Knives

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

The Art of the Edge: Precision Meets Performance in Every Slice Where Samurai Heritage Meets Modern Culinary Science Owning a Miyabi Koh knife isn't just about kitchen utility; it’s about wielding a piece of Japanese history refined by German engineering. The Miyabi Koh 10-Piece Magnetic Knife Block Set represents the pinnacle of this collaboration. Each blade is a testament to the artisans of Seki, Japan, the legendary home of swordmaking. By utilizing revolutionary FC61 fine carbide stainless steel, Miyabi has created a blade that achieves a staggering 61 Rockwell hardness, ensuring that the scalpel-like sharpness you experience on day one remains consistent through years of heavy prep work. The Science of the FRIODURx2® Blade What sets the Koh series apart is the proprietary FRIODURx2® ice-hardening process. This isn't just a marketing term; it is a sophisticated cryogenic treatment that optimizes the steel's molecular structure. The result is a blade with exceptional corrosion resistance, superior toughness, and a degree of edge retention that Western knives simply cannot match. Every blade in this set features a mirror-polished finish with a sandblasted 'Katana' edge, a visual nod to the traditional Japanese sword, ensuring your kitchen aesthetic is as sharp as your cuts. Ergonomics Designed for Mastery The Koh series introduces a preferred Japanese-style octagonal handle made from durable Pakkawood. This shape provides a secure, comfortable grip that caters to both traditional Japanese precision work and aggressive Western-style chopping. Accented with a distinctive silver mosaic pin, these handles are as beautiful as they are functional. Balanced perfectly to reduce hand fatigue, this set allows professional chefs and home enthusiasts alike to work through large volumes of produce with effortless grace. The included bamboo easel magnetic block not only saves space but protects your investment by preventing edge-to-surface contact. Learn More

The Pinnacle of Precision: Experience the Miyabi Koh 4-Piece Steak Knife Set When you invest in the Miyabi Koh 4-Piece Steak Knife Set, you aren't just buying cutlery; you are acquiring a legacy of Japanese craftsmanship. Each blade in this set is a masterclass in balance and sharpness, designed specifically to glide through premium cuts of meat—from butter-soft filet mignon to hearty pork chops—without ever tearing or shredding the delicate fibers. This preservation of texture ensures that every bite retains its intended flavor profile and juice. Handcrafted by master artisans in Seki, Japan—the historic heart of Japanese swordmaking—these knives represent a harmonious marriage between the rigorous standards of German engineering and the soul of traditional Japanese design. The soul of the knife lies in its FC61 fine carbide stainless steel core. This advanced alloy is prized by professionals for its unsurpassed corrosion resistance and incredible chip resistance, allowing for a thinner, sharper edge that stays sharper for longer. Every blade undergoes an innovative FRIODURx2 ice-hardening process. This thermal treatment optimizes the steel’s molecular structure, resulting in a remarkable 61 Rockwell hardness. To finish the process, each knife is hand-honed using the traditional three-step Honbazuke method, resulting in a scalpel-like edge with a 9.5 to 12-degree angle. The mirror-polished blade features a sandblasted katana edge, a stunning visual homage to the samurai swords that inspired its creation. Presented in a premium bamboo box, this set serves as the definitive gift for the culinary enthusiast who demands the absolute best in both form and function. Learn More

Every Miyabi Black Profile, on One Easel The Miyabi Black 10-Piece Magnetic Block Set is for cooks who want the hardest steel among the Miyabi sets we carry, applied to every task from peeling fruit in the hand to portioning a side of salmon. Instead of building a collection one knife at a time, it supplies a matched series with one feel, one maintenance routine and one place to store it.
Why It Works Ultra-hard powder steel core: The core holds a keen edge through long prep sessions, so the knives need sharpening less often than softer steels. CRYODUR ice-hardening: Miyabi’s sub-zero hardening process adds hardness, durability and corrosion resistance. Flower Damascus cladding: Stainless layers protect the hard core and form a rippled pattern that differs on every blade. Honbazuke edge: Each smooth edge is hand-honed in three stages, so the blade enters food with very little resistance. Burl wood handles: Each handle shows its own color and figure, shaped in the traditional D profile with a rounded spine and heel for a comfortable grip. Magnetic easel: The knives stand against the easel instead of sliding into slots, which keeps the Damascus pattern on display and makes each knife easy to pick out.
In the Kitchen Two santoku profiles work alongside the chef’s knife. The smaller santoku is quick for vegetables and herbs, and the rocking santoku suits cooks who rock the blade through garlic and parsley rather than push-cutting. The slicing knife carves roasts and portions fish in long single strokes, and the bread knife saws through crusted loaves. The prep and paring knives cover shallots, trimming and peeling. For the core of the series without the slicer and rocking santoku, see the Miyabi Black 8-Piece Magnetic Knife Block Set. For a slightly softer SG2 core with natural birch handles, compare the Miyabi Birchwood 7-Piece Knife Block Set. Learn More

The Five Miyabi Black Knives That Do the Daily Work The Miyabi Black 8-Piece Magnetic Knife Block Set is for cooks who want the hardest steel among the Miyabi sets we carry, applied to the knives used every day rather than to specialty profiles reached for once a month. It is the shorter path into the series, with the option to add a slicer or rocking santoku later.
Why It Works Ultra-hard powder steel core: The core takes a very thin edge and keeps it for a long time between sharpenings. CRYODUR ice-hardening: Miyabi’s sub-zero hardening process adds hardness, durability and corrosion resistance. Flower Damascus cladding: Stainless layers wrap and protect the hard core, and no two blades show the same pattern. Honbazuke edge: Three stages of hand honing leave a smooth, keen edge that passes cleanly through ripe tomatoes and firm squash alike. Burl wood handles: Each handle has its own color and figure, shaped in the traditional D profile with a rounded spine and heel. Magnetic easel: The knives stand on display against a magnetic face, with no slots to clean.
In the Kitchen The chef’s knife and santoku share the board work. The chef’s knife suits rock-chopping and heavy produce, and the santoku makes quick push cuts through vegetables and boneless proteins. The prep knife covers shallots, garlic and small fruit, the paring knife handles peeling in the hand, and the bread knife saws through crusted loaves. The Miyabi Black 9.5-inch Sujihiki and 7-inch Rocking Santoku can be added individually, or bought together with this set as the Miyabi Black 10-Piece Magnetic Block Set. Learn More

Hand-Hammered Blades That Release What They Cut The Miyabi Artisan 7-Piece Knife Block Set is for cooks who do a great deal of vegetable prep and want a very hard Japanese edge that food does not cling to. It gathers the four knives that cover most daily cutting in a block with room to grow, finished with a hammered surface that sets the line apart from its smooth-bladed siblings.
Why It Works Hammered Tsuchime finish: The hand-hammered surface keeps slices of potato, cucumber and apple from sticking, so they fall away from the blade instead of riding up the face. Powder steel core: Fine carbides let the edge be honed thin and stay sharp through long stretches of prep. CRYODUR ice-hardening: Miyabi’s sub-zero hardening process adds hardness, durability and corrosion resistance. Honbazuke edge: Each edge is hand-honed in three stages to a thin Japanese profile for clean cuts with little resistance.
In the Kitchen The hammered finish earns its keep on starchy and wet produce. The santoku slices potatoes for gratin and cucumbers for salad without the slices clinging to the blade, and the chef’s knife works through onions, carrots and boneless proteins. The bread knife takes on crusty loaves and ripe tomatoes, and the paring knife handles peeling, coring and trimming in the hand. Learn More

Miyabi Artisan 2-Piece Knife Set Transform Your Culinary Experience Experience unparalleled precision and elegance with the Miyabi Artisan 2-Piece Knife Set. This essential duo, featuring a versatile Chef's Knife and a nimble Paring Knife, is the perfect foundation for any kitchen. Each blade is a masterpiece of Japanese craftsmanship, designed not just to cut, but to inspire creativity with every single slice. From dicing onions effortlessly to creating paper-thin tomato slices, you'll feel the difference that true quality makes. Key Features & Benefits: Exceptional SG2 Steel Core: The micro-carbide SG2 powder steel core is hardened to 63 Rockwell, delivering scalpel-like sharpness and incredible edge retention that lasts. Spend more time cooking and less time sharpening. Stunning Tsuchime Finish: The blade's breathtaking hammered (Tsuchime) finish is not just for beauty—it creates tiny air pockets that prevent food from sticking, allowing for smoother, faster, and cleaner cuts. Authentic Japanese Craftsmanship: Meticulously handcrafted in Seki, Japan, the historic capital of samurai sword-making, ensuring a legacy of quality and performance in every knife. Ergonomic Cocobolo Pakkawood Handle: The ergonomic handle is made from durable and beautiful Cocobolo Pakkawood which looks great and is extremely durable. It fits comfortably in your hand, providing perfect balance and confident control for any cutting task. CRYODUR® Ice-Hardened Blade: Miyabi's signature ice-hardening process locks in the steel's durability, flexibility, and corrosion resistance for a blade that will last a lifetime. What's Included in the Set? This essential 2-piece set provides the foundation for all your kitchen prep work: 6" Chef's Knife: The ultimate all-purpose knife for chopping, slicing, dicing, and mincing. 3.5" Paring Knife: Perfect for peeling, trimming, and other intricate, in-hand detail work. Learn More

Flower Damascus VG10 Knives with Micarta Handles The Miyabi Kaizen 7-Piece Knife Block Set is for cooks moving to Japanese knives for the first time who want the thin, keen edge of a hard steel in a knife that tolerates the pace of a working kitchen. It covers the four knives used most often, stored in a bamboo block with room to add more from the line.
Why It Works VG10 core: The hard stainless core takes a thin, keen edge and holds it well between sharpenings. Flower Damascus cladding: Layers of stainless Damascus protect the core and give each blade a distinctive floral pattern. CRYODUR ice-hardening: Miyabi’s sub-zero hardening process adds hardness, durability and corrosion resistance. Honbazuke edge: Each edge is hand-honed in three stages, so the knife enters food with very little resistance. Micarta handle: The linen Micarta has a wood-like texture, resists moisture and stays secure in a wet hand.
In the Kitchen The chef’s knife handles onions, herbs and chicken on the board. The utility knife is sized for sandwiches, shallots and citrus, and the bread knife saws through crusted loaves and ripe tomatoes. The paring knife covers peeling and trimming in the hand. For a second chef’s knife, a santoku and a slicer, see the Miyabi Kaizen 10-Piece Knife Block Set. Cooks who prefer a polished blade without Damascus cladding can compare the Miyabi Koh 7-Piece Knife Block Set. Learn More

Seven Kaizen Knives for Every Routine Task Kaizen is Japanese for “improvement,” and the Miyabi Kaizen 10-Piece Knife Block Set is for cooks ready to replace a mixed drawer of knives with one matched Japanese collection. The flower Damascus blades, black Micarta handles and red spacers make it one of the most striking sets Miyabi produces, and its VG10 core costs considerably less than Miyabi’s powdered steel lines. It is the most complete Kaizen set we carry. Buying the line as a set means every knife shares the same steel, edge and handle, so each one feels familiar the moment it leaves the block. It also puts the knives most cooks postpone buying, a dedicated slicer and a second chef’s knife, in the kitchen from the first day.
Why It Works VG10 core: The hard stainless core takes a thin, acute edge and holds it well between sharpenings, so the knives stay keen through long prep sessions. Flower Damascus cladding: Stainless layers protect the core and are folded into a floral pattern that gives the whole set a uniform finish. CRYODUR ice-hardening: Miyabi’s sub-zero hardening process adds hardness, durability and corrosion resistance. Honbazuke edge: Each knife is hand-honed in three stages, producing an edge that cuts ripe tomatoes and tender herbs cleanly instead of crushing them. Thin Japanese profile: The blades are thinner behind the edge than a typical German knife, so they part carrots, squash and sweet potatoes with less force. Micarta handle: The linen composite resists moisture and keeps a dry, secure feel through long, wet prep sessions.
The Seven Knives Two chef’s knives: The longer knife carries volume work such as a sack of onions or a whole cabbage. The shorter one is quicker for a single shallot, a handful of herbs or work on a small board. Hollow-edge santoku: The flat edge suits fast push cuts, and the scallops along the blade help slices of potato and cucumber fall away. Slicing knife: The long, narrow blade carves roasts, portions salmon and slices brisket in single strokes, without sawing. Bread knife: The serrated edge cuts crusted sourdough, ripe tomatoes and layer cakes without compressing them. Utility knife: Sized for sandwiches, segmenting citrus and trimming small cuts of meat. Paring knife: Handles peeling apples, hulling strawberries and coring tomatoes in the hand.
Choosing a Miyabi Set For the four core Kaizen knives in a smaller block, see the Miyabi Kaizen 7-Piece Knife Block Set. Cooks who prefer a polished blade without Damascus cladding and an octagonal pakkawood handle should compare the Miyabi Koh 10-Piece Magnetic Knife Block Set. For the hardness of powdered steel, Miyabi offers SG2 in the Miyabi Artisan 7-Piece Knife Block Set and the Miyabi Birchwood 7-Piece Knife Block Set, and ZDP-189 in the Miyabi Black 10-Piece Magnetic Block Set. Learn More