Kitchengrips Carving Knife 9.5"

The SUJIHIKI is ideal for cutting meat and fish or for slicing a roast. Its scalpel-like sharpness is due to a unique honing technique. Effortlessly slice a roast and other large cuts of meat with this knife.

Miaybi 5000FCD blades are formed by 49 layers of steel with a Rockwell hardness of approximately 61. The black Pakka Wood handle is wonderfully balanced and features a steel end cap with decorative pin and ring.

Blade Length: 9.5"/24cm

• FC61 fine carbide steel blade core
• 48 layers of steel surrounding the core create the Damascus-design
• FRIODUR ice-hardened for extreme hardness
• Rockwell hardness of approximately 61
• Pakka wood handle accented by a steel mosaic pin and handle end cap
• Hand wash only
• Handcrafted in Seki, Japan