Miyabi
Miyabi 4000 FC Sujihiki, 240 mm
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Miyabi 4000 FC Sujihiki, 240 mm. A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.
At a glance
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Long slicing strokes
Draw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.
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FC61 steel
Koh uses FC61 steel with the FRIODUR ice-hardening treatment in a clean, unpatterned blade design.
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Octagonal pakkawood
The eight-sided pakkawood handle offers distinct surfaces for positioning your grip.
Find your fit
Leave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you learn how a sujihiki is used and find the grain before carving.
Care and storage
Hand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.