30 DAYS OPEN PURCHASEThe ham, the roast beef, the gravlax. It's often the finest ingredients that end up with the worst slices, because the knife is too short and you start sawing. A sujihiki solves that. The Japanese take on a carving knife is long and slender, and made to draw through the food in a single, even stroke.
Miyabi 6000MCT comes from the Artisan series, and it shows. The blade has a hammered tsuchime-style surface with a hand-forged look. Beneath the surface is a core of MC63, a powder steel with very fine carbides, sandwiched between two outer layers of steel and ice-hardened to 63 HRC. The edge is hand-sharpened using the Japanese Honbazuke method and comes out extremely sharp.
The handle is pakkawood in a cocobolo tone, with the tang concealed inside. Each knife is individually balanced, so it sits well in the hand whether you're cutting long slices or working with the tip.
Blade length 24 cm, overall length 38 cm, weight 200 g. Made in Japan. Hand wash. An edge this hard doesn't get on with bones, frozen food or glass and stone cutting boards.
