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Unbeatable sharpness: the Miyabi 5000FCD sujihiki knife!
This sujihiki knife is similar to the European slicing knife, but in a Japanese version. Ideal for slicing and dicing all types of meat and fish.
It features a long, 24cm stainless steel blade with a core of FC61 steel covered by 48 layers of uniquely patterned damascus. The whole is exceptionally hard, reaching 61 HRC on the Rockwell scale, which makes it highly resistant to wear.
This hardness also comes from a unique cooling process: the FRIODUR® treatment, which makes the knife ultra-sharp, slightly flexible and strong.
The blade profile has a symmetrical angle of 19° and is hand-sharpened using the traditional Japanese "Honbazuke" method, which means "authentic sharpness".
The D-shaped handle is made from pakkawood, a highly water-resistant and durable material made from hot-compressed wood and resin. Ergonomically designed, it offers an excellent grip for optimum comfort of use.
The design of this sujihiki knife is sober and uncluttered, with its steel bolster surrounded by a fine red border and the small mosaic inlaid in the center of the handle.
To preserve the cutting qualities of this knife, we recommend hand-washing and drying it thoroughly before storing it in a dry place.
Find all our top-brand Japanese knives on our kitchen knives website!
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