The Miyabi Artisan Santoku Knife performs the three essential cutting tasks a Santoku is named for: slicing, dicing, and mincing. Use it for slicing meat, dicing vegetables, and mincing herbs, as well as a multitude of other tasks.
The Miyabi Artisan collection merges past and present in knives that are a functional work of art. The blade is made from an SG2 micro-carbide powder steel core with a hand-hammered Tsuchime finish. The ice-hardened CRYODUR blade undergoes a four-step hardening process. The finished blade features a hand-honed edge and 63 Rockwell hardness for exceptional edge retention. The Cocobolo Rosewood PakkaWood handle is D-shaped for a comfortable grip and includes a steel end cap. Each Miyabi knife undergoes a Honbazuke three-step honing process for exceptional sharpness. Made in Japan.