Miyabi Black 7-inch Santoku

A Flat-Edged Alternative to the Chef’s Knife

The Miyabi Black 7-inch Santoku is for cooks who cut with a downward chop or forward push rather than a rocking motion. Its flatter edge keeps more of the blade in contact with the board through each stroke, producing clean, complete cuts through stacked vegetables. The shorter length makes it quick and maneuverable on a crowded station or a small cutting board.

Construction and Performance

• Ultra-hard core steel. A fine-grained powder steel holds a keen edge through repeated board contact, the most demanding use a kitchen knife sees.


• Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance.


• Flower Damascus cladding. Stainless layers protect the hard core and give each blade a distinctive pattern.


• Honbazuke edge. The three-stage hand-honed edge produces paper-thin slices of cucumber, radish and onion.


• D-shaped handle. The traditional Japanese profile gives a steady grip for repetitive chopping. Each handle’s grain and color are unique.

Best Uses

• Thin slicing of vegetables and fruit


• Dicing onions, peppers and potatoes


• Chopping and mincing herbs


• Slicing boneless fish and meat


• Cutting through stacked greens

Cooks who prefer a rocking motion should consider the curved edge of the Miyabi Black 7-inch Rocking Santoku. For a longer blade with a pointed tip, see the Miyabi Black 8-inch Chef’s Knife.