Knives

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 More

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

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

The Precision of Seki Craftsmanship Meets Modern Carbide Metallurgy A high-performance 8-inch Gyuto engineered for elite edge retention and surgical agility through heavy production shifts. The Miyabi Koh 8-inch Gyuto represents a calculated balance between traditional Japanese aesthetics and high-performance modern metallurgy. At its core is FC61 fine carbide stainless steel, a material that achieves a formidable 61 Rockwell hardness. Unlike traditional high-carbon steels that demand intensive maintenance, the FC61 provides the aggressive sharpness of a Japanese blade with the corrosion resistance and durability typically associated with German engineering. Each blade undergoes the proprietary FRIODURx2 ice-hardening process. This multi-stage thermal treatment optimizes the molecular structure of the steel, resulting in a blade that resists chipping while maintaining a 'scalpel-like' edge through 40 lbs of mirepoix or intensive protein fabrication. The blade is finished with the Honbazuke method—a traditional three-step honing process that creates a 9.5 to 12-degree edge angle. This acute geometry, combined with a thin 1.8mm spine, ensures the knife glides through dense root vegetables and delicate proteins with minimal resistance. The handle is a study in functional ergonomics. Constructed from moisture-resistant black Pakkawood, the octagonal profile provides a secure, slip-resistant grip regardless of hand orientation. Whether you utilize a traditional Western pinch grip or a Japanese-style finger-forward hold, the balance point is meticulously tuned for neutral handling. Finished with a signature silver mosaic pin and a sandblasted katana edge, the Miyabi Koh is as much a professional instrument as it is a tribute to the samurai sword-making heritage of Seki, Japan. Learn More

The Pinnacle of Hybrid Cutlery Performance The Miyabi Koh 9.4-inch (240mm) Gyuto represents a breakthrough in modern metallurgy, bridging the gap between the legendary sharpness of Japanese blades and the rugged reliability of German engineering. While many Japanese knives are notoriously fragile, the Koh series utilizes advanced FC61 fine carbide stainless steel. This unique alloy provides the remarkable edge retention and hardness (61 HRC) expected of a premium Japanese tool, yet maintains a toughness that resists the chipping and corrosion often associated with high-carbon steels. Master-Crafted in Seki, Japan Each blade undergoes a rigorous journey in the historic city of Seki, the heart of Japanese sword-making. This isn't a mass-produced tool; it is a piece of culinary art. The blades are ice-hardened using the proprietary FRIODURx2® process, which optimizes the molecular structure of the steel to ensure the blade stays sharper for longer, even under heavy professional use. The final edge is hand-honed using the traditional three-step Honbazuke method, resulting in a scalpel-like 9.5 to 12-degree angle that glides through proteins and vegetables with zero resistance. Ergonomic Perfection for the Modern Chef Designed for those who prefer the reach and leverage of a larger 240mm blade, the Miyabi Koh feels surprisingly nimble. The lightweight construction (0.44 lbs) is perfectly balanced by an ergonomic, octagonal Pakkawood handle. This traditional Japanese shape provides a secure, comfortable grip that accommodates both Western-style 'rocking' cuts and Eastern-style 'push' cuts. Finished with a stunning silver mosaic pin, the Koh is as aesthetically striking as it is functional. Learn More

The Precision of Seki Craftsmanship Meets German Engineering Standards The Miyabi Evolution 8-inch Chef Knife represents a critical evolution in professional cutlery, bridging the gap between delicate Japanese precision and the rugged utility of German design. Handcrafted in Seki, Japan, this blade is specifically engineered for chefs who require the razor-sharp performance of Japanese steel but prefer the safety and clearance of a taller blade profile. Advanced FC61 Metallurgy and Thermal Treatment At the core of this knife is FC61 fine carbide steel, a high-performance alloy renowned for its ability to hold a terrifyingly sharp edge without the brittleness often associated with traditional high-carbon steels. Each blade undergoes a sophisticated six-step FRIODURx2® ice-hardening process at -94°F. This molecular transformation results in a Rockwell hardness of 61, ensuring the edge maintains its integrity through 40 lbs of mirepoix while remaining resilient against chipping and corrosion. Hybrid Ergonomics for High-Volume Prep One of the most distinct features of the Evolution series is its 2-inch (51mm) blade height. This design provides significant knuckle clearance, allowing for a fluid, aggressive rocking motion similar to a German profile, yet delivered through a thin, Japanese-style blade. The handle is constructed from glass-fiber enhanced POM, triple-riveted for lifetime durability. The rounded spine and heel eliminate the friction points that typically cause 'chef’s callus' during extended use, ensuring fatigue-free performance during double shifts. The Honbazuke Edge Tradition Every Miyabi Evolution blade is hand-finished using the traditional three-step Honbazuke process. This involves vertical and horizontal sharpening on whetstones followed by a final polishing on a leather strop. The result is a mirror-finished 'Katana' edge that glides through proteins and dense vegetables with zero drag, preserving the cellular integrity of your ingredients for superior flavor and presentation. Learn More

The Apex of Japanese Engineering: The Miyabi Artisan 8" Chef's Knife In the world of professional culinary tools, few blades command as much respect as the Miyabi Artisan. This isn't just a kitchen tool; it is a meticulously engineered instrument designed for those who demand surgical precision and unrelenting durability. At its core lies the revolutionary SG2 (MC63) micro-carbide powder steel. Unlike traditional stainless steel, this powder metallurgy allows for a staggering 63 Rockwell hardness, providing a level of edge retention that means fewer trips to the sharpening stone and more time creating culinary masterpieces. The Artisan series is a bridge between Seki's 700-year sword-making history and 21st-century technology. Each blade undergoes the CRYODUR ice-hardening process, a sophisticated thermal treatment that enhances the steel's crystalline structure to ensure maximum corrosion resistance and structural integrity. The signature Tsuchime finish is more than a visual marvel; the hand-hammered indentations create small air pockets that significantly reduce suction, allowing the blade to glide through dense vegetables and proteins without sticking. Designed with the professional 'choke grip' in mind, the spine and bolster are painstakingly smoothed to prevent friction against your hand. The ergonomic D-shaped handle, crafted from Cocobolo Rosewood Pakkawood, provides a natural, fatigue-free grip that feels like an extension of your arm. From the brass and red spacers to the intricate mosaic pin, every millimeter of this knife reflects the 'Artisan' name, ensuring your kitchen workhorse is as beautiful as it is powerful. Learn More

Use the Miyabi Kaizen 6 in. Chef Knife for 85 percent of cutting tasks. A 6 inch chef knife is popular among people with smaller hands, and the blade is easier to control. Chop, mince, dice, and slice with style. 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