The Miyabi 5000MCD Sujihiki knife has a 24 cm blade and is ideal for slicing meat, fish, and roasts. The knife features a core of MicroCarbide MC63 powder steel, encased by 100 layers of steel, with a hardness of 63 Rockwell. The Damascus design offers both aesthetic beauty and durability. The knife is sharpened using the Honbazuke technique for a scalpel-like sharpness. The ergonomic handle made of masur birch wood ensures a comfortable grip and perfect balance.