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Knives
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Miyabi Koh Nakiri Vegetable Knife - 6.5" (165mm)
Master the Art of the Blade: The Miyabi Koh 6.5" Nakiri Experience the revolutionary fusion of German durability and Japanese precision—a handcrafted masterpiece engineered for the ultimate vegetable prep performance. For the culinary enthusiast who demands more than just a sharp edge, the Miyabi Koh 6.5-inch (165mm) Nakiri represents the pinnacle of modern metallurgy and ancient tradition. While standard vegetable knives often force a compromise between the 'toughness' of Western steel and the 'retention' of Eastern alloys, the Miyabi Koh series utilizes advanced FC61 Fine Carbide stainless steel. This provides a staggering 61 Rockwell hardness, allowing for a scalpel-like 9.5-12° edge angle that doesn't just cut—it glides. Hand-honed in the legendary city of Seki, Japan, each blade undergoes the proprietary FRIODURx2 ice-hardening process. This ensures your knife is not only resistant to corrosion but possesses the chip-resistance necessary for high-volume kitchen work. The aesthetic is as sharp as the edge, featuring a mirror-polished finish, a sandblasted katana edge, and the iconic embossed MIYABI logo. The ergonomic octagonal Pakkawood handle is designed for the modern chef, supporting both the precision of Asian rocking cuts and the power of Western chopping. Accented with a silver mosaic pin, it offers a secure, comfortable grip that reduces fatigue during long prep sessions. Whether you are julienning delicate root vegetables or dicing dense squash, this Nakiri provides the stability of a Japanese cleaver with the finesse of a surgeon’s tool. Learn More$164.95 -
Miyabi Koh 9-inch (230mm) Bread Knife
The Pinnacle of Slicing Perfection For the serious baker or culinary enthusiast, the Miyabi Koh 9-inch (230mm) Bread Knife represents the perfect synthesis of Japanese artistry and German engineering. Known as 'Koh' (Light) in Japanese, this series is designed to feel like an extension of your hand, providing a weightless yet powerful cutting experience. Whether you are tackling a thick-crusted sourdough boule, a delicate sponge cake, or even tough-skinned fruits like pineapple and watermelon, this blade ensures every slice is uniform, clean, and effortless. Revolutionary FC61 Fine Carbide Steel At the core of this blade lies the revolutionary FC61 fine carbide stainless steel. This advanced alloy offers a unique value proposition: it mimics the incredible toughness and durability of traditional German steel while maintaining the scalpel-like edge retention that has made Japanese cutlery world-famous. With a Rockwell hardness of 61, the edge remains sharp significantly longer than standard kitchen knives, allowing you to breeze through repetitive slicing tasks without frequent maintenance. The Art of the Katana Edge Each blade is treated with the FRIODUR® ice-hardening process, which enhances the metal’s molecular structure for superior corrosion resistance and durability. The sandblasted 'Katana' edge is more than just a visual tribute to samurai heritage; it is a mark of precision. The scalloped serrations are specifically engineered to reduce friction, meaning you create fewer crumbs and preserve the structural integrity of your bread. Hand-honed to a 12° angle by 46 master artisans in Seki, Japan, this knife delivers a level of sharpness rarely seen in serrated tools. Unrivaled Ergonomics: The Octagonal Pakkawood Handle The black Pakkawood handle is crafted in a traditional Japanese octagonal shape. This geometric design provides a secure, non-slip grip regardless of your cutting style—whether you prefer a Western chopping motion or an Eastern rocking cut. The faceted edges offer tactile feedback, ensuring your hand doesn't fatigue during long prep sessions. To ensure perfect balance, every handle is individually weight-adjusted and finished with a striking mosaic accent pin, a signature of Miyabi’s obsessive attention to detail. Learn More$164.95 -
Miyabi Koh 7-Inch Santoku
The Japanese All-Purpose Knife for Everyday Precision
The Miyabi Koh 7-inch Santoku brings Japanese-inspired craftsmanship and versatility to everyday kitchen prep. The Santoku profile is designed for slicing, dicing, and mincing with ease, while its compact, agile shape offers excellent control and precision. From vegetables and herbs to boneless meats and fish, this versatile blade is a dependable choice for a wide range of kitchen tasks. At the heart of the Miyabi Koh series is the revolutionary FC61 fine carbide stainless steel. This advanced alloy solves the age-old kitchen dilemma: it provides the extreme edge retention typically associated with high-carbon Japanese steel while maintaining the chip-resistant toughness of German alloys. Each blade undergoes an innovative FRIODURx2 ice-hardening process, which optimizes the molecular structure of the steel. The result is a staggering 61 Rockwell hardness that remains remarkably resilient under daily professional use. Every Miyabi Koh knife is a tribute to the legendary samurai swords of Seki. Artisans employ a three-step Honbazuke honing process to achieve a scalpel-like 'Katana' edge. The blade’s thin Japanese profile (angled at 9.5–12°) ensures near-zero resistance when slicing through fibrous vegetables or delicate fish. This performance is balanced by an authentic octagonal Pakkawood handle, providing an ergonomic, slip-resistant grip that supports both Western-style chopping and the specialized Asian rocking motion. Finished with a silver mosaic pin, the Miyabi Koh is not just a tool—it is a piece of culinary heritage. Learn More$164.95 -
Miyabi Koh 10-Piece Magnetic Knife Block Set
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$999.95 -
Miyabi Koh 4-Piece Steak Knife Set
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$449.95 -
Miyabi Evolution Paring Knife
The Evolution 3.5 in. Paring Knife is great to use for small hand work such as coring, slicing and peeling. The paring knife is one of the most essential kitchen knives to have in your kitchen. This ultra-sharp blade is ideal for smaller tasks like peeling vegetables and segmenting citrus. Crafted from superior quality fine carbide steel that is often used in razor blades, the knives offer the signature sharpness for which Japanese knives are known. A sophisticated six-step ice hardening technique unlocks the steel’s full potential guaranteeing these FRIODUR blades boast remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness. Beautifully polished to a mirror finish, the blades have a katana edge reminiscent of the samurai swords forged in the same town centuries ago. Curved for comfort and thicker at the end to prevent slipping, the triple-rivet handles encourage fatigue-free cutting. A rounded spine, heel, and bolster, plus nine hand-finishing steps ensure these handles have unsurpassed ergonomics. Learn More$109.95 -
Miyabi Evolution Utility Knife
This 5.5 In (140mm) Utility Knife is a go to for finely slicing, dicing, julienne, etc. The edge this knife holds makes it excellent for slicing through tomatoes over and over again without dulling. This utility knife is a workhorse knife in the kitchen for precision work in-hand or on the cutting board. This versatile knife is ideal for cutting up fruit, mincing garlic, and thinly slicing meat or poultry. Crafted from superior quality fine carbide steel that is often used in razor blades, the knives offer the signature sharpness for which Japanese knives are known. A sophisticated six-step ice hardening technique unlocks the steel’s full potential guaranteeing these FRIODUR blades boast remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness. Beautifully polished to a mirror finish, the blades have a katana edge reminiscent of the samurai swords forged in the same town centuries ago. Curved for comfort and thicker at the end to prevent slipping, the triple-rivet handles encourage fatigue-free cutting. A rounded spine, heel, and bolster, plus nine hand-finishing steps ensure these handles have unsurpassed ergonomics. Learn More$134.95 -
Miyabi Evolution Sujihiki
Miyabi Evolution Sujihiki is used for slicing meats, poultry and fish. What makes this knife so unique is the great balance between the handle and blade which will make the knife truly feel like and extension of your hand. The other amazing feature of this product is the smoothed spine and bolster that does not dig into your hand with heavy usage. Handcrafted in Seki, Japan, MIYABI Evolution merges German engineering expertise with Japanese craftsmanship for the utmost control and accuracy in every cut. This 9.5-inch slicing knife makes it easy to serve and slice meat and seafood effortlessly. Confidently carve roast turkey, slice ham smoothly, and cut prime rib into succulent slices. Crafted from superior quality fine carbide steel that is often used in razor blades, the knives offer the signature sharpness for which Japanese knives are known. A sophisticated six-step ice hardening technique unlocks the steel’s full potential guaranteeing these FRIODUR blades boast remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness. Beautifully polished to a mirror finish, the blades have a katana edge reminiscent of the samurai swords forged in the same town centuries ago. Curved for comfort and thicker at the end to prevent slipping, the triple-rivet handles encourage fatigue-free cutting. A rounded spine, heel, and bolster, plus nine hand-finishing steps ensure these handles have unsurpassed ergonomics. Learn More$164.95 -
Miyabi Evolution 8-inch Chef Knife
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 MoreRegular Price: $154.95
Special Price $139.99
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Miyabi Evolution Prep Knife
The Evolution Prep Knife is longer in the heel than your traditional utility knife, which provides excellent knuckle clearance. This lightweight knife can be used for shallots and garlic, or to cut the membrane out of bell peppers. This prep knife is a compact all-rounder knife for precision prep work in-hand and on the cutting board. The best feature of this knife is truly the smoothed spine and bolster which does not dig into your hands. Ideal for smaller hands, chop with ease and confidence with this versatile fine edge blade. Crafted from superior quality fine carbide steel that is often used in razor blades, the knives offer the signature sharpness for which Japanese knives are known. A sophisticated six-step ice hardening technique unlocks the steel’s full potential guaranteeing these FRIODUR blades boast remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness. Beautifully polished to a mirror finish, the blades have a katana edge reminiscent of the samurai swords forged in the same town centuries ago. Curved for comfort and thicker at the end to prevent slipping, the triple-rivet handles encourage fatigue-free cutting. A rounded spine, heel, and bolster, plus nine hand-finishing steps ensure these handles have unsurpassed ergonomics. Learn More$129.95
