Slice, dice, and mince to perfection with Miyabi's Artisan 7" Rocking Santoku! Santoku blades are designed with a balanced blade and handle for optimum control and precision. This blade was crafted from high-carbon stainless steel, hammered with a Tsuchime finish to resist sticking, and then ice-hardened to 63° Rockwell Hardness for incredible strength, sharpness, and aesthetics. Miyabi's Artisan 7" Rocking Santoku is ideal for immaculately slicing fruits, vegetables, meats, cheese, and more!

Miyabi Artisan 7" Rocking Santoku Features

• Full tang
• Hand-honed blade
• Attractive mosaic pin
• Stainless steel end cap
• Ice-hardened to 63 Rockwell Hardness
• Pakka wood handle with brass and red spacers
• SG2 power-steel core clad in nickel and stainless steel
• Hammered Tsuchime finish prevents sticking
• Corrosion resistant
• Rust resistant 
• Made in Japan
• Item # : 34088-183

Miyabi - "The Beauty of Sharpness"

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Miyabi knives are a realization of the joint efforts of Zwilling J.A. Henckels with Chef Rokusaburo Michiba, the first Japanese Iron Chef on the television series "Iron Chef." His philosophy, "there is no borders to ingredients," continues to bear testimony in this cooperative combination. Miyabi knives are a synthesis of the traditions and craftsmanship of Japanese sword makers with the precise engineering and manufacturing of German knives. Miyabi is characterized by traditional Japanese blade designs that possess exceptional sharpness with the sophisticated "D shape" comfort handle. Each collection of Miyabi kitchen knives is an expression of the refined beauty, finesse, and distinction that defines Japanese culture.

Care & Use of Miyabi Knives:

• Care important to avoid corrosion and damage
• Hand-wash only under running water with tiny amount of detergent
• Dry knife thoroughly
• Do not allow to remain wet or dirty for long periods
• Wrap in newspaper and store in dry place if knife not used for an extended period
• Follow manufacturer directions to increase life span of knife
• Do not force cutting action
• Do not use on frozen or hard food
• Do not use to cut hard-shell crustaceans
• Do not twist blade or use to pry
• Always use appropriate cutting surfaces, no glass or ceramics
• To resharpen, use professional sharpening stones or manufacturer sharpening steels
• Sharpen first with coarse grit stone and follow with fine finishing stone