Miyabi
Miyabi - Koh 7-inch Santoku Knife - Stainless Steel
Best versatile Japanese blade for home cooks seeking precision and durability.
Experience the pinnacle of Japanese craftsmanship with the Miyabi Koh 7-inch Santoku Knife. Handcrafted in Seki, Japan, this knife blends traditional artistry with German engineering. Its FC61 fine carbide stainless steel blade offers exceptional hardness and resistance to corrosion and chipping, ensuring long-lasting sharpness. The FRIODURx2 ice-hardened process enhances durability and cutting performance. Featuring a true katana edge and an ergonomic octagon-shaped Pakkawood handle, it provides comfort and control for various cutting styles, making it an indispensable tool for any kitchen.
$129.95
Owner Satisfaction
4.5
/ 5
Category Rank
2767
/ 5007
#2767 in Kitchen Knives
Price vs Category Average
-3%
Below average
Material
Stainless Steel
/ Stainless Steel
Who it's for
- Home cooks seeking effortless, razor-sharp precision
- Chefs preparing large meals requiring ergonomic comfort
- Culinary enthusiasts needing a reliable, all-purpose kitchen blade
Who should skip it
- Budget-conscious shoppers prioritizing value over premium craftsmanship
- Busy cooks preferring low-maintenance, dishwasher-safe kitchen tools
- Beginners prone to rough handling or cutting hard ingredients
Performance breakdown
Edge Retention
FC61 steel maintains a razor-sharp edge through extensive daily prep work.
Ergonomic Balance
Octagon-shaped handle provides a secure, comfortable grip for extended cutting sessions.
Corrosion Resistance
Ice-hardened stainless steel effectively resists rust and common kitchen staining.
Cutting Versatility
The Santoku profile excels at both precise chopping and fluid rocking.
Build Quality
Expertly handcrafted in Seki, Japan, reflecting superior traditional manufacturing standards.
Maintenance Ease
Requires careful hand washing to preserve the blade and wood handle.
Key Specs
Material
Stainless Steel
Blade Hardness
61 Rockwell
Handle Material
Pakkawood
Blade Length
7 inches
Weight
1 ounces
Care
Hand wash
Model Number
33957-183
Features
- Handcrafted in Seki, Japan
- Advanced FC61 fine carbide stainless steel
- Exceptional corrosion and chip resistance
- Ice-hardened FRIODURx2 blades
- True katana edge
- Ergonomic octagon-shaped Pakkawood handle
- Versatile for chopping and rocking cuts
- Embossed Miyabi logo
What customers say
Customers consistently praise the Miyabi Koh Santoku knife for its exceptional quality and effortless performance. Many highlight the razor sharp edge and impressive edge retention, making food preparation a joy. Users frequently commend its comfortable balance and ergonomic handle, which contribute to a smooth and precise cutting experience across various ingredients. This knife is often described as a significant upgrade, delivering a premium feel and superior functionality that elevates daily cooking tasks.
Know before you buy
FC61 is a fine carbide stainless steel that allows for a much sharper, more durable edge than standard kitchen knives. Because of its high 61 Rockwell hardness, it holds its sharpness significantly longer and resists chipping better under regular use.
Yes, the octagonal shape is designed to provide a secure, ergonomic grip that prevents the knife from twisting in your hand. Pakkawood is also moisture-resistant, making it a durable and comfortable choice for extended cutting tasks.
While the Santoku is primarily designed for efficient, downward chopping, the slight curve of the blade allows for rocking motions as well. It is a versatile all-purpose tool that handles vegetables, meat, and fish with ease.
To maintain the true katana edge, you should avoid using glass or stone cutting boards, which can dull the blade quickly. We recommend honing the blade regularly with a fine ceramic rod and using a whetstone when it eventually needs a professional-grade sharpening.
No, this knife must be hand-washed and dried immediately after use. The high-performance steel and premium wood handle can be damaged by the harsh detergents and high heat cycles of a dishwasher.
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