Miyabi
Miyabi Koh Japanese Fine Edge Santoku Knife, 5.5-Inch
Price info
Last checked 2026-11-03 13:48 CST
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Miyabi Koh Japanese Fine Edge Santoku Knife, 5.5-Inch. 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
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Versatile santoku shape
Slice vegetables, portion boneless ingredients and make controlled cuts with the broad everyday profile.
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FC61 steel
Koh uses FC61 steel with the FRIODUR ice-hardening treatment in a clean, unpatterned blade design.
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Octagonal pakkawood
The eight-sided pakkawood handle offers distinct surfaces for positioning your grip.
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.