MIYABI Nakiri - KOH 4000FC - 17 cm
Not Available
Not Available
Currently unavailable
Currently out of stock
This product is not available at the moment. Check back later or explore other options below.
Product Information
Full details
The MIYABI Nakiri KOH 4000FC is a premium, professional-grade vegetable knife designed for home cooks and chefs who prioritize precision in plant-based preparation. Featuring an FC61 ice-hardened steel blade and an ergonomic octagonal Pakka wood handle, it excels at rapid, clean slicing of fruits and vegetables; however, it requires meticulous hand-washing and proper storage to maintain its delicate, razor-sharp Katana-edge.
All features
| Series | KOH 4000FC |
|---|---|
| Model Part Number | 33952-171-0 |
| Brand | MIYABI |
Extended Product Information
FAQs
Is the Nakiri knife intended for meat?
No, the Nakiri is specifically designed for vegetables and fruits. The thin edge can be damaged if used on meat bones or frozen foods.
What is the warranty coverage?
This knife comes with a ZWILLING Lifetime Warranty against defects in material and craftsmanship.
Can I use a honing steel on this knife?
While honing can help realign the edge, ensure your honing steel is suitable for hard Japanese steels (61 HRC). A whetstone is generally preferred for this blade type.
Why is the handle octagonal?
The octagonal shape is a traditional Japanese handle style that provides an anti-slip grip and improves control and stability during precise cutting tasks.
Where is this knife made?
Every MIYABI KOH 4000FC knife is manufactured in Seki, Japan.
Troubleshooting
The blade seems to have lost its sharpness
Use a Japanese whetstone or a high-quality sharpening system designed for 61 HRC steel to restore the Katana-edge.
Surface spots appearing on the blade
These are likely water spots or minor oxidation; gently clean with a soft abrasive cleaner or specialized stainless steel polish and dry immediately.
The handle feels dry or dull
Lightly sand the wooden handle with fine-grit sandpaper if needed and apply a light coat of food-grade mineral oil to restore its finish.
Pros and Cons
Pros
- Exceptional edge retention due to 61 HRC hardness
- Ergonomic octagonal handle reduces hand strain
- Precise slicing performance on all types of vegetables
- High-quality construction from a reputable Japanese production site
- Includes a ZWILLING lifetime warranty
Cons
- Not dishwasher safe; requires hand-washing
- Single-layer steel may be prone to chipping if used on bone or frozen food
- Handle maintenance required to keep wood in top condition
- Requires specialized sharpening equipment for the Katana-edge
Setup, Compatibility & Care
Because this is a high-performance Japanese knife, setup is minimal—simply wash the blade with warm water and mild detergent before the first use. To ensure the longevity of the FC61 steel, always dry the blade completely with a soft cloth immediately after cleaning to prevent water spots or oxidation. Never place this knife in the dishwasher, as the high heat and harsh detergents will ruin the Pakka wood handle and dull the sharpened edge. Periodically, you may apply a food-safe mineral oil to the wooden handle to keep it from drying out. Store the knife in a knife block or on a magnetic strip to keep the edge from coming into contact with other metallic utensils.