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Miyabi Knives

Since as early as the 14th century, the city of Seki has served as the sword-making center of Japan. Samurai swords, also known as katana, were used by samurai warriors in feudal Japan. They were slowly banned during the mid-19th century Meiji Restoration in an attempt to modernize the country. Consequently, many swordsmiths needed to refocus their skills. They began to produce knives, this time for the kitchen instead of the battlefield. Today, these specialty-steel blades are crafted by a combination of traditional hand tools and modern machinery. Seki is now the revered home of modern Japanese cutlery

  • Light in weight, Japanese knives feature blades made of thin, hard steel with an ultra-sharp edge and long-lasting sharpness. Designed for exceptionally precise cutting and superior performance. MIYABI’s intricate knife-making method incorporates time-honored techniques, premium steels and innovative hardening processes.

  • Each blade touches the hands of skilled artisans, ensuring a beauty and quality like no other. Honbazuke, Japanese for “true cutting edge,” is the three-step honing process that gives Japanese blades their exceptional sharpness. Each step of this traditional technique is done by hand.

  • Blades are coarsely ground with a vertically rotating whetstone, fine-honed with a horizontal rotating whetstone, then polished using a leather belt. Combined with a traditional, Japanese 9.5° to 12° edge angle, Honbazuke makes MIYABI knives remarkably sharp MIYABI Steels.

Birchwood SG2 5000MCD

Exquisite and ergonomic, MIYABI Birchwood knives boast unsurpassed performance, razor-sharp blades, and an elegant design. They are works of art that are designed to last a lifetime

  • Steel

    Blade core is made from MC63 micro carbide powder steel and surrounded by 100 additional layers of steel, producing a Rockwell hardness rating of around 63 and offering outstanding edge retention.

  • Cutting Edge

    The blade is honed on both sides using the Honbazuke method to create an ultra-sharp finish. Every blade is honed by hand at a razor-sharp angle of 9.5° to 12°

  • Handle

    The traditional D-shaped handle made from masur birch makes for an exceptionally balanced knife for effortless cutting. The elegant end cap adds decorative flair.
SHOP BIRCHWOOD SG2 5000MCD

Artisan 6000MCT

Well-designed knives mean a fusion of aesthetics and functionality. When it comes to this series, this involves elegance combined with ultra-hard powder steel.

  • Steel

    The core, made from ultra-hard MC63 micro carbide powder steel, is encased in two other steel layers featuring a hand hammered finish known in Japanese as Tsuchime. The CRYODUR blades are hardened in a special process (including ice-hardening at -196 °C), making them extremely hard (approx. 66 HRC).

  • Cutting Edge

    The blade is honed on both sides using the Honbazuke technique to create an ultra-sharp finish. Every blade is honed by hand at a razor-sharp angle of 9.5° to 12°.

  • Handle

    With a specially developed form, the sturdy pakkawood handle provides the perfect balance and high levels of comfort, enabling the user to effortlessly make use of any cutting technique. It is also sophisticated in look, with dark wood and a chic end cap.
SHOP ARTISAN 6000MCT

Kaizen 5000DP

The MIYABI Kaizen line combines innovative, ice-hardening technology with alluring Japanese craftsmanship

  • Steel

    Clad in dozens of layers of stainless steel to form a beautiful Damascus pattern. It is cold‐treated using the Cryodur / ice‐hardening process, pushing the hardness up to about 60 HRC, which helps it retain a keen edge.

  • Cutting Edge

    The cutting edge of the Miyabi Kaizen 5000DP is extremely acute and finely honed. It uses the three-step Honbazuke hand-honing method to produce a symmetrical, razor-sharp edge; bevel angle on each side is about 9.5° to 12°.

    Yields very sharp slicing performance—but the edge is also more delicate.

  • Handle

    Traditional Japanese D-shape — which means it's asymmetrical: flat on one side so it fits nicely in the palm and rounded on the other for comfort.

    It’s made from black linen Micarta, a durable composite of linen and resin. This gives it a wood-like texture that resists moisture, provides a non-slip grip, and won’t easily crack or discolor.
SHOP ZAIZEN 5000DP

Black 5000MCD67

Love at first sight. With the knives in the 5000MCD 67 series, it’s clear to see why the Damascus pattern captures the imagination of so many: the cutting edge on the 132-layer Damascus steel blade is created using the traditional Honbazuke method of honing and the magnificent texture on the ultra-hard steel features a delicate floral pattern, giving it the name “Floral Damascus”. Ideal for exacting cooks who appreciate exceptional design, a sharp cutting edge and a delicately textured blade.

  • Steel

    CRYODOR blades consisting of 132 layers of steel surrounding a MC66 powder steel core. Hardened in a special process (including ice-hardening at -196 °C), making for an extremely hard blade (approx. 66 HRC).

  • Cutting Edge

    The blade is honed on both sides using the Honbazuke technique to create the ultra-sharp finish typical of Japanese blades. Every blade is honed by hand at a razor-sharp angle of 9.5° to 12°.

  • Handle

    Unique black maple handle in a traditional D shape. The eye-catching pin resembles a mosaic tile and is complemented by the refined end cap. Optimal balance between handle and blade.
SHOP BLACK 5000MCD67
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  • A sharp knife is a safe knife. Because they require less brute force to slice through foods. Sharp blades help insure you don't slip and injure yourself.

  • Sharp knives glide effortlessly through food, so you'll expend less energy when slicing and experience less arm fatigue as you prep.

  • Dull knives tear through food, releasing flavor. A sharp knife cleanly through ingredient, preserving flavors as you cut.

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