Miyabi
Miyabi 5000 MCD Sujihiki - Asian Knife, Birchwood
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Miyabi 5000 MCD Sujihiki - Asian Knife, Birchwood. 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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SG2 steel core
SG2 powder steel sits inside a layered Damascus blade, pairing a patterned surface with a dedicated cutting core.
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Masur birch handle
The D-shaped masur birch handle brings natural wood grain to the knife. Individual grain patterns vary.
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.