Miyabi Birchwood Santoku Knife

While a traditional Santoku has a flatter profile for straight up-and-down chopping, the rocking Santoku features a more pronounced curve along the blade edge. This design allows you to use a rocking motion for mincing herbs or garlic, offering the versatility of a chef's knife with the agility of a Santoku.

SG2 is a micro-carbide powder steel known for its extreme hardness and edge retention. Because it is so hard, it can be honed to a much thinner, sharper angle than standard stainless steel, allowing it to glide through ingredients with minimal resistance.

The handle is crafted from high-quality, stabilized wood, which is more moisture-resistant than untreated timber. However, to keep the wood in top condition, you should hand wash the knife and avoid soaking it in water or leaving it in the dishwasher.

A Rockwell hardness of 63 indicates a very hard blade, which is excellent for sharpness but can be prone to chipping if used on hard surfaces like glass, stone, or bone. We recommend using this knife on wood or soft plastic cutting boards to protect the delicate edge.

Because this knife is honed to a very fine 9.5–12 degree angle, it requires a high-quality whetstone for maintenance. Avoid using pull-through sharpeners, as they are typically designed for wider, more durable edge angles and can damage the precision geometry of this blade.

The D-shaped handle is specifically contoured to fit the palm of the hand, which is traditionally optimized for right-handed users. While it can be held by left-handed cooks, the ergonomic benefits of the shape will be most noticeable for those using their right hand.