Miyabi Santoku Knife

The Tsuchime hammered finish creates small air pockets between the blade and the food. This significantly reduces friction and prevents ingredients from sticking to the side of the knife while you chop.

SG2 is a high-performance powder steel that allows for a much thinner, sharper edge that holds its keenness significantly longer than standard stainless steel. Because of its high Rockwell hardness of 63, it is exceptionally durable but should be used on wood or plastic cutting boards to avoid chipping.

The D-shaped handle is traditionally designed to fit the palm of a right-handed user for a more secure, ergonomic grip. While left-handed users can still hold it, the asymmetrical shape may feel less natural compared to a standard symmetrical handle.

Yes, this knife should be hand-washed and dried immediately after use to maintain the integrity of the steel and the Cocobolo pakkawood handle. It is not dishwasher safe, and you should avoid cutting through bone or frozen foods to protect the delicate edge.

Honbazuke is a traditional three-step sharpening process that results in a razor-sharp, mirror-polished edge. It ensures the blade is incredibly precise right out of the box, offering the signature sharpness expected of high-end Japanese cutlery.

At 5.5 inches, this Santoku is more compact and nimble than a standard 8-inch chef's knife. It is ideal for precise vegetable prep, smaller tasks, or for cooks who prefer a lighter, more maneuverable tool in the kitchen.