Miyabi
Miyabi Koya 4000FCv2 20cm Gyutoh
Price info
Last checked 2026-11-03 13:48 CST
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Miyabi Koya 4000FCv2 20cm Gyutoh. Build everyday preparation around a chef’s knife that can move from onions and herbs to boneless meat. Its pointed profile supports both broad board work and smaller cuts near the tip.
At a glance
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Everyday chef’s profile
Use the main cutting edge for vegetable preparation and boneless proteins, then the tip for controlled detail work.
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FC61 steel
Koya uses FC61 steel and a double ice-hardening treatment, with a plain blade surface.
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Light pakkawood handle
Light-colored pakkawood and an octagonal shape give the handle its understated appearance.
Find your fit
Choose your working length around your board and ingredients. Longer strokes help with larger produce; a shorter blade is easier to position in a compact prep area. Our guides help you compare santoku and gyuto shapes and practice even onion cuts.
Care and storage
Hand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.