Knives

Precision Control for Detail Work The Miyabi Black 3.5-inch Paring Knife is for cooks who do much of their fine work in the hand or at the edge of the board: peeling, trimming, coring and garnishing. Its short, thin blade gives close control over the tip, and its hard core steel keeps that tip keen through long prep lists. Edge retention matters especially on a paring knife, whose short blade is difficult to sharpen evenly on a stone.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel takes a keen edge and holds it through extended use, so the knife needs touching up less often. Ice-hardened blade. Miyabi’s sub-zero hardening process stabilizes the steel, adding hardness and corrosion resistance. Flower Damascus cladding. Layers of stainless steel protect the hard core and give each blade a distinctive rippled pattern. Honbazuke edge. Each edge is hand-honed in three stages, producing a thin bevel that passes through soft fruit and delicate herbs without crushing them. D-shaped handle. The traditional Japanese profile settles into the fingers and keeps the blade oriented during in-hand work. Natural variation in the wood and dye makes each handle one of a kind.
Best Uses Peeling apples, pears and citrus in the hand Hulling strawberries and coring tomatoes Segmenting citrus and trimming shallots Deveining shrimp and scoring meat or pastry Tourné cuts and fine garnish work For tasks that move from the hand to the board, the Miyabi Black 5.25-inch Prep Knife offers a longer, taller blade with more knuckle clearance. The paring knife is also paired with the 8-inch chef’s knife in the Miyabi Black 2-Piece Knife Set. Learn More

Between the Paring Knife and the Chef’s Knife The Miyabi Black 5.25-inch Prep Knife fills the gap between a paring knife and a chef’s knife. Its blade is long enough for board work on small ingredients and tall enough to give the knuckles clearance, yet compact enough for close, controlled cuts. It suits cooks who handle many small ingredients in a session and want a quicker, lighter tool than a full chef’s knife.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel takes a keen edge and keeps it through long prep sessions, reducing time spent on maintenance. 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 produce the series’ rippled surface pattern. Honbazuke edge. A three-stage hand-honed edge cuts cleanly through tomato skins, citrus and soft cheeses. D-shaped handle. The traditional Japanese profile gives a secure, consistent grip. Each handle’s grain and color are unique.
Best Uses Peeling and chopping vegetables and fruit Slicing meats and cheeses Butterflying chicken breasts Deveining shrimp Mincing shallots and garlic For fine work in the hand, the Miyabi Black 3.5-inch Paring Knife offers a shorter, more controllable tip. For larger volumes and bigger ingredients, step up to the Miyabi Black 8-inch Chef’s Knife. Learn More

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

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

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

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

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

The Complete Miyabi Black Collection The Miyabi Black 10-Piece Magnetic Block Set equips a kitchen with seven Miyabi Black knives, kitchen shears and a sharpening steel, all held on a magnetic easel. It suits cooks who want one consistent series for every task, from paring fruit in the hand to carving a roast. Each blade stays visible and within reach.
Construction and Performance One steel throughout. Every knife shares the series’ ultra-hard powder steel core, so edge retention and maintenance are consistent across the set. 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 collection a uniform rippled pattern. Hand-honed edges. Each smooth edge is honed in three stages by the Honbazuke method for clean, low-resistance cuts. Magnetic easel. Blades rest against a magnetic surface instead of sliding into slots, and the easel displays the Damascus pattern on the counter.
What the Set Covers The set includes three knives for general board work, two for detail and small-ingredient prep, a long slicer for roasts and fish, and a serrated bread knife. Cooks who want the core of the series without the slicer and rocking santoku should consider the Miyabi Black 8-Piece Magnetic Knife Block Set. Learn More

The Essential Miyabi Black Knives in One Set The Miyabi Black 8-Piece Magnetic Knife Block Set gathers the five knives most kitchens use every day, with kitchen shears, a sharpening steel and a magnetic easel. It suits cooks who want the series’ edge retention across their daily work without buying each knife separately.
Construction and Performance One steel throughout. Every knife shares the series’ ultra-hard powder steel core, giving consistent edge retention across the set. 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 knives a matched rippled pattern. Hand-honed edges. Each smooth edge is honed in three stages by the Honbazuke method for clean, low-resistance cuts. Magnetic easel. Blades rest against a magnetic surface instead of sliding into slots, keeping them visible and within reach.
What the Set Covers Two knives handle general board work, two handle detail and small-ingredient prep, and a serrated knife handles bread. For a long slicer and a rocking santoku as well, see the Miyabi Black 10-Piece Magnetic Block Set. Learn More