Utility Knives

The Miyabi Birchwood 6 in. (150mm) Utility Knife can be used for as both a paring knife and a chef knife. Use for preparing fruits and vegetables, or carve your favorite fish or meat. This utility knife is a workhorse knife in the kitchen for precision work in-hand or on the cutting board. This versatile knife is ideal for cutting up fruit, mincing garlic, and thinly slicing meat or poultry. 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

The Messermeister Suncraft Kawashima Elegancia Utility Knife is your indispensable partner for a boundless array of kitchen tasks. From the precise dicing of aromatic vegetables and the meticulous trimming of meats to the delicate slicing of fruits or the creation of intricate garnishes, its ingenious design and razor-sharp edge make light, joyful work of any ingredient. Its comfortable ergonomics and versatile blade profile empower you to tackle any prep task with confidence and grace. The Kawashima Elegancia, petty or utility knife, is "Highly Recommended" by Bon Apettit who lauds the knife for its multi-functionality and versatility. Learn More

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

The Suncraft Senzo Professional 5.3 inch Utility Knife is beautifully shaped to perform well in hand or on the board. The blade is slightly curved to allow rocking cuts, but is flat enough to make long clean slices. Made in Seki-City, Japan with a thick core of SG2 Powdered Steel this knife will hold an edge for a very long time and is extremely durable. This utility knife is easy to care for requiring no honing and very infrequent sharpening. This knife is also very tough and does not need to be babied to avoid chipping. The Senzo Pro is a great utility knife that is very well-suited for heavy professional use.  Learn More

The shotoh(Utility Knife), which means “small sword” in Japanese, is a versatile knife that is slightly larger than a paring knife. It can be used for intricate vegetable work like peeling and creating garnishes as well as for cleaning and trimming meat and fish.  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

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