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Knives
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Miyabi Artisan Utility Knife
Miyabi's 5" Artisan utility knife is a workhorse knife in the kitchen for precision work in-hand or on the cutting board. With a straight blade, this versatile knife is ideal for cutting up fruit, mincing garlic, and thinly slicing meat or poultry. This knife is ideal for cooks in a kitchen who preform a lot of prep work before a shift, the powdered steel has incredibly edge retention and responds to whetstones very well. The bolster and spine are also smoothed so their is no comfort lost with this knife, even if you use a choke grip to cut. 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$174.95 -
Miyabi Artisan Santoku
The Miyabi 7-inch santoku knife is perfect for all kitchen tasks. Featuring a smoothed bolster and spine for comfort, the state of the art powdered steel has optimal edge retention, corrosion resistance and is a breeze to hone and sharpen. Santoku - Japanese for "three virtues" - excels at three cutting techniques: expertly mince garlic, slice cucumber, and dice onions with this Asian all-rounder. 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$293.00 -
Miyabi Artisan 4-Piece Steak Knife Set
Elevate the Art of the Meal with Unrivaled Japanese Precision Most steak knives tear through fine proteins, destroying the texture and flavor of a perfectly cooked filet or chop. The Miyabi Artisan 4-Piece Steak Knife Set is engineered to change that. By applying the same rigorous standards used for professional chef knives to the dining table, Miyabi has created a set that doesn't just cut—it glides. The Apex of Metallurgy: SG2 Micro-Carbide Steel At the heart of every blade lies a potent core of SG2 (MC63) micro-carbide powder steel. With a remarkable 63 Rockwell hardness, these knives offer edge retention that lasts generations. Unlike standard stainless steel, this advanced alloy allows for a scalpel-like sharpness that remains crisp through thousands of meals. The blade is encased in a stunning Tsuchime (hand-hammered) finish, which creates tiny air pockets to prevent suction, ensuring that even the thickest cuts of Wagyu or bone-in ribeye release instantly from the blade. Samurai Heritage in Every Detail Each knife is a tribute to the sword-making legacy of Seki, Japan. The blades undergo a specialized CRYODUR ice-hardening process, which optimizes the steel's molecular structure for maximum durability and corrosion resistance. The edge is finished using the traditional three-step Honbazuke method, resulting in a 9.5-12° angle that provides a level of precision rarely seen in table cutlery. The aesthetic is completed with a D-shaped Cocobolo Rosewood Pakkawood handle, accented by a mosaic pin and sophisticated brass and red spacers—a visual masterpiece that feels as good as it looks. Learn More$629.95 -
Miyabi Birchwood 9-inch Chef Knife
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$419.95 -
Miyabi Birchwood 9-inch Bread Knife
Precision Through the Crust, Artistry in Every Slice Experience the world's most beautiful bread knife, featuring a 101-layer flower Damascus blade and an SG2 micro-carbide core that holds an edge long after others go dull. The Miyabi Birchwood 9-inch Bread Knife is not merely a tool; it is a masterpiece of Japanese engineering designed to solve the primary failure of western bread knives: rapid edge degradation. For the chef who handles heavy-duty slicing—from thick-crusted sourdough to delicate roasts and tomatoes—this blade provides a controlled, effortless experience. Handcrafted in Seki, Japan, the knife features a potent core of SG2 micro-carbide powder steel. This ultra-premium alloy allows for a scalpel-like sharpness that is ice-hardened via the proprietary CRYODUR process to a Rockwell 63, ensuring the serrations stay functional through months of high-volume use. The blade is protected by 100 layers of flower Damascus steel, creating a visually stunning pattern that reduces food friction. Beyond the steel, the ergonomics are defined by the Karelian (Masur) Birch handle. This prized wood—notably the only timber used in the legendary Fabergé eggs—is crafted into a traditional Japanese D-shape, providing a secure, comfortable grip that prevents hand fatigue during long prep sessions. Whether you are a professional pastry chef portioning baguettes for service or a home artisan baker, the Miyabi Birchwood series represents the pinnacle of performance and aesthetic prestige. It excels where typical knives fail, maintaining a clean bite without crushing the soft interior of your bread. Learn More$344.95 -
Miyabi Birchwood 4-pc Steak Knife Set
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$799.95 -
Miyabi Birchwood Slicing Knife
The Miyabi Birchwood 9 in. Slicing Knife will thinly slice meat, fish, roasts and ham.This 9-inch slicing knife makes cutting through meat effortless. Seamlessly cut through a turkey, segment a chicken, and slice through large portions of ham and fish with confidence and stability. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR ice-hardening process locks in the blade’s long-lasting sharpness. The scalpel-like blade is complemented by an equally striking and comfortable Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Fabergé egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Learn More$344.95 -
Miyabi Birchwood 240mm Kiritsuke
The Mark of a Master: The Miyabi Birchwood 240mm Kiritsuke Reserved for the most skilled chefs in a Japanese kitchen, the Kiritsuke is the ultimate multi-purpose tool. The Miyabi Birchwood 240mm Kiritsuke is a breathtaking example of this revered blade, blending the slicing prowess of a sashimi knife with the vegetable-chopping capabilities of a Nakiri. It is a statement piece of unparalleled performance and beauty. The blade's soul is its potent SG2 micro-carbide powder steel core, a "super steel" renowned for its extreme hardness and incredible edge retention. This core is enveloped in 100 layers of two different steels, which are forged into a breathtaking Damascus pattern with a floral design. The distinctive "k-tip" is not only striking but also allows for incredibly precise, detailed work. Core Benefits: Elite SG2 Super Steel Core: The micro-carbide powder steel core delivers exceptional sharpness and long-lasting edge retention, providing a cutting experience that is second to none. 101-Layer Flower Damascus: A stunning and unique floral Damascus pattern is forged around the core, adding incredible beauty, durability, and corrosion resistance to the blade. Versatile 240mm Kiritsuke Blade: With a substantial 240mm (9.5-inch) blade, this knife has the length for long, clean slices on roasts and fish, while its straight edge and angled "k-tip" make it a master of push-cuts and dicing. Exquisite Karelian Birch Handle: The D-shaped handle is crafted from prized Masur Birch, the only wood ever used in a Fabergé egg. This highly figured, warm-toned wood provides a comfortable, ergonomic grip that is as unique as a fingerprint. The Honbazuke Edge: Each knife is painstakingly hand-honed using the traditional three-step Honbazuke method, resulting in a mirror-polished edge with a surgical 9.5° to 12° angle for effortless cutting. Authentic Japanese Craftsmanship: Meticulously handcrafted in Seki, Japan—the heart of Japanese sword-making for centuries—each knife is a testament to an unwavering commitment to quality. Learn More$384.95 -
Miyabi Birchwood 5.5 in. Prep Knife
Miyabi Birchwood 5.5 in. (140mm) Prep Knife is an alternative to a normal utility knife or petty knife. This has a wider blade at the heel, making it easier to use on the cutting board with more knuckle clearance. This 5.5-inch prep knife features a slightly curved blade, perfect for rocking cuts on a cutting board and for precision prep work in-hand. It’s perfect for chopping herbs, slicing meat, and dicing vegetables. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR® ice-hardening process locks in the blade’s long-lasting sharpness. The scalpel-like blade is complemented by an equally striking and comfortable Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Fabergé egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Learn More$244.95 -
Miyabi Birchwood Rocking Santoku
The Miyabi Birchwood 7 in. (180mm) Rocking Santoku is a modern Japanese knife for chopping, mincing and slicing vegetables. The special feature of the Rocking Santoku is its thin blade with a kiritsuke shaped edge. Extremely versatile, can even be used for decorating purposes. This 7-inch rocking santoku is perfect for all cutting tasks, including rocking cuts. Santoku - Japanese for "three virtues" - excels at three cutting techniques: expertly mince garlic, slice cucumber, and dice onions with this Asian-style all-rounder. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR ice-hardening process locks in the blade’s long-lasting sharpness. The blades are Cryodur ice-hardened for enhanced hardness, flexibility and are corrosion resistant. Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge. A Katana edge is featured on each knife blade, reminiscent of the legendary Japanese swords, known for superb craftsmanship. The blade is adorned with a Birchwood traditional D-shaped style handle with an intricate mosaic pin, accented with two red spacers and stainless engraved end cap. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Handcrafted in Seki, Japan with a lifetime warranty. Learn More$364.95
