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Knives
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Wusthof African Blackwood Bread Knife
The sharp and strong Wusthof Ikon Blackwood 8 inch Bread knife can handle everything from crusty sour dough to a challah or croissant. This beautiful German-made serrated knife has a rich wood-grain handle, giving it an elegant look. Ikon Blackwood knives are also extra strong because their blades extend to the base of the knife handles. Count on Wusthof knives for great sharpness, with top quality. Fully forged, full tang high-carbon stain resistant stainless steel with reduced bolster Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention 58 Rockwell Hardness; 14° blade angle on one side offers superior sharpness Contoured triple-riveted handle is made of Grenadill wood (African Blackwood), designed for comfort and control Made in Solingen, Germany with a lifetime warranty Learn More$259.95 -
Wusthof Ikon African Blackwood 7 in. Santoku
What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of the Wusthof Ikon Series African Blackwood 7" Hollow Edge Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world. The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce friction and drag.
Specifications Handle Length: 4.29 in Material: African Blackwood Blade Length: 6.69 in Width: 1.81 in Rockwell hardness: 58 HRC Learn More$249.95 -
Miyabi Koh 9.5-inch (240mm) Slicer
The Precision of a Scalpel, the Soul of a Samurai Elevate your culinary artistry with the Miyabi Koh 9.5-inch (240mm) Slicer, a tool specifically designed for the chef who demands surgical precision. Known in Japan as a Sujihiki, this knife is the long, thin-bladed alternative to the Western carving knife. Whether you are portioning a delicate tuna loin for sashimi or carving a prime rib roast, the extended 240mm length allows for long, continuous drawing cuts. This single-motion technique prevents the 'sawing' motion that tears delicate proteins, ensuring clean surfaces that lock in juices and preserve texture. Advanced Metallurgy Meets Traditional Craft At the heart of this blade is the revolutionary FC61 Fine Carbide Stainless Steel. This advanced alloy bridges the gap between two worlds: it offers the legendary edge retention of high-carbon Japanese steel while maintaining the robust toughness and corrosion resistance typically found in high-end German cutlery. With a 61 Rockwell Hardness, the edge is exceptionally durable, yet remains approachable for sharpening. Each blade undergoes the proprietary FRIODURx2 ice-hardening process, a specialized thermal treatment that optimizes the molecular structure of the steel for maximum sharpness and flexibility. Handcrafted Excellence from Seki, Japan Every Miyabi Koh knife is handcrafted in Seki, the historical capital of Japanese sword-making. Artisans employ the Honbazuke three-step honing process, hand-finishing each edge to a staggering 9.5 to 12-degree angle. This results in a 'katana' edge—a mirror-polished tribute to the samurai swords of old. The aesthetic is completed by a sandblasted katana edge and an embossed MIYABI logo, signifying a product that is as much a work of art as it is a professional tool. Learn More$164.95 -
Miyabi Birchwood Slicing Knife
The Miyabi Birchwood 9 in. Slicing Knife will thinly slice meat, fish, roasts and ham.This 9-inch slicing knife makes cutting through meat effortless. Seamlessly cut through a turkey, segment a chicken, and slice through large portions of ham and fish with confidence and stability. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR ice-hardening process locks in the blade’s long-lasting sharpness. The scalpel-like blade is complemented by an equally striking and comfortable Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Fabergé egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Learn More$344.95 -
Miyabi Birchwood 240mm Kiritsuke
The Mark of a Master: The Miyabi Birchwood 240mm Kiritsuke Reserved for the most skilled chefs in a Japanese kitchen, the Kiritsuke is the ultimate multi-purpose tool. The Miyabi Birchwood 240mm Kiritsuke is a breathtaking example of this revered blade, blending the slicing prowess of a sashimi knife with the vegetable-chopping capabilities of a Nakiri. It is a statement piece of unparalleled performance and beauty. The blade's soul is its potent SG2 micro-carbide powder steel core, a "super steel" renowned for its extreme hardness and incredible edge retention. This core is enveloped in 100 layers of two different steels, which are forged into a breathtaking Damascus pattern with a floral design. The distinctive "k-tip" is not only striking but also allows for incredibly precise, detailed work. Core Benefits: Elite SG2 Super Steel Core: The micro-carbide powder steel core delivers exceptional sharpness and long-lasting edge retention, providing a cutting experience that is second to none. 101-Layer Flower Damascus: A stunning and unique floral Damascus pattern is forged around the core, adding incredible beauty, durability, and corrosion resistance to the blade. Versatile 240mm Kiritsuke Blade: With a substantial 240mm (9.5-inch) blade, this knife has the length for long, clean slices on roasts and fish, while its straight edge and angled "k-tip" make it a master of push-cuts and dicing. Exquisite Karelian Birch Handle: The D-shaped handle is crafted from prized Masur Birch, the only wood ever used in a Fabergé egg. This highly figured, warm-toned wood provides a comfortable, ergonomic grip that is as unique as a fingerprint. The Honbazuke Edge: Each knife is painstakingly hand-honed using the traditional three-step Honbazuke method, resulting in a mirror-polished edge with a surgical 9.5° to 12° angle for effortless cutting. Authentic Japanese Craftsmanship: Meticulously handcrafted in Seki, Japan—the heart of Japanese sword-making for centuries—each knife is a testament to an unwavering commitment to quality. Learn More$384.95 -
Miyabi Birchwood Rocking Santoku
The Miyabi Birchwood 7 in. (180mm) Rocking Santoku is a modern Japanese knife for chopping, mincing and slicing vegetables. The special feature of the Rocking Santoku is its thin blade with a kiritsuke shaped edge. Extremely versatile, can even be used for decorating purposes. This 7-inch rocking santoku is perfect for all cutting tasks, including rocking cuts. Santoku - Japanese for "three virtues" - excels at three cutting techniques: expertly mince garlic, slice cucumber, and dice onions with this Asian-style all-rounder. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR ice-hardening process locks in the blade’s long-lasting sharpness. The blades are Cryodur ice-hardened for enhanced hardness, flexibility and are corrosion resistant. Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge. A Katana edge is featured on each knife blade, reminiscent of the legendary Japanese swords, known for superb craftsmanship. The blade is adorned with a Birchwood traditional D-shaped style handle with an intricate mosaic pin, accented with two red spacers and stainless engraved end cap. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Handcrafted in Seki, Japan with a lifetime warranty. Learn More$364.95 -
Miyabi Black 9.5-inch Sujihiki Slicing Knife
Long, Clean Slices in a Single Stroke The Miyabi Black 9.5-inch Sujihiki is a long, narrow slicer for cooks who portion and carve. Its length allows a full slice in one continuous draw, and the narrow blade presents less surface to the food, leaving clean faces on roasts, fish and terrines. It is the slicing knife for the Miyabi Black kitchen, used wherever a sawing motion would tear the cut.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel holds a keen edge across many portions, keeping slices smooth from the first cut to the last. Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance, an advantage when slicing acidic or brined foods. Flower Damascus cladding. Stainless layers protect the hard core along the full length of the blade. Honbazuke edge. The three-stage hand-honed edge severs fibers cleanly rather than compressing them, preserving the texture of raw fish and rare meat. D-shaped handle. The traditional Japanese profile keeps the blade aligned through long draws. Each handle’s grain and color are unique.
Best Uses Carving roasts, brisket, ham and turkey breast Slicing sashimi and crudo Portioning salmon and tuna loins Slicing terrines and pâtés Trimming silver skin from boneless cuts For chopping and general prep, the Miyabi Black 9.5-inch Chef’s Knife offers the same length with a taller blade. For crusty bread, use the serrated Miyabi Black 9.5-inch Bread Knife. Learn More$444.95 -
Miyabi Black 8-inch Chef’s Knife
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 MoreRegular Price: $444.95
Special Price $369.99
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Miyabi Black 9.5-inch Chef’s Knife
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$499.95 -
Miyabi Black 7-inch Santoku
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$434.95
