Carving & Slicing Knives

The Precision of a Scalpel, the Soul of a Samurai Elevate your culinary artistry with the Miyabi Koh 9.5-inch (240mm) Slicer, a tool specifically designed for the chef who demands surgical precision. Known in Japan as a Sujihiki, this knife is the long, thin-bladed alternative to the Western carving knife. Whether you are portioning a delicate tuna loin for sashimi or carving a prime rib roast, the extended 240mm length allows for long, continuous drawing cuts. This single-motion technique prevents the 'sawing' motion that tears delicate proteins, ensuring clean surfaces that lock in juices and preserve texture. Advanced Metallurgy Meets Traditional Craft At the heart of this blade is the revolutionary FC61 Fine Carbide Stainless Steel. This advanced alloy bridges the gap between two worlds: it offers the legendary edge retention of high-carbon Japanese steel while maintaining the robust toughness and corrosion resistance typically found in high-end German cutlery. With a 61 Rockwell Hardness, the edge is exceptionally durable, yet remains approachable for sharpening. Each blade undergoes the proprietary FRIODURx2 ice-hardening process, a specialized thermal treatment that optimizes the molecular structure of the steel for maximum sharpness and flexibility. Handcrafted Excellence from Seki, Japan Every Miyabi Koh knife is handcrafted in Seki, the historical capital of Japanese sword-making. Artisans employ the Honbazuke three-step honing process, hand-finishing each edge to a staggering 9.5 to 12-degree angle. This results in a 'katana' edge—a mirror-polished tribute to the samurai swords of old. The aesthetic is completed by a sandblasted katana edge and an embossed MIYABI logo, signifying a product that is as much a work of art as it is a professional tool. Learn More

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

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

Miyabi Artisan 9 1/2 in. Slicer feautres a long thin blade with a perfectly tapered edge capable of cutting the thinest slices of fish and meat nimble enough to cleanly cut sashimi and rolls for sushi. A carving knife makes it easy to serve and slice meat effortlessly. Confidently carve roast turkey, slice ham smoothly, and cut prime rib into succulent slices. A smoothed bolster and spine makes this knife very comfortable and Miyabi uses state of the art manufacturing techniques to ensure their knives are optimally balanced and edges are razor sharp right out of the box.  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

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