Miyabi
Miyabi Koya 7-Inch Santoku Knife
Price info
Last checked 2026-11-03 13:48 CST
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Miyabi Koya 7-Inch Santoku Knife. 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
Koya uses FC61 steel and a double ice-hardening treatment, with a plain blade surface.
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Light pakkawood handle
Light-colored pakkawood and an octagonal shape give the handle its understated appearance.
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.