Miyabi Birchwood 5000MCD Sujihiki Slicing Knife 24cm 62507
Miyabi Birchwood 5000MCD Sujihiki Slicing Knife 24cm 62507 is a long, slim Japanese slicing knife for clean portions of boneless meat, poultry and fish. CRYODUR ice hardening, a floral Damascus pattern and natural birchwood create the series’ distinctive performance and finish.
The 24cm profile is selected for carving cooked boneless meat and poultry and portioning raw boneless meat and fish, with the precise feel expected from Miyabi’s Japanese-made knives.
Product Details
Miyabi Birchwood 5000MCD Sujihiki Slicing Knife 24cm 62507 brings Miyabi’s series construction to a sujihiki / japanese slicing knife. It is intended for controlled technique on a knife-friendly board, allowing the edge geometry and balance to do the work.
- Sujihiki / Japanese slicing knife: Long, narrow Sujihiki profile reduces drag and supports smooth, single-stroke slicing.
- Blade construction: Micro-carbide powder steel core surrounded by 100 layers (101-layer construction).
- Hardness and finish: Approximately 63 HRC with an ice-hardened blade.
- Handle: Natural birchwood with mosaic pin, red accents and stainless-steel end cap.
- Made in Japan: crafted and hand-finished in Seki, a city internationally recognised for blade making.
Why We Love It: A Former Chef’s View
Arima Homewares was founded by a former chef with experience across fine-dining, steakhouse, bakery and catering kitchens. That professional background shapes how we select and explain kitchen tools: what they do exceptionally well, where they require care and which cook they genuinely suit.
“The advantage of a 24cm Sujihiki is fewer sawing motions. Let the long, slim blade travel through the ingredient in a smooth draw for cleaner slices and better presentation.”
Arima Homewares is an Australian family-owned business operating from Sydney since 2018. As an authorised Australian stockist, we supply brand-new products in their original retail packaging. Read more about Arima Homewares.
Best For
- Carving cooked boneless meat and poultry
- Portioning raw boneless meat and fish
- Long, clean presentation slices
- Removing silver skin and fine trimming
Not Designed For
- Bones, frozen food or hard joints
- Chopping or forceful rocking cuts
- Twisting, prying or scraping with the edge
- Dishwasher cleaning
Specifications & Care
| Brand | Miyabi |
| Series | 5000MCD Birchwood |
| Knife type | Sujihiki / Japanese slicing knife |
| Blade length | 24cm |
| Blade construction | Micro-carbide powder steel core surrounded by 100 layers (101-layer construction) |
| Blade hardness | Approximately 63 HRC |
| Edge | Hand-honed Honbazuke edge |
| Handle | Natural birchwood with mosaic pin, red accents and stainless-steel end cap |
| Country of origin | Japan |
| Arima product reference | 62507 |
| Variant SKU | 62507 - 853 - K1M1 |
| Packaging | Gift box |
| Warranty | Lifetime manufacturer warranty, subject to manufacturer terms |
Care & Maintenance
- Hand wash with mild detergent and warm water, then dry thoroughly and immediately.
- Use a timber or knife-friendly cutting board. Avoid glass, stone and ceramic surfaces.
- Store dry in a knife block, sheath or magnetic system that protects the cutting edge.
- Sharpen with an appropriate whetstone or use a professional familiar with hard Japanese knife steel.
- Avoid bones, frozen food, prying, twisting cuts and using the cutting edge as a scraper.
Explore suitable knife sharpening tools and knife-friendly chopping boards.
Choosing the Right Knife
Choose a Sujihiki when slicing and carving are the priority. A Gyutoh is more versatile for everyday board work, while the Sujihiki rewards cooks who want cleaner portions and longer draw cuts.
Compare more options in our Miyabi Japanese knife collection or browse the complete chef knife collection.
About Miyabi
Miyabi combines Japanese blade-making tradition with precise modern engineering. Its knives are crafted and hand-finished in Seki, Japan, where skilled artisans complete the grinding, sharpening and polishing. The 5000MCD Birchwood series combines a micro-carbide powder steel core, floral Damascus cladding and a natural birchwood handle.
Frequently Asked Questions
What is this sujihiki / japanese slicing knife best used for?
Carving cooked boneless meat and poultry, Portioning raw boneless meat and fish, Long, clean presentation slices.
Is 24cm suitable for everyday use?
Choose a Sujihiki when slicing and carving are the priority. A Gyutoh is more versatile for everyday board work, while the Sujihiki rewards cooks who want cleaner portions and longer draw cuts.
Is this Miyabi knife made in Japan?
Yes. It is made in Japan and hand-finished in Seki.
Can it go in the dishwasher?
No. Hand wash only, then dry the blade and handle thoroughly. Dishwasher heat, chemicals and movement can damage the edge and handle.
Can I use it on bones or frozen food?
No. This is a fine-edged knife for appropriate ingredients. Bones, frozen food, hard joints and twisting cuts can damage the edge.
How should I sharpen it?
Sharpen with an appropriate whetstone or use a professional familiar with hard Japanese knife steel.
Does it include a warranty?
It is supplied with a lifetime manufacturer warranty, subject to the manufacturer’s terms and exclusions.