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Knives

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  1. Miyabi 5000 MCD Sujihiki 240mm

    240 mm Sujihiki or slicing knife for consummate preparation of fish, meat & game and the perfect carving blade. The length and unique hamaguri grind makes this an essential size shape for any professional or passionate cook faced with the challenge of preparing and presenting many different kinds of flesh. The 'Hamaguri' grind imbues greater life to the fine edge so over time regular users of this much loved slicer notice that this narrow blade outlasts European versions not just during the process of carving/slicing but the actual life time of the knife. The fine hand crafted edge will need far less sharpening than single layer or machine made blades and benefits enourmously from simply being 'stropped' or swept gently on newspaper or special leather strop 5 to 10 times after every 2 or 3 uses.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

  2. Miyabi 5000MCD 67 Sujihiki 240mm

    The Japanese Sujihiki knife is a true all-rounder and an added attraction to your kitchen. This long 24 cm sharp knife is produced in a masterful way with excellent materials, so it effortlessly cuts all kinds of food. Its appearance, typical of traditional Japanese knives, stands out for its attractive design. Its blade is inspired by the shape of the famous Japanese swords: the katanas. The Sujihiki knife has a CRYODOR® blade, with a core made of high grade MC66 powder steel surrounded by 132 layers of damask steel. The special manufacturing process of the blade provides a unique and very attractive damask design. The cold hardening (at -196º C) ensures the hardness, stability and retention of the edge of the blade. Both sides of the blade of the Miyabi Sujihiki knife are polished, giving the knife the Japanese profile of its blade and a unique cutting edge thanks to Honbazuke sharpening. The black ash handle is of the highest quality and is made of wood with the traditional D shape of Japanese knives. Its size and shape produce an optimal balance, so that this knife is pleasant to the touch, regardless of the cutting work. The attractive design of the ash wood shows a unique pattern, just like the leaf. You can enjoy the preparation of delicious dishes thanks to this Japanese knife Suhihiki Miyabi 5000MCD 67 series of damask steel. Resistant to corrosion Blade made with 133 layers of steel and a Microcarbide core to achieve a hardness of 66 Rockwell Japanese authentic leaf profile The symmetric blade with Honbazuke edge ensures unparalleled sharpness Traditional D-shaped handle made of black ash wood.
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