Miyabi Trench knife 5000 MCD Sujihiki, 23cm. A beautiful knife with a 23cm blade and a core of (refined SG2 steel) hard MC63 Micro Carbide powder steel, CRYODUR® ice-hardened to a hardness of approx. 63 HRC. The knife is then covered with 100 layers of stainless steel in a beautiful floral damask design. The handle of the knife is a traditional Japanese D-shaped handle made of masur birch from Finnish Lapland and the blade has a sharpening angle of approx. 19° and the edge is sharpened according to the Honbazuke method. The knife is a little longer, which makes it an excellent filleting knife and works both for filleting/boning fish, trimming and cutting thin slices of meat, etc.
Ask us about this product