The Santoku is an Asian chef’s knife with a broad blade and an especially sharp cutting edge. The all-rounder of the Asian kitchen can be used threefold: for preparing meat, fish and also vegetables. Best used in chopping motion.
This Japanese Knife is constructed of micro-carbide powdered steel that has a 66 Rockwell Hardness rating. This results in an exceptionally sharp and lasting edge. The blade is wrapped in 132 additional layers of steel, resulting in a beautiful damascus pattern.
The handle of the Miaybi is made from unique wood, black ash. The grain and color of the black ash contrasts with the damascus of the blade. It is crafted in a traditional "D" shape, providing optimal ergonomics for fatigue-free cutting in the kitchen.
Handcrafted in Seki, Japan.
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