Using traditional Samurai forging techniques since the 14th century the city of Seki is the birthplace of the Miyabi brand, taking 100 steps and 42 days to create each blade. The manufacturing techniques employed produce knives with durable and precise cutting edges which is the foundation of the Miyabi brand. The Miyabi 5000FCD 24cm Sujihiki Knife has a plain edge and is an authentically profiled Japanese blade shape. The octagonal pakka wood handle gives a well balanced and comfortable grip with a wonderful mosaic pin providing a wonderfully aesthetic finish to a beautifully crafted blade. The Ice- hardened FC61 steel used for the FRIODUR blade of the Sujihiki is wrapped in 48 layers of steel to create a Damascus design. Honed on both sides using the Honbazuke technique making it a perfect knife for slicing and carving all meat joints. The 24cm Sujihiki is perfectly able to work with all cuts of meat and fish whilst also being perfect for any roasts and meat joints.
