Miki VG1 Santoku knife 170mm (6.7") Rosewood handle Not Available
SKU: MK#M123-SA170VG1
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Miki VG1 Santoku knife 170mm (6.7") Rosewood handle

Availability: Not Available

Beautiful Santoku knife forged by Japanese Miki Knife Company with a three-layer 170mm long, blade made with VG1 at the core cladded with SUS410. Rosewood handle.

167 USD
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Japanese Santoku Knife is the most popular middle-size multipurpose kitchen knife in Japan. Blade length usually between 15 and 18 cm. In Japanese, Santoku means “Three Virtues” and it is a grate knife for cutting, slicing, and chopping. Santoku knives were created after the end of World War II, during the Japanese ecomic miracle by mixing Japanese traditional Nakiri knives with Western classic Chef knives.

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Beautiful Santoku knife hot forged by Japanese Miki Knife Company has a three-layer (san mai) 170mm long, double bevel blade, made with high-purity stainless core steel (VG1) cladded between soft stainless steel SUS410. This blade shape and steel will guarantee a very good cutting ability and easy maintenance. High corrosion resistance. Japanese style Rosewood handle; matt-satin blade finish and shiny blade edge making a perfect authentic look. Each knife is manually sharpened. Miki Santoku knife is a perfect choice for home "Everyday" cooking. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Santoku
Brand Miki Hamono
Knife Style Modern Japanese Kniwes
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 0/0
Blade Lenth (mm/inch) 170/6,7
Blade Height at Base/Heel (mm/inch) 0/0
Blade Thickness above heel (mm/inch) 3,5/0
Blade Thickness above tip (mm/inch) 3,5/0
Blade Steel / Core steel VG1
Blade Core Hardness 60-61HRC
Blade Construction / Structure San mai
Knife Handle Material Rosewood
Handle style Japanese
Total Knife Weight (g/Oz) 0/0
Hand-sharpened Yes
Place of Origin Hyogo Japan

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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