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A precision Japanese slicing knife designed for clean, effortless cuts. The Sujihiki’s long, narrow blade allows smooth slicing through meats, fish and roasts with minimal resistance, helping preserve texture and presentation.
Part of the Miyabi 5000FCD series, the blade features a FC61 fine carbide steel core surrounded by 48 layers of Damascus steel, creating the distinctive flowing pattern while delivering excellent edge retention and durability. Ice-hardened using the FRIODUR® process, the blade achieves impressive hardness, strength and corrosion resistance.
Features
• FC61 fine carbide steel core for sharpness and long-lasting performance • 48-layer Damascus blade with distinctive flowing pattern • FRIODUR® ice-hardened for strength and corrosion resistance • Traditional Honbazuke hand-honed edge for precise slicing • Long, narrow Sujihiki blade ideal for slicing meats and fish • Balanced pakkawood handle with stainless steel end cap • Manufactured in Seki, Japan
Specifications
• Blade length: 24cm • Blade core: FC61 fine carbide steel • Blade construction: 48-layer Damascus • Handle: Black pakkawood • Manufactured in Seki, Japan
Care
Hand wash only. Do not place in the dishwasher. Wash with warm water and mild detergent and dry immediately. Store in a dry place and sharpen using a quality whetstone to maintain the cutting edge.
