Aesthetics and functionality go hand in hand with good design. The knives from the Miyabi 6000MCT series look absolutely stunning, and their functional advantages impress both professionals and ambitious home cooks alike. The blade and handle are perfectly coordinated, creating a harmonious unit. The extraordinary hammered finish of the blade completes the elegantly Eastern design.

With its long and pointed shape, the Sujihiki is suitable for slicing meat and fish, while the ergonomically shaped handle allows for easy handling. Cleaning is also a breeze. The wooden handle ensures that the knife feels comfortable in hand and allows for cutting in all positions.

The Miyabi Sujihiki features a core blade made of MicroCarbide powder steel MC63, which is 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 knives. The blade has a length of 24 cm and boasts an authentic Japanese blade profile, enhanced by the hammered technique. Additionally, it features a hand-honed Honbazuke edge and a double bevel, resulting in a final hardness of approximately 63 Rockwell.

The swan-neck-like, slightly curved handle is made from Cocobolo Pakka wood. The wood is traditionally shaped and conforms to the user's hand. Furthermore, an individual weight adjustment within the handle is implemented, allowing for fatigue-free cutting in all cutting techniques. With the Sujihiki from Miyabi, you receive a robust, flexible, and durable knife that is sure to be used frequently.