MIYABI
MIYABI
From Our Hands To Yours.
Beautiful to hold and behold, these German-engineered, Japanese-designed knives put precision in the palm of your hands. MIYABI knives offer the ultimate in sharpness, comfort, durability, and beauty.
Handcrafted in the samurai sword-making capital of the world–Seki, Japan, MIYABI knives illustrate the perfect union of machine and human. Each step in their production is guided by the hands of skilled artisans. A MIYABI knife is created over 42 days and 130 production steps, and each step of the way, from welding to honing, it is these artisans’ hands that shape the iconic blades. The result: A knife that fits you like a glove, so that you can find more pleasure, more precision in every culinary pursuit.
Made in Japan
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.
Why should you choose Japanese knives? Light in weight, Japanese knives feature blades made of thin, hard steel with an ultra-sharp edge and long-lasting sharpness. These beautiful knives are designed for exceptionally precise cutting and superior performance.
The Making of a MIYABI Knife
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
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.
USE AND CARE
To maintain the sharpest edges on knives, they must be stored properly, so that the blades are not touching other objects. Some common storage options include knife blocks and magnetic strips.
MIYABI knives should not be washed in the dishwasher. We recommend cleaning by hand in lukewarm water with a mild detergent and a non-abrasive sponge, then drying immediately.
MIYABI Steels
Five distinct types of steel are used in the MIYABI collection. Each one has a different degree of hardness, as shown on the Rockwell scale, that affects the sharpness and the length of time the knives stay sharp.
ZDP-189 (MC66) STEEL
MIYABI BLACK
Microcarbide powder steel with a Rockwell hardness of 66. The extremely fine carbides ensure the ultimate in cutting edge retention. Experience high performance precision with this unsurpassed sharpness.
SG2 (MC63) STEEL
MIYABI Birchwood and Artisan
Microcarbide powder steel with a Rockwell hardness of 63. SG2 is synonymous with Japanese sharpness. Evenly-spread carbides give SG2 its scalpel-like precision and impressive cutting edge retention. Exceptional sharpness for the ultimate Japanese knife.
VG10 (CMV60) STEEL
MIYABI Kaizen
Cobalt Molybdenum Vanadium Steel with a Rockwell hardness of 60. The highly complex composition gives the cutting edge long-lasting sharpness. Signature sharpness for which Japanese knives are renowned.
FC61 STEEL
MIYABI Evolution, Kaizen II and Koh
Extremely fine carbide steel with a Rockwell hardness of 61. Made from the same steel often used in razor blades, enjoy remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness. Incredibly easy to maintain.
Innovative Hardening Processes
Knife steel is transformed through MIYABI’s three cutting-edge hardening processes. CRYODUR® blades are put through a four-step thermal treatment, FRIODURx2® blades undergo six steps all to maximize the properties of the steel. In the same way that dough must be baked in order to become great bread, steel’s full potential can only be revealed with these revolutionary methods.
CRYODUR® BLADES
SG2 OR VG10 STEEL
MIYABI Birchwood, Black, and Kaizen
Hardening is done in a state-of-the-art vacuum furnace
1. Rapid-quenching to room temperature in seconds
2. Cryogenic treatment at -321°F to enhance the corrosion resistance
3. Double tempering (re-heating) to improve toughness
CRYODUR® and FRIODURx2® blades contribute to the exceptional durability, cutting edge retention, and corrosion resistance of MIYABI knives.
FRIODURx2® BLADES
FC61 STEEL
MIYABI Kaizen, Evolution and Koh
1. Hardening occurs at 1800°F
2. Cooling down to room temperature
3. Freezing at -94°F for optimum corrosion resistance
4. Tempering (re-heating) twice to 480°F increases toughness
5. Freezing at -94°F for optimum corrosion resistance
6. Tempering (re-heating) twice to 480°F to to increase toughness
MIYABI Black 5000MCD67
Experience the power of extraordinary steel. The MIYABI Black series boasts blades of ultra-premium steel for unsurpassed sharpness. Exquisite Japanese craftsmanship merges with expert German engineering for the ultimate kitchen knives.
With a potent micro-carbide MC66 steel core protected by 132 layers, MIYABI Black knives feature scalpel-like precision and impressive cutting edge retention and corrosion resistance. MIYABI’s innovative, ice-hardening process locks in the long-lasting sharpness of these CRYODUR® blades.
Beautiful to behold, the blades’ flower Damascus pattern provides superior durability. Effortless to hold, the classic Japanese “D”-shape handle offers stress-free cutting. The striking handle matches the caliber of the blade. Made of splendidly swirled burls from North American Bigleaf maple, each handle is elegantly unique.
Handcrafted in Seki, Japan, it takes two and a half months to create these remarkable knives.
FEATURES
¾ ZDP -189 (MC66) extremely fine-ground powder steel
¾ Authentic thin Japanese blade profile
¾ Hand-honed three-step Honbazuke process
¾ 9.5° to 12° edge
BENEFITS
Unsurpassed sharpness
¾ CRYODUR® blade, ice-hardened to Rockwell 66 Ultimate long-lasting sharpness
¾ 133-layer Damascus design with katana edge Beautiful and exceptionally durable
¾ Bigleaf maple burl wood handle dyed black with metal embossed logo endcap
¾ Traditional Japanese “D” shape handle with rounded spine and heel
Ergonomic elegance for effortless cutting
Comfortable grip eliminates hand fatigue
MIYABI Black 5000MCD67
5.5-Inch Santoku
8-Piece Block Set
10-Piece Block Set
Includes:
3.5" Paring Knife
5.25" Prep Knife
5.5" Santoku Knife
8" Chef’s Knife
9.5" Bread Knife
Kitchen Shears
9" Sharpening Steel
Red Maple Magnetic Easel with Walnut Stain
The dark magnetic easel is available while supplies last. This set will only be available in Bamboo thereafter.
Includes:
3.5" Paring Knife
5.25 Prep Knife
5.5" Santoku Knife
7" Rocking Santoku Knife
8" Chef’s Knife
9.5" Bread Knife
9.5" Slicing Knife
Kitchen Shears
9" Sharpening Steel
Red Maple Magnetic Easel with Walnut Stain
The dark magnetic easel is available while supplies last. This set will only be available in Bamboo thereafter.
MIYABI Birchwood SG2
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 100 layers of steel. MIYABI’s innovative, ice-hardening process locks in the long-lasting sharpness of the CRYODUR® blades. Beneath its beautiful exterior, the flower Damascus pattern provides added durability.
The scalpel-like blade is complemented by an equally striking 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.
Handcrafted in Seki, Japan
FEATURES
¾ SG2 micro-carbide powder steel
¾ Authentic thin Japanese blade profile
¾ Hand-honed using the three-step Honbazuke process
¾ 9.5° to 12° edge
¾ CRYODUR® blade, ice-hardened to Rockwell 63
BENEFITS
Scalpel-like sharpness
Ultimate long-lasting sharpness
¾ 101-layer flower Damascus design with katana edge Beautiful and durable
¾ Traditional Japanese Karelian (Masur) Birch handle
¾ Rounded spine and heel
Visually appealing and comfortable for tireless cutting
Ergonomic for effortless cutting
MIYABI Birchwood SG2
6-Inch Chef’s Knife
8-Inch Chef’s Knife
9-Inch Chef’s Knife
9-Inch Bread Knife
4-Piece Steak Knife Set
7-Piece Knife Block Set
Includes: 5.5" Steak Knife (4) Bamboo Storage Case
Includes: 3.5" Paring Knife 7" Santoku Knife 8" Chef’s Knife 9" Bread Knife Kitchen Shears 9" Sharpening Steel Bamboo Knife Block
Kiritsuke Knife
MIYABI Artisan
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 Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.
Fabricated 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.
Handcrafted in Seki, Japan
FEATURES
¾ SG2 (MC63) micro-carbide powder steel
¾ Authentic thin Japanese blade profile
¾ Hand-honed using the three-step Honbazuke process
¾ 9.5° to 12° edge
¾ CRYODUR® blade, ice-hardened to Rockwell 63
¾ SG2 core is protected by two layers and finished with a katana edge
BENEFITS
Scalpel-like sharpness
Ultimate long-lasting sharpness
Excellent durability
¾ Wide D-shaped Cocobolo pakkawood handle Innovative design is incredibly comfortable and beautiful
¾ Hammered “Tsuchime” finish
Creates air-pocket effect that releases food after each use
MIYABI Artisan
9.5-Inch
9.5-Inch Slicing Knife
9.5-Inch
2-Piece Knife Set
4-Piece Steak Knife Set
Paring Knife
Chef’s Knife
7-Piece Knife Block Set Includes:
Paring Knife 7" Santoku Knife 8" Chef’s Knife 9" Bread Knife Kitchen Shears 9" Sharpening Steel
Knife Block
10-Piece Knife Block Set Includes:
Paring Knife
Chef’s Knife
Santoku Knife 8" Chef’s Knife
Bread Knife 9.5" Slicing Knife Kitchen Shears 9" Sharpening Steel Magnetic Easel Block
MIYABI Kaizen
MIYABI strives for perfection with Kaizen Japanese for “improvement” or “change for the better.” This line of knives combines the best hardening technology with the artistry of traditional Japanese craftsmanship.
The resilient core of VG10 super steel is protected by a stunning 64-layer flower Damascus pattern. The CRYODUR® blades feature exceptional sharpness and durability thanks to their innovative, icehardening treatment. Then, artisans hand-hone the blades with the historic Honbazuke method. This attention to detail translates into precision cutting for MIYABI Kaizen users.
The blade is balanced by a refined D-shaped handle made of black linen Micarta. With a wood-like texture, the comfortable handle won’t slip from your hand and acts as a moisture repellent.
Handcrafted in Seki, Japan
FEATURES
¾ VG10 super steel
¾ Authentic thin Japanese blade profile
¾ Hand-honed using the three-step Honbazuke process
¾ 9.5° to 12° edge
¾ CRYODUR® blade, ice-hardened to Rockwell 60
¾ 65-layer flower Damascus design with katana edge
¾ Traditional Japanese D-shaped black linen Micarta handle
¾ Rounded spine and heel
BENEFITS
Exceptional sharpness
Extremely long-lasting sharpness
Beautiful and durable
Stylish and strong; Will not crack or discolor; Ensures a firm grip
Comfortable and effortless cutting
MIYABI Kaizen
3.5-Inch Paring Knife
3.5-Inch Straight Paring Knife
4.5-Inch Utility Knife
5.25-Inch Prep Knife
5.5-Inch Hollow Edge Santoku Knife
035886293758
035886293772
035886336578
035886294328
7-Inch Hollow Edge Rocking Santoku Knife
MIYABI Kaizen
035886293819
035886293857
035886293840
035886336615
8-Inch Chef’s Knife
9.5-Inch Chef’s Knife
9.5-Inch Bread Knife
9.5-Inch Slicing Knife
4-Piece Steak Knife Set
7-Piece Knife Block Set
10-Piece Knife Block Set
Includes:
3.5" Straight Paring Knife
6" Utility Knife
8" Chef’s Knife
9.5" Bread Knife
Kitchen Shears
9" Sharpening Steel
Knife Block
Includes:
3.5" Straight Paring Knife
4.5" Utility Knife
5.5" Hollow Edge
Santoku Knife
6" Chef’s Knife
8" Chef’s Knife
9.5" Slicing Knife
9.5" Bread Knife
Kitchen Shears
9" Sharpening Steel
Knife Block
Bamboo
Bamboo
MIYABI Kaizen II
MIYABI moves one step closer to perfection with Kaizen II – Japanese for “improvement” or “change for the better.” The Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design.
The core, forged from resilient FC61 super steel, is protected by a stunning 49 layers of damast steel, darkened through an acid dipping. And Miyabi Kaizen II knives are as beautiful as they are functional. The blades’ layers produce a gorgeous flower Damascus pattern. The double FRIODUR® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting.
The blade is balanced by a substantial D-shaped handle made of black pakkawood. Effortless to hold, the classic Japanese “D”-shape handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade.
Handcrafted in Seki, Japan.
FEATURES
¾ FC61 fine carbide steel core
¾ Authentic, thin Japanese blade profile
¾ Hand-honed using the three-step Honbazuke process
¾ 9.5° to 12° edge
¾ FRIODURx2® blade, ice-hardened to Rockwell 61
¾ Blade protected by 49 layers of damast steel, darkened through an acid dipping
¾ Black pakkawood handle stylishly stamped with a mosaic pin and accented with a decorative red spacer
¾ End cap features the Miyabi logo, adding to beauty and balance of the knife
¾ Ergonomic Japanese D-shaped handle design
¾ Strong handle features an improved thicker and rounded bolster
BENEFITS
Razor-like sharpness
Remarkably long-lasting sharpness
Exquisitely durable
Ergonomic design nestles comfortably in hand
Tireless and effortless cutting
MIYABI Kaizen II
4.5-Inch Utility Knife
5.25-Inch Prep Knife
6.5-Inch Nakiri
7-Inch Santoku Knife
035886362690
6-Inch Chef's Knife
8-Inch Chef's Knife
9.5-Inch Slicing Knife
7-Piece Block Set
10-Piece Easel Block Set
Includes:
3.5" Paring knife
4.5" Utility Knife
9.5" Bread Knife
8" Chef's Knife
Kitchen Shears
9" Sharpening Steel Bamboo Block
Includes:
5.25" Prep Knife
7" Santoku Knife
6.5" Nakiri Knife
3.5" Paring knife
4.5" Utility Knife
9.5" Bread Knife
8" Chef's Knife
Kitchen Shears
9" Sharpening Steel Magnetic Easel Block
MIYABI Evolution 400FC
MIYABI Evolution merges German engineering expertise with Japanese craftsmanship for an extraordinary knife series.
Fabricated from the same fine carbide steel that is often used in razor blades, the knives offer the signature sharpness for which Japanese knives are known. A sophisticated six-step ice hardening technique unlocks the steel’s full potential guaranteeing these FRIODURx2® blades boast remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness.
46 artisans handcraft each MIYABI Evolution knife. Beautifully polished to a mirror finish, the blades have a katana edge reminiscent of the samurai swords forged in the same town centuries ago. Curved for comfort and thicker at the end to prevent slipping, the triple-rivet handles encourage fatigue-free cutting. A rounded spine, heel and bolster plus nine hand-finishing steps ensure these handles have unsurpassed ergonomics.
Handcrafted in Seki, Japan
FEATURES
¾ FC61 fine carbide steel
¾ Authentic thin Japanese blade profile
¾ Hand-honed using three-step Honbazuke process
¾ 9.5° to 12° edge
¾ FRIODUR® blade, ice-hardened to Rockwell 61
¾ Mirror-finish blade with sandblasted katana edge
¾ Triple-riveted glass-fiber enhanced POM handle with striking red spacers
¾ Rounded spine and heel
BENEFITS
Razor-like sharpness
Remarkably long-lasting sharpness
Exquisite durability
Ergonomically designed for tireless cutting
Comfortable and effortless cutting
MIYABI Evolution 400FC
5.25-Inch Prep Knife
5.5-Inch Santoku Knife
6-Inch Chef's Knife
6.5-Inch Nakiri Knife
8-Inch Chef's Knife
9-Inch Bread Knife
9.5-Inch Slicing Knife
2-Piece Knife Set
2-Piece Knife Set
7-Piece Knife Block Set
10-Piece Knife Block Set
Paring Knife
Chef’s Knife
Paring Knife
Chef’s Knife
Includes:
3.5" Paring Knife
5.5" Santoku Knife
8" Chef’s Knife
9" Bread Knife
Kitchen Shears
9" Sharpening Steel Bamboo Knife Block
Includes:
Paring Knife 5.5" Utility Knife 6" Chef Knife 8" Chef Knife 7" Santoku Knife 9" Bread Knife
9.5" Slicing Knife
Kitchen Shears
9" Sharpening Steel
Magnetic Bamboo Easel Knife Block
MIYABI Koh 4000FC
MIYABI Koh knives are born from time-honored Japanese tradition, expert German engineering and state-of-the-art steel.
Advanced FC61 fine carbide stainless steel provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness for a long time. Thanks to an innovative, ice hardening process, the FRIODURx2® blades offer remarkable durability, sharpness, and cutting performance.
Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. Experience ergonomic perfection with each slice—the Pakkawood handle supports both Western chopping and Asian rocking cuts.
Crafted by artisans in Seki, Japan, the striking blades are finished with an embossed MIYABI logo and a true katana edge—homage to the samurai swords made in Seki centuries ago.
FEATURES
¾ FC61 fine carbide steel
¾ Authentic thin Japanese blade profile
¾ Hand-honed using the three-step Honbazuke process
¾ 9.5° to 12° edge
¾ FRIODURx2® blade, ice-hardened to Rockwell 61
¾ Mirror-finish blade with sandblasted katana edge and embossed MIYABI logo
¾ Pakkawood handle enhanced with silver mosaic pin
¾ Octagon-shaped handle with rounded spine and heel
BENEFITS
Razor-like sharpness
Remarkably long-lasting sharpness
Exquisitely durable
Ergonomic design nestles comfortably in hand
Tireless and effortless cutting
MIYABI Koh
5.5-Inch Santoku Knife
6-Inch Chef's Knife
6.5-Inch Nakiri Knife
Includes:
3.5" Paring Knife
5.5" Santoku Knife
8" Chef’s Knife
9" Bread Knife Shears
9" Sharpening Steel Bamboo Block
Includes:
3.5" Paring Knife
5.5" Prep Knife
6" Chef’s Knife
7" Santoku Knife
8" Chef’s Knife
9" Bread Knife
9.5" Slicing Knife
9" Sharpening Steel Magnetic Bamboo Easel
4-Piece Steak Knife Set with Presentation Box
7-Piece Knife Set
10-Piece Knife Block Set
MIYABI Additionals
MIYABI
MIYABI
MIYABI
Bamboo Easel - holds 7 knives
21-Pocket Knife Bag
