Miyabi Kaizen Hollow Edge Rocking Santoku Knife

The blade features a curved profile specifically engineered to facilitate a rocking motion on the cutting board. This allows for efficient mincing of herbs and garlic while still maintaining the versatility of a traditional Santoku for slicing and dicing.

VG10 is a high-carbon stainless steel known for its ability to hold an exceptionally sharp edge for a long time. Because it is ice-hardened, the blade maintains this sharpness while remaining resistant to the corrosion and chipping often found in softer steels.

The hollow-ground edge creates small air pockets between the blade and the food you are cutting. This design helps reduce friction and prevents ingredients from sticking to the side of the knife, allowing for smoother, faster cuts.

Yes, Micarta is a high-pressure composite material that is incredibly dense and moisture-resistant. It provides a secure, non-slip grip even when wet and will not warp or crack like traditional wood handles.

To preserve the 9.5 to 12-degree edge, use a high-quality whetstone or a sharpening system designed for Japanese-style blades. Avoid using pull-through sharpeners, as they can damage the fine Damascus steel layers and the precise edge angle.

While the Damascus pattern is visually striking, the layers also provide structural support to the VG10 core. This construction adds strength and flexibility to the blade, helping it withstand the rigors of professional and home cooking.