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Knives
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Miyabi Kaizen 7-Piece Knife Block Set
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$669.95 -
Miyabi Kaizen 10-Piece Knife Block Set
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$1,169.95 -
Miyabi Kaizen Prep Knife
The Miyabi Kaizen 5.25 in 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. 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 repellant. Handcrafted in Seki, Japan. Learn More$149.95 -
Miyabi Kaizen 6 in. Chef Knife
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$179.95 -
Miyabi Kaizen 9.5 in. Chef Knife
The Miyabi Kaizen 9.5 in. (240mm) Chef Knife will quickly become your favorite knife in the kitchen. Use this knife to mince, chop, slice and dice. This is a larger blade which helps prep go quicker in the kitchen as you will be able to fit more food under the blade, however the longer blade is still incredibly balanced and does not feel blade heavy. 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$214.95 -
Miyabi Kaizen Bread Knife
Use the Miyabi Kaizen 9.5 in. (240mm) Bread Knife to easily cut through crusty food, or even melons. The serrated blade features a VG10 core, that is finished off with 64 layers of flower pattern Damascus. 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 -
Miyabi Kaizen Slicing Knife
You will be the envy of all your friends and family during the holidays with the Miyabi Kaizen 9.5 in. (240mm) Carving Knife. This carving knife features a thin blade, that works well when slicing roasts, chicken, ducks, and tenderloin. 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$189.95 -
Miyabi Kaizen 4pc Steak Knife Set
The Miyabi Kaizen 4 piece steak knife set would make a beautiful addition to any home. Steak knives are very difficult to keep sharp as their edges are continually drawn across ceramic and porcelain plates which can dull steel very quickly. Kaizen steak knives are made from hard VG10 steel which stays razor sharp without the need to regularly hone or sharpen your knives. This is an elegant set that will perform beautifully through many uses. Ornate Damascus patterned blades are sure to impress any guest. This set comes in a bamboo storage case great for safekeeping and presentation. Set Includes: Four Miyabi Kaizen Steak Knives & a Bamboo Case Learn More$549.95 -
Miyabi Kaizen Rocking Santoku
The Miyabi Kaizen 7 in. HE Rocking Santoku features a clip point design for precise tip work, and an improved camber for a better rocking motion. The hollow edge, or dimples, on the blade's edge prevent food from sticking to the blade. 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$189.95 -
Miyabi Birchwood 7-Piece Knife Block Set
A Hard Japanese Edge with a Natural Wood Handle The Miyabi Birchwood 7-Piece Knife Block Set is for cooks who want a very hard, thin Japanese edge and prefer the look and warmth of real wood in the hand. It covers the four knives most kitchens use daily and stores them in a block with open slots for more knives from the line.
Why It Works Powder steel core: The core takes a very thin edge and holds it through long prep sessions. Flower Damascus cladding: Layers of steel protect the core and form a floral pattern that differs on every blade. 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. Figured birch handle: The wood’s swirling grain makes each handle distinct, and the D shape with a rounded spine and heel keeps the grip comfortable during extended cutting.
In the Kitchen The chef’s knife takes on heavy produce and rock-chopping. The santoku, with its flatter edge, handles push cuts through cucumbers, cabbage and boneless chicken. The bread knife saws through crusted loaves without crushing them, and the paring knife covers peeling and trimming in the hand. Cooks who want to expand the set can add the Miyabi Birchwood 5.5-inch Prep Knife for shallots and small fruit, or the Miyabi Birchwood Slicing Knife for roasts and fish. Learn More
