Miyabi Santoku Knife

Miyabi 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

• Versatile santoku shape

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

• Grip and working space

  A relaxed, secure grip and sufficient board space help you control each cut without excessive pressure.

• Routine upkeep

  Clean promptly after food preparation and protect the cutting edge from contact with other utensils.

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.