Miyabi 7-Inch Hollow-Edge Santoku Knife — 34194-181-0

Miyabi 7-Inch Hollow-Edge Santoku Knife — 34194-181-0. A santoku suits the rhythm of daily vegetable, fish and boneless-meat preparation. The broad blade offers room for board work, making it a useful main knife when a compact cutting style feels natural.

At a glance

• Versatile santoku shape

  Slice vegetables, portion boneless ingredients and make controlled cuts with the broad everyday profile.

• VG10 steel core

  A VG10 cutting core and layered Damascus exterior give Kaizen its characteristic patterned blade.

• Linen Micarta handle

  Black linen Micarta forms the traditional D-shaped handle, with a visible layered texture.

• Hollow-edge detail

  Indentations along the blade distinguish this version. Food release still depends on the ingredient and the way you cut.

Find your fit

Match the blade to the motion you enjoy using. Work with small, stable ingredients first, and lift or draw the edge through each cut without twisting it sideways. Our guides help you compare a santoku with a gyuto and choose between santoku and nakiri.

Care and storage

Hand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.