Description
The fine edge santoku – Japanese for “three virtues” – excels at three cutting techniques. Expertly mince garlic, slice cucumber, and dice onions with this Asian all-rounder. Exquisite Japanese craftsmanship merges with expert German engineering for the ultimate kitchen knife, a true work of art. The blades are constructed of micro-carbide powdered MC66 steel, which is ice-hardened to an impressive 66 on the Rockwell hardness scale. This results in an exceptionally sharp and long-lasting edge that is highly corrosion-resistant. The authentic, thin Japanese profile blades are wrapped in 132 additional layers of steel, resulting in a gorgeous flower Damascus pattern. Sharpening is done using the traditional, three-step Honbazuke method.
The handle of the Miyabi Black series is made from the prized Bigleaf maple and dyed a black ash color. The grain and color of the black ash contrast beautifully with the Damascus pattern of the blade. The handle is crafted in a traditional “D” shape, with a rounded spine and heel, providing optimal ergonomics for fatigue-free cutting, handcrafted in Seki, Japan.
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