- SG2 Powder-steel core is clad in layers of nickel and stainless steel
- Ice hardened for exceptional durability; a process called Cryodur
- Textured finish prevents food sticking and an elegant look
- Blade is hand-honed and exceptionally sharp
- Cleaning: Hand wash only and thoroughly dry afterwards
- Made in Japan
Miyabi Artisan 7" Rocking Santoku Knife
Experience exceptional versatility with the Miyabi Artisan 7-inch Rocking Santoku Knife, a beautifully crafted Japanese blade designed for precision and control. The term “Santoku” means “three virtues,” referring to its ability to chop, slice, and mince ingredients with ease. With its curved rocking profile, this knife allows smooth cutting motions that make food prep faster and more efficient.
Handcrafted in Japan, the Miyabi Artisan series blends traditional Japanese knife-making techniques with advanced metallurgy, creating a premium knife built for professional performance and everyday cooking.
Versatile Rocking Santoku Design 🔪🥕
The 7-inch curved blade allows for a natural rocking motion on the cutting board, making it ideal for preparing vegetables, fruits, herbs, and proteins. Its balanced design ensures precise, controlled cuts for both delicate ingredients and larger prep tasks.
Premium SG2 Micro-Carbide Steel Core
At the center of the blade is SG2 micro-carbide powder steel, known for exceptional hardness and outstanding edge retention. The blade is layered with nickel and stainless steel and ice-hardened to approximately 63 Rockwell, providing impressive durability and long-lasting sharpness.
A distinctive Tsuchime (hammered) blade finish helps prevent food from sticking while adding a striking handcrafted appearance.
Cocobolo Rosewood Pakkawood Handle
The knife features a beautifully crafted Cocobolo Rosewood Pakkawood handle, designed for both comfort and durability. Its ergonomic shape provides excellent balance and control, while brass and red spacers with a mosaic pin accent add an elegant finishing touch. 🌳
Key Features
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🔪 7" rocking santoku knife for versatile kitchen prep
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🥕 Ideal for chopping, slicing, and mincing ingredients
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🧬 SG2 micro-carbide steel core for exceptional sharpness
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❄️ Ice-hardened blade (~63 Rockwell) for durability and edge retention
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🔨 Tsuchime hammered blade finish helps reduce food sticking
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Handcrafted in Japan using traditional sharpening methods
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🌳 Cocobolo Rosewood Pakkawood handle with mosaic pin accents
Item number: 34088-183
About the Miyabi Artisan Series
The Miyabi Artisan collection combines stunning craftsmanship with professional-level cutting performance. Each knife features a high-performance SG2 micro-carbide steel core, layered with nickel and stainless steel for superior durability and edge retention.
The blade’s Tsuchime hammered finish enhances food release while giving each knife a distinctive handcrafted appearance. Paired with elegant Cocobolo Rosewood Pakkawood handles, Miyabi Artisan knives deliver precision cutting, lasting durability, and timeless Japanese artistry.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has built a global reputation for producing premium kitchen tools trusted by professional chefs and home cooks alike. With nearly three centuries of expertise, the brand continues to set the benchmark for quality, craftsmanship, and innovation.
From precision cutlery to cookware and kitchen accessories, ZWILLING products are designed to deliver reliable performance and lasting durability in kitchens around the world. 🌍🍳
| Name: |
Miyabi Artisan Rocking Santoku - 7″ |
| UPC: |
035886330989 |
| Manufacturer: |
Miyabi |
Care of Knives
A good knife is an investment. With proper care, it will last a lifetime.
All Zwilling J.A. Henckels and the Miyabi Red Marimoto Edition knife are dishwasher safe. However, we do not recommend putting knives in the dishwasher. Banging against other cutlery or pots and pans could chip the edge. High heat and detergent can discolor and damage the handle. Instead, wipe the knife clean in your sink with a wet cloth of soft sponge with dish soap. Dry immediately. Other Miyabi and all Kramer by Zwilling knives need to be hand washed (see instructions below)
No metal is completely "stainless." Do not allow acidic foods (lemon, mustard, tomato, etc) to remain on the blade after use. This may cause tarnishing. Should the blade show signs of staining, use a non abrasive metal polish for cleaning. Carbon steel knives develop a patina over time, causing the steel will turn dark gray or black. To minimize discoloring, immediately after cutting highly acidic food, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use.
Removing Rust Spot - If rust spots form on a carbon steel blade, they can be easily removed with an abrasive bench stone also called a "Rust Eraser" following these steps
1. Wet Rust with water 2. Rub spot with light pressure in one direction parallel to the blade's pattern. 3. Wipe the blade clean and dry with a paper towel.
Do not use tough bone with knives (except meat cleavers). Do not use knives for poking, prying, separating, or cutting semi-frozen or frozen foods. Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife. Zwilling J.A. Henckels warranty does not cover misuse.
Proper Knife Storage
Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place. A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears.
Cutting Surfaces
Cutting Surfaces should be smooth, easy to clean and "give" on contact with knife cuts. Zwilling J.A. Henckles recommends: wooden or bamboo cutting boards and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.
