Japanese slicing knife SUJIHIKI 4000FC 24 cm, Miyabi

Product detailed description

"A kitchen where you can't find a good knife is not a kitchen."

Masaharu Morimoto, Japanese cuisine expert and chef

Extremely sharp Japanese SUJIHIKI knife with slim long blade excels in slicing fine meat. The low blade height reduces friction and the knife penetrates meat more easily. If you have worked with European knives before, you will be surprised by the blade's extraordinary fineness. SUJIHIKI is the Japanese version of the Western filleting knife. Slice raw meat and fish into fine slices without much effort. You will also appreciate the unsurpassed geometry of the knife when carving roasts, hams or poultry breasts. If you are a beef carpaccio lover, this knife should become a must-have in your kitchen. The sturdy, well-balanced, ergonomic exotic wood handle fits perfectly in the hand and minimises hand strain when working at different angles.

Recommendation: due to the fineness of the blade, this knife is not suitable for working with meat containing bones.

Specifications: blade length 24 cm

The pleasure of cooking begins with the preparation work where the knife plays an unrivalled leading role. The Japanese knives of the MIYABI 4000FC series will guide you gracefully through all the rituals of food preparation. Knives with traditional handles have been developed with an emphasis on elegance and maximum practicality and safety.

The blade is made of FC61 double hardened chrome steel. To achieve even better properties, a unique CRYODUR® hardening process was used, during which the steel is iced at -196°C. The resulting material boasts exceptional hardness. The traditional Honbazuke hand sharpening process is proven by hundreds of years of work by master knifemakers. It is a multi-stage grinding process where the knife is first sharpened using a vertical and horizontal rotating grinding stone and finally the blade is polished with a leather honing belt. The symmetrical grind and Katana edge ensure easy penetration through raw materials. The cut-out bolster prevents fingers from slipping on the blade.

The octagonal handle provides perfect control over the cut and effective support during slicing. Ebony wood is naturally durable and dimensionally stable due to its high grain. The decorative pin of the handle is a decent and are decorative method. The perfect balance of the knife brings comfort and avoids hand fatigue. MIYABI 4000FC knives will fully satisfy your desire for a precision tool of Japanese origin.

• Made of double hardened chrome-plated steel FC61
• Hardness 61 Rockwell
• CRYODUR® - a unique method of freeze hardening/tempering
• 2-layer blade
• Cut-out guard increases safety of use
• Authentic, narrow Japanese shape
• Blade Katana edge
• Symmetrical cut
• Honbazuke unique three-phase hand grinding
• High blade retention, corrosion resistance and optimum flexibility
• Comfortable handle made of pakka wood
• Octagonal shape, impregnated wood
• Perfect balance for comfortable knife handling
• Decorative pin
• Engraved logo
• Not dishwasher safe
• Lifetime warranty against manufacturing defects in the blade

Beauty and precision are the main features of Japanese culture and the same philosophy honors also the MIYABI brand from Seki, the center of Japanese cutlery, since the 14th century. The Japanese traditional knife manufacturer has combined its precision craftsmanship with the proven manufacturing processes and standards of the German brand ZWILLING J. A. HENKELS. The ZWILLING business group was thus able to expand its portfolio with its own production of authentic Japanese knives, right in the heart of the Japanese knife industry.

Japanese sword making has been a tradition in the Land of the Rising Sun for many centuries. Samurai swords were and are admired for their unique elegance, sharpness, beauty and technical perfection. MIYABI precision-crafted instruments with authentic Japanese blades are a worthy successor to this tradition. The stunning, almost "surgical" sharpness of the knives preserves the texture of the raw materials used. Be as demanding as Japanese chefs and your goal will always be a perfectly tasty looking dish.

Recommendations and maintenance:

• Do not use the knives to cut extremely hard ingredients, such as frozen foods
• Do not expose the knife to prolonged contact with water or salt
• Avoid bending the knife
• To maintain sharpness it is advisable to wash the knife by hand with a mild detergent after use and dry immediately
• Protect the blade from impact
• If you do not use the knife for a long time, it is advisable to wrap it in dry fabric or newsprint. The ink oil used on newspaper printing will protect the blade from possible corrosion
• The blade can be wiped with a cloth soaked in oil as part of the care, increasing resistance to corrosion
• Store the knife in a safe place