Shop Miyabi by Style
Shop Miyabi By Series
Black 5000MCD67
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This series is crafted with a blade core made from MC63 micro carbide powder steel and encased by 100 other layers of steel, these knives boast an impressive Rockwell hardness rating of around 63. This means that not only will they retain their razor-sharp edge for longer, but they will also effortlessly slice through any ingredient with precision and finesse.
Birchwood SG2 5000MCD
The Birchwood series is crafted with a blade core made from MC63 micro carbide powder steel and enveloped by 100 other steel layers, these knives boast a Rockwell hardness rating of 63, ensuring long-lasting edge retention. These knives feature Karelian Birch handles that add a touch of natural beauty to your culinary experience.
Mizu
The Tsuchime method is used in the making of these knives that ensures that your food won't stick to the blade. The Honbazuke process, guarantees an unmatched sharpness that will impress. These knives also have a stunning handle - made from durable D-shape Micarta. With its mosaic pin, red spacers, and metal logo-engraved end-cap, this knife is a work of art.
Artisan 6000MCT
These knives feature an ultra-hard MC63 micro carbide powder steel core, encased in two steel layers with a hand hammered finish known as Tsuchime. These CRYODUR blades undergo a ice-hardening process at -196 °C, resulting in an exceptional hardness of approximately 66 HRC. They also boast handles made from special Cocobolo Rosewood pakkawood, perfectly complementing the beauty of the blade.
Hibana 800DP
These knives not only are visually appealing with its 49-layer Spark Damascus pattern, but they also have incredible performance. Made with FC61 steel, these blade offers remarkable edge retention, durability, and sharpness. With their triple-riveted construction and ergonomic bolsters, the handle provides ultimate comfort and control. The sleek black and brass spacers ensure a sturdy grip.
Kaizen II 5000FCD
This collection is designed with a 49 layer construction, featuring a FC61 super steel core and a stunning Damascus design that ensures exceptional durability and performance. The ergonomically shaped black Pakkawood handle not only provides a comfortable grip but also has a mosaic pin, red decorative ring, and logo-engraved end-cap. Elevate your culinary experience with the MIYABI 5000FCD Kaizen Collection.
KOH 4000FC
This series has hard and resilient blades that are manufactured using ice-hardened FC61 steel. This special steel’s great sharpness and edge holding ability, comes from the incredible fine Katana-edge cut that can also be found on masterfully-manufactured Japanese swords. The octagonally-formed bolster and Pakkawood handles are comfortable to handle which leads to effortless and tire free work.
Miyabi merges the treasured traits of samurai swords - exceptional sharpness, tradition, craftsmanship, and performance - with contemporary design for the ultimate kitchen knives.
Discover the Miyabi brand.
- About Miyabi
- Miyabi Care & Use
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 Miyabi 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. 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.
The less you use the dishwasher, the more you’ll get from your knives
The facts speak for themselves. Even for knives marked as dishwasher-safe, everything indicates that using the dishwasher is not a good idea. The aggressive chemicals, high temperatures and contact with other objects in standard household dishwashers, not to mention the wash cycles which often last for hours, are not conducive to the lifespan of your knives.
Clean your knives by hand - it’s as easy as that
The best thing to do is to clean your knives by hand. It’s a lot quicker and still effective. To clean a knife after most standard kitchen tasks, all you need is hot water, a sponge or washing-up brush and a plain dishtowel or microfiber cloth for drying. Voilà, your knife is clean.
Good to know: storage is also part and parcel of knife care
And after you’ve washed up? What you do then can also play a key role in making your knife last longer. It’s best for it to have its very own space away from other objects, so not simply thrown in the cutlery drawer together with scissors, salad servers and other knives. A knife block is the preferable means of storage to really look after your knife, but drawer organizers or protective sleeves can also be beneficial.
Cleaning knives with wooden handles
We recommend regularly treating the wood with oil (e.g. linseed oil) or wax (e.g. beeswax) to prevent it from turning brittle and dry. This gives the wood effective protection, as well as a silky sheen and rich colour.
Shop Miyabi By Knife Type
Shop Miyabi By Series
Black 5000MCD67
This series is crafted with a blade core made from MC63 micro carbide powder steel and encased by 100 other layers of steel, these knives boast an impressive Rockwell hardness rating of around 63. This means that not only will they retain their razor-sharp edge for longer, but they will also effortlessly slice through any ingredient with precision and finesse.
Birchwood SG2 5000MCD
The Birchwood series is crafted with a blade core made from MC63 micro carbide powder steel and enveloped by 100 other steel layers, these knives boast a Rockwell hardness rating of 63, ensuring long-lasting edge retention. These knives feature Karelian Birch handles that add a touch of natural beauty to your culinary experience.
Birchwood SG2 5000MCD
The Birchwood series is crafted with a blade core made from MC63 micro carbide powder steel and enveloped by 100 other steel layers, these knives boast a Rockwell hardness rating of 63, ensuring long-lasting edge retention. These knives feature Karelian Birch handles that add a touch of natural beauty to your culinary experience.
Mizu
The Tsuchime method is used in the making of these knives that ensures that your food won't stick to the blade. The Honbazuke process, guarantees an unmatched sharpness that will impress. These knives also have a stunning handle - made from durable D-shape Micarta. With its mosaic pin, red spacers, and metal logo-engraved end-cap, this knife is a work of art.
Artisan 6000MCT
These knives feature an ultra-hard MC63 micro carbide powder steel core, encased in two steel layers with a hand hammered finish known as Tsuchime. These CRYODUR blades undergo a ice-hardening process at -196 °C, resulting in an exceptional hardness of approximately 66 HRC. They also boast handles made from special Cocobolo Rosewood pakkawood, perfectly complementing the beauty of the blade.
Hibana 800DP
These knives not only are visually appealing with its 49-layer Spark Damascus pattern, but they also have incredible performance. Made with FC61 steel, these blade offers remarkable edge retention, durability, and sharpness. With their triple-riveted construction and ergonomic bolsters, the handle provides ultimate comfort and control. The sleek black and brass spacers ensure a sturdy grip.
Kaizen II 5000FCD
This collection is designed with a 49 layer construction, featuring a FC61 super steel core and a stunning Damascus design that ensures exceptional durability and performance. The ergonomically shaped black Pakkawood handle not only provides a comfortable grip but also has a mosaic pin, red decorative ring, and logo-engraved end-cap. Elevate your culinary experience with the MIYABI 5000FCD Kaizen Collection.
KOH 4000FC
This series has hard and resilient blades that are manufactured using ice-hardened FC61 steel. This special steel’s great sharpness and edge holding ability, comes from the incredible fine Katana-edge cut that can also be found on masterfully-manufactured Japanese swords. The octagonally-formed bolster and Pakkawood handles are comfortable to handle which leads to effortless and tire free work.
Miyabi merges the treasured traits of samurai swords - exceptional sharpness, tradition, craftsmanship, and performance - with contemporary design for the ultimate kitchen knives.
Discover the Miyabi brand.
- About Miyabi
- Miyabi Care & Use
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. 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.
The less you use the dishwasher, the more you’ll get from your knives
The facts speak for themselves. Even for knives marked as dishwasher-safe, everything indicates that using the dishwasher is not a good idea. The aggressive chemicals, high temperatures and contact with other objects in standard household dishwashers, not to mention the wash cycles which often last for hours, are not conducive to the lifespan of your knives.
Clean your knives by hand - it’s as easy as that
The best thing to do is to clean your knives by hand. It’s a lot quicker and still effective. To clean a knife after most standard kitchen tasks, all you need is hot water, a sponge or washing-up brush and a plain dishtowel or microfiber cloth for drying. Voilà, your knife is clean.
Good to know: storage is also part and parcel of knife care!
And after you’ve washed up? What you do then can also play a key role in making your knife last longer. It’s best for it to have its very own space away from other objects, so not simply thrown in the cutlery drawer together with scissors, salad servers and other knives. A knife block is the preferable means of storage to really look after your knife, but drawer organizers or protective sleeves can also be beneficial.
Cleaning knives with wooden handles
We recommend regularly treating the wood with oil (e.g. linseed oil) or wax (e.g. beeswax) to prevent it from turning brittle and dry. This gives the wood effective protection, as well as a silky sheen and rich color.