The SUJIHIKI knife from the MIYABI 5000MCD series is a Japanese meat knife, whose hand-forged blade consists of 100 layers of different types of steel. The blade core made of MicroCarbide powder steel MC63 is surrounded by layers of two different types of steel. The resulting blades are extremely hard and can be recognised by the striking flower damask pattern on the cutting edge.
The high quality raw materials and their elaborate processing make the SUJIHIKI from ZWILLING durable. The 24 cm long blade offers aesthetics and functionality. The handle is ergonomically shaped from the best Masur birch and harmonises with the high-quality steel blade. The SUJIHIKI is particularly suitable for cutting meat and fish and for cutting roasts.
The SUJIHIKI gets its scalpel-like sharpness from rotating stones and then pulled off on a leather wheel. This so-called Honbazuke trigger makes the SUJIHIKI extremely sharp and allows the damask pattern to stand out clearly from the 100 layers of steel. The knives manufactured in this way hold their edges, are rustproof and are easy to sharpen.
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