Miyabi Evolution 5.5-inch Santoku Knife
Miyabi Evolution 5.5-inch Santoku Knife
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Miyabi Evolution 5.5-inch Santoku Knife

Material:FC61 Fine Carbide Steel
Size:5.5-inch
Actual Color:Stainless Steel

Key item features

  • 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
Current price is $134.95
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  • Free shipping
  • Free 30-day returns

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Arrives between Jun 18 - Jun 23
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Sold and shipped by Zwilling J.A. Henckels
4.483933787731256 stars out of 5, based on 1027 seller reviews(4.5)
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4.8 out of 5 stars
stars27 ratings21 reviews
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Showing 1-3 of 21 reviews

May 18, 2020
Pamc
5 out of 5 stars review

Seller Verified Purchase

Sharp!

I work with A variety knives regularly, this once came out of the box incredibly sharp, cuts beautifully, and fits my small hand nicely just what I wanted for my go to knife

Review from Zwilling.com
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Dec 16, 2021
mjwww
5 out of 5 stars review

Best knife in my collection of many knives

[This review was collected as part of a promotion.] This knife is my favorite. My knives were getting old and I wanted to buy new ones. I had never used a Santoku knife before and I am so happy I purchased this one. The blade is extremely sharp and the knife itself is beautiful. I am so pleased with my purchase that I am going to buy a paring knife for smaller jobs.

Review from Zwilling.com
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Feb 7, 2023
az19
5 out of 5 stars review

My Ideal "Utility Knife"

[This review was collected as part of a promotion.] Likes: - Steel: It's FC61, a fine carbide "Swedish" steel (AEB-L/13C26/Hitachi Gin 5/Kanehide PS60), tough enough to resist micro-chipping the apex, hard enough - at HRC 61 - to resist rolling the apex, all of which means less frequent honing and sharpening. - Blade Profile: Thin spine, taper-ground (for low-effort slicing); lots of flat belly (for push-cutting without leaving "accordions" of thick-skinned vegetables); short length (for better control); and rectangular Granton (kullenschliff) indentations somewhat like the ones on Glestain knives, which seem to be the only ones that do much to keep product from sticking to the blade. - Handle: Thin enough to encourage "choking up" on the blade, heavy enough to give neutral balance at the comfortably-tapered bolster (ferrule); doubtless durable, but I won't know for some time. Dislikes: None (though I wish the Miyabi Evolution line included a 5.5in/140mm nakiri with a spine width around 1.7mm)

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