I bought the Miyabi Santoku together with the smaller meat knives for hobby kitchen and am pretty excited. The Santoku knife sets itself apart from the two blades through an impressive cut again from that existing Kullen come through the damask very good effect, and it has for me a perfect length. Both knives are very good in the hand and are nicely balanced by the emphasis the handle-blade transition, where they are a little heavier than similar Miyabi knives with blades of steel Mono. The back of the blade of the knife is not ground around edges but pleasant. The damask pattern is partly matt and polished locally. The product photos show this is not very clear, so I've included a photo of two diameters, so you can see better. Delivered use sharpness of the blades is very high, I would say just before Rasierschärfe. The hardness of the steel is given as 60HRC, making it a little higher than average Western knife, which should be given when using a little more attention, so do not drop the knife or to cut, hard things so that (for example frozen, hard bread crust), otherwise stop the blade tip or the edge could be a little hurt. For the grinding of the blades should be possible to use a whetstone or suitable grinding set, but no sharpening steel, it gives the great sharpness. The handle of the knife is very handy and seems to be more sensitive, red stripes give the impression of a master class. I can recommend all the Santoku knife by Zwilling Miyabi and the carving knife highly Miyabi, who value an appealing quality of cooking utensils in the kitchen.
