Miyabi Raw 5000FCD Sujihiki 24 cm

Fine and precise - with its long narrow blade, the slicer knife is the specialist for cutting ham, grilled meat and fish. Sujihiki is the Japanese name for a slicer knife.

This sujihiki has a 49-layer knife blade with a core of hard FC61 (aka Sandvik 13c26) Micro Carbide powder steel, FRIODUR® hardened to a hardness of approx. 61 HRC. This core steel is covered with 48 layers of softer steel that sews the hard core steel. The knives are characterized by not just one, but two different damask patterns in the same knife blade. The upper part of the blade consists of flowing lines while the lower part of the leaf has glittering, water-like patterns. A unique forging technique and symbol of Miyabi's unique craftsmanship. Each knife has a unique pattern. The special curing process CRYODUR® and the original Japanese craft grinding Honbazuke give these blades the legendary “Katana-edge.” Grinding angle is about 10 degrees per side.

The handles are ergonomic D-shaped and made of gray Pakkawood. Beautiful details with a mosaic rivet, red spacer and a decorative final steel lid with engraved Miyabi logo.

Lifetime warranty on materials and production defects.

Manufactured in Seki, Japan.

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