Miyabi Evolution Santoku Knife

FC61 is a fine carbide steel that allows for a much sharper, more refined edge than standard stainless steel. Because it is ice-hardened, it maintains that sharpness longer while remaining highly resistant to chipping and corrosion.

Yes, the 5.5-inch length is ideal for a Santoku, which is designed for precision work like mincing herbs, slicing vegetables, and dicing meat. It offers excellent maneuverability for smaller tasks without the bulk of a traditional 8-inch chef's knife.

No, you should always hand wash this knife. The high-performance steel and handle materials can be damaged by the harsh detergents and high heat of a dishwasher, which will dull the edge and potentially compromise the handle rivets.

The ergonomic triple-rivet handle is shaped to provide a secure, natural grip that reduces hand fatigue. It is balanced specifically for the Santoku blade, making it comfortable to use for extended periods of chopping or rocking.

The Santoku is primarily designed for a downward chopping motion, but the slight curve of the blade edge also allows for controlled rocking. It is a versatile hybrid that excels at both techniques.