- Fabricated from revolutionary FC61 fine carbide steel
- Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance
- Dry Sharpened blade boasts scalpel-like sharpness
- Authentic, thin Japanese blade profile
- Ergonomic, triple-riveted POM handle nestles comfortably in the hand
- Rounded spine and heel offer tireless cutting
- Time-tested German engineering meets Japanese craftsmanship
- Handcrafted in Seki, Japan
Miyabi Evolution 7" Rocking Santoku Knife
Bring exceptional versatility and precision to your kitchen with the Miyabi Evolution 7" Rocking Santoku Knife. Combining the functionality of a chef’s knife with the efficiency of a cleaver, this Japanese-inspired blade is designed to handle a wide range of food preparation tasks with ease. Its gently curved blade allows for a smooth rocking motion, making chopping, slicing, and mincing effortless. ✨
The name “Santoku” translates to “three virtues”—referring to the knife’s ability to chop, dice, and mince ingredients with outstanding control and accuracy.
Versatile Rocking Blade Design 🔪
The 7-inch curved blade makes this santoku ideal for continuous rocking cuts across your cutting board. Whether preparing vegetables, herbs, or proteins, the blade glides smoothly for clean, precise results every time.
Premium FC61 Fine Carbide Steel
At the core of every Miyabi Evolution knife is high-performance FC61 fine carbide steel, engineered for impressive strength and razor-sharp precision. The blade undergoes double ice-hardening, improving durability, corrosion resistance, and long-lasting edge retention.
Handcrafted in Japan using traditional knife-making methods, this santoku delivers professional-level sharpness and reliability for demanding kitchen tasks.
Ergonomic Triple-Rivet Handle
The sleek triple-rivet handle with signature red spacer accents offers a comfortable grip and balanced control. Each handle is crafted through a nine-step ergonomic finishing process, ensuring long-lasting comfort during extended food prep.
Key Features
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🔪 7" rocking santoku blade for versatile chopping and slicing
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🥕 Ideal for chopping, dicing, and mincing a variety of ingredients
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🧬 FC61 fine carbide steel core for exceptional sharpness
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❄️ Double ice-hardened blade for durability and corrosion resistance
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Handcrafted in Japan using traditional techniques
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✨ Mirror-polished blade finish for a sleek, professional look
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🤲 Triple-rivet ergonomic handle with distinctive red spacers
Item number: 34018-183
About the Miyabi Evolution Series
The Miyabi Evolution collection blends modern metallurgy with traditional Japanese craftsmanship. Each knife features a fine carbide FC61 steel core, providing remarkable edge retention and outstanding cutting performance.
Blades are ice-hardened for strength and corrosion resistance, then polished to a brilliant mirror finish that enhances both appearance and performance. Paired with ergonomic triple-rivet handles, Miyabi Evolution knives deliver precision, comfort, and long-lasting reliability in any kitchen.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has been producing world-class kitchen tools for nearly three centuries. Known for exceptional craftsmanship and innovation, the brand continues to develop premium cookware, cutlery, and kitchen accessories trusted by chefs worldwide.
With a commitment to quality and performance, ZWILLING products are built to deliver reliability, durability, and culinary excellence in every kitchen. 🌍🍳
| Name: |
Miyabi Evolution Rocking Santoku - 7″ |
| UPC: |
035886330927 |
| 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.
