Miyabi Sujihiki Slicing Knife

A Sujihiki is a Japanese-style slicer designed for clean, single-draw cuts. It is primarily used for carving cooked meats, slicing raw fish for sashimi, or trimming proteins, as the long, narrow blade minimizes friction and prevents tearing.

The extreme 67 HRC hardness rating indicates the blade is exceptionally hard, which allows it to hold a razor-sharp edge for a significantly longer time than standard kitchen knives. However, this hardness makes the blade more brittle, so it should be used strictly for slicing and never for cutting through bone or frozen foods.

No, this knife is not dishwasher safe. The high-carbon steel and natural burl wood handle can be damaged by the high heat, harsh detergents, and moisture of a dishwasher, which will compromise both the edge and the handle's integrity.

The traditional D-shaped handle is ergonomically designed to fit comfortably in the palm of your hand, providing a secure, non-slip grip. This shape is particularly helpful for precision tasks, as it helps you maintain consistent blade orientation during repetitive slicing motions.

Yes, the Damascus cladding adds structural integrity to the core steel, protecting it from stress. Additionally, the layered texture helps reduce surface tension, which assists in food release so that slices do not stick to the blade.

Because of the extreme hardness of the MCD67 steel, you should use a high-quality whetstone for sharpening rather than a honing rod or pull-through sharpener. Regular honing is generally unnecessary and potentially damaging for such a hard blade; instead, focus on gentle, consistent sharpening when you notice the edge performance dipping.