Kitchen knife MIYABI Shotoh 140mm 4000FC 33951-141-0 — small utility knife for chopping, peeling and trimming vegetables

The MIYABI Shotoh 140mm 4000FC is a compact utility kitchen knife designed for precise vegetable preparation. With a 140 mm blade length it provides fine control for chopping, peeling and trimming tasks. The blade geometry and balanced handle make it suitable for detailed work at the cutting board and for repetitive everyday kitchen use.

Advantages

This small utility knife combines a short, nimble blade with a handle designed for comfort and control, enabling accurate cuts and minimal hand fatigue during extended prep. The blade’s edge geometry supports crisp slices and clean trimming, while the compact size allows easy maneuvering around small ingredients. Its construction provides consistent performance for routine vegetable tasks.

Suitable for

• Chopping small vegetables and herbs
• Peeling and trimming fruits and vegetables
• Detailed prep work such as deveining, segmenting and precision slicing
• Everyday kitchen tasks where a compact, controllable blade is preferred

Key specifications

• Blade length: 140 mm
• Blade type: compact utility/short chef-style blade for precision
• Primary use: chopping, peeling, trimming vegetables
• Ergonomics: balanced handle for control and reduced fatigue
• Edge: fine edge geometry for precise slicing

How to use

Use the MIYABI Shotoh in a stable cutting area on a suitable cutting board. Hold the handle with a secure grip and guide the tip for precision tasks; use the full length of the blade for small chops and rocking motions when appropriate. For peeling and trimming, position the ingredient against the board and make controlled, short strokes. Regularly check the sharpness and re-sharpen with appropriate stones or a professional service to maintain performance.

Recommendations

Hand wash the knife with mild detergent and dry immediately to protect the blade and handle. Store the knife in a block, sheath or on a magnetic strip to prevent damage to the edge. Avoid cutting on very hard surfaces such as ceramic or stone, and do not use the knife to cut frozen foods, bones or other non-vegetable items to preserve the edge geometry and longevity.