The Santoku knife is the all-rounder for Asian cuisine used in preparing fish, meat or vegetables. Where the Chef's knife has a curved blade and a high tip, the Santoku blade is much straighter with a low tip. Versions of this knife are manufactured with either a standard-edged blade or a hollow ground edge, also known as a granton edge. The purpose of the granton style blade is to assist with keeping particles from sticking to the knife edge as it cuts, as well as to reduce friction for an easier and faster chopping motion.
The new blade design creates a hybrid between the western Chef's knife and Santoku knife. The blade shape matches a Chef's knife, while the blade height matches a Santoku knife. The edge angle is approximately 9.5-12 degrees per side.
Miyabi Artisan knives have sculpted Cocobolo PakkaWood handles combined with Tsuchime style blades. Featuring a cutting core of Micro Carbide MC63 powdered steel that delivers a cutting performance rivaling its extraordinary beauty.
Size: 7" / 175 mm
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