Miyabi 5000 MCD 67 Sujihiki / 24cm

An exceptionally sharp Japanese slicing knife with an ice-hardened blade. The unique wave-like pattern is a result of 132 layers of Damascus steel surrounding a micro-carbide core. ---DETAILS--- It takes two and a half months to make a single Miyabi 5000 MCD 67 knife—that’s how fine the craftsmanship is in this premium range. The CRYODUR® blade is frozen and hardened at -196°C for corrosion-resistance, then tempered for flexibility. The core micro-carbide steel blade scores 67 on the Rockwell scale, meaning it has exceptional sharpness and edge retention, and it is surrounded by 132 layers of Damascus steel hammered together to form a unique wave-like pattern. Every blade undergoes a three-step process called Honbazuke in which it is ground vertically, honed horizontally, and polished with a leather strop, resulting in surgical sharpness. A traditional D-shaped handle made of black maple wood fits extra comfortably in a right-handed grip. This sujihiki is similar in shape to a slicing knife, with a long double-edged blade that cuts wafer-thin slices of meat and fillets fish beautifully. The needle-like shape makes it perfect for reaching under to remove unwanted fat or connective tissue. ---BENEFITS--- ‘The Ferrari of Japanese knives—magnificently sharp and finely made. Drop a tomato or even a potato on the blade and it will slice in half neatly, with a crisp and deeply satisfying sound.’