Miyabi Kaizen Santoku Knife

A Santoku is typically shorter, lighter, and flatter than a traditional Chef's knife. Its design is optimized for precise slicing, dicing, and mincing, making it an excellent all-purpose tool for smaller hands or those who prefer a more agile blade.

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

The hollow edge refers to the small indentations along the side of the blade, often called grantons. These create tiny air pockets between the knife and the food, which helps prevent ingredients from sticking to the blade while you slice.

Because of the ice-hardened CRYODUR steel and the 9.5 to 12-degree edge, this knife offers exceptional edge retention. With regular use, you should only need to hone it occasionally and sharpen it professionally or with a whetstone once or twice a year, depending on your frequency of use.

While the handle is stainless steel, it is ergonomically designed to provide a secure grip. However, if you frequently work with wet or oily hands, you may want to ensure your grip is firm, as metal handles offer less friction than wood or composite materials.