MIYABI

The 7-inch santoku knife is perfect for all kitchen tasks. Santoku - Japanese for "three virtues" - excels at three cutting techniques: expertly mince garlic, slice cucumber, and dice onions with this Asian all-rounder.

MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection.

The potent core of SG2 micro-carbide powder steel is layered in a stunning Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. The CRYODUR® blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.

Crafted with special Cocobolo Rosewood Pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless-steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting.

Features
• Dimensions: Blade Length: 7.09" inch | Total Length: 12.60" inch
• SG2 (MC63) micro-carbide powder steel
• Tsuchime hand-hammered finish prevents sticking
• Mirror-polished blade with sandblasted katana edge
• Authentic thin Japanese blade profile - 9.5-12° edge angle
• Hand-honed using the traditional Japanese three-step Honbazuke process
• Ice-hardened CRYODUR blade for exceptional durability, cutting edge retention, and corrosion resistance
• D-shaped, Cocobolo Rosewood Pakkawood handle
• Hand wash only
• Handcrafted in Seki, Japan

Care Information
• With proper care, high-quality knives can last a lifetime. The recommended cleaning method is to wash knives by hand using lukewarm water, mild dish soap, and a non-scratch cloth or sponge. While some knives are technically dishwasher-safe under 55 °C / 131°F, it’s still not recommended due to potential damage by aggressive chemicals, high temperatures, and contact with other objects.

• For knives with wooden handles (like Japanese varieties), hand washing is mandatory. Regular treatment with linseed oil or beeswax helps prevent the wood from drying out or becoming brittle—and it also restores sheen and color.

• Storage: Quality knives should have their own space rather than being thrown into a cluttered drawer. Ideal options include a knife block, or if space is tight, drawer organizers or protective sleeves can help too.