Reviewed by Valery Grin · · updated June 4, 2026
Miyabi 5000FCD – 24 cm Japanese Sujihiki (Slicing Knife)
The long, slim blade that slices brisket and fish in one stroke.
From€230
Reference price on Amazon (June 2026) · subject to change
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A 24 cm sujihiki made by Miyabi (Zwilling's Japanese brand). A long, narrow slicing blade: rested brisket, duck breast, salmon or tuna in clean fillets with a single stroke, no sawing or tearing the grain.
The sujihiki is the Japanese take on the slicer, and this Miyabi 5000FCD is among the finest sold in Spain. Be honest about one technical point many get wrong: the 5000FCD series doesn't use VG-10 but an FC61 carbon-steel core, ice-hardened by the CRYODUR method to around 61 HRC, wrapped in 48 Damascus layers (49 counting the core). The edge is hand-honed via the three-step Honbazuke method, and you can feel it: it cuts with remarkable keenness. The 24 cm blade, narrow and barely curved, is built for one thing and does it beautifully: slicing. Run the edge tip-to-heel in one stroke and pull off perfectly even slices of brisket, secreto or loin, or clean fish fillets for the kamado. It's not a chopping or bone knife. Ergonomic FCD birchwood handle, made in Seki. Hand-wash and dry, always.
Specifications
- Type: Sujihiki (slicing/carving knife)
- Steel: FC61 core (not VG-10) + 48 Damascus layers
- Hardness & edge: ~61 HRC, hand-honed 3-step Honbazuke edge
- Blade: 24 cm, narrow and barely curved
- Handle: Ergonomic FCD birchwood
- Origin & care: Made in Seki, Japan; hand-wash only
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Goes well with
FAQ
Is this a VG-10 steel knife?
No, and it's worth knowing: the 5000FCD series uses an FC61 carbon-steel CRYODUR core, not VG-10. It gives a very keen edge but is a touch more demanding on care: always dry it at once.
Why such a long, narrow blade?
To slice in one pass. The longer the blade, the fewer strokes and saw marks: the slice comes off clean. Ideal for brisket, duck breast or filleting big fish.
Is it for daily use or just for serving?
It's a specialist: it shines slicing rested meat and fish, not chopping or dicing. If you want one daily knife, a gyuto is better; the sujihiki is the perfect complement for kamado day.