Miyabi
Miyabi Slicing Knife — 34378-243
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Miyabi Slicing Knife — 34378-243. 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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Grip and working space
A relaxed, secure grip and sufficient board space help you control each cut without excessive pressure.
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Routine upkeep
Clean promptly after food preparation and protect the cutting edge from contact with other utensils.
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.