Shotoh knife with steel blade, 13 cm. Article by Miyabi.

The 5000FC-D knife series features everything that distinguishes Japanese knives: a Damascus pattern, an elegant handle, and excellent sharpness. Ideal for all Japanese knife enthusiasts and those who aspire to become one.

The Shotoh knife, meaning "small knife," is suitable for preparing fruit, vegetables, and small cuts of meat. The blade core is made of hard carbide steel for excellent initial sharpness and good cutting edge retention. This FC61 core is embedded in 48 layers of steel that form the blade's unique Damascus design. The cutting edge is sharpened using the Honbazuke method, a three-step grinding, sharpening, and polishing process that yields a razor-sharp edge. The entire length of the cutting edge can be used, as there is no finger guard. The smooth joint between the handle and the bolster helps prevent calluses from forming on the thumb and index finger. To best maintain your knife, it is recommended to hand wash it only and stone sharpen it. Avoid using glass, ceramic, or stone cutting boards, as these can prematurely dull the cutting edge; a wooden cutting board is recommended.

Features:

• Ice-hardened blade. Thanks to the special ice hardening, the blade is particularly sharp and corrosion-resistant.
• Ergonomic handle. The pakkawood handle sits comfortably in the hand and ensures optimal balance.
• Hardened steel. The FC61 steel with a hardness of 60-62 HRC ensures long-lasting sharpness.
• Honbazuke trigger. Sharpened and polished with the utmost care and craftsmanship in Seki, Japan, to ensure maximum precision.