Miyabi Iki Shotoh - 10 cm
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Product Information
Full details
The Miyabi Iki Shotoh 10cm is a precision-engineered utility knife designed for professional chefs and dedicated home cooks who prioritize surgical sharpness and aesthetic craftsmanship. Forged from ultra-hard MC66 steel, it excels at delicate tasks like paring fruits, trimming vegetables, or precise herb mincing. While it offers unmatched edge retention, the high hardness of the blade makes it brittle, meaning it requires careful handling to avoid chipping on hard surfaces or bone.
All features
| Series | Iki |
|---|---|
| Model Part Number | 1033757 |
| Brand | Miyabi |
Extended Product Information
FAQs
Can I put my Miyabi Iki Shotoh in the dishwasher?
No. The dishwasher will ruin the wood handle and dull the blade very quickly.
What is the hardness rating of the Iki series?
The blade has a hardness of approximately 66 HRC, making it one of the hardest knives in the Miyabi lineup.
Should I use a honing steel to keep it sharp?
Standard steel honing rods are often too aggressive for this edge angle. It is better to use a high-grit ceramic rod or a fine-grit whetstone.
Can I cut frozen food with this knife?
Absolutely not. The hardness of the blade makes it brittle, and attempting to cut frozen food will result in significant edge damage.
Where are these knives manufactured?
Each Miyabi Iki knife is handcrafted in Seki, Japan.
Troubleshooting
Blade feels dull after minimal use
Check if you are using a glass or stone cutting board, which dulls high-carbon steel quickly; switch to wood or soft plastic.
Micro-chips appearing on the cutting edge
Ensure you are not twisting the blade while cutting or hitting hard surfaces like ceramic plates; use a softer cutting surface.
Handle wood looks dry or faded
Apply a thin layer of food-safe mineral oil to the wooden handle occasionally to maintain its luster and moisture resistance.
Pros and Cons
Pros
- Exceptional edge sharpness and retention
- Lightweight and perfectly balanced for detailed work
- Stunning aesthetic appeal with the Damascus finish
- Ergonomic handle provides a secure and comfortable grip
Cons
- High hardness makes the blade prone to chipping if misused
- Requires professional sharpening due to the acute edge angle
- Not suitable for cutting frozen foods or bones
- Requires hand-washing and immediate drying to prevent oxidation
Setup, Compatibility & Care
Because this knife arrives razor-sharp from the factory, no initial sharpening is required. To maintain the blade, avoid the dishwasher at all costs; the heat and detergent will damage the maple wood handle and accelerate edge dulling. Hand-wash with mild soap, rinse, and dry immediately with a soft cloth. Store the knife in a knife block, on a magnetic strip, or in its original box to prevent the edge from striking other metal utensils. If you are not experienced in Japanese knife maintenance, use a high-grit whetstone (at least 3000-6000 grit) or seek a professional sharpener familiar with Japanese steel.