Santoku: Means three virtures; Symetric blade used for cutting fish, meat and vegetables

Forged from high quality stainless steel, with same hardness of all Twin German steel knives.

All Miyabi knives undergo scalpel-like sharpening using the traditional "honbazuke" honing technique.

Unique asymetric blades designed for Japanese food preparation enhances the cutting angle and prevents food from sticking

Miyabi 500S knives can be sharpened with either a wet stone or sharpening steel

Miyabi knives are guaranteed against defects in materials or craftmanship