30 DAYS OPEN PURCHASEA sujihiki is the Japanese take on a carving knife: long, slender and made to slice through in a single stroke. It's the knife for rare roast beef in thin slices, for gravlax, and for sashimi where every cut surface should be glossy and straight. With a long blade, you draw the knife through the food instead of sawing back and forth – and it shows in the result.
Miyabi 5000MCD has a core of MC63, a powder steel with very fine carbides, hardened to 63 HRC. Around the core are 100 layers of steel that give the blade its Damascus pattern. The edge is hand-sharpened using the Japanese Honbazuke method at 10 degrees per side – a considerably keener angle than on most European knives.
The handle is made of Karelian birch, a wood with a flamed, figured grain, so no two handles are alike. The shape is the traditional Japanese D-shape, with a mosaic inlay.
Blade length 24 cm, overall length 37 cm, weight 170 g. Made in Seki, Japan. Hand wash. An edge this hard doesn't get on with bones, frozen food or glass and stone cutting boards.
