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Cut out for it all.
Miyabi knife artisans combine the age-old traditions and exceptional steel of Seki, Japan with modern-day technologies to create blades that are beloved around the world. Every last detail in these knives underscores the quality of their design and construction—it’s something you can immediately feel as soon as you pick one up.
- Made with an FC61 steel core, surrounded by 48 layers of damast steel—lightweight, sharp, high-quality stuff
- Double ice-hardened FRIODUR® stainless steel blade means these stunners keep their edge longer
- Hand-honed using the historic Honbazuke method, a homage to the samurai swords made in Seki centuries ago
- Ergonomic handle is made of black pakkawood
- Made in: Seki, Japan
- Shipping & Returns: Free Standard Shipping on Orders $199+ ($14.99 on Orders Below $199) and Easy-Breezy Returns.
- Paring Knife: 3.5" blade
- Utility Knife: 4.5" blade
- Prep Knife: 5.25" blade
- Chef's Knife: 6" blade, 8" blade, or 9.5" blade
- Nakiri: 6.5" blade
- Santoku Knife: 7" blade
- Bread Knife: 9.5" blade
- Slicing Knife: 9.5" blade
- Materials:
- Revolutionary FC61 steel core features fine carbide distribution and is protected by a durable 48 layers of damast steel.
- Fine carbide distribution creates a razor-sharp and durable blade with a 61 Rockwell hardness.
- Double ice-hardened FRIODUR® blade offers remarkable durability and cutting edge retention
- Blade is hand-honed using the historic Honbazuke method to an exceptionally sharp 9.5 to 12°
- Ergonomic handle is made of black pakkawood and stylishly stamped with a mosaic pin. End cap features the MIYABI logo.
- Revolutionary FC61 steel core features fine carbide distribution and is protected by a durable 48 layers of damast steel.
Meet the Maker
Miyabi
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