Miyabi Artisan Rocking Santoku

While a traditional Santoku has a flatter profile for straight up-and-down chopping, this rocking version features a more pronounced curve toward the tip. This design allows you to use a rocking motion for mincing herbs and garlic, making it more versatile for varied cutting techniques.

The hammered finish creates small air pockets between the blade and the food. This helps reduce friction and prevents ingredients from sticking to the side of the knife as you slice.

The D-shaped handle is traditionally designed to fit the palm of a right-handed user for a secure, ergonomic grip. While it can be held by left-handed cooks, it may not feel as natural or comfortable as a symmetrical or ambidextrous handle.

Because this blade is hardened to a high degree for extreme sharpness, you should maintain it using a fine-grit whetstone or a high-quality honing steel designed for Japanese knives. Avoid using pull-through sharpeners, which can be too aggressive and damage the delicate edge geometry.

No, this knife should always be hand-washed and dried immediately after use. The high-carbon SG2 steel and the natural wood handle can be damaged by the heat, moisture, and harsh detergents used in a dishwasher.

SG2 is a high-performance powder steel known for its incredible edge retention and durability. It allows the blade to be ground to a very thin, scalpel-like edge that stays sharp significantly longer than standard stainless steel knives.