MIYABI 5000MCD67 Sujihiki - 24 cm

Name: MIYABI 5000MCD67 Sujihiki - 24 cm
Brand: MIYABI
SKU: w3zyn37moa
Availability: InStock

The MIYABI 5000MCD67 24 cm Sujihiki is a high-performance slicing knife designed for precision. It...

Best current price£449.00from Zwilling UK

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Product Information

Full details

The MIYABI 5000MCD67 24 cm Sujihiki is a professional-grade slicing knife designed for culinary enthusiasts and chefs who prioritize precision in every cut. Featuring a MicroCarbide MC63 powder steel core and 132 layers of Damascus-style steel, this knife offers unparalleled sharpness and edge retention for delicate slicing tasks like carving roasts or portioning fish. While its exceptional performance makes it a joy to use, users should be aware that the high-carbon, thin-edged blade requires careful handling and hand-washing to prevent damage.

All features

Series	5000MCD67
Model Part Number	34400-241-0
Brand	MIYABI

Extended Product Information

FAQs

Can I use this knife on frozen foods?

No. The extreme hardness of the MC63 steel makes the blade brittle when subjected to frozen items or bones, which can cause the edge to chip.

How often should I sharpen my MIYABI knife?

Frequency depends on use. For home use, a few times a year with a whetstone is usually sufficient, provided you maintain the edge with a honing rod regularly.

Is the handle naturally waterproof?

The Black Ash wood handle is finished to be durable, but wood remains a natural material. It should not be submerged in water for long periods.

What is the benefit of the 10-degree edge angle?

The 10-degree angle results in a much thinner and sharper edge compared to traditional Western knives, allowing for clean, effortless cuts.

Is this knife covered by a warranty?

Yes, it includes the ZWILLING lifetime warranty against manufacturing defects.

Troubleshooting

Visible surface spots or discolouration

This is likely oxidation. Use a mild stainless steel cleaner or a professional-grade rust eraser designed for fine cutlery and dry thoroughly.

Knife feels duller than usual

The edge may have developed microscopic 'burrs' through use. Use a honing rod specifically designed for Japanese steel or perform a touch-up with a fine grit whetstone.

Pros and Cons

Pros

Incredible sharpness out of the box
Lightweight and well-balanced for precision work
Exquisite aesthetic design inspired by samurai swords
High-end construction materials ensuring longevity
Comfortable grip for fatigue-free use

Cons

Requires hand-washing only; not dishwasher safe
High-carbon steel requires strict drying to prevent rust
Edge is delicate and prone to chipping if used on bone or frozen food
Premium price point

Setup, Compatibility & Care

To ensure your MIYABI knife remains in peak condition, follow these essential care guidelines:

Cleaning: Always hand-wash the knife with mild soap and warm water. Never place it in the dishwasher, as the heat and detergents can dull the edge and damage the wooden handle.
Drying: Immediately dry the blade with a soft cloth after washing. Never leave it to air dry or sit in a sink, as the high-carbon content is susceptible to oxidation.
Storage: Store the knife in a knife block, on a magnetic strip, or in a protective sheath to protect the sharp edge from contacting other metal utensils.
Sharpening: Use high-quality whetstones for maintenance. Avoid pull-through sharpeners, as they are often too aggressive for the fine geometry of this Japanese blade.