Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a Gyutoh. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than Gyutoh and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut. The Miyabi Birchwood 5000MCD range combines the advanced hardening technology, with the most precious knife materials and the artistry of traditional Japanese craftsmanship.

Features :

• The core of the SG2 super-steel is protected by a 101-layer stunning flower Damascus pattern
• The CRYODUR® blade undergoes a four-step ice hardening process which maximises the properties of the steel
• Traditional 3-step Honbazuke hand-honed edge with a 19° symmetrical blade
• MC63 Micro Carbide powder steel  - 63 Rockwell Hardness
• Stunning Birch handle features a striking mosaic pin, red spaces accents and a steel end cap
• Manufactured in Seki, Japan

Care Instructions:

• Do not wash in dishwasher, as this may cause corrosion of the blades
• To clean, run under hot water with a small amount of detergent and dry thoroughly
• Store in a dry, moisture-free place to avoid rusting or discolouration
• If the knives are not used for an extended period of time, wrap them in a dry cloth or newspaper and store them in a dry place; the hygroscopic paper will keep the blades dry and the oil from the printing ink prevent corrosion
• Select the correct knife for the task to ensure you will get the best cutting results and you are also easy on the blades
• Miyabi knives should only be sharpened with a professional sharpening stone due to the extremely hard steel and the fine Honbazuke honing of the knives