MIYABI 5000MCD Sujihiki - Slicing Knife 23cm

The 5000MCD series from Miyabi combines the beauty and sharpness of Japanese knives. These knives are made in Seki, which has been Japan's epicentre for sword forging since the 14th century. With this beautiful Sujihiki Slicing Knife, you have complete control, and slicing meat and fish becomes child's play. Many professional chefs worldwide swear by Miyabi's 5000MCD series.

A unique Masur Birch wood handle

The handle of this Sujihiki has the traditional D-shape typical of Japanese knives. The knife sits comfortably in the hand and is a real eye-catcher in the kitchen thanks to its Masur Birch wood handle. This type of wood is highly sought after for handles and the only wood from which a Fabergé egg was ever made.

Extremely sharp and hard

The blade with a MicroCarbide SG2 powder steel core has an impressive Rockwell hardness of 63 due to the ice-hardening process. The result: an exceptionally sharp and wear-resistant cutting edge. This core is encased in 100 layers of steel, revealing a beautiful, floral damask pattern. The cutting edge is symmetrical and hand-sharpened according to the Honbazuke process, not unilateral, making this knife suitable for both left- and right-handed chefs. ''Honbazuke'' means 'true Japanese cut' and this gives a katana polished cut with an angle of 10° per side. Knives made using this technique are highly resistant to rust and easy to sharpen. Moreover, their cutting edge remains exceptionally sharp for a long time. Furthermore, the relief in the stainless steel and the fine red lines provide an extra decorative effect.

Japanese style Slicing Knife

The Sujihiki 18cm from Miyabi is comparable to the European slicing knife. It is therefore an ideal knife for slicing meat, fish or roasts. The knife has a perfectly balanced weight between the handle and the blade, making it super stable in your hand.

How to maintain the Miyabi 5000mcd Sujihiki 23cm

This Japanese knife is a very special product and therefore deserves to be cared for with care and attention. We recommend washing it only by hand, maintaining it properly, and sharpening it with a whetstone or Horl knife sharpener. Do not use it on glass, ceramic, or stone cutting boards.