

Miyabi Evolution 5.5-inch Santoku Knife
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
Specs
- Blade materialFC61 Carbide Steel
- Handle materialPOM
- Blade length5.5 in
- Kitchen knife & cutlery set typeKitchen Knife Block Set
- FeaturesErgonomic Handle
- BrandMiyabi
- Free shipping
Free 30-day returns
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About this item
Product details
- 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
Specifications
Blade material
Handle material
Blade length
Kitchen knife & cutlery set type
Warranty
Warranty information
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Warnings
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Customer ratings & reviews
Customer photos
Showing 1-3 of 21 reviews
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
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.
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)

