The rocking santoku brings the wide arc of a Western chef's knife to the shape and stability of the ever-popular santoku. It makes for a fantastic kitchen knife. It can do so much with that arc - chiffonade, mincing so easy. 

It is all that a good cook - or even a beginning enthusiast - could want. It is tough and it is hard. It will stand up to hours of work and hold an edge for months on end. That's because it has 133 layers of super-premium steel, ice hardened to 66 on the Rockwell. All that means to me is that I love cutting with every one of these knives. It is effortless. It makes my strokes elegant and I easily get into a rhythm when I am using a Miyabi Black. I love this line!