Miyabi 6000 MCT Sujihik, 24 Cm

Blade Edge honed using Honbazuke technique to 9.5-12 degrees
Encased 2 layers of steel cladding
Blade core Micro Carbide MC63 powder steel (63 HRC)
Hand hammered Tsuchime Finish
Cryodur ice-hardened blade
Traditional dark Pakkawood handle
Engraved Miyabi logo on handle & chic end cap
Hand Crafted in Seki, Japan

Using traditional Samurai forging techniques since the 14th century the city of Seki is the birthplace of the Miyabi brand, taking 100 steps and 42 days to create each blade. The manufacturing techniques employed produce knives with durable and precise cutting edges which is the foundation of the Miyabi brand. The  Miyabi 6000MCT 67 24cm Sujihiki  Knife has a plain edge and is an authentically profiled Japanese blade shape. The premium, smooth-grained cocobolo pakka wood handle gives a well balanced and comfortable grip with a wonderful mosaic pin providing a wonderfully aesthetic finish to a beautifully crafted blade. The Ice- hardened MC63 Micro Carbide powder steel used for the CRYODUR blade of the24cm  Sujihiki Knife is embedded in 2 layers of steel to create a smoothed edge blade. Each Sujihiki knife has a beautifully ergonomically designed handle made from smooth-grained cocobolo pakka wood,  making it one of the most beautiful blades on the market today. Honed on both sides using the Honbazuke technique making it a perfect knife for slicing and carving all meat joints. The 24cm  Sujihiki is perfectly able to work with all cuts of meat and fish whilst also being perfect for any roasts and meat joints. A perfect blade and size to begin your journey in the world of Japanese knives.