The Sujihiki is a double edged 50/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.

The 5000MCD Series by MIYABI showcases the exquisite craftsmanship and sharpness typical of Japanese knives. With a core made from MC63 micro carbide powder steel surrounded by 100 layers of steel, these knives achieve a Rockwell hardness rating of approximately 63, ensuring exceptional edge retention. Utilising the Honbazuke technique, each blade is meticulously honed on both sides to achieve an ultra-sharp edge at a precise angle of 9.5° to 12°. The traditional D-shaped handle, crafted from masur birch, provides optimal balance and control, while the elegant end cap adds a final touch of sophistication to the design.

Weight: 165g

Handle Material: D shape Masur birch

Handle Length: 120mm (4.7")

Blade Length: 240mm (9.4")

Blade Depth: 33mm

Thickness at spine: 1.6mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: MicroCarbide MC63 powder steel embedded in 100 layers of steel

Hardness (Rockwell scale): 63 - 64