The sujihiki knife, also known as the Japanese filet knife, features a long, thin blade designed for cleanly slicing through both meat and fish filets. The long blade allows the meat or fish to be cut in one single motion, from heel to tip.
Handcrafted by artisans in Seki, Japan, MIYABI Koh knives are born from time-honored Japanese tradition, expert German engineering, and state-of-the-art steel. Advanced FC61 fine carbide stainless steel provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness. Thanks to an innovative, ice-hardening process, the FRIODURx2 blades offer remarkable durability, sharpness, and cutting performance. Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. Experience ergonomic perfection with each slice—the Pakkawood handle supports both Western chopping and Asian rocking cuts. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.
- Crafted from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness
- Ice-hardened FRIODURx2 blade for exceptional durability, cutting edge retention, and corrosion resistance
- Hand-honed, 3-step Honbazuke blade boasts scalpel-like sharpness
- Authentic, thin Japanese blade profile - 9.5-12° edge angle
- Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo
- Octagon-shaped Pakkawood handle design nestles comfortably in the hand
- Handwash only
- Handcrafted in Seki, Japan
| Product Specifications | |
|---|---|
| Brand | Miyabi |
| Series | KOH 4000FC |
| Length | 15" |
| Blade Length | 9.5" |
| Type of Handle | Concealed Tang |
| Edge Finishing | Honbazuke Edge |
| Blade Hardness (HRC) | 61 |
| Handle Material | Pakka Wood |
| Care | Handwash |
| Country of Origin | Seki, Japan |
| Type | Slicing Knives |
