Miyabi 6000MCT Sujihiki is optimal for cutting meat and fish with a core of micro carbide MC63 powder steel between two layers of steel. Through CRYODUR ice-hardening, the knife has a particularly good egg which resists corrosion and gives you optimum flexibility to work with the knife in the kitchen.
The blade has an authentic Japanese shape with a hammered surface for a so-called Tsuchime look, which also contributes to food does not stick as easily to the knife blade. The knife's egg is hand-sanded according to traditional Japanese Honbazuke technology which results in an incredible sharpness.
The handle is made of dark pakkawood to make the knife comfortable to hold and provide good balance while you effortlessly cut fish and meat in different ways.