Miyabi 5000FCD 240mm Sujihiki - Japanese Damascus Slicing Knife

5. Who is this for?

1. The Home Chef Connoisseur Who Wants Restaurant-Grade Precision

You appreciate the artistry of cooking and believe the right tool elevates every meal, seeking professional performance without commercial kitchen compromises.

2. The Culinary Collector Who Wants Functional Art

You view exceptional knives as both investment pieces and display objects, valuing the Damascus pattern and craftsmanship as much as the cutting performance.

3. The Serious Home Entertainer Who Wants Effortless Elegance

You host gatherings where presentation matters, needing a knife that slices paper-thin proteins and garnishes with theatrical precision at your dinner table.

4. The Aspiring Sushi Enthusiast Who Wants Authentic Technique

You're mastering Japanese culinary traditions and understand a proper sujihiki is essential for clean, single-stroke cuts through fish and delicate proteins.

5. The Discerning Professional Upgrade Seeker Who Wants Lasting Superiority

You've used good knives but now demand exceptional ones, recognizing that Miyabi's SG2 steel and 63-layer Damascus represent the pinnacle of cutlery engineering.

Effortless, Paper-Thin Slices

The ultra-sharp, thin blade glides through meat and fish without tearing or crushing, giving you clean, professional cuts every time. No more ragged edges on your holiday roast.

Forget Constant Sharpening

The SG2 powdered steel core is so hard that it keeps its sharp edge up to 5x longer than common German knives. Spend your time cooking, not maintaining your tools.

End Slippery, Tiring Grips

The contoured D-shaped Ambrosia maple handle fits securely in your palm. This control reduces hand fatigue, making long slicing sessions safe and comfortable.

Stop Worrying About Rust & Stains

The ice-hardening process and high-quality steel make the blade highly resistant to corrosion. A quick hand wash is all it needs to stay looking new.

Impress Guests with Every Slice

The stunning 100-layer Damascus wave pattern and frosted finish turn food prep into a display of artistry. It’s a conversation piece that performs.

Feel the Perfect Balance

The full-tang construction and careful weight distribution make the knife feel like an extension of your hand, providing precise control for delicate slicing tasks.

Upgrade Your Kitchen Confidence

Using a tool of this quality makes cooking more enjoyable and professional. It transforms a mundane task into a satisfying ritual, boosting your culinary skills.

A Knife That Lasts a Lifetime

Forged with ancient Japanese techniques and modern metallurgy, this is a heritage-quality piece. It’s an investment designed to be your go-to slicer for decades.

SG2 Micro-Carbide Powder Steel Core — 66 layers of super-hard steel made using a patented powder metallurgy process for exceptional sharpness.

100-Layer Damascus Cladding — The core is wrapped in 100 layers of soft and hard steel, creating a stunning pattern and a resilient blade body.

Ice Hardening (Friodur) — The blade is subjected to sub-zero temperatures, refining the steel's structure for increased hardness, stain resistance, and a unique frosted finish.

Hand-Honed 9.5 to 12-Degree Edge — Each side is meticulously polished by hand to a razor-sharp, asymmetrical edge ideal for precise slicing.

Ambrosia Maple Handle — Made from resin-stabilized wood with a natural 'ambrosia' beetle grain pattern, sealed with traditional Japanese lacquer for durability.

D-Shaped Handle Design — Ergonomically contoured to fit perfectly in the right hand (for right-handed models), offering superior control and reducing fatigue.

Full Tang Construction — The steel runs the entire length of the handle, providing perfect balance and unwavering strength.

Rockwell Hardness of 63 — An exact measurement on the HRC scale, indicating an extremely hard blade that will resist dulling.

Sujihiki Profile — 240mm (approx. 9.4-inch) long, thin blade specifically designed for pulling slices of meat and fish with a single stroke.

Fluted Spine & Heel — The top of the blade and the heel are rounded and smoothed for comfort during prolonged use, a sign of high-end finishing.

Gift Box Packaging — Presented in a sleek, traditional Japanese paulownia wood-style box, ready for gifting.

1. Identify Your Task: Use this knife specifically for slicing cooked proteins like roast beef, ham, salmon, or turkey. It is not for chopping bones, frozen food, or hard vegetables.

2. Use the Right Motion: Employ a long, smooth, single-stroke pulling or pushing motion across the food. Let the sharp, thin blade do the work.

3. Hand Wash Only: Immediately after use, wash gently with warm water, mild soap, and a soft cloth. Do not put it in a dishwasher.

4. Dry Thoroughly: Dry the blade and handle completely with a towel before storing.

5. Store Safely: Use a knife block, magnetic strip, or the provided box. Do not leave it loose in a drawer.

Timeline Expectations:

- Week 1: Experience the 'glide'—notice how little pressure is needed for clean, perfect slices.

- Weeks 2-3: The knife maintains its sharpness with regular use on appropriate foods. No honing needed.

- Week 4+: Enjoy consistent performance. When needed, use a ceramic honing rod lightly. Professional sharpening is recommended only 1-2 times per year with typical home use.

Miyabi was born in Seki City, Japan, a legendary sword-making region with over 800 years of blade-crafting history. Our master artisans created the 5000FCD line to solve a common chef's dilemma: the frustration of a knife that loses its edge too quickly, forcing constant sharpening that interrupts the flow of cooking. We chose SG2 powdered steel—a space-age material—for its incredible ability to hold a razor's edge far longer than ordinary steel, and wrapped it in 100 layers of traditional Damascus for beauty and strength. Every knife is ice-hardened and hand-finished to GMP-certified standards in our Japanese factory. This commitment to blending ancient technique with modern metallurgy has made it a top-rated choice among professional chefs and home cooks alike, celebrated for its performance and artistry.

The Miyabi 5000FCD 240mm Sujihiki knife is crafted from a proprietary FC61 micro-carbide stainless steel, which forms the core of its Damascus-clad construction. This high-carbon steel, containing elements like chromium for corrosion resistance and vanadium for enhanced hardness, is heat-treated to a Rockwell hardness of approximately 61 HRC, ensuring exceptional edge retention and durability for precise slicing tasks. The Damascus cladding, composed of multiple layers of softer stainless steel, is not merely decorative; it provides structural resilience, reducing brittleness while facilitating a razor-sharp, fine edge that resists chipping. The handle is made from African blackwood (Dalbergia melanoxylon), chosen for its density, moisture resistance, and ergonomic stability, offering a secure, comfortable grip during prolonged use. Together, these materials deliver a knife that combines aesthetic elegance with functional superiority: the steel core maintains a keen edge for clean cuts through proteins and vegetables, the Damascus layers enhance flexibility and corrosion resistance, and the wooden handle ensures balanced control, making it an ideal tool for professional chefs and enthusiasts seeking precision and longevity in a slicing knife.

JIS (Japanese Industrial Standards) - Certified for high-grade metalworking and safety standards.

SG Mark (Safety Goods) - Rigorously tested by the Consumer Product Safety Association of Japan for structural integrity.

Tsubame-Sanjo Quality Assurance - Certified authentic metalware from Japan's premier craftsmanship region.

Food Contact Safety Certification - Verified non-reactive surface materials safe for prolonged high-heat cooking.

Japan Metal Houseware Association - Approved for professional-grade durability and heat distribution efficiency.

Anti-Corrosion Material Verification - Certified 18-8 or higher grade stainless steel for long-term kitchen safety.

Miyabi's mission is to forge the world's most beautiful and high-performance cutlery by uniting Japanese craftsmanship with revolutionary German engineering. Based in Seki, Japan, the heart of samurai sword tradition, every knife is a product of Takumi—the artisan spirit. We employ centuries-old techniques like hand-honing and Damascus forging, combined with state-of-the-art robotic precision and materials science, such as our proprietary ice-hardening. This 'Dual Identity' approach ensures each piece is not just a tool, but a perfectly balanced work of art, certified for quality and designed to last a lifetime.

Sold as a premium, individual kitchen knife, typically presented in high-end kitchenware stores, specialty cutlery shops, and online retailers, often with protective packaging highlighting its craftsmanship.