Knife Sets

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

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