Miyabi Rosewood (Sujihiki) Slicing Knife 24cm

The Sujihiki is a very fine carving knife reducing the need to saw back and forth.

The Miyabi Rosewood 6000MCT 20cm  (Sujihiki) Slicing Knife 24cm long, narrow blade is highly effective in trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one drawing motion, from heel to tip.

Miyabi knives are authentically designed by Japanese artisans, reflecting a fusion of stunning aesthetics and exceptional functionality. Handcrafted in Seki, Japan, these knives embody the artistry and dedication to quality synonymous with traditional Japanese knife-making. Each knife is meticulously handcrafted, taking over 40 days and 100+ steps to create, exemplifying the traditions and craftsmanship of Japanese sword makers.

The Rosewood series Pakka Wood handle features a mosaic accent, brass and red spacers, and a stainless steel end cap with the logo. It looks beautiful and is comfortable to hold. Experience the perfect blend of Japanese tradition and precision engineering with the Miyabi 6000MCT Knife.

Features:

• Core Material: Ultra-hard MC63 micro carbide powder steel
• Cladding: Encased in two additional steel layers with a hand-hammered Tsuchime finish
• CRYODUR® Blades: Hardened through a special process, including ice-hardening at -196°C, achieving a hardness of approximately 66 HRC
• Tsuchime Finish: The hammered surface creates air pockets, allowing food to release effortlessly after each cut, essential for precision slicing such as sashimi or carpaccio
• Honbazuke Technique: Each blade is hand-honed on both sides to achieve an ultra-sharp finish with a razor-sharp angle of 9.5 to 12 degrees
• Rosewood Pakka Wood handle
• Handle features a mosaic accent, brass and red spacers, and a stainless steel end cap with the Miyabi logo
• Ergonomics: Beautiful and comfortable to hold, enhancing the overall handling experience
• Gift Boxed

To find out the best knife to use for your next task at hand, how to sharpen and care for it, and why how your knife is produced is important, check our Best Knife Guide Online blog post.