[This review was collected as part of a promotion.] Only owned the knife a few days but it’s been great and is so much fun to use. Beautiful and sharp. Highly recommended!
[This review was collected as part of a promotion.] This is my new favorite knife. Beautiful, so sharp, and I love the rocking shape. I feel that I am a more efficient chopper. It cuts through anything so easily.
The construction of this knife is a work of art.The dark Ash handle is so unique with its whorls and grain. The layered flower Damascus pattern on the blade shows true craftsmanship. The steel is super sharp and stays sharp for a long time. It is sharpened in the true artisinal Hombazuke fashion. The rocking shape is new to me and I love it. It allows for quick and accurate slicing,dicing, and mincing. It really upped my cutting game.
The rocking santoku brings the wide arc of a Western chef's knife to the shape and stability of the ever-popular santoku. It makes for a fantastic kitchen knife. It can do so much with that arc - chiffonade, mincing so easy.
It is all that a good cook - or even a beginning enthusiast - could want. It is tough and it is hard. It will stand up to hours of work and hold an edge for months on end. That's because it has 133 layers of super-premium steel, ice hardened to 66 on the Rockwell. All that means to me is that I love cutting with every one of these knives. It is effortless. It makes my strokes elegant and I easily get into a rhythm when I am using a Miyabi Black. I love this line!
Truely an East meets West blade. The rocking santoku supports the Western rocking motion of slicing and the Asian chopping motion. The Santoku is one of my favorite knives to use in the kitchen due to the versatility of the blade profile. You can use the santoku on meat, poultry and vegetables, and will find that it is easy work with the D-shape handle which fits perfectly in the hand. This knife is sharp and will retain it sharpness due to the MC66 steel and the special ice-hardening process.