Miyabi 6000MCT Sujihiki

Aesthetics and functionality go hand in hand in good design. The knives of the MIYABI 6000MCT series look incomparably good - and their functional advantages inspire professionals and ambitious hobby chefs alike. Not least because the blade and handle are perfectly matched to one another and form a harmonious unit. The extraordinary hammerblow look of the blade rounds off the Far Eastern elegant design.

Due to its long and pointed shape, the Sujihiki is suitable for cutting meat and fish, while the ergonomically shaped handle allows easy work. Easy cleaning is no problem. The wooden handle ensures that the knife lies comfortably in the hand and allows cutting in all positions.

Miyabi's Sujihiki has a blade core made of MC63 MicroCarbide powder steel embedded in two layers of steel. Specially developed processes including ice hardening at -196 degrees ensure the extremely high hardness of the Miyabi 6000MCT series knife. In general, the blade with a length of 24 cm has an authentic Japanese blade profile, which is enhanced by the hammerblow process. Added to this is the hand-sharpened Honbazuke trigger and a double-sided sharpening of the blade, resulting in a final hardness of approximately 63 Rockwell.

The swan-necked, slightly curved handle is made of cocobolo-pakka wood. The wood is traditionally shaped and adapts to the user's hand. In addition, an individual weight adjustment within the handle is used, allowing fatigue-free cutting in all cutting techniques. With the Sujihiki from Miyabi you get a robust, flexible and durable knife that will certainly be used often.