Miyabi Kaizen II Santoku Knife

A Santoku is typically shorter, lighter, and has a flatter blade profile than a traditional Western Chef's knife. This design makes it exceptionally agile for precise chopping, slicing, and dicing vegetables and proteins with a straight up-and-down motion rather than a rocking motion.

The Damascus pattern is primarily aesthetic, created by layering 48 layers of stainless steel over the FC61 core. While it looks beautiful, the true performance comes from the core steel and the ice-hardening process, which ensure the blade maintains its edge and resists corrosion.

No, this knife is not dishwasher safe. High heat, harsh detergents, and the physical movement of the dishwasher can damage the delicate edge and the pakkawood handle; hand washing and drying immediately after use is the best way to maintain its quality.

Because this knife features a high-performance FC61 steel core and a precise Honbazuke edge, you should avoid honing it with aggressive pull-through sharpeners. Instead, use a high-quality whetstone or a fine ceramic honing rod to maintain the edge, and always use a wood or plastic cutting board to prevent premature dulling.

The D-shaped handle is traditionally designed for right-handed users, as it is contoured to fit the palm of the right hand. While it can be held by left-handed users, it may feel less ergonomic and secure compared to a symmetrical handle.