • Symmetrically honed cutting edge
  • Ergonomically-shaped handle
  • Handcrafted in Seki Japan

FASCINATE FROM THE FIRST CUT

Under the trademark MIYABI, some of the world’s sharpest blades are created; because the Japanese recognized long ago the importance of sharp knives for retaining the taste and texture of delicate dishes like sashimi. With an original MIYABI knife, you will have the exact same realization.

STEP BY STEP BY STEP

It takes more than 100 steps and 42 days to make one knife worthy of the MIYABI brand. Each authentic knife is crafted true to Japanese tradition by skilled artisans and forged from premium steels and modern state-of-the art technology. Each blade boasts long-lasting sharpness, exceptionally-precise cutting and superior performance.

JAPAN'S CITY OF BLADES

Seki is Japan's capital of sword & knife production. In 2004, the ZWILLING Group acquired a knife factory in Seki. MIYABI incorporates the German engineering excellence perfected in ZWILLING’s workshops with the finest Japanese craftsmanship honed in Seki. This esteemed collaboration brings the very best quality of Japanese knives to chefs worldwide. And to you.

SCALPEL-LIKE SHARPNESS

Our knives were developed so that professional chefs and home cooks around the world could experience how sharp knives enhance the plate and please the palate. MIYABI merges the treasured traits of samurai swords - exceptional sharpness, tradition, craftsmanship, and performance - with contemporary design for the ultimate kitchen knives.

>

Specifications

Additional Information

Manufacturer Miyabi
Model 34680-111
Product Weight 1.0
Care & Use Hand Wash
Handle Type Pakka Wood
Hardness 61 HRC
Height 0.95"
Item Condition New
Knife Length 8.1"
Blade Length 4.5"
Thickness 1.8 mm
Material Pakka Wood & FC61 Fine Carbide Steel Blade Core
Series 5000FCD
Warranty Lifetime

Reviews

  1. Be the first to review this product

WRITE YOUR REVIEW

Write Your Own Review

Only registered users can write reviews. Please, log in or register