Slice / Sashimi Knife 210 mm Kanetsugu Miyabi Isshin
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Product detailed description
Japanese Slice/Sashimi Knife 210 mm Kanetsugu Miyabi Isshin
Kanetsugu Miyabi Isshin Slice / Sashimi 210 mm, also known as Sujihiki is a traditional Japanese slicing knife designed for precise portioning of fish, meat, and the preparation of sushi and sashimi. The long and narrow blade allows for clean cuts in a single stroke without damaging the delicate structure of the ingredients. Thanks to its thin Japanese grind, it offers an exceptionally smooth cut, high precision, and minimal resistance when slicing. With its long edge retention and excellent balance, it is the ideal choice for chefs who demand maximum precision during portioning and serving.
Knives from the Kanetsugu Miyabi Isshin series are manufactured using the traditional SAN-MAI method, featuring a three-layer blade construction. The hard core made of high-carbon stainless steel AUS-8 is protected by two layers of softer SUS410 steel. Thanks to this combination, the knife retains its sharpness for a long time, is easy to sharpen, and at the same time maintains good flexibility and resistance to damage. The blade hardness reaches 57–58 HRC, which is the perfect compromise between edge retention, easy maintenance, and comfortable use in both home and professional kitchens. AUS-8 steel is highly popular among chefs for its reliability, good corrosion resistance, and excellent cutting properties.
The ergonomic handle made of natural rosewood is impregnated against moisture and temperature fluctuations. Thanks to its low weight of only 95 grams, the knife feels exceptionally light in the hand and allows for precise and comfortable work even during extended slicing sessions.
The Miyabi Isshin series is suitable for both professional chefs and home enthusiasts who want to discover the world of high-quality Japanese knives. The manufacturer, Seki Kanetsugu, is one of the oldest cutlery companies in the city of Seki, Japan – a region renowned for centuries for the production of samurai swords and kitchen knives. The brand's history dates back more than 100 years and carries on the tradition of the legendary swordsmith Kanetsugu from the 1336–1392 period.
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Similar Knives and Recommended Alternatives
If you are looking for a similar Japanese slicing knife, we recommend checking out other Slice / Sashimi type chef knives in stock, which are suitable for precise portioning of fish, slicing meat, preparing sushi and sashimi, filleting, and making long, clean cuts.
Dimensions and Parameters of the Kanetsugu Miyabi Isshin Slice 210 mm Knife
| Japanese Slice / Sashimi knife 210 mm Kanetsugu Miyabi Isshin | |
| Brand: | Kanetsugu |
| Series: | Miyabi Isshin |
| Knife Type: | Japanese slicing knife Slice / Sashimi |
| Blade Length: | 210 mm |
| Total Length: | 330 mm |
| Blade Height: | 34 mm |
| Blade Thickness: | 1.6 mm |
| Weight: | 95 g |
| Blade Construction: | Three-layer construction SAN-MAI |
| Blade Material: | Core made of AUS-8 steel, outer layers SUS410 |
| Blade Hardness: | 57–58 HRC |
| Grind: | Double-bevel grind |
| Handle: | Rosewood |
| Recommended Use: | Precise portioning of fish, slicing meat, preparing sushi and sashimi, filleting, and long clean cuts. |
| Place of Manufacture: | Seki, Japan |
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Need advice? We will gladly help you with your choice or answer your questions about the products. Call our customer hotline at +420 702 049 048, available for you Mon - Fri, 7:30 - 16:00. |
Why Choose the Slice / Sashimi 210 mm Kanetsugu Miyabi Isshin Knife
Ideal for portioning fish, slicing meat, preparing sushi and sashimi, and filleting.
The three-layer design ensures high durability and long service life.
High-quality stainless steel with excellent sharpness and easy sharpening.
A hardness of 57–58 HRC ensures reliable cutting performance.
Only 95 g for comfortable and precise work without hand fatigue.
Ergonomic grip and natural appearance with high resistance to moisture.
Easy maintenance and versatile use in home and professional kitchens.
Traditional cutlery craftsmanship with a history spanning hundreds of years.
Slice / Sashimi – Features and Use
| Topic | Description |
| How the knife behaves during cutting | When portioning fish or slicing meat, the Slice / Sashimi knife feels exceptionally light, smooth, and highly precise. The long and narrow blade allows you to guide clean cuts in a single stroke without tearing fibers or damaging the structure of the ingredient. Compared to standard European slicing knives, it offers a significantly cleaner, smoother, and more elegant cut. |
| Who the Slice / Sashimi knife is suitable for |
|
| Slice / Sashimi vs Gyuto | Compared to the multi-purpose Gyuto knife, the Slice / Sashimi has a longer and narrower blade optimized for long, precise, and fluid cuts. The Gyuto is more versatile for everyday kitchen tasks, while the Slice / Sashimi excels primarily at portioning fish, slicing meat, preparing sushi, and creating thin slices without damaging the ingredient's structure. |
Frequently Asked Questions
Recommendations and Maintenance of a Japanese Knife
Never wash the knife in a dishwasher. After use, wash it by hand and dry it immediately.
Do not use the knife as a pry bar and do not bend the blade. The knife is intended exclusively for slicing and cutting.
Protect the blade and edge from drops, impacts, and contact with hard materials.
If you will not be using the knife for a long time, lightly coat it with oil and wrap it in a cloth or paper.
Store the knife in a safe place, ideally in a protective sheath, block, or on a magnetic strip.
Keep the kitchen knife out of reach of children and exercise increased caution when handling it.
Notice
Each knife is made from natural materials. Every piece of steel and wood is unique, so the final appearance of the knife may differ slightly from the product photograph. The knife you receive will be of the same high quality and meticulously crafted.
Sharpening a Kitchen Knife
To maintain maximum sharpness, we recommend regularly maintaining your Japanese kitchen knife using high-quality whetstones (water sharpening stones), diamond sharpening stones, honing steels, and leather strops. Proper edge care significantly extends the life of the knife, improves cutting comfort, and helps preserve the precise cutting properties of the blade.
Whetstones are among the gentlest and most effective ways to sharpen Japanese knives. They allow for the precise restoration of the edge and are suitable for regular maintenance as well as complete sharpening. Diamond sharpening stones stand out for their high efficiency and rapid material removal, making them ideal even for harder types of Japanese steel.
Honing steels serve primarily for the ongoing alignment and straightening of the edge during regular knife use. They help keep the knife sharp longer between individual sharpening sessions. For fine polishing and achieving extreme sharpness, we also recommend using leather strops, which remove microscopic burrs on the edge and leave the blade perfectly smooth.
If you are unsure about sharpening, please contact us. We will professionally sharpen your knives according to your individual requirements. We also regularly organize knife sharpening courses, where we will teach you the correct sharpening techniques, how to use whetstones, honing steels, and leather strops. Improper sharpening can lead to irreversible damage to the edge or a change in the blade's geometry.
Recommended Products for Knife Sharpening and Maintenance
| Category | What it serves for | Link |
| Whetstones | Gentle sharpening and regular edge maintenance for Japanese knives. | View stones |
| Diamond sharpening stones | Fast sharpening, higher material removal, and maintenance of harder steels. | View stones |
| Honing steels | Ongoing edge alignment between individual sharpening sessions. | View honing steels |
| Leather strops | Fine polishing of the edge and removal of microscopic burrs. | View strops |
| Knife sharpening courses | Practical instruction on proper sharpening and maintenance of kitchen knives. | View course |
Related Topics on Knife Sharpening and Care
| Topic | What you will learn | Link |
| Whetstone Care | How to properly clean, dry, and store your whetstone so that it lasts as long as possible. | How to care for a whetstone? |
| Flattening a Whetstone | Why a flat sharpening stone is important for precise and safe knife sharpening. | How to flatten a whetstone? |
| Correct Sharpening Angle | How to hold a stable angle during sharpening and why it affects both sharpness and blade life. | How to hold the correct sharpening angle? |
| Sharpening Stone Grit | How to choose the appropriate stone grit for repairs, regular sharpening, and final edge polishing. | How to choose a sharpening stone grit? |
| Whetstone vs. Diamond Stone | A comparison of whetstones and diamond sharpening stones, along with recommendations on which type to choose. | Whetstone vs. Diamond sharpening stone |
Cleaning a Kitchen Knife
After each use, wash the knife by hand with lukewarm water, dry it with a soft cloth, and store it in a safe place. Residues of aggressive ingredients can cause stains resembling rust on the blade surface. This is not always corrosion of the blade itself, but often trapped particles from food or the surrounding environment. To remove them, you can use, for example, baking soda mixed with a little water into a fine paste and an old wine cork.
Dellinger Guarantee
Products supplied by Dellinger come with a 100% satisfaction guarantee. We carefully inspect every product and guarantee its high quality, reliability, and long life. We provide a lifetime warranty against hidden defects. If you have any questions, our team is fully at your disposal and will be happy to help you with the selection, use, and care of the product.
Additional parameters
| Category: | Miyabi Isshin – Traditional Japanese Kitchen Knives |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.095 kg |
| EAN: | 4511125020065 |
| čepel: | ocel 3 vrstvá |
| ? délka ostří: | 201-250 mm |
| typ rukojeti (střenky): | ergonomická - západní typ |
| typ nože: | Sashimi - plátkovací |
| série: | Kanetsugu Miyabi Issin |
| production: | Japan |
| The item has been sold out… | |
Kanetsugu Seki Japan – The tradition of Japanese swords in modern cuisine
Kanetsugu Seki Japan is a traditional Japanese knife brand originating in the city of Seki, which is considered the centre of Japanese sword making. Its history dates back to the 14th century, when famous samurai swords were manufactured here. It is this sword-making tradition that the Kanetsugu brand has brought to the world of kitchen knives. The company was officially founded in 1918 by master craftsman Matsujiro Kanetsugu, who continued the legacy of the legendary 14th-century swordsmith Kanetsugu Naoe. Now in its fourth generation, the modern company combines traditional craftsmanship with modern production technologies, while still priding itself on hand sharpening, polishing and precision workmanship.
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What makes Kanetsugu knives so special?
A combination of tradition and technology: Hand-finished blades, many with a Damascus pattern or made from modern powder steels (e.g. SG2), combine aesthetics and performance.
Sharpness and durability: Kanetsugu knives are known for their extreme sharpness, high hardness and long cutting life.
Precision manufacturing: Kanetsugu emphasises ergonomics, balance and perfect control when cutting.
Japanese design: Elegant, traditional and modern blade and handle shapes with an emphasis on aesthetics and user comfort.
Model series and uses
Popular series include:
Zuiun – top-of-the-range models made from SG2 powder steel with a Damascus pattern and a beautiful mirror finish.
Saiun – an elegant series with classic Damascus steel.
Pro M, Pro J, Pro S – professional series for chefs and demanding households.
Kanetsugu knives are manufactured for various uses – from versatile Gyuto knives to small Petty knives and traditional Kiritsuke or Nakiri knives.
Conclusion
Kanetsugu Seki Japan is the choice for those who seek Japanese quality, craftsmanship and uncompromising sharpness. Their knives embody the spirit of the samurai tradition and are ideal for both professionals and lovers of exceptional kitchen utensils.
| Manufacturing company : | Seki Kanetsugu Cutlery Co. |
|---|---|
| Address : | 7 Nishi-Monzen-Cho, Seki City, Gifu Prefecture 501-3837 |
| E-mail : | yukie@sekikanetsugu.co.jp |
| EU representative of the manufacturer : | Dellinger s.r.o. |
| Email of the EU representative : | info@dellinger.cz |