The long, pointed SUJIHIKI knife from Miyabi is expertly crafted for slicing meat and fish with precision and ease. Designed with an ergonomic handle, it offers a comfortable grip and allows for effortless cutting at various angles. Its core is made from micro carbide MC63 powder steel, encased between two layers of steel for exceptional durability. Undergoing advanced hardening techniques, including ice-hardening at -196°C, this knife achieves an impressive hardness of approximately 63 Rockwell. The double-edged blade is forged into an authentic Japanese shape and hand-honed using the traditional Honbazuke technique, ensuring razor-sharp performance. The slightly curved, swan-neck handle is crafted from cocobolo pakkawood, providing a smooth, natural feel in hand. An internal weight system enhances balance, making it ideal for a variety of cutting techniques. Part of the MIYABI 6000MCT series, this SUJIHIKI knife is a robust, flexible, and durable tool that will quickly become a go-to in any kitchen.
- SG2 micro-carbide powder steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 63
- SG2 core is protected by two layers and finished with a katana edge
- D-shaped Cocobolo pakkawood handle
- Hammered “Tsuchime” finish
- Handwash only
- Handcrafted in Seki, Japan
| Product Specifications | |
|---|---|
| Brand | Miyabi |
| Series | Artisan 6000MCT |
| Length | 15" |
| Blade Length | 9.5" |
| Type of Handle | Concealed Tang |
| Edge Finishing | Honbazuke Edge |
| Blade Hardness (HRC) | 62-64 |
| Handle Material | Cocobolo Rosewood Pakkawood |
| Blade Material | SG2 Micro-Carbide Powder Steel |
| Type | Slicing Knives |
| Care | Handwash |
| Country of Origin | Japan |
