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Knives
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Miyabi Black 10-Piece Magnetic Block Set
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$2,799.95 -
Miyabi Black 8-Piece Magnetic Knife Block Set
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$1,999.95 -
Miyabi Artisan 3.5-inch Paring Knife
Precision Redefined: The Surgical Power of SG2 Micro-Carbide Steel In the world of high-end cutlery, the paring knife is often the most personal tool in a chef’s roll. The Miyabi Artisan 3.5-inch Paring Knife is designed for those who demand more than just a utility blade; it is a precision instrument for segmenting citrus, deveining shrimp, and creating intricate garnishes. This knife excels where others fail because of its SG2 (MC63) micro-carbide powder steel core. While standard stainless knives struggle to maintain an edge, the 63 Rockwell hardness of the Artisan series ensures a 'surgical' feel that lasts through weeks of high-volume prep before needing the stones. The blade is a masterclass in Japanese heritage. Using the 3-step Honbazuke method, each edge is hand-honed to a 9.5-to-12 degree angle—a profile so thin it glides through soft fruit without bruising the delicate flesh. The Tsuchime (hammered) finish is not merely aesthetic; it creates functional air pockets that prevent starchy or wet foods from suctioning to the blade. Whether you are a professional saucier peeling shallots for a reduction or a home enthusiast perfecting a fruit platter, the rounded spine and bolster ensure your pinch grip remains comfortable, preventing the 'hot spots' common in lesser blades. The D-shaped Cocobolo Rosewood Pakkawood handle offers a traditional Japanese feel with modern durability, providing a secure, non-slip grip that feels like an extension of your own hand. Learn More$154.95 -
Miyabi Artisan 8" Chef's Knife
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 MoreRegular Price: $234.95
Special Price $199.99
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Miyabi Artisan Prep Knife 5.5-inch
The Hardest-Working 5.5-inch Blade in Your Professional Kit The Miyabi Artisan 5.5-inch Prep Knife (34075-143) is engineered as a primary instrument for technical prep where a full chef’s knife lacks the agility and a paring knife lacks the leverage. Unlike many high-carbon Japanese blades that sacrifice durability for sharpness, the Artisan utilizes an SG2 (MC63) micro-carbide powder steel core. This advanced metallurgy achieves a staggering 63 Rockwell hardness for surgical edge retention while maintaining the toughness necessary to survive a high-volume professional shift without excessive chipping. Symmetrical Ergonomics for High-Volume Shifts In a departure from traditional D-shaped Japanese handles that favor right-handed users, the Artisan series features a fully symmetrical, 'Bulbous' or 'Trophy Bass' profile. This handle is significantly thicker and more contoured than standard Japanese designs, offering a girth that feels substantial and familiar to chefs accustomed to Western-style cutlery. The faceted grip includes subtle ergonomic dips rather than a sharp ridge, allowing the handle to nestle naturally into the palm. This makes it an ideal choice for both right and left-handed staff who need a pinch-grip that remains comfortable through forty pounds of mirepoix. Hand-Hammered Tsuchime Performance The blade is finished with a stunning Tsuchime (hand-hammered) texture. Beyond the aesthetic appeal, these indentations create air pockets that break surface tension during the cut. Whether you are performing technical 'in-hand' work like coring or precision dicing of wet ingredients like shallots and garlic, the blade releases food effortlessly. This is a professional-grade SG2 tool that bridges the gap between artisanal Japanese craftsmanship and the ergonomic demands of a modern commercial kitchen. Learn More$184.95 -
Miyabi Artisan Bread Knife
Miyabi's Artisan 9" inch bread knife is an improved, more controlled cutting experience for heavy duty slicing jobs; featuring a smoothed bolster and spine for optimal comfort. Slice through thicker cuts with ease including turkey, ham, and roast meats. Effortlessly cut through soft-interior, hard-exterior foods, like tomatoes and crusty loaves of bread. MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection. The potent core of SG2 micro-carbide powder steel is layered in a stunning Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. The CRYODUR blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago. Crafted with special Cocobolo Rosewood Pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless-steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Learn More$234.95 -
Miyabi Artisan Kiritsuke 9.5-inch
The Professional Workhorse: Hand-Hammered SG2 Precision Historically reserved for the Executive Chef (the 'Master of the Kitchen'), the Kiritsuke is a hybrid tool that demands respect and delivers versatility. The Miyabi Artisan 9.5-inch (240mm) Kiritsuke (Model 34079-243) captures this tradition but upgrades it for the modern high-pressure kitchen. Unlike traditional single-beveled versions, this double-beveled masterpiece provides a symmetrical 50/50 grind, making it accessible for rapid push-cuts and precise pull-slicing alike. At the heart of this tool is SG2 (MC63) micro-carbide powder steel. In the world of metallurgy, hardness usually invites brittleness, but SG2 is the exception. This steel is both exceptionally hard—hitting a 63 Rockwell—and remarkably tough. It maintains a scalpel-like edge through 40 lbs of mirepoix without the micro-chipping common in lesser high-carbon alloys. The Artisan collection offers this premium SG2 steel at an extremely reasonable price point compared to custom boutique alternatives. Every blade undergoes Miyabi’s proprietary CRYODUR ice-hardening process, optimizing the molecular structure for durability and corrosion resistance. The Tsuchime finish is more than an aesthetic choice; the hand-hammered indentations create air pockets that prevent starchy potatoes and oily proteins from sticking to the blade during high-speed service. Finished with a 'Katana' edge as a tribute to Seki’s samurai heritage, this knife is the definitive tool for chefs who refuse to compromise between beauty and industrial-grade performance. Learn More$284.95 -
Miyabi Artisan 7-Piece Knife Block Set
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$849.95 -
Miyabi Artisan 2pc Knife Set
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$299.95 -
Miyabi Artisan SG2 Rocking Santoku Knife, 7-Inch
The Intersection of Samurai Heritage and Modern Performance Effortless Rocking Motion Meets Scalpel-Like Precision In the world of high-performance Japanese cutlery, the Miyabi Artisan 7-inch Rocking Santoku stands as a masterclass in hybrid engineering. While a traditional Santoku is known for its vertical 'push-cut' motion, this 'Rocking' variant features a more pronounced belly curve. This allows you to transition seamlessly between the rhythmic rocking of a Western chef’s knife and the precise slicing of a Japanese blade. At its heart lies a core of SG2 (MC63) micro-carbide powder steel. This isn't your standard stainless; it is a high-carbon alloy with a 63 Rockwell Hardness, providing an edge that remains 'wicked sharp' long after other knives have dulled. The blade is ice-hardened using the CRYODUR process, a proprietary treatment that enhances durability and corrosion resistance without sacrificing the steel's legendary flexibility. Every inch of this blade tells a story of craftsmanship. The stunning Tsuchime finish (hand-hammered) creates small air pockets on the blade's surface, acting as a natural non-stick release for starchy potatoes or delicate cucumbers. The 'Bunka-style' clipped tip offers surgical accuracy for fine tasks like removing silver skin or mincing garlic. Completing the aesthetic and functional masterpiece is the D-shaped Cocobolo Rosewood Pakkawood handle, accented with brass and red spacers and a traditional mosaic pin. This handle is designed to nestle into the palm, reducing fatigue during long preparation sessions and providing a secure, comfortable choke grip for professional chefs and home enthusiasts alike. Learn More$234.95
