Miyabi
Miyabi 6000MCT Sujihiki 9-Inch Steel
Price info
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Miyabi 6000MCT 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
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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 and hammered finish
Artisan pairs an SG2 powder-steel core with the textured surface of a tsuchime hammered finish.
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D-shaped pakkawood
The brown pakkawood handle has a D-shaped profile, mosaic pin and metal end cap.
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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.