MIYABI 6000 MCT 7-Inch Rocking Santoku, Brown

A little routine care keeps this blade performing at its best for years.

Handling:

• The edge is genuinely sharp — keep fingers clear of the blade line, and store it out of reach of children.

What to cut:

• Stick to food prep. Using it on packaging, bone, or frozen items can chip or roll this thin edge.

After each use:

• Hand wash with mild soap and warm water — never in the dishwasher.
• Clean the bolster and handle seam as well as the blade face.
• Rinse thoroughly until no soap residue remains.

Drying:

• Dry immediately after washing — standing moisture is what leads to spotting or rust.
• A soft cloth gives the cleanest, streak-free finish.

Storage:

• Store somewhere dry, away from humidity.
• A blade guard or knife block protects the edge and keeps hands safe when reaching for it.

Sharpening:

• Given the fine Honbazuke edge, touch-ups every few weeks with regular use are enough — a whetstone or honing rod both work.
• If you're new to sharpening, a guide or professional sharpening service is a safe place to start.

Characteristics

• Color: Brown
• Substance: MC63
• Type of handle: Concealed tang
• Type of edge: Fine edge
• Edge finishing: Honbazuke edge
• Manufacturing method: Welded
• Blade hardness (HRC): 63 HRC
• Colour handle: Brown
• Substance handle: Pakka Wood