One of my favourite parts of cooking is the preparation, there’s something satisfying about slicing, dicing and chopping. For years, I thought I had good knives for preparing meat and vegetables but I’ve not discovered they were merely, decent.
Since being introduced to the Miyabi Santoku knife at the Cook Culture booth at Eat! Vancouver show, I now know how good a ‘good’ knife really is.
The Japanese made, Miyabi Santoku makes light work of any kitchen cutting needs,. The first thing I sliced was an Asian radish, which can take some effort with my old chefs knife but the Santoku slid through the vegetable with ease. The Pakkawood handle feels nice in your hand and the Micro Carbide powered steel blade is nicely balanced to make the knife do most of the work and save your hand.
You have to try it to believe that a knife can work so well.
The Miyabi Santoku is available at Cook Culture stores in Vancouver and Victoria. While it’s a pricey addition to your kitchen, any way you slice it, this is an amazing knife and can take over from your whole drawer of dull, unbalanced knives.