Miyabi Shotoh Collection – Japanese peeling and allspicingweckknife

Shotoh: Japan's Little Allzweckknife

The Shotoh is the Japanese equivalent of the classic paring and larding knife. With its short, pointed blade, it is suitable for all tasks that FeinFeelings demand: peeling fruit, cleaning vegetables, finely chopping herbs or cutting smaller pieces of meat. Miyabi Shotoh manufactures knives in several lines, allowing you to choose between different steel types, blade patterns, and handles. You can find more models from the brand in our [website/store name]. Miyabi collection.

Blades made of Damascus and powder steel

The lines differ primarily in the blade construction. The 800 DP features a core steel surrounded by 48 layers of steel, creating a Damascus pattern reminiscent of sparks. The blade is ice-hardened using the FRIODUR process, resulting in excellent edge retention and corrosion resistance. The 6000 MCT uses a core of SG2 microcarbide powder steel, is CRYODUR-hardened, and boasts a hand-hammered Tsuchime finish, which reduces food sticking. If the look of multi-layered steel appeals to you, the collection is also worth exploring. Damascus knife.

Sizes from 9 to 14 cm

The shorter versions, at 9 or 10 cm, are ideal for peeling and hand-held tasks. At 11 to 14 cm, the Shotoh becomes a small preparation knife, perfect for use on a chopping board for herbs, onions, or diced vegetables. In addition to 800 DP and 6000 MCT, other steel grades available include 4000FC, 5000FCD, Koya, Tenmei, and Iki.

Care and supplementation

To keep the fine blade sharp for a long time, it's best to wash the Shotoh by hand and dry it immediately. Cut on wooden or plastic boards instead of glass or stone. As a complement to a chef's knife and a Santoku, the Shotoh completes your set; you can find other models in our [section/section]. kitchen knives.