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Miyabi Fusion 600D 7 inch Santoku - Hollow Edge

Miyabi Fusion 600D 7 inch Santoku - Hollow Edge

Item Code: M-104516
Sugg. Price: $215.00 $169.95

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Designed with input from Iron Chef and master chef Masaharu Morimoto, the Zwilling Miyabi Fusion 600D 7 inch Santoku - Hollow Ground is extremely durable because of its triple-riveted Western style handle that is crafted from a germ-resistant resin. Every Miyabi Fusion knife has a super sharp, scalpel-like edge due to the traditional Japanese blade angle of 9 - 12 degrees and technologically advanced stainless steel. Miyabi knives by Henckels are made in Japan and have a lifetime warranty.

This Miyabi Fusion 7 inch santoku knife has a hollow or scalloped edge that helps to keep food from sticking as you slice.
  • Longer edge life because of the hard VG10 steel core
  • Traditional Japanese 9 - 12 ° cutting edge, sharpened using a honbazuke blade-honing technique by master Japanese craftsmen.
  • Strong and resistant against damage thanks to the 64 layers of stainless steel clad to the VG10 core
  • Extremely sharp Japanese-style blade profile cuts quickly and cleanly
  • Japanese-style bolster allows you to sharpen and use the entire blade length
  • Made in Seki, Japan
  • Comes with a lifetime warranty from Zwilling J.A. Henckels Miyabi with normal use and proper care
  • Comfortable ergonomic handle


MFPN: HK-34324-183
Brand: Zwilling
  • Blade measures 7 inches
  • Japanese-style double-bevel blade
  • 9.5 to 12 degrees blade angle on each side
  • Hand-honed edge
  • Ice-hardened blade
  • Hard VG10 "super steel" core, 64-layer stainless steel exterior
  • Rockwell hardness is 60
  • Long-lasting and germ-resistant poly handle w/ 3 steel rivets
  • Lifetime warranty from Zwilling J.A. Henckels with normal use and proper care
  • Made in Seki, Japan


  • MetroKitchen.com recommends washing your knives by hand and then immediately drying them. Do not let your knives soak in water.
  • Avoid cleaners containing bleach or citrus extracts, as they may stain the surface of your knives.
  • For longer lasting knives, cut on a wooden cutting board. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after using your knives.
  • It's best to store your Zwilling Henckels knife so the edge and your fingers are protected, preferably in a block or in-drawer knife tray.
  • We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.
  • Lifetime warranty from Zwilling J.A. Henckels with normal use and proper care
  • Made in Japan

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