This Miyabi 4000FC sujihiki is a versatile kitchen knife. This stylish sujihiki has a blade length of 24 cm. This type of knife can be compared to both the western carving knife and with the yanagiba, used to prepare sushi. The difference with the latter, however, is that the yanagiba is sharpened on one side, while the sujihiki has a double-sided grind. Whether you want to prepare sushi or cut meat: for both purposes you can easily use the sujihiki. This knife is a part of the Miyabi 4000FC collection. It is made in the Zwilling factory in Seki, Japan by true experts.
Miyabi 4000FC: the blade
The first thing you'll notice about this kitchen knife is its remarkable blade. The way that the contours around the edge have been processed give the knife a distinctive appearance. It looks as if two types of steel have been brought together. The blade, however, is made from one type of steel, namely FC61. This is a FRIODURx2 ice-hardened, stainless steel with a hardness of 61 HRC. It is a strong steel that can be sharpened extremely well. And it won't surprise you that the blade is razor-sharp. From tip to heel. This is due to the traditional Japanese Honbazuke sharpening method, where each knife is expertly sharpened and stropped by hand in three phases.
Miyabi 4000FC: the handle
The blade of the Miyabi 4000FC knife merges seamlessly into the octagonal handle via a half crop. The handle is made of dark Pakka wood, with the characteristic mosaic pin in the middle. Stylish without too much frills. Because the crop does not extend all the way to the blade's heel you can use the entire cutting surface. This is practical both while using the knife and when sharpening it.
About Miyabi by Zwilling
Miyabi knives are made by Zwilling Japan at the factory in Seki. These knives are the ultimate combination of German reliability and traditional Japanese craftsmanship.