Santoku Chef's Knife with 7" Blade and 133 Layers of Steel Miyabi 34404-181

MIYABI 5000MCD 67 Santoku, 18 cm Blade. This Japanese Santoku features an extremely hard MicroCarbide powder steel core for excellent edge retention and superior sharpening. The Santoku is the best-selling Japanese blade shape, and its name translates to “Three Virtues,” referring to meat, fish, and vegetables.

The flat edge lends itself to a chopping motion rather than the rocking motion typical of European chef’s knives. The blade’s core is surrounded by 132 outer layers of steel that create its unique Damascus floral pattern. The edge is Honbazuke-sharpened and symmetrical (not single-beveled), making it suitable for both right- and left-handed users.

There is no finger guard, allowing the full length of the edge to be used. The black ash wood handle fits comfortably in the hand, providing firm control and fatigue-free use.

As with any special tool, care should be taken. Hand-washing is recommended, as well as regular maintenance and sharpening with a whetstone. Avoid cutting boards made of glass, ceramic, or stone.

• The blade is made of 133 layers of steel, creating a floral Damascus pattern
• MC66 MicroCarbide steel is CRYODUR ice-hardened to 66 HRC
• D-shaped maple handle, elegantly accented with a mosaic pin and steel end cap
• Hand-honed using the three-step Honbazuke process for an edge angle of 9.5 to 12 degrees
• Symmetrical cutting edge
• Hand wash only
• Handcrafted in Seki, Japan
• Made by MIYABI in Japan