Miyabi Black Damascus Steel Knife Collection
Japanese craftsmanship + German engineering = the ultimate kitchen knives.
Heads up! Additional promotions do not apply to this item.
Miyabi knives are famous around the world for their fine craftsmanship and durability, and they’re famous in our test kitchen for their incredible sharpness and easy-to-grip (and gorgeous!) handles. This newest set from Miyabi has all the features of classic Miyabi knives that we love, like steel-core blades protected by 132 layers of hand-honed, cryogenically compressed, corrosion-resistant steel; “D”-shaped handles, which allow for a sure, comfortable grip, whether you're slicing, dicing, or chopping; and scalpel-sharp blade edges that won’t dull over time. These knives also boast gorgeous Bigleaf maple wood handles, which are made from the marbled burl of the wood, giving each knife a distinctively detailed handle (along with the classic Miyabi logo embossed in each handle’s metal endcap). Each knife takes two months to make—but they’ll last you a lifetime.
- Features 66 HRC hardness core surrounded by 132 layers of steel
- Blades are cryogenically hardened
- Crafted in Seki City, Japan, home to bladesmithing since the 13th century
- Shaped by a team of 150 artisans over as many as 151 production steps
Photography by Bobbi Lin & Rocky Luten
Details & Materials -
Ultra-premium MC66 micro carbide steel core with durable 132 flower Damascus steel; North American Bigleaf maple handles
3.5" Paring knife: Blade is 3.5" L (8” L including handle) 5.25" Prep knife: Blade is 5.25" L (10” L including handle) 5.5" Santoku knife: Blade is 5.5" L (10.25” L including handle) 8" Chef's knife: Blade is 8" L (13.25” L including handle) 9.5" Bread knife: Blade is 9.5" L (14.25” L including handle) Sharpening steel: 9.25" L (14" L including handle) Shears: 3.75" blades (8.5" L including handles) x 3.75" W Knife block: 10" H x 13.5" W x 7" deep
Care & Notes
Hand wash and dry immediately. Not safe for use in the dishwasher. To care for your knives, following these steps to maintain sharpness.
Due to the natural variations in Bigleaf maple, the burl and coloring of knife handles will vary.
Shipping & Returns
View our Return Policy.
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
This classic Japanese snack is perfect for movie munching -- and it's so easy to make, you won't miss a single preview. Samantha Seneviratne from Love, Cake shows us how.
Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home. Today, Hiroko Shimbo, author of Hiroko's American Kitchen, shares two stocks that will make Japanese cooking a reality in all of our kitchens.
Nancy Singleton Hachisu, author of Preserving the Japanese Way, teaches us that making your own miso is worth the few months.
A Similar Style
Elsewhere on Food52
Today’s Top StoryA Lusciously Cheesy Artichoke Pasta Inspired by My Favorite Midnight Snack
So Hot Right Now
Big Little RecipesThis 2-Ingredient Chocolate–Peanut Butter Mousse Is Nothing Short of Magical