MIYABI Iki Santoku - 18 cm
Not Available
Not Available
Currently unavailable
Currently out of stock
This product is not available at the moment. Check back later or explore other options below.
Product Information
Full details
The MIYABI Iki Santoku is an ideal choice for professional chefs and home cooks who demand surgical precision and exceptional edge retention in their daily meal preparation. Crafted in Seki, Japan, it offers a seamless blend of traditional craftsmanship and modern material science, specifically its CRYODUR ice-hardened MC66 steel. While this knife offers unparalleled sharpness and aesthetic appeal, the extreme hardness of the steel makes it more susceptible to chipping if used on hard materials like bone or frozen food, requiring careful handling.
All features
| Series | iki |
|---|---|
| Model Part Number | 1033755 |
| Brand | MIYABI |
Extended Product Information
FAQs
Can I put my MIYABI Iki in the dishwasher?
No, never put this knife in the dishwasher. The heat, moisture, and harsh detergents can damage the maple wood handle and destroy the fine-honed edge.
What is the HRC of this knife?
The MIYABI Iki series features a blade with a hardness of 66 HRC.
Why is my blade chipping?
Chipping usually occurs when the knife contacts hard materials or is used with a twisting motion while cutting. Use a lateral slicing motion instead of chopping.
How do I sharpen this specific blade?
Due to the extreme hardness and shallow edge angle, it is recommended to use high-quality Japanese water stones with a grit progression starting at 1000 and finishing at 5000 or higher.
Is the handle waterproof?
While the wood is treated, it is not impervious to water. Avoid soaking the handle in water to prevent wood expansion or cracking.
Is the Damascus pattern a finish or the actual steel structure?
The pattern is formed by the 49 layers of steel, making it an integral part of the blade's structure rather than a surface coating.
Troubleshooting
Visible spots on the blade surface
These are likely water stains; gently polish the blade with a soft cloth and a specialized stainless steel cleaner or a fine abrasive paste.
The knife feels dull after heavy use
The edge may have rolled slightly; use a ceramic honing rod to realign the edge or proceed to wet stone sharpening if the steel has lost its bite.
Pros and Cons
Pros
- Extremely sharp edge right out of the box
- Exceptional edge retention due to 66 HRC hardness
- Beautiful and unique Damascus finish
- Well-balanced handle for precision control
- Hand-crafted by artisans in Seki, Japan
Cons
- High hardness makes the blade prone to chipping if misused
- Requires manual hand washing only
- Sensitive to high-impact surfaces like glass or stone cutting boards
Setup, Compatibility & Care
To ensure the longevity of your MIYABI Iki knife, strictly follow these care guidelines:
- Cleaning: Always wash by hand using mild dish soap and warm water immediately after use. Dry thoroughly with a soft cloth to prevent water spots.
- Storage: Store in a wooden knife block, on a magnetic strip, or in a knife sheath. Avoid storing in a drawer with other loose utensils, as this will dull the edge.
- Cutting Boards: Use exclusively on wooden or soft plastic cutting boards. Never cut on glass, ceramic, or granite, as these surfaces will instantly damage the ultra-hard edge.
- Maintenance: Periodically hone the edge with a high-quality ceramic honing rod. When it eventually requires sharpening, use high-grit Japanese water stones to maintain the 9.5-12 degree angle.