Details
https://www.zwilling.com/us/miyabi-koh-9.5-inch-pakka-wood-sujihiki-33950-243/33950-243-0.html
MIYABI
Koh
9.5-inch Pakka Wood Sujihiki
159.99
MIYABI
Koh
9.5-inch Pakka Wood Sujihiki
$159.99
In Stock
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Description
The sujihiki knife, also known as the Japanese filet knife, features a long, thin blade designed for cleanly slicing through both meat and fish filets. The long blade allows the meat or fish to be cut in one single motion, from heel to tip.
Handcrafted by artisans in Seki, Japan, MIYABI Koh knives are born from time-honored Japanese tradition, expert German engineering, and state-of-the-art steel.
Advanced FC61 fine carbide stainless steel provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness. Thanks to an innovative, ice-hardening process, the FRIODURx2® blades offer remarkable durability, sharpness, and cutting performance.
Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. Experience ergonomic perfection with each slice—the Pakkawood handle supports both Western chopping and Asian rocking cuts. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.
- Crafted from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness
- Ice-hardened FRIODURx2 blade for exceptional durability, cutting edge retention, and corrosion resistance
- Hand-honed, 3-step Honbazuke blade boasts scalpel-like sharpness
- Authentic, thin Japanese blade profile - 9.5-12° edge angle
- Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo
- Octagon-shaped Pakkawood handle design nestles comfortably in the hand
- Hand wash only
- Handcrafted in Seki, Japan
Specifications
- Item no. 33950-243
Characteristics
- Color: brown
- Country of origin: Japan
- Substance: FC61
- Type of handle: concealed tang
- Type of edge: fine edge
- Edge finishing: Honbazuke edge
- Manufacturing method: welded
- Blade hardness (HRC): 61 HRC
- Colour handle: brown
- Substance handle: pakka Wood
Measurements
- Net weight: 0.36 lbs
- Length of product: 15.12 in
- Width of product: 0.75 in
- Height of product: 1.30 in
- Blade length: 9.45 in
- Handle length: 5.31 in
- Handle width: 0.75 in
MIYABI Koh
9.5-inch Pakka Wood Sujihiki
(35)
Miyabi Koh 9.5-inch Slicing Knife is rated
out of
5 by
35.
Rated 5 out of
5
by
Floridaorange from
Great Slicer
The Miyabi Koh is made in Japan with FC61 steel which is razor sharp and and extremely durable despite not having a Damascus outer layer. This particular steel does not need wrapping, which brings production costs down, without compromising the edge retention and sharpness. Handcrafted in Seki Japan, has all the bells and whistles Japans knives are known for, without the high price tag.
Love the way this slicer glides through roasts, chicken, and turkey, making even, thin slices easy to achieve. A real game changer!
Date published: 2020-11-09
Rated 4 out of
5
by
NurseJ1 from
Perfect slicer. Made in Japan using FC61 steel is extremely durable, and allows for a razor sharp edge that lasts. The beautiful pakkawood handle feels great and the design works for my left handed husband.
Use several times a week, and can easily produce paper thin slices of poultry, beef, ham, cold cuts and hard cheese with little effort. Also perfect for sushimi which is also something we appreciate. We love this knife and we are extremely pleased with this purchase.
Date published: 2021-01-20
Rated 5 out of
5
by
DanCooks from
great slicer
I am very happy with this slicer. The handle is lightweight and comfortable to hold. I like the unique hexagonal shape to the handle. It is slightly longer than the typical slicer and that extra length makes it even more versatile. The blade is very sharp and easy to maintain.The bade goes through a double hardening process making a blade that is very thin and durable. The traditional Japanese techniques used in making this knife produce a superior item.
Date published: 2020-07-28
Rated 5 out of
5
by
HomeCook5 from
A slicing knife is often for special occasions when you've made a nice roast or even for birthday cakes so if it's a special time to slice why not choose a knife that is special too. This gorgeous Miyabi Koh will glide through anything effortlessly and look the part with its mirror polished blade and pakkawood handle. The FC61 steel core will retain it's sharp edge and because of the patented ice hardening process it will resist chipping and cracking.
Date published: 2020-04-26
Rated 5 out of
5
by
Bradley Baby Mochi from
Carving, Slicing So Sharp!
A 9.5" Koh slicing knife is great for cutting and slicing large meat, it is also ideal carving roast, turkey and brisket A made in Japan FC61 is a fine carbide stainless steel of 61 Rockwell hardness is outstanding, a scalpel-like sharpness knife.
This knife is exceptional in durability, cutting edge retention, and corrosion resistance. This knife is light and comfortable Pakka wood handle, it feels great in my hand.
Date published: 2020-04-06
Rated 5 out of
5
by
Niner2015 from
A great lightweight slicer
This is a great traditional style Japanese slicer. Super lightweight, it has a nice balance to the knife, and won’t get heavy in your hand if you are slicing fish, meat, fruits or veggies for an extended period of time. The thin yet sharp and durable blade of the Koh does a nice job of slicing and cutting easily and smoothly. If you’re looking for a traditional style Japanese knife, this is the knife for you.
Date published: 2020-04-03
Rated 5 out of
5
by
jbeans77 from
Although most of us don't use a slicing knife often or daily it is still a necessary knife to have in the collection. This carver slices through roasts and turkey breasts with one stroke. Made from FC 61 this knife is extremely chip and corrosion resistant. Feels very light in the hand but is still stable to cut with. The octagon handle has a comfortable shape that feels secure and smooth.
Date published: 2020-04-14
Rated 5 out of
5
by
CookinginCali from
A small sword
Nothing like a Japanese slicing knife. And this one marries the craftsmanship of Japanese knife-smiths with German engineering. This very hard (61 Rockwell) metal holds an edge, making it so smooth as it glides through raw fish, meat, poultry. The thinnest slices are easy with the right tool. Hand wash this knife if you want it to look like new. It will beautifully last a lifetime.
Date published: 2020-04-17
Is this knife a single bevel like a classic yanagiba?
Double Beveled
Date published: 2022-03-29
