Knife Sets

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

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