MIYABI 5000MCD 67 Sujihiki - slicing knife 24cm 'black serie'

The Miyabi 5000MCD67 'black series' is a masterpiece of art. German engineers and Japanese craftsmen have pulled out all the stops to create an unparalleled good and stylish line. One of the hardest steel types is combined with beautiful black ash wood. This Sujihiki knife is entirely handmade in Seki, Japan, and sharpened just like Samurai swords were.

A unique handle made of black ash wood

The handle of every knife in the Miyabi Black collection is made from a unique type of wood: black ash wood. The grain and color of this wood contrast beautifully with the damask pattern on the blade. The handle has a traditional D-shape for optimal ergonomics, so you can keep working without getting tired.

Exceptionally sharp and hard

The blade with a core of MicroCarbide MC66 powder steel has an impressive Rockwell hardness of 66 due to the ice-hardening process. The result: an exceptionally sharp and wear-resistant cutting edge. This core is encased in 132 layers of steel, from which a beautiful, floral damask pattern emerges. The cutting edge is symmetrically sharpened using the Honbazuke technique and is therefore not unilateral, making this knife suitable for both left and right-handed chefs. "Honbazuke" means 'true Japanese cut' and this refers to a katana polished cut with an angle of 10° degrees per side.

A slicer like no other!

The Sujihiki knife is comparable to a European carving knife and is used for slicing meat and fish. The blade is long and thin, allowing you to cut the finest slices in one fluid motion.

How to maintain the Miyabi 5000MCD 67 Sujihiki?

This Sujihiki is a very special product and therefore deserves to be cared for with care and attention. We advise you to wash it only by hand, maintain it well, and sharpen it with a whetstone or Horl knife sharpener. Do not use it on glass, ceramic, or stone cutting boards.