Miyabi 6000MCT 24cm Sujihiki Slicing Knife Brown

There are knives for chopping, knives for prep, and then there's the Sujihiki — the long, elegant slicing knife built for the single most satisfying cut in the kitchen. The Miyabi 6000MCT 24cm Sujihiki is designed specifically for slicing meat and fish with the kind of clean, precise, single-stroke cuts that preserve texture, presentation, and flavour in a way that shorter, wider blades simply cannot replicate.

The long, pointed blade profile is the defining characteristic — allowing the full length of the edge to draw through proteins in one smooth, controlled motion, minimising tearing and producing slices of remarkable uniformity. The double-edged blade is hammered into an authentic Japanese shape and finished with the Honbazuke hand-honing technique, achieving approximately 63 Rockwell hardness and an edge sharpness that makes slicing feel effortless regardless of the protein or the thickness required.

The blade core of MC63 Microcarbide powder steel is sandwiched between two layers of steel and subjected to CRYODUR® ice-hardening at -196°C — a specially developed process that provides exceptional cutting edge retention, corrosion resistance, and optimum blade flexibility. The Tsuchime hand-hammered finish across the blade actively prevents food from sticking during slicing, keeping each cut clean from the first stroke to the last.

The slightly curved swan-neck cocobolo Pakkawood handle is as considered as the blade itself — ergonomically shaped to fit the hand comfortably, with an internal weight system that ensures perfect balance and fatigue-free control across every cutting angle and technique. Easy to clean, robust, and built for a lifetime of serious use.

For the cook who takes the final cut seriously — shop the full Miyabi knife range at Laine Home — NZ wide delivery on orders over $99.