Miyabi 5000FCD Sujihiki 9-Inch Steel

Miyabi 5000FCD Sujihiki 9-Inch Steel. 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

• Long slicing strokes

  Draw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.

• FC61 steel core

  FC61 steel forms the cutting core, with layered steel around it creating the Damascus pattern.

• Black pakkawood handle

  The black pakkawood handle is finished with a mosaic pin and metal end cap.

• Room for a longer stroke

  The longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.

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.