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Knives
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Miyabi Evolution Prep Knife
The Evolution Prep Knife is longer in the heel than your traditional utility knife, which provides excellent knuckle clearance. This lightweight knife can be used for shallots and garlic, or to cut the membrane out of bell peppers. This prep knife is a compact all-rounder knife for precision prep work in-hand and on the cutting board. The best feature of this knife is truly the smoothed spine and bolster which does not dig into your hands. Ideal for smaller hands, chop with ease and confidence with this versatile fine edge blade. Crafted from superior quality fine carbide steel that is often used in razor blades, the knives offer the signature sharpness for which Japanese knives are known. A sophisticated six-step ice hardening technique unlocks the steel’s full potential guaranteeing these FRIODUR blades boast remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness. Beautifully polished to a mirror finish, the blades have a katana edge reminiscent of the samurai swords forged in the same town centuries ago. Curved for comfort and thicker at the end to prevent slipping, the triple-rivet handles encourage fatigue-free cutting. A rounded spine, heel, and bolster, plus nine hand-finishing steps ensure these handles have unsurpassed ergonomics. Learn More$129.95 -
Miyabi Evolution Utility Knife
This 5.5 In (140mm) Utility Knife is a go to for finely slicing, dicing, julienne, etc. The edge this knife holds makes it excellent for slicing through tomatoes over and over again without dulling. This utility knife is a workhorse knife in the kitchen for precision work in-hand or on the cutting board. This versatile knife is ideal for cutting up fruit, mincing garlic, and thinly slicing meat or poultry. Crafted from superior quality fine carbide steel that is often used in razor blades, the knives offer the signature sharpness for which Japanese knives are known. A sophisticated six-step ice hardening technique unlocks the steel’s full potential guaranteeing these FRIODUR blades boast remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness. Beautifully polished to a mirror finish, the blades have a katana edge reminiscent of the samurai swords forged in the same town centuries ago. Curved for comfort and thicker at the end to prevent slipping, the triple-rivet handles encourage fatigue-free cutting. A rounded spine, heel, and bolster, plus nine hand-finishing steps ensure these handles have unsurpassed ergonomics. Learn More$134.95 -
Miyabi Koh Prep Knife - 5.5-inch (140mm)
The Precision of a 'Small Sword' Reimagined for the Modern Kitchen In Japanese culinary tradition, the Shotoh is known as the 'small sword'—a tool designed for tasks where a full-sized chef's knife is too cumbersome and a paring knife lacks the necessary reach. The Miyabi Koh 5.5-inch Prep Knife is the definitive evolution of this profile. Whether you are performing intricate vegetable work, creating delicate garnishes, or trimming proteins, this blade offers a level of agility that transforms routine prep into an exercise in precision. At the heart of the Miyabi Koh series is the revolutionary FC61 fine carbide stainless steel. This advanced alloy solves the age-old kitchen dilemma: it provides the extreme edge retention typically associated with high-carbon Japanese steel while maintaining the chip-resistant toughness of German alloys. Each blade undergoes an innovative FRIODURx2 ice-hardening process, which optimizes the molecular structure of the steel. The result is a staggering 61 Rockwell hardness that remains remarkably resilient under daily professional use. Every Miyabi Koh knife is a tribute to the legendary samurai swords of Seki. Artisans employ a three-step Honbazuke honing process to achieve a scalpel-like 'Katana' edge. The blade’s thin Japanese profile (angled at 9.5–12°) ensures near-zero resistance when slicing through fibrous vegetables or delicate fish. This performance is balanced by an authentic octagonal Pakkawood handle, providing an ergonomic, slip-resistant grip that supports both Western-style chopping and the specialized Asian rocking motion. Finished with a silver mosaic pin, the Miyabi Koh is not just a tool—it is a piece of culinary heritage. Learn More$129.95
