Miyabi Artisan Santoku Knife

SG2 is a high-performance powdered steel that allows for a much finer edge and superior hardness. This means the knife stays sharper for significantly longer than standard stainless steel blades, though it requires careful handling to prevent chipping.

Beyond its striking visual appeal, 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 while you chop.

A 5.5-inch Santoku is an excellent choice for those who prefer a more agile, compact knife. It is perfect for precise dicing, mincing, and smaller prep tasks, though you may prefer a longer blade if you frequently process large items like watermelons or large roasts.

Pakkawood is a highly durable, water-resistant composite, but it should still be kept dry. Avoid soaking the knife in water or putting it in the dishwasher, as this can cause the wood to swell or degrade over time.

Because the steel is very hard, it holds an edge exceptionally well, but it does require more patience and skill to sharpen than softer knives. We recommend using high-quality whetstones and avoiding pull-through sharpeners, which can damage the delicate edge.

No, you should avoid glass, ceramic, or stone boards entirely. These surfaces are harder than the knife's edge and will cause it to dull or chip almost immediately; always stick to wood or high-quality plastic boards.