MIYABI Kaizen 7″ Santoku Knife with Hollow Edge– Asian chefs knife with broad blade and especially sharp cutting edge.
The all-rounder of the Asian kitchen can be used threefold: for preparing meat, fish and also vegetables. Best used in chopping motion.

Features and Benefits
Manufactured in Seki, Japan
The resilient core of VG10 (CMV60) super steel is protected by a 64-layer stunning flower Damascus pattern.
The CRYODUR blade undergoes a four-step hardening process that maximizes the properties of the steel.
Hardening done in a state-of-the-art vacuum furnace
Rapid-quenching to room temperature in seconds
Cryogenic treatment at -321 F to enhance the corrosion resistance
Double tempering to improve toughness
Traditional 3-step Honbazuke hand-honed edge
Black linen Micarta handle
Mosaic pin
Two red spacers
End cap with logo