Miyabi Koh Slicing Knife

This knife is designed for precise, clean cuts on larger proteins like roasts, hams, or turkeys. Its long, straight blade allows you to slice through meat in a single motion, preventing the tearing that can occur with shorter or serrated blades.

FC61 is a fine carbide stainless steel that offers a higher level of hardness than typical kitchen knives. This allows the blade to hold a much sharper edge for longer, meaning you won't need to hone or sharpen it as frequently.

Yes, the handle features an ergonomic, octagon-shaped design that fits securely in the palm. Pakkawood is also moisture-resistant and durable, providing a stable grip even if your hands are slightly damp during food preparation.

No, this knife must be hand-washed. Dishwashers can dull the fine katana edge and potentially damage the Pakkawood handle, so we recommend washing it with mild soap and drying it immediately after use.

While the edge is inspired by samurai sword traditions, it can be maintained with standard high-quality sharpening stones or professional sharpening services. Because of the blade's hardness, avoid using pull-through sharpeners, which can be too aggressive and damage the fine steel.

Absolutely. The blade geometry is versatile enough to handle the long, slicing motions common in Western cooking as well as the more delicate, precise cuts often required in Asian culinary techniques.