Miyabi
Miyabi 9.5-inch Sujihiki Knife
Best precision slicer for home chefs preparing meats and fish.
Experience the artistry of Japanese craftsmanship with the Miyabi 9.5-inch Sujihiki Knife. Hand-forged in Seki, Japan, this knife features a SG2 micro-carbide powder steel core for exceptional sharpness and durability. Its Tsuchime hammered finish not only adds beauty but also helps prevent food from sticking. The CRYODUR® ice-hardened blade ensures long-lasting edge retention and corrosion resistance. Designed for precision, the ergonomic D-shaped pakkawood handle provides a comfortable and secure grip, making it perfect for expertly slicing meats and fish.
$379.99
Owner Satisfaction
4.7
/ 5
Category Rank
578
/ 5007
#578 in Kitchen Knives
Price vs Category Average
+184%
Above average
Series Name
6000
/ MCT
Who it's for
- Home chefs seeking surgical precision for delicate slicing tasks
- Aesthetic-focused cooks who value traditional Japanese artistry in their kitchen
- Culinary enthusiasts preparing pristine sashimi or perfectly carved roasts
Who should skip it
- Beginners lacking experience with professional whetstone sharpening techniques
- Casual cooks prone to using knives on hard or frozen ingredients
- Budget-conscious shoppers looking for an entry-level slicing tool
Performance breakdown
Edge Retention
SG2 powder steel core maintains a razor edge through heavy use.
Slicing Precision
Long, slender blade geometry excels at clean, single-stroke meat cuts.
Build Quality
Expertly hand-forged in Seki with impeccable fit and finish.
Ergonomics
D-shaped pakkawood handle offers a secure, comfortable grip for precision work.
Food Release
Tsuchime hammered finish effectively minimizes friction during thin slicing tasks.
Maintenance Demand
Requires careful hand washing and mindful storage to protect the edge.
Key Specs
Series Name
6000 MCT
Blade Material
High Carbon Stainless Steel (SG2 Core)
Blade Hardness
62-64 HRC
Blade Length
9.45 inches / 24 cm
Handle Material
Wood
Overall Length
14.96 inches / 38 cm
Weight
0.44 lb (0.2 kg)
Care Instructions
Hand wash only
Features
- Hand-crafted in Seki, Japan
- SG2 micro-carbide powder steel core
- Tsuchime hammered finish for reduced sticking
- Honbazuke process for razor-sharp edge
- CRYODUR® ice-hardened blade
- Full tang for optimal balance
- Ergonomic D-shaped pakkawood handle
- Ideal for precise meat and fish slicing
What customers say
Customers overwhelmingly praise the Miyabi Sujihiki for its exceptional sharpness and superior quality. The knife arrives with a razor edge that maintains its keenness through demanding use, reflecting excellent Japanese steel and craftsmanship. Reviewers frequently highlight the superb balance and comfortable handle, which make long slicing tasks feel effortless and precise, reducing user fatigue. Many consider this tool a piece of functional art due to its beautiful Damascus layering and finish. While the premium price is acknowledged, most users feel the outstanding performance justifies the investment. Satisfaction remains high for those prioritizing ultimate sharpness and aesthetic beauty in their slicing instruments.
Know before you buy
A Sujihiki is a Japanese-style slicing knife designed specifically for carving meats and filleting fish. Its long, narrow blade allows you to make clean, single-stroke cuts without sawing, which preserves the texture and juices of your protein.
SG2 is a high-end powder steel that allows for a much harder blade, meaning it can be sharpened to a finer edge and will hold that sharpness significantly longer than standard stainless steel. Because it is so hard, it is exceptionally durable but requires careful handling to avoid chipping.
The Tsuchime hammered finish creates small air pockets between the blade and the food, which helps prevent ingredients from sticking to the side of the knife. It also adds a distinct, artisanal aesthetic to the blade.
The D-shaped handle is traditionally designed to fit the palm of a right-handed user for a more ergonomic grip. While it can be used by left-handed individuals, it may feel less natural than a symmetrical or oval-shaped handle.
Yes, this knife must be hand-washed and dried immediately after use to prevent corrosion. Because of the high-hardness steel, you should avoid cutting through bone or frozen foods, and we recommend using a honing steel or whetstone specifically designed for Japanese-style blades.
The CRYODUR process involves cooling the blade to extremely low temperatures to optimize the steel's crystalline structure. This increases the blade's hardness, flexibility, and corrosion resistance, ensuring the edge remains sharp through heavy use.
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$380