Miyabi 5000 MCD 67 Sujihiki 24cm

Sujihiki

A sujihiki, or Japanese carving knife, has a longer, thinner and lower blade than a chef's knife or similar knife. This enables you to experience the least possible resistance while slicing. And because of the length it's possible to make a single, long slice, rather than having to resort to a sawing motion, which will damage your beautiful piece of fish or meat. A good carving knife ensures beautiful, thin, smooth and even slices. This sujihiki is great for things like tuna or beef carpaccio, roast beef, ham or thin fish filleting, but also portioning and trimming meat or bigger pieces of fish. Or whatever type of prep benefits from a long and even slicing motion.
The sujihiki has a double bevel edge, as opposed to the yanagiba.

5000MCD 67

What is most remarkable about this series is the extreme hardness of the core steel of 66 HRC (Rockwell). This exceptional hardness has been made possible by the use of MC66 micro carbide powder steel, an exclusive Japanese steel type, that, after being heated to super high temperatures, is shocked in a -196 °C / -320 °F temperature using the Friodur ice hardening process.
Because of this extreme hardness, the edge can be sharpened in an exceptionally small angle (which would just roll over on a soft steel) and a rare level of edge retention can be attained. The high hardness does make the steel quite brittle. For that reason, softer steel are forged around the core, 66 layers on each side, for a total of 133 layers.
The beautiful handle is made from dark maple wood and has a traditional D-shape.

Miyabi

The 5000MCD 67 series, just like all other knives from Miyabi, is made in Seki, Japan, using a combination of Modern heat treating techniques and traditional craftsmanship. Seki is the knife capital of Japan (similar to Solingen in Germany), with a long-standing and rich tradition in the art of making Samurai swords and, nowadays, kitchen knives.