Knife Miyabi Santoku 14 cm, brown handle, polished blade

The MIYABI Santoku knife with a 14 cm polished blade and brown handle is a compact, general-purpose kitchen tool designed for chopping, slicing and dicing vegetables, fish and meat. Its shorter blade length gives precise control during everyday food preparation while the polished finish supports smooth cutting performance. The balanced shape and ergonomic brown handle are intended to provide comfortable handling in both home and professional kitchens.

Advantages

The polished blade reduces food sticking and provides a smooth cutting edge for consistent slices. The 14 cm blade length offers maneuverability and precision for detailed tasks, while still being versatile enough for standard kitchen work. The ergonomic brown handle enhances grip and control, helping to reduce hand fatigue during extended use. The knife’s design supports reliable performance for a wide range of ingredients.

Suitable for

• Preparing vegetables and herbs with precise slicing and dicing
• Portioning and filleting smaller fish
• Slicing and trimming small to medium cuts of meat
• Everyday home kitchen tasks that require control and accuracy
• Professional kitchens where a compact, versatile knife is needed

Key specifications

• Blade length: 14 cm
• Blade finish: polished
• Blade style: Santoku (multipurpose chopping, slicing, dicing)
• Handle color: brown
• Intended use: vegetables, fish, meat; general-purpose kitchen tasks

How to use

Hold the MIYABI Santoku with a secure grip on the brown handle, positioning your guiding hand on the food and your cutting hand on the handle. Use a rocking or forward-push slicing motion appropriate for Santoku knives to chop, slice and dice ingredients. For filleting fish or trimming meat, use controlled, even strokes along the length of the polished blade. Maintain a stable cutting board and adjust hand placement as needed for safety and precision.

Usage recommendations

Hand wash and dry the knife immediately after use to preserve the polished blade surface and the handle. Regular honing and occasional professional sharpening will maintain cutting performance. Store the knife in a block, on a magnetic strip, or in a protective sheath to avoid damage to the edge and to ensure safe handling.