Clean lines, a mirror-polished blade, and an octagonal pakkawood handle define the minimalist beauty of the Miyabi Koh Santoku. The 180mm (7") profile offers a generous flat spot for push-cutting vegetables while the gentle belly glides through herbs and proteins. A long, tapered bolster disappears under your pinch grip, giving you full edge access from heel to tip.

Koh by Miyabi blends traditional Seki sword-making with Zwilling’s German engineering. Each blade is forged from fine-carbide FC61 stainless steel and undergoes the proprietary FRIODUR double ice-hardening to 61 HRC. The result is a razor-thin edge that stays keen, resists chipping, and sharpens effortlessly back to a hair-popping finish.

Miyabi represents Zwilling J.A. Henckels' pursuit of refined Japanese beauty, marrying over a century of German precision engineering with the elegance and discipline of traditional katana sword-smithing. Handcrafted in Seki, Gifu Prefecture since 2004, Miyabi has become Zwilling's Japanese flagship by blending samurai-sword heritage with modern metallurgy and rigorous quality control. The company fuses centuries-old craft with meticulous hand-finishing to create premium cutlery that delivers authentic Japanese profiles, unwavering consistency, and tools that honor samurai heritage while meeting the durability demands of Western kitchens. The result is exceptional knives that inspire culinary artistry worldwide, combining Japanese elegance with modern culinary performance for cooks who demand both beauty and uncompromising function.

Santoku 三徳 means "three virtues." Some say this refers to three types of food — meat, vegetables, and fish — while others say it means three cutting techniques: slicing, dicing, and mincing. Either way, this all-purpose knife with its shorter, taller blade than a gyuto is an all-time favorite for agile prep work and efficient chopping.

Monosteel Construction forges the entire blade from a single piece of steel, creating a seamless microstructure from spine to edge. This eliminates weak joints between layers, delivers balanced weight distribution, and simplifies both sharpening and maintenance compared to laminated blades. The uniform hardness and simplified care make monosteel knives ideal for first-time buyers and busy kitchens.

FC61 Stainless Steel is a proprietary fine-carbide stainless alloy containing approximately 0.68% carbon with fine, evenly distributed carbides for exceptional sharpness, edge retention, and durability. After Friodur® ice-hardening and cryogenic treatment, FC61 reaches 61 HRC while refining the grain structure to boost toughness and chip resistance. The high chromium content renders the blade fully stainless for outstanding corrosion resistance and ease of maintenance, while the advanced metallurgy allows Miyabi to grind edges to an acute 9.5–12° per side. This creates an ideal balance of performance characteristics—excellent edge retention, easy sharpening, and unwavering stability—perfect for busy home and professional kitchens where cooks demand ice-hardened blade performance without the fuss of reactive carbon steel.