Miyabi Black Santoku Knife, 5 1/2"

Summary

Miyabi Black knives combine exceptional Japanese craftsmanship with superior German engineering and stunning modern design. Each one features a core of micro-carbide powdered MC66 steel, ice-hardened to an impressive 66 on the Rockwell scale. It's protected by 132 layers of Damascus stainless steel that also create the blade's intricate floral pattern. The scalpel-like knife edges are hand sharpened using the traditional three-step Honbazuke method. Designed for comfort and control, the ergonomic D-shaped handles are made of black-leaf maple burl dyed to resemble black ash. This Japanese-made santoku is ideal for precisely slicing meat, fish, poultry and vegetables.

• Blade has a core forged of proprietary MC66 micro-carbide powdered steel.
• Protected by 132 layers of Damascus stainless steel that create intricate floral pattern.
• Authentic thin Japanese blade profile enables lightweight handling for precise control.
• Fine carbide distribution produces razor-sharp blade with Rockwell hardness of 66.
• Double ice-hardened Cryodur blade offers long-lasting durability, corrosion resistance and edge retention.
• Blade is hand honed to exceptionally sharp angle using traditional three-step Honbazuke method.
• Black-leaf maple handle has unique grain, dyed black ash hue and mosaic pin.
• Ergonomic D-shaped handle provides comfort and control.
• Steel endcap features embossed logo.
• Handcrafted in Seki, Japan – a city renowned for producing high-quality cutlery.

Dimensions & More Info

• 5 1/2" blade, 3 1/2" handle.
• 3.8 oz.
• Made in Japan.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal and glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Hand-wash with warm water and mild detergent.
• Rinse and dry immediately.
• Maintain cutting edge by regularly using honing steel.
• Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
• Sharpen knife at home using whetstone or knife sharpener, or have it sharpened by a professional.
• Store knife in safe place to protect edge and prevent injury.