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Miyabi Birchwood Japanese Knife Collection

Light and lithe, with an edge.

$169$1,199 (Was ) + $ shipping surcharge
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Product Details

A favorite of ramen chef and restaurateur Ivan Orkin, Miyabi Birchwood knives are as pretty as they are powerful. They’re manufactured in Japan, where the blade’s edge is hand-honed and undergoes a 4-step hardening process—ensuring they stay super-sharp through all of your slicing, mincing, and chopping. We’re mesmerized by the blade’s stunning, textured pattern and the easy-to-grip birchwood handles feel smooth and sure in our hands.

The collection includes a 9" bread knife, an 8" chef’s knife, a 7" santoku knife, a 3.5" paring knife, and a 9" sharpening steel. Purchase them separately, or buy the entire collection, which includes all 5 knives, a pair of stainless steel kitchen shears, and a bamboo knife block.

"When I used the Miyabi birchwood chef’s knife I got pristine little slivers of fresh herbs. With a duller knife, if you’re trying to finely chop, you get dull, mashed, or bruised leaves.” Josh Cohen, Food52 Test Kitchen Manager

  • Made in: Knives & sharpening steel made in Seki, Japan; Kitchen shears made in Italy.
  • Made of: Knives are made of micro-carbide powdered steel, with Masur Birch handles; Block is made of bamboo.
  • Size: Bread knife: Blade is 9" L (14.5” L including handle); Chef’s knife: Blade is 8" L (13” L including handle ); Santoku knife: Blade is 7" L (including handle 12.25” L); Paring knife: Blade is 3.5" L (including handle 8” L); Sharpening steel: Blade is 9" L (including handle 14” L); Prep knife: Blade is 5.5" L (including handle 10" L); Nakiri knife: Blade is 7" L (including handle 12.5" L); Rocking Santoku knife: Blade is 7.5" L (including handle 12.5" L); Prep knife: Blade is 5.5" L (including handle 10" L); Kitchen shears: 7.75" L; Knife block: 4.25" W x 8.5" H x 12" D

Knife Set includes one each of the following: Bread knife, Chef's knife, Santoku knife, Paring knife, Sharpening steel, Kitchen shears, and Knife block.

Sourced from: Zwilling J.A. Henckels

Topics: Japanese Cooking, Smoking

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Photography by Rocky Luten, Bobbi Lin, & Ty Mecham.

Care & Notes

Hand wash only, and dry immediately. To care for your knives, following these steps to maintain sharpness.



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