Miyabi Sujihiki

The Japanese forged Sujihiki knife from the Miyabi 5000MCD 67 series is a versatile solution and an additional decoration in your kitchen. This long, 24-centimeter knife is best used for cutting fish and meat. The slim and thin profile of the blade combined with extraordinary cutting aggression allows you to cut these products into clear slices if you need them. The Sujihiki knife has an ice-hardened blade (CRYODUR ® ) with a core made of high-quality, super-pure MC66 powder steel surrounded by 132 layers of steel with various physical parameters. A special freeze-hardening process (up to -196°C) ensures hardness of ~ 66 HRC and excellent retention. The cutting edge at 9.5° on each side using the Honbazuke technique allows for long use and does not require frequent sharpening. Honbazuke is a hand-sharpening technique on special natural stones. In the finishing process, the cutting edge is polished on leather strips. The handle is made of the highest quality black ash wood in the traditional shape of Japanese knives (D profile). Its size and shape provide optimal balance, making this knife comfortable regardless of the grip or cutting method. SPECIAL FEATURES Flagship Miyabi line Blade forged from 132 layers of steel with varying degrees of hardness and a super-hard MicroCarbide MC66 core Unique for each blade, very clear damascus pattern Freeze hardening CRYODUR hardness approx. 66 HRC (Rockwell scale) Traditional D-shaped handle made of black ash wood Sharpening angle 9.5° per side DIMENSIONS Blade length: 24 cm Handle length: 13.7 cm Handle width: 2.3 cm Height: 3.7 cm Weight: 0.