Sculpted Cocobolo PakkaWood handles combine with Tsuchime style blades featuring a cutting core of Micro Carbide MC63 powdered steel delivers a cutting performance rivaling its extraordinary beauty.
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.
• Size: 5.5" / 140 mm • Micro Carbide MC63 powdered steel core. • CRYODUR® vacuum tempered blades. • Three-step Honbazuke honing process. • Hammered "Tsuchime" finish. • 63° Rockwell Hardness. • Edge Angle: 9.5-12° per side. • Sculpted Cocobolo PakkaWood handle with a mosaic pin and a metal end cap featuring the MIYABI logo, accented in brass and red bands. • Made in Seki, Japan.
All MIYABI products are fully guaranteed against defects in material and /or craftsmanship.
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.
• Size: 5.5" / 140 mm • Micro Carbide MC63 powdered steel core. • CRYODUR® vacuum tempered blades. • Three-step Honbazuke honing process. • Hammered "Tsuchime" finish. • 63° Rockwell Hardness. • Edge Angle: 9.5-12° per side. • Sculpted Cocobolo PakkaWood handle with a mosaic pin and a metal end cap featuring the MIYABI logo, accented in brass and red bands. • Made in Seki, Japan.
All MIYABI products are fully guaranteed against defects in material and /or craftsmanship.
