• Miyabi Koh Sujihiki on a concrete background with various vegetables.
  • Bolster and heel of a petty on a textured black background.
  • Close-up of a knife handle with mosaic pin on a textured black background
  • Miyabi Koh Sujihiki on white background
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MIYABI - Koh 9.5" Sujihiki(33950)

MIYABI - Koh 9.5" Sujihiki(33950)

$165.00 USD
$165.00 USD
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Description

The sujihiki knife, also known as the Japanese filet knife, features a long, thin blade designed for cleanly slicing through both meat and fish filets. The long blade allows the meat or fish to be cut in one single motion, from heel to tip. Handcrafted by artisans in Seki, Japan, MIYABI Koh knives are born from time-honored Japanese tradition, expert German engineering, and state-of-the-art steel. Advanced FC61 fine carbide stainless steel provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness. Thanks to an innovative, ice-hardening process, the FRIODURx2® blades offer remarkable durability, sharpness, and cutting performance. Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. Experience ergonomic perfection with each slice—the Pakkawood handle supports both Western chopping and Asian rocking cuts. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.

Product Details:

  • Steel Type: Friodurx2 Ice hardened FC61 Stainless Steel
  • Hardness:  HRC of 61
  • Handle Material: Pakkawood
  • Heel Height: 34mm
  • Weight: 183g
  • Edge Length: 230mm
  • Handle:Wa

Care:

Hand-wash stainless steel knives immediately after use with warm soapy water. Dry thoroughly with a towel right away to prevent water spots and corrosion — do not air dry. Never place them in the dishwasher, as high heat and detergents ruin the edge and handle. Store securely in a knife block, magnetic strip, or sheath

Maintenance: Use wooden or plastic cutting boards; avoid glass, granite, steel, and bamboo. Use a ceramic honing rod regularly to maintain the edge.

Do not use for cutting bones, frozen food, or extremely hard items to avoid chipping.

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