Miyabi 7000D Santoku 18 cm, Micarta

The Santoku from the Miyabi 7000D series inspires professional chefs and ambitious hobbyrestaurateurs with its aesthetics and quality. With the special, particularly sharp Honbazuke trigger, the knife is ideal for the precise and efficient cutting of fish, meat and almost all types of vegetables. The exclusive damask design also makes the cutting tool a special visual feature, with which you can, among other things, professionally prepare Japanese specialties and artfully present them. The manual trigger ensures that the blade is sharpened precisely and can withstand intensive and frequent use. The structure of the blade of the high-quality knife consists of a total of 65 layers of hard and stainless steel, which ensures exceptional edge retention. The core contains a steel core containing cobalt, surrounded by the other 64 layers of stainless steel. The CRYODUR® blade was refined in a complex process by ice hardening. In this way, it is possible for the knife to withstand particularly high loads. The micarta handle in the traditional D-shape impresses with its dimensional stability and ease of care.
Thanks to its good balance, it reliably protects your hand from signs of fatigue. With the Santoku knife you equip your kitchen in a professional way and provide additional comfort when cooking. 

All knives in the Miyabi 7000D series are manufactured in the Japanese city of Seki. The city of Seki has been the Japanese center for forging since the 14th century – anyone who produces knives here understands their craftsmanship: Just like MIYABI, because German engineering meets Japanese craftsmanship here. Knives with perfect sharpness, precise cutting, and long durability are created in 42 days and 100 steps. Their design is reminiscent of traditional Samurai swords. Let yourself be taken to the world of Japanese knives!

The Santoku knife is the universal knife in Japanese cuisine. The lines of the handle and blade are particularly characteristic, forming a continuous line on the blunt top side. The wide blade extends far beyond the handle, allowing enough room for the fingers of the hand holding it. Santoku translates as "three advantages" and refers to the versatile possibilities of use. The shape of the blade allows it to be used in a flat cradle cut as well as for quick chopping.

The details Miyabi 7000D:


1 Modern handle

The easy-to-clean and modern-looking Japanese knife features a sturdy Micarta handle in an elegant wood look made from a multi-layered linen and synthetic resin material combined with stainless steel.
2 Premium steel
The blade core made of CMV60 powder steel is surrounded by 64 layers of two different types of steel with different levels of hardness. CMV60 powder steel is a high-grade steel for demanding requirements.
3 Extremely hard blade
The CRYODUR® blade is hardened using a specially developed ice-hardening process at -196°C that guarantees extreme hardness of 60 Rockwell and a lasting sharp blade.
4 Japanese D-shaped handle
The traditional Japanese ‘D-shaped’ handle ensures all handle styles are ergonomic and enables you to work without tiring. The ‘D-shaped’ handle is rounded off with a decorative end cap with a logo.
5 Sleek damask design

A special blade treatment alters the surface structure of each layer, giving each blade its individual floral damask pattern.
6 Honbazuke honing
This traditional Japanese Honbazuke honing gives every blade its incomparable sharpness. The 19° symmetrical blade is the result of v-edge honing.

Proper cleaning and care of Japanese knives
For Japanese chef's knives, as for all kitchen knives, the basic principle applies: Never put the knife in the dishwasher for cleaning! For re-sharpening it is best to use a good whetstone from the ZWILLING Online Shop. Important: This does not apply to knives with a serrated edge.

Made in Japan.