{"product_id":"miyabi-5000fcd-sujihiki-9-inch-steel-b01lwxa9hq","title":"Miyabi 5000FCD Sujihiki 9-Inch Steel","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi 5000FCD Sujihiki 9-Inch Steel.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eFC61 steel core\u003c\/strong\u003e\u003cp\u003eFC61 steel forms the cutting core, with layered steel around it creating the Damascus pattern.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eBlack pakkawood handle\u003c\/strong\u003e\u003cp\u003eThe black pakkawood handle is finished with a mosaic pin and metal end cap.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoom for a longer stroke\u003c\/strong\u003e\u003cp\u003eThe longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave 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 \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911840235678,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"url":"https:\/\/tokyoknives.com\/products\/miyabi-5000fcd-sujihiki-9-inch-steel-b01lwxa9hq","provider":"Tokyo Knives","version":"1.0","type":"link"}