Miyabi Black 5000 MCD67 9.5-Inch Sujiki/Carving Knife

Miyabi Black 5000 MCD67 9.5-Inch Sujiki/Carving Knife. 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.

• MC66 steel core

  MC66 powder steel forms the core of the Black series blade, surrounded by a dense Damascus pattern.

• Black maple handle

  The D-shaped black maple handle contrasts dark wood grain with the patterned blade.

• 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.