Knives

Two Knives for Most of the Daily Work The Miyabi Black 2-Piece Knife Set pairs the series’ 8-inch chef’s knife with its 3.5-inch paring knife. Between them, the two cover most everyday prep: the chef’s knife handles board work from dicing to slicing, and the paring knife handles peeling, trimming and detail work in the hand. It is a practical starting point for cooks building a Miyabi Black collection.
Construction and Performance Ultra-hard core steel. Both knives share a fine-grained powder steel core that holds a keen edge through extended use. Ice-hardened blades. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect each hard core and give the pair a matched rippled pattern. Honbazuke edges. Each edge is hand-honed in three stages for clean cuts through dense vegetables and delicate fruit alike. D-shaped handles. The traditional Japanese profile gives a comfortable grip on both knives. Each handle’s grain and color are unique.
Building the Collection The natural additions to this pair are the Miyabi Black 9.5-inch Bread Knife for bread and the Miyabi Black 10-inch Tungsten Honing Rod for edge maintenance. Learn More

Santoku Height with a Rocking Curve The Miyabi Black 7-inch Rocking Santoku combines the tall, compact blade of a santoku with a curved edge that rolls from heel to tip. Cooks trained on Western chef’s knives can keep their rocking technique while gaining a shorter, more maneuverable blade. It suits home cooks and professionals who mince and dice in quantity but find an 8-inch blade more than they need.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel holds a keen edge through the constant board contact of rock-chopping. Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect the hard core and give each blade a distinctive pattern. Curved Honbazuke edge. The three-stage hand-honed edge follows the curve of the blade, keeping the cut even as the knife rocks through herbs and garlic. D-shaped handle. The traditional Japanese profile gives a secure grip through repetitive motion. Each handle’s grain and color are unique.
Best Uses Rock-mincing herbs, garlic and shallots Dicing onions and peppers Slicing vegetables for sautés and stir-fries Slicing boneless chicken and fish Chopping nuts and chocolate Cooks who prefer push-cutting should compare the flatter edge of the Miyabi Black 7-inch Santoku. For more length with the same rocking motion, see the Miyabi Black 8-inch Chef’s Knife. Learn More

Clean Cuts Through Crust and Crumb The Miyabi Black 9.5-inch Bread Knife is a serrated blade for bakers and cooks who slice bread daily. The serrations bite into hard crusts while the thin blade passes through the crumb with little downward pressure, so soft interiors keep their shape. Its length clears wide boules and long loaves in full strokes.
Construction and Performance Ultra-hard core steel. Serrated edges are slow to resharpen, so the hard powder steel core earns its keep here by holding the points of each serration through heavy use. Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect the hard core along the full length of the blade. Honbazuke-finished serrations. Hand finishing gives the serrations a clean bite that starts a cut without slipping on smooth or glazed crusts. D-shaped handle. The traditional Japanese profile gives steady control during long sawing strokes. Each handle’s grain and color are unique.
Best Uses Slicing crusty sourdough, boules and baguettes Slicing brioche, challah and sandwich loaves without tearing Splitting cake layers Slicing ripe tomatoes and citrus Portioning large sandwiches For roasts and fish, where a smooth edge gives a cleaner face, use the Miyabi Black 9.5-inch Sujihiki Slicing Knife. Learn More

A Flat-Edged Alternative to the Chef’s Knife The Miyabi Black 7-inch Santoku is for cooks who cut with a downward chop or forward push rather than a rocking motion. Its flatter edge keeps more of the blade in contact with the board through each stroke, producing clean, complete cuts through stacked vegetables. The shorter length makes it quick and maneuverable on a crowded station or a small cutting board.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel holds a keen edge through repeated board contact, the most demanding use a kitchen knife sees. Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect the hard core and give each blade a distinctive pattern. Honbazuke edge. The three-stage hand-honed edge produces paper-thin slices of cucumber, radish and onion. D-shaped handle. The traditional Japanese profile gives a steady grip for repetitive chopping. Each handle’s grain and color are unique.
Best Uses Thin slicing of vegetables and fruit Dicing onions, peppers and potatoes Chopping and mincing herbs Slicing boneless fish and meat Cutting through stacked greens Cooks who prefer a rocking motion should consider the curved edge of the Miyabi Black 7-inch Rocking Santoku. For a longer blade with a pointed tip, see the Miyabi Black 8-inch Chef’s Knife. Learn More

More Reach for Large Ingredients and Big Batches The Miyabi Black 9.5-inch Chef’s Knife suits cooks who work at volume or with large ingredients. The added length covers more of the board in each stroke, completes long slicing cuts in one pass, and handles cabbages, melons and boneless roasts that crowd a shorter blade. Its taller blade also gives the knuckles more clearance when chopping.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel holds a keen edge through large batches, so the knife needs maintenance less often during a long session. Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect the hard core along the full length of the blade. Thin Japanese profile and Honbazuke edge. The slim blade and three-stage hand-honed edge move through dense produce with little resistance, which matters more as the blade grows longer. D-shaped handle. The traditional Japanese profile gives secure control of the longer blade. Each handle’s grain and color are unique.
Best Uses Batch dicing of onions and mirepoix Shredding cabbage and slicing large root vegetables Halving and sectioning melons Slicing boneless roasts and large cuts of fish Chiffonade of greens and herbs For everyday prep in a smaller space, the Miyabi Black 8-inch Chef’s Knife offers a shorter, lighter blade. For carving and portioning, the narrower Miyabi Black 9.5-inch Sujihiki Slicing Knife makes cleaner single-stroke slices. Learn More

The Everyday Chef’s Knife, Built to Hold Its Edge The Miyabi Black 8-inch Chef’s Knife is the center of the series: a thin, Japanese-profile blade at the length most cooks use for daily work. It handles the full run of prep, from breaking down onions and peppers to slicing boneless chicken and mincing herbs. Its hard core steel keeps the edge keen across long sessions, so the knife cuts the last case of produce as cleanly as the first.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel takes an exceptionally keen edge and retains it through extended use, extending the time between sharpenings. Ice-hardened blade. Miyabi’s sub-zero hardening process stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect the hard core and give each blade its rippled pattern. Thin Japanese profile and Honbazuke edge. The slim blade and three-stage hand-honed edge pass through dense vegetables with less wedging than a thicker Western blade. D-shaped handle. The traditional Japanese profile, with a rounded spine and heel, gives a comfortable pinch grip. Each handle’s grain and color are unique.
Best Uses Dicing onions, carrots and celery Slicing boneless chicken, pork and beef Mincing herbs, garlic and ginger Julienne and fine slicing of vegetables Chopping greens and cabbage Cooks who work in larger volumes may prefer the longer reach of the Miyabi Black 9.5-inch Chef’s Knife. Those who favor push-cutting over rocking can consider the Miyabi Black 7-inch Santoku. This knife is also sold with the 3.5-inch paring knife in the Miyabi Black 2-Piece Knife Set. Learn More