The Santoku is the most popular knife in the Japanese home and considered to be an all rounder in the kitchen. The meaning of Santoku is the “three virtues” in Japanese and is a reference to its multi purpose and versatility. It can be used to prepare fish, chicken and most fruits and vegetables but is too small for large food items like watermelons and bigger cuts of meat. The Santoku is great as an alternative if you have a larger chef’s knife as most Santokus come in at around 165mm to 180mm its easy to handle and has a snubbed nose to it.

The 5000MCD Series by MIYABI showcases the exquisite craftsmanship and sharpness typical of Japanese knives. With a core made from MC63 micro carbide powder steel surrounded by 100 layers of steel, these knives achieve a Rockwell hardness rating of approximately 63, ensuring exceptional edge retention. Utilising the Honbazuke technique, each blade is meticulously honed on both sides to achieve an ultra-sharp edge at a precise angle of 9.5° to 12°. The traditional D-shaped handle, crafted from masur birch, provides optimal balance and control, while the elegant end cap adds a final touch of sophistication to the design.

Weight: 189g

Handle Material: D shape Masur birch

Handle Length: 120mm (4.7")

Blade Length: 180mm (7")

Blade Depth: 47mm

Thickness at spine: 1.9mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: MicroCarbide MC63 powder steel embedded in 100 layers of steel

Hardness (Rockwell scale): 63 - 64