Miyabi Black 9.5-inch Chef’s Knife

More Reach for Large Ingredients and Big Batches

The Miyabi Black 9.5-inch Chef’s Knife suits cooks who work at volume or with large ingredients. The added length covers more of the board in each stroke, completes long slicing cuts in one pass, and handles cabbages, melons and boneless roasts that crowd a shorter blade. Its taller blade also gives the knuckles more clearance when chopping.

Construction and Performance

• Ultra-hard core steel. A fine-grained powder steel holds a keen edge through large batches, so the knife needs maintenance less often during a long session.


• Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance.


• Flower Damascus cladding. Stainless layers protect the hard core along the full length of the blade.


• Thin Japanese profile and Honbazuke edge. The slim blade and three-stage hand-honed edge move through dense produce with little resistance, which matters more as the blade grows longer.


• D-shaped handle. The traditional Japanese profile gives secure control of the longer blade. Each handle’s grain and color are unique.

Best Uses

• Batch dicing of onions and mirepoix


• Shredding cabbage and slicing large root vegetables


• Halving and sectioning melons


• Slicing boneless roasts and large cuts of fish


• Chiffonade of greens and herbs

For everyday prep in a smaller space, the Miyabi Black 8-inch Chef’s Knife offers a shorter, lighter blade. For carving and portioning, the narrower Miyabi Black 9.5-inch Sujihiki Slicing Knife makes cleaner single-stroke slices.