Japanese slicing knife SUJIHIKI 5000FCD 24 cm, Miyabi

Product detailed description

"A kitchen where you can't find a good knife is not a kitchen."

Masaharu Morimoto, Japanese cuisine expert and chef

Extremely sharp japanese knife SUJIHIKI with a slender long blade excels in slicing fine meat. The low blade height reduces friction, allowing the knife to penetrate meat more easily. If you have worked with European knives before, you will be surprised by the blade's extraordinary fineness. SUJIHIKI is the Japanese perfected version of a Western filleting knife. Slice raw meat and fish into fine slices without much effort. You will also appreciate the unsurpassed geometry of the knife when carving roasts, hams or poultry breasts. If you are a beef carpaccio lover, this knife should become a must-have in your kitchen. The sturdy, well-balanced, ergonomic exotic wood handle fits perfectly in the hand and minimises hand strain when working at different angles.

Recommendation: due to the fineness of the blade, this knife is not suitable for working with meat containing bones.

Specifications: blade length 24 cm

The joy of cooking begins with the preparation, where the knife plays an undisputed leading role.MIYABI 5000FCD Series Japanese Knives will gracefully accompany you through all the rituals of food preparation. Knives with traditional handles and a variable damascene blade design have been developed with an emphasis on elegance and maximum practicality.

The core is made of FC61 double hardened chrome steel. To achieve even better properties, unique CRYODUR® hardening was used, during which the steel is cryogenized at -196 °C. The resulting material boasts exceptional hardness. The Damascene look is created by an additional 48 layers of stainless steel, the pattern on each knife is unique. Traditional Honbazuke hand sharpening is proven by hundreds of years of work by master knife makers. It is a multi-stage grinding process where the knife is first sharpened using a vertical and horizontal rotating grinding stone and finally the blade is polished with a leather honing belt.Symmetrical grind and Katana edge ensure easy penetration of ingredients. The cutout bolster prevents fingers from slipping onto the blade.

The D-shaped handle provides perfect cutting control and effective support during slicing. The sturdy handle made of exotic Cocobolo Pakka wood is not only perfectly balanced but also dimensionally stable. The dark shade of the wood gives a luxurious impression. The elegance of the dark handle is enhanced by sophisticated decorative elements. The decent decorative line is done in red which in Japan symbolizes passion, sincerity and enthusiasm. The fine detail of the mosaic pin and stainless steel end cap with logo completes the Far Eastern atmosphere. Perfect balance of the knife provides comfort and prevents hand fatigue. MIYABI 5000FCD knives will fully satisfy your desire for a precise Japanese tool.

• Extremely hard core of double hardened chrome steel FC61
• Fine carbide 61 HRC
• Hardness 60 Rockwell
• CRYODUR® - a unique method of freeze hardening / tempering
• 49 layers of steel
• Damascene blade design - variable pattern from different angles
• Extra rounded blade shape
• Cut-out guard increases safety of use
• Authentic, narrow Japanese shape
• Blade Katana edge
• Symmetrical cut
• Honbazuke unique three-phase hand grinding
• High blade retention, corrosion resistance and optimum flexibility
• Ergonomic and dimensionally stable handle made of exotic Cocobolo Pakka wood
• Perfect balance for comfortable knife handling
• Stainless steel base with logo
• Not recommended to be washed in the dishwasher
• Lifetime warranty against manufacturing defects in the blade

Beauty and precision are the hallmarks of Japanese culture, a philosophy also upheld by the brand MIYABI from Seki, Japan – the center of Japanese cutlery production since the 14th century. The traditional Japanese knife manufacturer has combined its precise craftsmanship with proven manufacturing processes and the standards of the German brand ZWILLING J. A. HENKELS. The ZWILLING group was thus able to expand its portfolio with its own production of authentic Japanese knives, directly in the heart of the Japanese cutlery industry.

Japanese sword making has been a tradition in the Land of the Rising Sun for many centuries. Samurai swords were and are admired for their unique elegance, sharpness, beauty and technical perfection. The precisely crafted MIYABI tools with their authentic Japanese blade are a worthy successor to this tradition. Stunning, almost "surgical" sharpness of the knives preserves the structure of the ingredients used.Be as demanding as Japanese chefs, and your goal will always be a perfectly presented, delicious dish.

Recommendations and maintenance:

• Do not use the knives to cut extremely hard ingredients, such as frozen foods
• Do not expose the knife to prolonged contact with water or salt
• Avoid bending the knife
• To maintain sharpness it is advisable to wash the knife by hand with a mild detergent after use and dry immediately
• Protect the blade from impact
• If you do not use the knife for a long time, it is advisable to wrap it in dry fabric or newsprint. The ink oil used on newspaper printing will protect the blade from possible corrosion
• The blade can be wiped with a cloth soaked in oil as part of the care, increasing resistance to corrosion
• Store the knife in a safe place