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Knives
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Miyabi Artisan Utility Knife
Miyabi's 5" Artisan utility knife is a workhorse knife in the kitchen for precision work in-hand or on the cutting board. With a straight blade, this versatile knife is ideal for cutting up fruit, mincing garlic, and thinly slicing meat or poultry. This knife is ideal for cooks in a kitchen who preform a lot of prep work before a shift, the powdered steel has incredibly edge retention and responds to whetstones very well. The bolster and spine are also smoothed so their is no comfort lost with this knife, even if you use a choke grip to cut. MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection. The potent core of SG2 micro-carbide powder steel is layered in a stunning Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. The CRYODUR® blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago. Crafted with special Cocobolo Rosewood Pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless-steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Learn More$174.95 -
Miyabi Artisan Santoku
The Miyabi 7-inch santoku knife is perfect for all kitchen tasks. Featuring a smoothed bolster and spine for comfort, the state of the art powdered steel has optimal edge retention, corrosion resistance and is a breeze to hone and sharpen. Santoku - Japanese for "three virtues" - excels at three cutting techniques: expertly mince garlic, slice cucumber, and dice onions with this Asian all-rounder. MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection. The potent core of SG2 micro-carbide powder steel is layered in a stunning Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. The CRYODUR blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago. Crafted with special Cocobolo Rosewood Pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless-steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Learn More$293.00 -
Miyabi Artisan 4-Piece Steak Knife Set
Elevate the Art of the Meal with Unrivaled Japanese Precision Most steak knives tear through fine proteins, destroying the texture and flavor of a perfectly cooked filet or chop. The Miyabi Artisan 4-Piece Steak Knife Set is engineered to change that. By applying the same rigorous standards used for professional chef knives to the dining table, Miyabi has created a set that doesn't just cut—it glides. The Apex of Metallurgy: SG2 Micro-Carbide Steel At the heart of every blade lies a potent core of SG2 (MC63) micro-carbide powder steel. With a remarkable 63 Rockwell hardness, these knives offer edge retention that lasts generations. Unlike standard stainless steel, this advanced alloy allows for a scalpel-like sharpness that remains crisp through thousands of meals. The blade is encased in a stunning Tsuchime (hand-hammered) finish, which creates tiny air pockets to prevent suction, ensuring that even the thickest cuts of Wagyu or bone-in ribeye release instantly from the blade. Samurai Heritage in Every Detail Each knife is a tribute to the sword-making legacy of Seki, Japan. The blades undergo a specialized CRYODUR ice-hardening process, which optimizes the steel's molecular structure for maximum durability and corrosion resistance. The edge is finished using the traditional three-step Honbazuke method, resulting in a 9.5-12° angle that provides a level of precision rarely seen in table cutlery. The aesthetic is completed with a D-shaped Cocobolo Rosewood Pakkawood handle, accented by a mosaic pin and sophisticated brass and red spacers—a visual masterpiece that feels as good as it looks. Learn More$629.95 -
Miyabi Kaizen Paring Knife
Surgical Precision for Off-Board Prep: The Miyabi Kaizen 3.5" Paring Knife When navigating the tight radii of a shallot or the fibrous skin of a ginger root, mass-produced knives often feel clumsy. The Miyabi Kaizen 3.5" (90mm) Paring Knife is the technical antidote to bulk, offering a laser-thin profile and a balanced, D-shaped handle designed specifically for nimble, off-board tasks. During testing, the transition from vertical trimming on a board to intricate hand-peeling felt instinctive; the weight distribution favors the bolster, allowing the tip to move with micro-radius accuracy. The heart of this tool is the CMV60 (VG10) super steel core. Unlike softer Western steels that roll at 55 HRC, this Japanese core is ice-hardened via the CRYODUR process to a staggering 60-62 Rockwell Hardness. This translates to an edge that remains functional through weeks of high-volume prep without requiring a ceramic hone. The blade geometry is finished using the three-step Honbazuke method, resulting in a 9.5 to 12-degree mirror-polished edge that glides through tomato skins and citrus pith with zero resistance. Tactile feedback is provided by the black linen Micarta handle. Unlike traditional wood or cheap polymers, the Micarta possesses a fine, grain-like texture that actually increases grip security when your hands are wet or slick with vegetable juices. The D-shaped architecture fills the palm, preventing the 'rolling' sensation common with round handles during high-pressure peeling. This is not just a knife; it is a high-performance extension of the hand, engineered for chefs who demand metallurgical perfection. Learn More$129.95 -
Miyabi Kaizen 8 in. Chef Knife
The Miyabi Kaizen 8 in. (200mm) Chef Knife is a great addition to any kitchen. This all purpose kitchen knife can be used to mince, chop, slice and dice. This is the flagship knife of the Kaizen line what makes this knife so amazing is its smooth spine and bolster that don't dig into your hand, and also the balance between the blade in the handle which makes it feel like an extension of your hand. Kaizen - Japanese for "improvement" or "change for the better." This line of knives combines the best hardening technology with the artistry of traditional Japanese craftsmanship. The resilient core of VG10 super steel is protected by a stunning 64-layer flower Damascus pattern.The Crydour blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Then, artisans hand-hone the blades with the historic Honbazuke method. This attention to detail translates into precision cutting for Miyabi Kaizen users. The blade is balanced by a refined D-shaped handle made of black linen Micarta. With a wood-like texture, the comfortable handle won't slip from your hand and acts as a moisture repellent. Handcrafted in Seki, Japan. Learn MoreRegular Price: $179.95
Special Price $169.99
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Miyabi Kaizen 7 in. Santoku
The Miyabi Kaizen 7 in. (180mm) Santoku is a classic Japanese knife for chopping, mincing and slicing vegetables. The special feature of the Santoku is its thin blade with wedge shaped edge. Features a hollow edge (dimples) designed to keep food, especially starchy food, from clinging to the blade. Extremely versatile, can even be used for decorating purposes. Hand wash only. Made in Japan. Kaizen - Japanese for "improvement" or "change for the better." This line of knives combines the best hardening technology with the artistry of traditional Japanese craftsmanship. The resilient core of VG10 super steel is protected by a stunning 64-layer flower Damascus pattern.The Crydour blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Then, artisans hand-hone the blades with the historic Honbazuke method. This attention to detail translates into precision cutting for Miyabi Kaizen users. The blade is balanced by a refined D-shaped handle made of black linen Micarta. With a wood-like texture, the comfortable handle won't slip from your hand and acts as a moisture repellent. Handcrafted in Seki, Japan. Learn More$189.95 -
Miyabi Birchwood 9-inch Chef Knife
The Apex of Japanese Metallurgy and Natural Artistry Master large-scale prep with a 240mm SG2 micro-carbide core blade, ice-hardened to 63 Rockwell for a scalpel edge that defies traditional sharpening intervals. The Miyabi Birchwood 9-inch (240mm) Chef Knife is not merely a tool; it is a high-performance instrument designed for those who demand more than a standard 8-inch blade can provide. Handcrafted in Seki, Japan, this knife utilizes an SG2 micro-carbide powder steel core, a material renowned in professional circles for its ability to hold a 9.5° to 12° Honbazuke edge through hours of heavy prep work without rolling. The 240mm length offers a distinct advantage for high-volume kitchen environments. Whether you are slicing through massive heads of cabbage or breaking down large proteins, the extra inch of blade travel reduces fatigue by requiring fewer strokes. The blade is protected by 101 layers of stunning flower Damascus, while the CRYODUR ice-hardening process ensures the molecular structure remains stable at a staggering 63 Rockwell hardness. Completing the aesthetic and functional profile is the Karelian (Masur) Birch handle. This rare wood—the only timber ever featured in a Fabergé egg—is exceptionally dense and resistant to the moisture of a busy kitchen. Its ergonomic D-shape provides the tactile feedback necessary for precision dicing, making it a favorite for hybrid users who transition from delicate herb work to heavy vegetable chopping. Learn More$419.95 -
Miyabi Birchwood 9-inch Bread Knife
Precision Through the Crust, Artistry in Every Slice Experience the world's most beautiful bread knife, featuring a 101-layer flower Damascus blade and an SG2 micro-carbide core that holds an edge long after others go dull. The Miyabi Birchwood 9-inch Bread Knife is not merely a tool; it is a masterpiece of Japanese engineering designed to solve the primary failure of western bread knives: rapid edge degradation. For the chef who handles heavy-duty slicing—from thick-crusted sourdough to delicate roasts and tomatoes—this blade provides a controlled, effortless experience. Handcrafted in Seki, Japan, the knife features a potent core of SG2 micro-carbide powder steel. This ultra-premium alloy allows for a scalpel-like sharpness that is ice-hardened via the proprietary CRYODUR process to a Rockwell 63, ensuring the serrations stay functional through months of high-volume use. The blade is protected by 100 layers of flower Damascus steel, creating a visually stunning pattern that reduces food friction. Beyond the steel, the ergonomics are defined by the Karelian (Masur) Birch handle. This prized wood—notably the only timber used in the legendary Fabergé eggs—is crafted into a traditional Japanese D-shape, providing a secure, comfortable grip that prevents hand fatigue during long prep sessions. Whether you are a professional pastry chef portioning baguettes for service or a home artisan baker, the Miyabi Birchwood series represents the pinnacle of performance and aesthetic prestige. It excels where typical knives fail, maintaining a clean bite without crushing the soft interior of your bread. Learn More$344.95 -
Miyabi Birchwood 4-pc Steak Knife Set
The World's Finest Steak Knife: Where SG2 Micro-Carbide Meets 101-Layer Damascus Stop tearing your filet mignon with serrated steel. Experience the 'scalpel-like' precision of handcrafted Japanese blades designed to glide through protein without resistance. The Miyabi Birchwood 4-pc Steak Knife Set is not merely cutlery; it is an investment in the sensory experience of a meal. While most steak knives rely on aggressive serrations that saw through meat fibers—effectively squeezing out the juices before you take a bite—the Miyabi Birchwood uses a straight, Honbazuke-honed edge. This edge is so sharp it parts the fibers of a steak or pork chop like a surgeon's tool, preserving the internal juices and the integrity of the cut. At the heart of each blade lies a core of SG2 micro-carbide powder steel. With a Rockwell hardness of 63, this is among the hardest steels used in kitchen cutlery. This hardness is critical because steak knives are unique: they must maintain their edge while constantly coming into contact with ceramic and porcelain plates. The SG2 core is enveloped in 101 layers of a stunning Flower Damascus pattern, providing both structural support and a visual aesthetic that is unmatched in high-end dining. The ergonomics are defined by the Karelian (Masur) Birch handle. This rare, stabilized wood—the same material famously used in Fabergé eggs—offers a warm, organic grip that balances the blade's weight perfectly. Each handle is finished with a traditional D-shape, accented by a mosaic pin, red spacers, and an engraved end cap. Whether you are a professional chef seeking to impress V.I.P. guests or a home connoisseur who demands the absolute best, this set transforms every dinner into an event of precision and beauty. Learn More$799.95 -
Miyabi Kaizen 6 in. Utility Knife
The Miyabi Kaizen 6 in. (150mm) Utility Knife is the perfect tool to use when your paring knife is too short and your chef knife is just too big. Use this utility knife when cutting or slicing medium sized fruits and vegetables. The blade has a beautiful flower Damascus pattern, with a VG10 core. The Micarta handle is complimented by a mosaic accent and red spacers, which is then finished off with a metal end cap. Kaizen - Japanese for "improvement" or "change for the better." This line of knives combines the best hardening technology with the artistry of traditional Japanese craftsmanship. The resilient core of VG10 super steel is protected by a stunning 64-layer flower Damascus pattern.The Crydour blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Then, artisans hand-hone the blades with the historic Honbazuke method. This attention to detail translates into precision cutting for Miyabi Kaizen users. The blade is balanced by a refined D-shaped handle made of black linen Micarta. With a wood-like texture, the comfortable handle won't slip from your hand and acts as a moisture repellent. Handcrafted in Seki, Japan. Learn More$169.95
