Santoku knife ZWILLING Miyabi 5000 MCD

The ZWILLING Miyabi 5000 MCD Santoku knife features an 18 cm steel blade engineered for precise, everyday kitchen work. Combining Japanese blade-making traditions from Seki with modern manufacturing methods, this Santoku offers a fine cutting edge and balanced handling for slicing, dicing and chopping. The ergonomic handle supports a secure, comfortable grip to reduce hand fatigue during extended preparation tasks.

Advantages

The blade construction delivers consistent sharpness and clean, accurate cuts while retaining edge stability over repeated use. The knife’s balanced weight distribution and ergonomic handle provide control for delicate techniques as well as heavier chopping. The design reflects traditional Japanese forging methods, resulting in durable performance and a refined cutting experience suitable for a wide range of kitchen tasks.

Suitable for

• Slicing vegetables and fruits with precision
• Dicing onions, peppers and other produce
• Chopping herbs and softer proteins
• Everyday meal preparation and portioning

Key specifications

• Blade length: 18 cm
• Blade material: high-performance steel designed for sharpness and edge retention
• Knife type: Santoku — versatile all-purpose chef’s knife for slicing, dicing and chopping
• Handle: ergonomic design for comfortable, secure grip
• Construction: precision-forged blade combining traditional Japanese craftsmanship with modern finishing

How to use

Hold the Santoku with a firm but relaxed grip on the ergonomic handle and use a rocking or forward slicing motion depending on the ingredient. For vegetables and fruits, employ smooth, even strokes to preserve texture; for herbs, use short, controlled motions. Avoid cutting on hard surfaces like ceramic or glass; instead use a wooden or plastic cutting board to protect the edge. Clean the knife by hand washing and drying immediately to maintain the blade’s condition.

Usage recommendations

Regularly hone the blade with a suitable honing rod to maintain the edge between sharpenings, and have the knife professionally sharpened when necessary. Store the knife in a protective sheath, knife block or on a magnetic strip to prevent damage to the edge and to ensure safe handling.