The MIYABI 4000FC Sujihiki from the 4000FC series is a brilliant example of traditional Japanese craftsmanship in knife making. With a 240 mm blade, sharpened on both sides, this knife is ideal for slicing fish and meat. The FRIODUR blade, made from FC61 steel, undergoes a double ice-hardening process, ensuring excellent hardness and durability. The Katana-edge sharpening, known from Japanese swords, provides an exceptionally sharp edge that maintains its sharpness for a long time. The ergonomic octagonal handle made of Pakka wood, adorned with a mosaic pin, offers both comfort and a secure grip. This knife, produced in Seki, Japan, combines the tradition of Japanese knife making with the precision of German engineering by ZWILLING.