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Miyabi 4000FC — Koh Gyutoh Japanese Kitchen Knife 20cm FC61 Steel Mahogany Handle
USD $262.99USD $217.99
FC61 Friodur-hardened gyutoh with a traditional mahogany D-handle for Western and Japanese techniques.
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Specifications
- Blade Material
- FC61 Friodur Steel
- Handle
- Mahogany (D-Shape)
- Blade Length
- 20cm
- Total Length
- 34cm
- Weight
- 155g
- HRC
- 62
- Grind
- Double Bevel
- Ice-Hardened
- Yes
Description
The Miyabi 4000FC Koh Gyutoh bridges Japanese sharpness with Western versatility through a Friodur-hardened FC61 blade at 62 HRC. The 20cm blade handles both rock-chopping and push-cutting with equal grace. A mahogany D-handle keeps the knife featherlight and balanced forward for effortless slicing.
Two Traditions, One Blade
Rock through an onion brunoise with Western confidence, then switch to a Japanese push-cut through sashimi-grade salmon—the FC61 edge treats both techniques as its native language.
At 155 grams, the gyutoh floats through twelve-hour shifts as though it were an extension of thought.
Friodur Ice-Hardening
Miyabi’s Friodur process cryogenically tempers FC61 steel to 62 HRC, producing an exceptionally hard and fine-grained edge that resists micro-chipping.
The mahogany D-handle is hand-shaped in Seki and finished with a moisture-sealed lacquer, honouring the wa-handle tradition while meeting professional kitchen demands.
Knife Care & Maintenance
Keep your blade performing at its best. Rinse and dry after each use to prevent corrosion. Apply a thin coat of mineral oil to the blade periodically. Sharpen with a whetstone or honing rod at a consistent angle. Store in a sheath, knife roll, or magnetic strip — never loose in a drawer. For carbon and Damascus steel, wipe after contact with acidic foods. For folding knives, clean the pivot area and apply a drop of lubricant to ensure smooth deployment.
