The Miyabi Isshin Series of knives are produced in Seki City, Japan. A layer of High Carbon Stainless Steel (AUS8) is sandwiched between two layers of soft steel which is laser cut to the final shape. With expert heat treatment, the blade is hardened to 57:59 HRC resulting in an enduring edge that is easy to resharpen. The handle is made of laminated rosewood. This is one of the best entry-level series of knives we sell.
SANTOKU (San – 3 & Toku – benefit):
This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)
Tip: The 170mm/180mm is the most popular multipurpose knife.
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