The SUJIHIKI knife from the MIYABI 5000MCD series is a Japanese slicing knife with a hand-forged blade made of 100 layers of different types of steel. The micro carbide MC63 powder steel blade core is embedded in layers of two different kinds of steel. The blades created in this way are extremely hard and easily recognised by their striking floral Damask pattern. The high-quality materials and their elaborate manufacture make the SUJIHIKI from ZWILLING a very durable knife. Both the 24 cm blade and the handle are characterised by an attractive appearance and as well as functionality. The ergonomic handle is made of the very best Masur birch, which blends perfectly with the high-quality steel blade. The SUJIHIKI is ideal for cutting meat and fish or for slicing a roast. Its scalpel-like sharpness is due to a unique honing technique. The blade is first sharpened by hand twice on rotating stones and is then polished on a leather wheel. This so-called Honbazuke honing gives the SUJIHIKI its extreme sharpness and allows the Damask pattern to emerge from the 100 layers of steel. Knives created in this way are characterised by their excellent cutting edge retention, corrosion resistance and ease of sharpening. Effortlessly slice a roast and other large cuts of meat with this knife.

• SG2 micro-carbide powder steel
• Authentic thin Japanese blade profile
• Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge
• CRYODUR blade, ice-hardened to Rockwell 63
• 101-layer flower Damascus design with katana edge
• Traditional Japanese Karelian (Masur) Birch handle
• Rounded spine and heel
• Hand wash only
• Handcrafted in Seki, Japan