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Miyabi Knives

Handcrafted Japanese Precision from Seki, Japan

  • Light in weight yet fierce in performance, Japanese knives feature thin, ultra-hard steel, razor-sharp edges, and long-lasting sharpness. Miyabi’s meticulous method combines premium steels, innovative hardening, and artisan hand-finish.

  • Each blade passes through the hands of skilled artisans, ensuring unmatched beauty and performance. The “Honbazuke” process — Japanese for “true cutting edge” — applies a three step honing done entirely 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.

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Why Choose Miyabi Knives?

  • Japanese Heritage: Made in Seki, Japan — the legendary city of samurai swordsmiths.
  • Unmatched Sharpness: Hand-honed using the traditional Honbazuke method for a 9.5°–12° edge.
  • Premium Materials: Powder-steel cores with layered Damascus finishes for long-lasting precision.
  • Balanced & Beautiful: D-shaped handles crafted from birchwood, pakkawood, and micarta offer both comfort and artistry.
  • Trusted Source: Available through DASH Home + Kitchen — your destination for premium kitchenware.

Birchwood SG2 5000MCD

Exquisite and ergonomic, the Birchwood SG2 series combines razor-sharp blades with elegant design — true works of art built to last a lifetime.

  • Steel

    MC63 micro-carbide powder steel core, surrounded by 100 layers of steel for outstanding edge retention

  • Cutting Edge

    Honbazuke-hand-honed at 9.5°-12° for ultra-sharp performance.

  • Handle

    Traditional D-shaped handle crafted from masur birch wood — balanced, refined, and comfortable in the hand.

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Artisan 6000MCT

Where aesthetics meet functionality: the Artisan series fuses ultra-hard powder steel with stylish design for premium performance.

  • Steel

    Core of MC63 micro-carbide powder steel, encased within complementary layers featuring a hand-hammered (tsuchime) finish. Ice-hardened (Cryodur) to approximately 66 HRC.

  • Cutting Edge

    Honbazuke-hand-honed at 9.5°-12°.

  • Handle

    Pakkawood handle thoughtfully designed for balance and comfort — dark wood aesthetic with chic end cap.

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Kaizen 5000DP

The Kaizen line blends advanced ice-hardening technology with graceful Japanese craftsmanship for elite slicing performance.

  • Steel

    Clad in multiple layers of stainless steel with a striking Damascus pattern; Cryodur/ice-hardening pushes hardness to approx. 60 HRC.

  • Cutting Edge

    Honbazuke-hand-honed at ~9.5°-12°; extremely sharp yet delicate—ideal for precision slicing.

  • Handle

    Traditional D shape made in black linen Micarta, moisture resistant, non-slip and built for longevity.

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Black 5000MCD67

Fall in love at first slice. The Black 5000MCD67 series boasts a 132-layer Damascus steel blade with a floral motif, forged around a MC66 powder-steel core and ice-hardened to approx. 66 HRC — premium craftsmanship for exacting cooks.

  • 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

    Honbazuke-hand-honed at 9.5°-12°.

  • Handle

    Unique black maple D-shape handle; mosaic-style pin and refined end cap deliver both balance and visual impact.

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If you don’t see the exact Miyabi knife or set you want on our site, we’re happy to help with custom orders or special requests. Simply fill out the form below with your details and requirements.