Miyabi Kaizen II Santoku

The Santoku is an Asian-style all-purpose knife with a shorter, flatter blade than a traditional Western chef's knife. Its design is specifically optimized for precise slicing, dicing, and mincing of vegetables, meat, and fish, offering excellent control for smaller, repetitive tasks.

While the 48-layer Damascus pattern is visually striking, it is primarily a result of the construction process. The layers protect the FC61 fine carbide steel core, which is ice-hardened to 61 HRC to ensure the blade maintains a razor-sharp edge over time.

No, this knife is not dishwasher safe. The high-performance steel and pakkawood handle require hand washing with mild soap and immediate drying to prevent corrosion and maintain the integrity of the handle material.

Because this knife is hand-honed using the traditional Honbazuke method to a very acute angle, you should avoid using pull-through sharpeners, which can damage the edge. Instead, use a high-quality whetstone or have it professionally sharpened to preserve its precision.

Yes, the handle is ergonomically shaped and rounded to provide a secure, comfortable grip. Pakkawood is a durable, moisture-resistant composite that feels substantial in the hand, making it well-suited for extended use.