Japanese slicing knife SUJIHIKI 5000MCD 24 cm, Miyabi

Product detailed description

"Every chef's knife is a glimpse into his soul."

Rokusaburo Michiba, 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 comfortable, perfectly balanced "D" shaped birch handle fits perfectly in the hand.

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

Specifications: blade length 24 cm, handle length 13,8 cm, weight 0,161 kg

The MIYABI 5000MCD knife series combines perfect functionality, ergonomics, and unique design. Each individual knife is the result of authentic craftsmanship from the "City of Knives" Seki. Traditional craftsmanship and modern technology have resulted in the highest possible quality among commercially produced knives. The extremely hard Micro Carbide MC63 powder steel core is encapsulated in 100 layers of steel of two different hardnesses. The special blade finish gives the blade a layered texture, giving each knife an original, unique Damascene floral pattern. To achieve even better steel properties, a unique CRYODUR® hardening process was used, during which it is iced at -196°C. The resulting material boasts an extreme hardness of 63 Rockwell. The knife is symmetrically hand-ground into a "V" shape at a 19° angle. Traditional Honbazuke hand sharpening is proven by hundreds of years of work by master knife makers. This is a multi-stage grinding process, where the knife is first sharpened using a vertical and horizontal rotating grinding stone, and finally the edge is polished with a leather honing belt. Thanks to the V-grind, the blade easily penetrates food. The classic "D" shaped handle is made of Masur birch. The texture and grain of the wood is unique on each piece. The material used perfectly symbolizes the Japanese respect for nature. Sophisticated handle decoration consists of Asian-style details – a stainless steel end cap with a logo, a mosaic-structured decorative pin, and a red line provide a strong aesthetic experience.

• Extremely hard Micro Carbide MC63 powder steel core
• Hardness 63 Rockwell
• CRYODUR® - a unique method of freeze hardening / tempering
• 101 layers of steel
• Damascene (floral) design
• Authentic, narrow Japanese shape
• V-shaped wedge cut
• Honbazuke unique three-phase hand grinding
• Katana Edge
• High blade retention, corrosion resistance and optimum flexibility
• Comfortable D-shaped handle made of Masur birch
• Perfect balance for comfortable knife handling
• Stainless steel base with logo
• Lifetime warranty against manufacturing defects in the blade
• Not dishwasher safe

Beauty and precision are the main features of Japanese culture, a philosophy that the MIYABI brand from Seki, Japan – the center of Japanese knife making since the 14th century, also respects. The traditional Japanese knife manufacturer has combined its precise craftsmanship with proven manufacturing processes and 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 center of the Japanese knife 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. MIYABI's precisely crafted tools with an 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