Miyabi 5000MCD SUJIHIKI, meat knife, 240 mm

MIYABI 5000MCD SUJIHIKI, meat knife, 240 mm The SUJIHIKI knife from the MIYABI 5000MCD series is a Japanese meat knife whose hand-forged blade is made of 100 layers of different types of steel. The blade core of MC63 MicroCarbide powder steel is surrounded by layers of two different types of steel. The resulting blades are extremely hard and can be easily recognized by the striking flower-damask pattern on the cutting edge. The high quality raw materials and their elaborate processing make the SUJIHIKI from ZWILLING durable. Aesthetics and functionality are provided not only by the 24 cm long blade, but also by the handle of the knife. It is ergonomically formed from the best Masur birch and harmonizes with the high-quality steel blade. The SUJIHIKI is particularly suitable for cutting meat and fish and for slicing roasts. The SUJIHIKI gets its scalpel-like sharpness from a unique grinding technique. The blade is sharpened by hand on two rotating stones and then pulled off on a leather wheel. This so-called Honbazuke trigger makes the SUJIHIKI extremely sharp and makes the damask pattern stand out clearly from the 100 layers of steel. The knives produced in this way have a good cut, are rust-free and can be easily resharpened. With this knife you can easily cut roasts and other large meat dishes. Blade core made of MicroCarbide powder steel MC63, embedded in 100 layers of steel - for exceptional hardness of approx. 63 Rockwell (internationally used unit of measurement for hardness) and highest cutting durability. CRYODUR ice-hardened blades are particularly cutting edge-holding, corrosion-resistant and have excellent blade flexibility. Authentic Japanese blade profile The double-sided sharpened blade with an ultra-sharp Honbazuke trigger ensures enormous sharpness. Handle made of Masur birch in traditional D-shape for balance, optimal control and fatigue-free cutting.