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MIYABI 4000 FC Gyutoh - 20 cm

Not AvailableMIYABI 4000 FC Gyutoh - 20 cm

This 20 cm Gyutoh chef's knife is expertly crafted for cutting meat and preparing large vegetables...

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Product Information

Full details

This guide is for chefs and home cooks seeking a professional-grade knife for meat and vegetable preparation. The MIYABI 4000 FC Gyutoh offers exceptional sharpness and durability thanks to its FC61 steel blade and Japanese craftsmanship. Note that proper care, including hand washing, is essential to maintain its performance and longevity.

All features

Series4000 FC
Model Part Number33951-201-0
BrandMiyabi

Extended Product Information

FAQs

How should I clean the MIYABI 4000 FC Gyutoh knife?

Hand wash the knife with warm, soapy water immediately after each use. Rinse thoroughly and dry completely with a soft cloth.

Can I put the knife in the dishwasher?

No, do not put the knife in the dishwasher. Dishwashers can damage the blade and handle.

What type of cutting board should I use?

Use a wooden or composite cutting board to protect the blade and maintain its sharpness.

How often should I sharpen the knife?

Sharpen the knife regularly, typically every few weeks or as needed, depending on usage. Use a whetstone or honing steel.

What is the blade angle?

The blade is sharpened at a 13-degree angle.

What is the warranty on this knife?

The knife comes with a ZWILLING Lifetime Warranty.

What is the handle made of?

The handle is made of octagonal pakka wood.

Where is the knife made?

The knife is made in Seki, Japan.

Troubleshooting

Knife feels dull.

Sharpen the blade using a whetstone or honing steel at a 13-degree angle.

Blade has rust spots.

Clean the blade with a rust remover and dry thoroughly. Prevent rust by hand washing and drying immediately after use.

Handle feels loose.

If the handle is loose, contact ZWILLING for warranty support.

Pros and Cons

Pros

  • Exceptional sharpness for effortless cutting.
  • Superior edge retention, reducing the need for frequent sharpening.
  • Corrosion resistance ensures longevity.
  • Comfortable and secure grip with the Pakka wood handle.
  • Professional-grade quality for both professional and home use.
  • Backed by a lifetime warranty, offering peace of mind.

Cons

  • Requires careful handling due to the blade's sharpness.
  • Hand washing is necessary to maintain the blade's quality.
  • May require more specialized sharpening techniques compared to standard knives.
  • The initial investment is higher compared to some other knives.
  • The octagonal handle may not suit all users' preferences.
  • Should be stored properly to prevent damage to the blade.

Setup, Compatibility & Care

This knife is ready to use upon arrival. Ensure you have a suitable cutting surface, preferably a wooden or composite cutting board, to protect the blade.

Care Instructions:

  1. Hand Wash Only: Clean the knife immediately after each use with warm, soapy water. Avoid dishwashers.
  2. Rinse Thoroughly: Rinse the blade and handle to remove all soap residue.
  3. Dry Immediately: Dry the knife completely with a soft cloth to prevent water spots and corrosion.
  4. Storage: Store the knife in a knife block, sheath, or on a magnetic strip to protect the blade and prevent accidents.
  5. Sharpening: Regularly sharpen the knife using a whetstone or honing steel to maintain its sharpness. The blade is sharpened at a 13-degree angle.