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Miyabi Knives
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Miyabi MIYABI KOYA 4000FCv2 8-inch, Gyutoh, beige
MIYABI Koya 4000FCv2 8-inch Gyutoh embodies the long tradition of Japan's artisan knife craftsmanship, where every kitchen knife fascinates with its beauty and sharpness. The blade is honed on both sides, making it ideal for cutting meat and preparing large vegetables. FC61 fine carbide stainless steel undergoes FRIODURx2 twofold ice-hardening for exceptional durability, cutting edge retention and corrosion resistance at 61 Rockwell Hardness. The mirror-polished blade features Japanese design details including a sandblasted katana edge and embossed MIYABI logo. The Honbazuke-honed edge is hand-ground to scalpel-like sharpness at a 9.5 to 12 degree angle. The rounded spine and heel ensure tireless cutting. The octagonal Pakka wood handle with mosaic pin is ergonomic, impregnated and dimensionally stable, nestling comfortably in the hand. All MIYABI knives are manufactured at ZWILLING's own production site in Seki, Japan, where German engineering expertise meets finest East Asian craftsmanship. Hand wash only. Key Features FC61 Fine Carbide Stainless Steel: 61 Rockwell Hardness for exceptional sharpness and edge retention FRIODURx2 Double Ice-Hardening: Exceptional durability, cutting edge retention and corrosion resistance Honbazuke Edge: Hand-ground to scalpel-like sharpness at a 9.5 to 12 degree angle Mirror-Polished Blade: Sandblasted katana edge and embossed MIYABI logo for a premium Japanese aesthetic Authentic Thin Japanese Blade Profile: Honed on both sides for precision cutting of meat and large vegetables Rounded Spine and Heel: Ensures tireless, comfortable cutting during extended use Octagonal Pakka Wood Handle: Beige, ergonomic, impregnated, dimensionally stable with mosaic pin accent Handcrafted in Seki, Japan Technical Information Collection: Koya 4000FCv2 Material: FC61 Fine Carbide Stainless Steel Handle Material: Pakka Wood Handle Colour: Beige Handle Type: Concealed Tang Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 61 HRC (Rockwell 61) Blade Length: 20 cm / 7.87 in Blade Width: 0.1 cm / 0.04 in Blade Thickness: 0.1 cm / 0.04 in Handle Length: 13.5 cm / 5.31 in Handle Width: 1.9 cm / 0.75 in Total Length: 34.7 cm / 13.66 in Width: 1.9 cm / 0.75 in Height: 5.1 cm / 2.01 in Net Weight: 0.174 kg / 0.38 lbs Country of Origin: Japan (Seki) Item No.: 33971-203 Reference Codes SKU: 33971-203-0 B2B Item No: 1026929
$249.99
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Miyabi MIYABI KAIZEN II 5000FCD Bunka 6.5 inch
MIYABI Kaizen II 5000FCD Bunka 6.5-inch is a handcrafted Japanese kitchen knife that embodies the philosophy of continuous improvement, combining FC61 fine carbide super steel with a stunning 49-layer Damascus construction and the time-honoured Honbazuke sharpening technique. The distinctive K-tip Bunka blade profile excels at precision slicing, dicing, and chopping of vegetables, fish, and meat, while the ergonomic octagonal black Pakka wood handle with mosaic pin and red decorative ring delivers a refined, balanced feel that professional chefs and passionate home cooks will appreciate every time they reach for it. Key Features FC61 Fine Carbide Super Steel Core: Exceptional sharpness and long-lasting edge retention at 60-62 HRC blade hardness 49-Layer Damascus Construction: FC61 core protected by 48 alternating layers of stainless steel, creating a stunning Damascus pattern with enhanced durability FRIODUR Ice-Hardening: Extreme hardness, superior corrosion resistance, and outstanding blade toughness Honbazuke Hand-Honing: Traditional Japanese sharpening technique produces a razor-sharp double-beveled edge at 9.5-12 degrees per side Bunka K-Tip Blade Profile: Reverse tanto tip designed for versatile precision slicing, dicing, chopping, and light butchering Ambidextrous Double-Beveled Edge: Suitable for both left- and right-handed users Ergonomic Octagonal Pakka Wood Handle: Black Pakka wood with steel mosaic pin, red decorative ring, and engraved end-cap for style, comfort, and control Lightweight and Well-Balanced: Reduces hand fatigue during prolonged kitchen tasks Handcrafted in Seki, Japan: Made to MIYABI's exacting standards in the knife-making capital of Japan Technical Information Material: FC61 fine carbide steel, 49-layer Damascus Handle Material: Pakka Wood, black Handle Type: Concealed tang, octagonal Edge Type: Fine edge, Honbazuke Manufacturing Method: Welded Blade Hardness: 60-62 HRC Edge Angle: 9.5-12 degrees per side Net Weight: 0.135 kg / 0.30 lbs Total Length: 31.2 cm / 12.28 in Blade Length: 17.2 cm / 6.77 in Blade Width: 0.1 cm / 0.04 in Handle Length: 12.2 cm / 4.80 in Handle Width: 2.3 cm / 0.91 in Width of Product: 2.5 cm / 0.98 in Height of Product: 5.1 cm / 2.01 in Country of Origin: Japan (Seki) Reference Codes Item No.: 1034069 SKU: 1034069 B2B Item No: 1034069
$299.99
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Miyabi MIYABI BIRCHWOOD 5000MCD 7 Piece, Knife block set, brown
Experience the pinnacle of culinary artistry with the MIYABI Birchwood 5000MCD 7-Piece Knife Block Set, a top-of-the-line collection where both blade and handle are crafted from the most precious materials. The potent core of SG2 micro-carbide powder steel is protected by 100 layers of steel in a breathtaking 101-layer flower Damascus pattern with a katana edge. MIYABI's innovative CRYODUR ice-hardening process locks in long-lasting sharpness at an extraordinary Rockwell 63 hardness. Each blade is hand-honed using the three-step Honbazuke process to a razor-sharp 9.5 to 12 degree edge with a rounded spine and heel. The scalpel-like blade is complemented by an equally striking Karelian (Masur) Birch handle, a prized material that is the only wood ever used in a Faberge egg, featuring a mosaic pin accent with two red spacers and a stainless engraved end cap. Handcrafted in Seki, Japan. Hand wash only. What's Included 1 x 3.5-inch Paring Knife 1 x 7-inch Santoku Knife 1 x 8-inch Chef's Knife 1 x 8-inch Bread Knife 1 x 9-inch Sharpening Steel 1 x Kitchen Shears 1 x 12-Slot Bamboo Knife Block Key Features SG2 Micro-Carbide Powder Steel Core: Protected by 100 layers of steel for exceptional strength and durability 101-Layer Flower Damascus Design with Katana Edge: Stunning visual pattern that also provides added durability CRYODUR Ice-Hardened Blade: Rockwell 63 hardness for extraordinary and long-lasting sharpness Three-Step Honbazuke Hand-Honing: Razor-sharp 9.5 to 12 degree edge with rounded spine and heel Authentic Thin Japanese Blade Profile with D-Shaped Handle Karelian (Masur) Birch Handle: The only wood ever used in a Faberge egg, with mosaic pin accent, two red spacers, and stainless engraved end cap Handcrafted in Seki, Japan Hand Wash Only Technical Information Blade Material: SG2 Micro-Carbide Powder Steel (MC63), 101 Layers Blade Hardness: Rockwell 63 (HRC) Edge Angle: 9.5 to 12 degrees Manufacturing Method: Welded (Damascus) Handle Material: Karelian (Masur) Birch Wood Handle Color: Brown Block Material: Bamboo Block Slots: 12 Number of Parts: 7 Overall Dimensions: 15 x 4.5 x 12.25 in Net Weight: 2.992 kg / 6.60 lbs Reference Codes SKU: 34370-007-0B2B Item No: 1020080
$2,249.99
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Miyabi MIYABI IKI 3.5-inch, Shotoh, brown
MIYABI IKI 3.5-Inch Shotoh is a declaration of uncompromising perfection, handcrafted in over 130 steps by specially trained Japanese master artisans in Seki, Japan. The 49-layer blade made of ultra-hard MC66 steel features the exclusive Moonlight Damascus pattern, designed specifically for the Iki series, making each knife truly unique. Hand-sharpened using traditional Honbazuke honing to a precise 9.5° to 12° angle, this paring and garnishing knife is ideal for the most delicate cutting tasks, from larding meat and peeling fruit to artfully plating fine dishes. The hand-shaped dark maple wood handle is perfectly balanced and precisely matched to the blade for exceptional control. Key Features 49-Layer Moonlight Damascus Blade: Exclusive Damascus pattern designed specifically for the Iki series; each knife is unique Ultra-Hard MC66 Steel: 66 HRC blade, CRYODUR ice-hardened for outstanding sharpness, edge retention, and durability Traditional Honbazuke Honing: Hand-sharpened to a precise 9.5° to 12° angle for razor-sharp, long-lasting cutting performance Special Edge Finish: Seamlessly divides the blade's surface and cutting edge for superior precision Hand-Shaped Dark Maple Wood Handle: Elegant, perfectly balanced handle crafted for exceptional control and comfort Made in Seki, Japan: Expertly crafted by specially trained master artisans in over 130 steps Technical Information Blade Length: 10 cm / 3.94 in Handle Length: 10.4 cm / 4.09 in Handle Width: 2.1 cm / 0.83 in Blade Width: 2.9 cm / 1.14 in Blade Thickness: 0.2 cm / 0.08 in Product Length: 22.2 cm / 8.74 in Blade Material: MC66 Steel with 49-Layer Moonlight Damascus Pattern Blade Hardness: 66 HRC Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5° to 12° Manufacturing Method: Welded Handle Material: Dark Maple Wood (Brown-Black) Handle Type: Concealed Tang Net Weight: 0.15 kg / 0.33 lb Country of Origin: Japan (Seki) Item No.: 1033757 Reference Codes SKU: 1033757
$549.99
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Miyabi MIYABI ARTISAN 6000MCT 9.5-inch, Sujihiki, brown
MIYABI Artisan 6000MCT 9.5-inch Sujihiki is a long, pointed carving knife ideal for cutting meat and fish with exceptional precision. The MC63 micro-carbide powder steel blade core is sandwiched between two layers of steel and finished with a hand-hammered Tsuchime finish for an authentic Japanese aesthetic. A number of specially developed processes, including CRYODUR ice hardening at -196°C, give the blade its exceptional hardness of Rockwell 63. The double-edged blade is honed by hand using the three-step Honbazuke technique to a razor-sharp 9.5 to 12 degree edge. The slightly curved, swan-neck D-shaped handle is crafted from cocobolo pakkawood, fitting the hand comfortably and allowing cutting at a variety of angles. The handle's internal weight system ensures equal ease across a wide variety of cutting techniques. Hand wash only. Handcrafted in Seki, Japan. Key Features SG2 Micro-Carbide Powder Steel: MC63 blade core for exceptional hardness and edge retention CRYODUR Ice-Hardened: Ice-hardened at -196°C to Rockwell 63 for superior resilience Honbazuke Edge: Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge Hammered Tsuchime Finish: Authentic hand-hammered finish for reduced food sticking and visual appeal Katana Edge: SG2 core protected by two layers with a katana-style edge finish Cocobolo Pakkawood Handle: D-shaped swan-neck handle for comfort at multiple cutting angles Internal Weight System: Ensures balance across a wide variety of cutting techniques Hand Wash Only Handcrafted in Seki, Japan Technical Information Collection: Artisan 6000MCT Material: MC63 Micro-Carbide Powder Steel Handle Material: Cocobolo Pakkawood Handle Colour: Brown Handle Type: Concealed Tang (D-shaped) Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees Manufacturing Method: Welded Blade Hardness: 62-64 HRC Blade Length: 24 cm / 9.45 in Blade Width: 0.2 cm / 0.08 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 14 cm / 5.51 in Handle Width: 2.5 cm / 0.98 in Total Length: 38 cm / 14.96 in Width: 2.4 cm / 0.94 in Height: 3.6 cm / 1.42 in Net Weight: 0.198 kg / 0.44 lbs Country of Origin: Japan (Seki) Item No.: 34078-241
$379.99
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Miyabi MIYABI KOH 4000FC 7-inch, Nakiri, brown
MIYABI KOH 4000FC 7-inch Nakiri is a masterpiece of tradition-steeped Japanese artisan knife craftsmanship, handcrafted at ZWILLING's production site in Seki, Japan, where German engineering from Solingen meets the finest East-Asian craftsmanship. Built from revolutionary FC61 fine carbide stainless steel at 61 HRC and double ice-hardened with FRIODURx2 technology, this nakiri delivers exceptional durability, cutting edge retention, and corrosion resistance. The hand-honed Honbazuke blade achieves scalpel-like sharpness at a 9.5 to 12 degree edge angle, while the mirror-polished surface features a sandblasted katana edge and embossed MIYABI logo for a blade as beautiful as it is functional. The octagon-shaped brown Pakka wood handle with mosaic pin and rounded spine and heel ensures tireless, comfortable cutting for the speedy processing of fruit and vegetables. Key Features Handcrafted in Seki, Japan: Where German engineering and East-Asian craftsmanship combine for perfection in every knife FC61 Fine Carbide Stainless Steel: Revolutionary steel at 61 HRC for exceptional sharpness, edge retention, and durability FRIODURx2 Double Ice-Hardened Blade: Superior hardness, cutting edge retention, and corrosion resistance for long-lasting performance Hand-Honed Honbazuke Edge: Scalpel-like sharpness at 9.5 to 12 degree edge angle for ultra-precise cutting Mirror-Polished Blade with Katana Edge: Sandblasted katana edge and embossed MIYABI logo for a stunning Japanese aesthetic Octagon-Shaped Pakka Wood Handle: Brown impregnated, dimensionally-stable Pakka wood with mosaic pin for elegant, secure handling Rounded Spine and Heel: Ensures tireless, comfortable cutting during extended prep sessions Nakiri Blade Design: Honed on both sides for the speedy processing of fruit and vegetables Hand Wash Only: Recommended to preserve the blade and handle quality Technical Information Material: FC61 Fine Carbide Stainless Steel Handle Material: Brown Pakka Wood Handle Type: Concealed Tang, Octagon-Shaped Edge Type: Fine Edge Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 61 HRC Blade Length: 18 cm / 7.09 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 13.5 cm / 5.31 in Handle Width: 1.9 cm / 0.75 in Total Length: 33.2 cm / 13.07 in Net Weight: 0.183 kg / 0.40 lb Country of Origin: Japan (Seki) Item No.: 33952-171 Reference Codes SKU: 33952-171-0
$249.99
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Miyabi MIYABI HINOKI CUTTING BOARDS Cutting board 35 cm x 20 cm hinoki wood
The MIYABI Hinoki Wood Cutting Board (35 cm x 20 cm) is the perfect cutting surface for Miyabi knives and any premium kitchen knife collection. Hinoki is a rare type of cypress wood found only in Japan, prized for being very light, especially resilient, and unusually durable. Its natural softness protects delicate knife edges from premature wear, keeping your blades sharper for longer. Hinoki is also highly water-resistant, making it easy to clean and maintain. The name "Hinoki" translates roughly to "fire wood," and the material stands out for another remarkable benefit: its natural antibacterial properties, which help keep your cutting surface hygienic without the need for chemical treatments. This board is crafted from a single piece of wood taken from the tree trunk's exterior, meaning it requires no gluing like conventional wooden boards, resulting in a stronger, more stable, and more beautiful surface. Cut meat, vegetables, and other foods in style while protecting your knives at the same time. Key Features Japanese Hinoki Cypress Wood: Rare, light, resilient, and unusually durable; found only in Japan Knife-Friendly Surface: Natural softness protects delicate knife edges and extends blade life Natural Antibacterial Properties: Hygienic cutting surface without chemical treatments Highly Water-Resistant: Easy to clean and maintain Single-Piece Construction: Cut from the tree trunk's exterior; no gluing required for superior strength and stability Ideal for Miyabi Knives: Designed to complement and protect premium Japanese knives Technical Information Material: Hinoki Wood (Japanese Cypress) Colour: Brown Dimensions: 35 cm x 20 cm x 3 cm / 13.78" x 7.87" x 1.18" Net Weight: 0.871 kg / 1.92 lbs Construction: Single-piece, no glue Reference Codes SKU: 34535-200-0 B2B Item No: 34535-200
$199.99
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Miyabi MIYABI Two-stage Diamond/Ceramic Handheld Knife Sharpener Knife sharpener black
Sharpen your knives more smoothly and in greater comfort with the MIYABI Two-Stage Diamond/Ceramic Handheld Knife Sharpener in Black. Featuring a pre-set 20° sharpening angle, this two-stage sharpener first uses a diamond-coated roller for basic grinding to restore the edge, then a ceramic roller for fine honing to achieve an exceptionally sharp, polished finish. Six silicone nubs keep the sharpener stable and non-slip during use, while the ergonomic plastic handle is comfortable for both right-handed and left-handed users. Suitable for all non-serrated knives including the full MIYABI range. Made in Japan.Key Features Two-Stage Sharpening System: Diamond roller for basic grinding and edge restoration, ceramic roller for fine honing and polishing Pre-Set 20° Sharpening Angle: Ensures the knife is always in the correct position for optimal results Non-Slip Design: Six silicone nubs keep the sharpener stable and secure during use Ergonomic Plastic Handle: Easy-care, comfortable grip for both right-handed and left-handed users Hand Guard: Ensures safe use during sharpening Suitable for All Non-Serrated Knives: Works with knives from different steel types including the full MIYABI range Made in Japan Technical Information Material: Ceramic rollers (diamond and ceramic) Color: Black Sharpening Angle: 20° (pre-set) Net Weight: 0.124 kg / 0.27 lbs Length: 21 cm / 8.27 in Width: 3.5 cm / 1.38 in Height: 6 cm / 2.36 in Item No.: 34536-007
$79.99
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Miyabi MIYABI KAIZEN II 5000FCD 9.5-inch, Sujihiki, black
MIYABI Kaizen II 5000FCD 9.5-inch Sujihiki is a Japanese slicing knife ideal for effortlessly cutting meat and fish, as well as for slicing a roast and other large cuts of meat. "Kaizen" (Japanese for "improvement" or "change for the better") is a way of life, and this series combines the latest technology with sleek, modern lines and centuries of knife-making artistry. The FC61 fine carbide super steel core is protected by 48 alternating layers of stainless steel, ground to expose a unique Damascus design and wavy katana edge. FRIODUR® ice-hardened to a Rockwell hardness of approximately 61, the blade delivers extreme hardness and superior corrosion resistance. The blade is hand-honed using the Honbazuke technique for exceptional sharpness. The ergonomically shaped black pakkawood handle features a striking mosaic pin, red decorative ring and end-cap with logo. Hand wash only. Handcrafted in Seki, Japan. Key Features FC61 Fine Carbide Steel Core: Super steel core for exceptional hardness and edge retention 49-Layer Damascus Construction: FC61 core protected by 48 alternating layers of stainless steel with unique Damascus design FRIODUR® Ice-Hardened: Extreme hardness at Rockwell 61 for superior resilience and corrosion resistance Honbazuke Edge: Hand-honed for exceptional sharpness and precision Wavy Katana Edge: Authentic Japanese blade profile for effortless slicing Black Pakkawood Handle: Ergonomic D-shaped concealed tang handle with mosaic pin, red decorative ring and logo end-cap Hand Wash Only Handcrafted in Seki, Japan Technical Information Collection: Kaizen II 5000FCD Material: FC61 Fine Carbide Steel (49-Layer Damascus) Handle Material: Pakkawood Handle Colour: Black Handle Type: Concealed Tang (D-shaped) Edge Type: Fine Edge, Honbazuke Edge Manufacturing Method: Welded Blade Hardness: 60-62 HRC Blade Length: 24 cm / 9.45 in Blade Width: 0.1 cm / 0.04 in Blade Thickness: 0.1 cm / 0.04 in Handle Length: 13.5 cm / 5.31 in Handle Width: 2.5 cm / 0.98 in Total Length: 38.1 cm / 15.00 in Width: 2.5 cm / 0.98 in Height: 3.3 cm / 1.30 in Net Weight: 0.188 kg / 0.41 lbs Country of Origin: Japan (Seki) Item No.: 34680-241
$299.99
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Miyabi MIYABI BLACK 5000MCD67 9.5-inch, Sujihiki, brown
MIYABI Black 5000MCD67 9.5-inch Sujihiki is a true work of art and a new standard in Japanese knife craftsmanship. The blade is constructed of micro-carbide powdered MC66 steel, CRYODUR ice-hardened to an impressive 66 HRC, resulting in an exceptionally sharp and lasting edge. The blade is wrapped in 132 additional layers of steel, creating a beautiful 133-layer Flower Damascus pattern. Hand-honed using the three-step Honbazuke process to a razor-sharp 9.5 to 12 degree edge (19 to 24 degrees total), the blade delivers effortless, smooth cuts for the highest culinary demands. The D-shaped handle is crafted from unique black ash maple wood, whose grain and colour contrast beautifully with the Damascus blade. The handle is elegantly enhanced with a mosaic pin and steel end-cap, providing optimal ergonomics for fatigue-free cutting. Hand wash only. Handcrafted in Seki, Japan. Key Features MC66 Micro-Carbide Powder Steel: Exceptional hardness and edge retention for the highest culinary demands CRYODUR Ice-Hardened to 66 HRC: Extreme hardness for a sharp, lasting edge 133-Layer Flower Damascus: MC66 core wrapped in 132 layers of steel for a stunning floral Damascus pattern Honbazuke Edge: Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge Black Ash Maple Handle: D-shaped concealed tang handle with mosaic pin and steel end-cap for optimal ergonomics Hand Wash Only Handcrafted in Seki, Japan Technical Information Collection: Black 5000MCD67 Material: MC66 Micro-Carbide Powder Steel (133-Layer Flower Damascus) Handle Material: Black Maple (Black Ash) Handle Colour: Brown-Black Handle Type: Concealed Tang (D-shaped) Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees (19 to 24 degrees total) Manufacturing Method: Welded Blade Hardness: 66 HRC Blade Length: 24 cm / 9.45 in Blade Width: 0.2 cm / 0.08 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 13.7 cm / 5.39 in Handle Width: 2.3 cm / 0.91 in Total Length: 38.1 cm / 15.00 in Width: 2.2 cm / 0.87 in Height: 3.7 cm / 1.46 in Net Weight: 0.185 kg / 0.41 lbs Country of Origin: Japan (Seki) Item No.: 34400-241
$619.99
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Miyabi MIYABI BIRCHWOOD 5000MCD 9-inch, Sujihiki, brown
MIYABI Birchwood 5000MCD 9-inch Sujihiki is a Japanese slicing knife with a hand-forged blade made of 101 layers of steel, ideal for cutting meat and fish or for slicing a roast. The SG2 micro-carbide MC63 powder steel blade core is embedded in layers of two different kinds of steel, creating an extremely hard blade with a striking floral Damascus pattern. CRYODUR ice-hardened to Rockwell 63, the blade delivers exceptional hardness, corrosion resistance and ease of sharpening. The blade is hand-honed using the three-step Honbazuke process: sharpened twice on rotating stones and then polished on a leather wheel, resulting in a scalpel-like 9.5 to 12 degree edge. The ergonomic handle is crafted from premium Masur birchwood, which blends perfectly with the high-quality steel blade. Hand wash only. Handcrafted in Seki, Japan. Key Features SG2 Micro-Carbide Powder Steel (MC63): Exceptional hardness, edge retention and corrosion resistance 101-Layer Flower Damascus: MC63 core in two layers of steel with a striking floral Damascus pattern and katana edge CRYODUR Ice-Hardened: Hardened to Rockwell 63 for extreme sharpness and superior resilience Honbazuke Edge: Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge Masur Birchwood Handle: Premium ergonomic birchwood handle with concealed tang for comfortable, fatigue-free cutting Hand Wash Only Handcrafted in Seki, Japan Technical Information Collection: Birchwood 5000MCD Material: MC63 Micro-Carbide Powder Steel (101-Layer Flower Damascus) Handle Material: Masur Birchwood Handle Colour: Brown Handle Type: Concealed Tang Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees Manufacturing Method: Welded Blade Hardness: 63 HRC Blade Length: 23.4 cm / 9.21 in Blade Width: 0.2 cm / 0.08 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 13.8 cm / 5.43 in Handle Width: 2.3 cm / 0.91 in Total Length: 37.3 cm / 14.69 in Width: 2.3 cm / 0.91 in Height: 3.4 cm / 1.34 in Net Weight: 0.168 kg / 0.37 lbs Country of Origin: Japan (Seki) Item No.: 34378-241
$479.99
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Miyabi MIYABI BIRCHWOOD 5000MCD 6.5-inch, Chutoh, brown
MIYABI Birchwood 5000MCD 6.5-inch Chutoh is a medium-sized Japanese knife ideal for slicing and cutting meat or fish with full control and precision. The thin, stable 16 cm blade has convinced professional chefs from around the world. The SG2 micro-carbide MC63 powder steel core is surrounded by 100 layers of two different hardnesses of steel, creating a 101-layer Flower Damascus design with a katana edge. CRYODUR ice-hardened at -196 degrees Celsius to a hardness of approximately Rockwell 63, the blade delivers extreme sharpness, corrosion resistance and ease of sharpening. The blade is hand-honed using the three-step Honbazuke process: sharpened twice between rotating stones and then polished on a leather wheel, resulting in a scalpel-like 9.5 to 12 degree edge. The D-shaped handle is crafted from premium Masur birchwood, whose gentle grain contrasts beautifully with the floral Damascus pattern of the blade. Recesses in the stainless steel and fine red lines add stylish decorative elements. Hand wash only. Handcrafted in Seki, Japan. Key Features SG2 Micro-Carbide Powder Steel (MC63): Exceptional hardness, edge retention and corrosion resistance 101-Layer Flower Damascus: MC63 core in 100 layers of two different hardnesses of steel with a katana edge CRYODUR Ice-Hardened: Hardened at -196 degrees Celsius to Rockwell 63 for extreme sharpness and superior resilience Honbazuke Edge: Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge Masur Birchwood Handle: Premium D-shaped ergonomic birchwood handle with stainless steel recesses and red decorative lines Hand Wash Only Handcrafted in Seki, Japan Technical Information Collection: Birchwood 5000MCD Material: MC63 Micro-Carbide Powder Steel (101-Layer Flower Damascus) Handle Material: Masur Birchwood Handle Colour: Brown Handle Type: Concealed Tang (D-shaped) Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees Manufacturing Method: Welded Blade Hardness: 63 HRC Blade Length: 15.9 cm / 6.26 in Blade Width: 0.2 cm / 0.08 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 13.8 cm / 5.43 in Handle Width: 2.3 cm / 0.91 in Total Length: 29.8 cm / 11.73 in Width: 2.2 cm / 0.87 in Height: 4.0 cm / 1.57 in Net Weight: 0.147 kg / 0.32 lbs Country of Origin: Japan (Seki) Item No.: 34372-161
$399.99
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Miyabi MIYABI BIRCHWOOD 5000MCD 23 cm Sharpening steel
Maintain the razor-sharp precision of your MIYABI Birchwood and other premium knives with the MIYABI Birchwood 5000MCD Sharpening Steel 23 cm, a top-of-the-line tungsten carbide honing rod that is as much a work of culinary art as the knives it sharpens. The exquisite Karelian (Masur) Birch handle, a prized material also known as the only wood ever used in a Fabergé egg, features a rounded spine and heel for a comfortable, ergonomic grip. Handcrafted in Seki, Japan.Key Features Tungsten Carbide Construction: Premium material for fast, effective honing and long-lasting performance Karelian (Masur) Birch Handle: Traditional Japanese handle in a prized, rare wood, the only wood ever used in a Fabergé egg Rounded Spine and Heel: Ergonomic design for a comfortable, secure grip during use Hand Wash Only: To preserve the handle and rod Handcrafted in Seki, Japan Technical Information Material: Tungsten carbide Handle Material: Karelian (Masur) Birch Color: Brown Net Weight: 0.288 kg / 0.63 lbs Length: 23 cm / 9.06 in Width: 2.3 cm / 0.91 in Height: 4.7 cm / 1.85 in Item No.: 32541-230
$369.99
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Miyabi MIYABI KAIZEN II 5000FCD 6.5-inch, Nakiri, black
MIYABI KAIZEN II 5000FCD 6.5-inch Nakiri is a masterpiece of traditional Japanese craftsmanship combined with modern engineering, handcrafted in Seki, Japan. "Kaizen" meaning "improvement" or "change for the better" defines this collection's philosophy: a 49-layer forged construction with an FC61 super steel core protected by 48 alternating layers of stainless steel, ground to reveal a stunning Damascus design and wavy katana edge. Double FRIODUR ice-hardened for extreme hardness at 60-62 HRC, the blade is finished with a Honbazuke fine edge for razor-sharp precision. The ergonomic D-shaped black Pakka wood handle is accented by a striking mosaic pin, red decorative ring, and logo end-cap for a knife that is as beautiful as it is functional. Designed specifically for chopping, slicing, and dicing produce with effortless precision. Key Features Handcrafted in Seki, Japan: Traditional Japanese knife-making artistry combined with the latest technology and sleek modern design FC61 Fine Carbide Steel Core: Super steel core delivers exceptional sharpness, edge retention, and cutting performance 49-Layer Damascus Construction: 48 alternating layers of stainless steel surrounding the core create a unique, stunning Damascus pattern FRIODUR Double Ice-Hardened: Extreme hardness at 60-62 HRC for superior corrosion resistance and long-lasting sharpness Honbazuke Fine Edge: Traditional Japanese hand-honing technique for a razor-sharp, precise cutting edge Wavy Katana Edge: Iconic Japanese blade profile for effortless, clean cuts through vegetables and produce Black Pakka Wood Handle: Ergonomic D-shaped handle with mosaic pin, red decorative ring, and logo end-cap for comfort and style Nakiri Blade Design: Ideal for chopping, slicing, and dicing vegetables and produce with precision Hand Wash Only: Recommended to preserve the blade and handle quality Technical Information Material: FC61 Fine Carbide Steel (49-Layer Damascus) Handle Material: Black Pakka Wood Handle Type: Concealed Tang, D-Shaped Edge Type: Fine Edge Edge Finishing: Honbazuke Edge Manufacturing Method: Welded Blade Hardness: 60-62 HRC Blade Length: 17 cm / 6.69 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 15.5 cm / 6.10 in Handle Width: 2.5 cm / 0.98 in Total Length: 32.5 cm / 12.80 in Net Weight: 0.213 kg / 0.47 lb Country of Origin: Japan (Seki) Item No.: 34685-171 Reference Codes SKU: 34685-171-0
$299.99
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Miyabi MIYABI BIRCHWOOD 5000MCD 7-inch, Nakiri, brown
MIYABI BIRCHWOOD 5000MCD 7-inch Nakiri is a top-of-the-line work of culinary art, handcrafted in Seki, Japan, where the most precious materials come together in a knife of extraordinary beauty and performance. The potent SG2 micro-carbide powder steel core at 63 HRC is protected by 100 layers of steel, creating a breathtaking 101-layer Flower Damascus pattern with a katana edge, each knife unique in its individual design. MIYABI's innovative CRYODUR ice-hardening process locks in long-lasting sharpness, while the blade is hand-sharpened using the traditional Honbazuke method to a precise 9.5 to 12 degree angle for scalpel-like precision. The exquisite Karelian (Masur) Birch handle in a traditional D-shape, finished with a mosaic pin and end cap, is a prized material so rare it is the only wood ever used in a Faberge egg. Designed specifically for cutting vegetables with effortless precision. Key Features Handcrafted in Seki, Japan: Top-of-the-line Japanese craftsmanship combining the most precious materials for a knife of extraordinary beauty and performance SG2 Micro-Carbide Powder Steel Core: MC63 steel at 63 HRC for exceptional sharpness, edge retention, and durability 101-Layer Flower Damascus Pattern: Each knife features a unique individual Flower Damascus design with katana edge for a one-of-a-kind appearance CRYODUR Ice-Hardened Blade: MIYABI's innovative ice-hardening process locks in long-lasting sharpness and superior corrosion resistance Hand-Ground Honbazuke Edge: Traditional hand-sharpening at 9.5 to 12 degrees per side for scalpel-like precision cutting Karelian (Masur) Birch Handle: Exquisite and ergonomic D-shaped handle in a prized wood so rare it is the only wood ever used in a Faberge egg; finished with mosaic pin and end cap Nakiri Blade Design: Ideal for precise chopping, slicing, and dicing of vegetables Hand Wash Only: Recommended to preserve the blade and handle quality Technical Information Material: SG2 / MC63 Micro-Carbide Powder Steel (101-Layer Flower Damascus) Handle Material: Karelian (Masur) Birch Handle Color: Brown Handle Type: Concealed Tang, D-Shaped Edge Type: Fine Edge Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 63 HRC Blade Length: 17.8 cm / 7.01 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 13.8 cm / 5.43 in Handle Width: 2.3 cm / 0.91 in Total Length: 32.2 cm / 12.68 in Net Weight: 0.177 kg / 0.39 lb Country of Origin: Japan (Seki) Item No.: 34375-171 Reference Codes SKU: 34375-171-0
$449.99
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Miyabi MIYABI KOYA 4000FCv2 7-inch, Nakiri, beige
MIYABI KOYA 4000FCv2 7-inch Nakiri embodies tradition-steeped artisan Japanese knife craftsmanship, handcrafted at ZWILLING's production site in Seki, Japan, where German engineering from Solingen meets the finest East-Asian artistry. Built from revolutionary FC61 fine carbide stainless steel at 61 HRC and double ice-hardened with FRIODURx2 technology, this nakiri delivers exceptional durability, cutting edge retention, and corrosion resistance. The hand-honed Honbazuke blade achieves scalpel-like sharpness at a 9.5 to 12 degree edge angle, while the mirror-polished surface features a sandblasted katana edge and embossed MIYABI logo. Honed on both sides, the 170 mm blade is excellently suited for the speedy processing of fruit and vegetables. The octagon-shaped beige Pakka wood handle with mosaic pin and rounded spine and heel ensures tireless, comfortable cutting session after session. Key Features Handcrafted in Seki, Japan: Where German engineering and East-Asian craftsmanship combine for perfection in every knife FC61 Fine Carbide Stainless Steel: Revolutionary steel at 61 HRC for exceptional sharpness, edge retention, and durability FRIODURx2 Double Ice-Hardened Blade: Superior hardness, cutting edge retention, and corrosion resistance for long-lasting performance Hand-Honed Honbazuke Edge: Scalpel-like sharpness at 9.5 to 12 degree edge angle for ultra-precise cutting Mirror-Polished Blade with Katana Edge: Sandblasted katana edge and embossed MIYABI logo for a stunning Japanese aesthetic Double-Sided Honing: Blade honed on both sides for the speedy processing of fruit and vegetables Octagon-Shaped Pakka Wood Handle: Beige impregnated, dimensionally-stable Pakka wood with mosaic pin for elegant, secure handling Rounded Spine and Heel: Ensures tireless, comfortable cutting during extended prep sessions Hand Wash Only: Recommended to preserve the blade and handle quality Technical Information Material: FC61 Fine Carbide Stainless Steel Handle Material: Beige Pakka Wood Handle Color: Beige Handle Type: Concealed Tang, Octagon-Shaped Edge Type: Fine Edge Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 61 HRC Blade Length: 18 cm / 7.09 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 13.5 cm / 5.31 in Handle Width: 1.9 cm / 0.75 in Total Length: 33.2 cm / 13.07 in Net Weight: 0.188 kg / 0.41 lb Country of Origin: Japan (Seki) Item No.: 33972-173-0 Reference Codes SKU: 33972-173-0
$239.99
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Miyabi MIYABI KOYA 4000FCv2 Kudamono 3.5 inch
MIYABI Koya 4000FCv2 3.5-inch Kudamono is a compact Japanese knife ideal for peeling, chopping and cleaning fruit and vegetables. The double-sided honed blade is manufactured from twice ice-hardened FC61 fine carbide stainless steel, characterised by its high degree of hardness and exceptional strain resistance. The FRIODURx2 ice-hardening process delivers outstanding durability, cutting edge retention and corrosion resistance at 61 Rockwell hardness. The hand-honed Honbazuke blade boasts scalpel-like sharpness with an authentic thin Japanese blade profile at a 9.5 to 12 degree edge angle. The mirror-polished blade features Japanese design details including a sandblasted katana edge and embossed MIYABI logo. The elegant octagon-shaped pakkawood handle with bolster and mosaic pin nestles safely and comfortably in the hand, with a rounded spine and heel for tireless cutting. ZWILLING manufactures all MIYABI knives at its own production site in Seki, Japan, where German engineering from Solingen meets finest East-Asian craftsmanship. Hand wash only. Handcrafted in Seki, Japan. Key Features FC61 Fine Carbide Stainless Steel: Revolutionary steel with 61 Rockwell hardness for exceptional performance FRIODURx2 Ice-Hardened: Double ice-hardening for outstanding durability, edge retention and corrosion resistance Honbazuke Edge: Hand-honed to a scalpel-like 9.5 to 12 degree edge angle Katana Edge: Sandblasted katana edge with embossed MIYABI logo for authentic Japanese craftsmanship Octagon Pakkawood Handle: Ergonomic octagon-shaped handle with mosaic pin and bolster for a secure, comfortable grip Rounded Spine and Heel: Ensures tireless, fatigue-free cutting Handcrafted in Seki, Japan Technical Information Collection: Koya 4000FCv2 Material: FC61 Fine Carbide Stainless Steel Handle Material: Pakkawood Handle Colour: Beige Handle Type: Concealed Tang (Octagon) Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees Manufacturing Method: Welded Blade Hardness: 61 HRC Blade Length: 9 cm / 3.54 in Handle Length: 12 cm / 4.72 in Handle Width: 1.7 cm / 0.67 in Total Length: 21.7 cm / 8.54 in Width: 1.5 cm / 0.59 in Height: 2.7 cm / 1.06 in Net Weight: 0.08 kg / 0.18 lbs Country of Origin: Japan (Seki) Item No.: 33970-093-0
$149.99
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Miyabi MIYABI KOH 4000FC 9.5-inch, Sujihiki, brown
MIYABI Koh 4000FC 9.5-inch Sujihiki is a long, narrow-bladed Japanese slicing knife with a 240 mm double-sided honed blade, perfectly suited for cutting and carving all varieties of fish and meat. The MIYABI 4000FC series acquaints you with traditional Japanese artisan craftsmanship, where every knife is characterised by its beauty and sharpness. The blade is manufactured from FC61 fine carbide stainless steel, which undergoes twofold FRIODURx2 ice-hardening for exceptional hardness, durability, cutting edge retention and corrosion resistance at 61 Rockwell hardness. The hand-honed Honbazuke blade boasts scalpel-like sharpness with an authentic thin Japanese blade profile at a 9.5 to 12 degree edge angle. The mirror-polished blade features Japanese design details including a sandblasted katana edge and embossed MIYABI logo. The octagon-shaped pakkawood handle with bolster and mosaic pin nestles safely and comfortably in the hand, with a rounded spine and heel for tireless cutting. ZWILLING manufactures all MIYABI knives at its own production site in Seki, Japan, where German engineering from Solingen meets finest East-Asian craftsmanship. Hand wash only. Handcrafted in Seki, Japan. Key Features FC61 Fine Carbide Stainless Steel: Revolutionary steel with 61 Rockwell hardness for exceptional performance FRIODURx2 Ice-Hardened: Double ice-hardening for outstanding durability, edge retention and corrosion resistance Honbazuke Edge: Hand-honed to a scalpel-like 9.5 to 12 degree edge angle Katana Edge: Sandblasted katana edge with embossed MIYABI logo for authentic Japanese craftsmanship Octagon Pakkawood Handle: Ergonomic octagon-shaped handle with mosaic pin and bolster for a secure, comfortable grip Rounded Spine and Heel: Ensures tireless, fatigue-free cutting Hand Wash Only Handcrafted in Seki, Japan Technical Information Collection: Koh 4000FC Material: FC61 Fine Carbide Stainless Steel Handle Material: Pakkawood Handle Colour: Brown Handle Type: Concealed Tang (Octagon) Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees Manufacturing Method: Welded Blade Hardness: 61 HRC Blade Length: 24 cm / 9.45 in Handle Length: 13.5 cm / 5.31 in Handle Width: 1.9 cm / 0.75 in Total Length: 38.4 cm / 15.12 in Width: 1.9 cm / 0.75 in Height: 3.3 cm / 1.30 in Net Weight: 0.158 kg / 0.35 lbs Country of Origin: Japan (Seki) Item No.: 33950-241
$259.99
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Miyabi MIYABI MIKOTO 4500FCD 7-inch, Nakiri
MIYABI MIKOTO 4500FCD 7-inch Nakiri is a showcase of Japanese elegance and precision, featuring a blade crafted from 101 layers of robust FC63 steel with a unique diamond Damascus pattern accentuated through acid dipping. Handcrafted in Seki, Japan, and hand-honed using the traditional three-step Honbazuke process to a precise 9.5 to 12 degree edge angle, this nakiri delivers an ultra-sharp cutting edge built for the speedy slicing and peeling of vegetables. The balanced double-riveted octagonal Micarta handle is non-porous and resistant to warping for lasting durability and a secure, comfortable grip, and is imprinted with the MIYABI logo to ensure authenticity. A knife that is as beautiful to look at as it is exceptional to use. Key Features Handcrafted in Seki, Japan: Authentic Japanese craftsmanship with MIYABI logo on the handle for guaranteed authenticity FC63 Steel Core: Blade forged from 101 layers of robust steel at 63 HRC for exceptional sharpness and edge retention Unique Diamond Damascus Pattern: Eye-catching diamond pattern accentuated through acid dipping for a one-of-a-kind appearance Three-Step Honbazuke Hand-Honed Edge: Ultra-sharp cutting edge at 9.5 to 12 degrees per side (19 to 24 degrees total) for precise, effortless cutting Balanced Octagonal Micarta Handle: Double-riveted, non-porous, and resistant to warping for lasting durability and a secure grip Nakiri Blade Design: Ideal for slicing, peeling, and chopping vegetables with speed and precision Hand Wash Only: Recommended to preserve the blade and handle quality Technical Information Material: FC63 Steel (101-Layer Diamond Damascus) Handle Material: Micarta Handle Color: Beige Handle Type: Concealed Tang, Octagon-Shaped, Double Riveted Edge Type: Fine Edge Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side (19 to 24 degrees total) Manufacturing Method: Welded Blade Hardness: 63 HRC Blade Length: 18 cm / 7.09 in Blade Width: 4.7 cm / 1.85 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 11.5 cm / 4.53 in Handle Width: 2.2 cm / 0.87 in Total Length: 32.1 cm / 12.64 in Net Weight: 0.192 kg / 0.42 lb Country of Origin: Japan (Seki) Item No.: 32932-183-0 Reference Codes SKU: 32932-183-0
$399.99
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Miyabi MIYABI BIRCHWOOD 5000MCD Bunka 6.5 inch
MIYABI Birchwood 5000MCD 6.5-inch Bunka is a versatile Japanese chef's knife that blends centuries of artisan tradition with modern engineering. The distinctive K-tip (reverse tanto) blade profile excels at precision slicing, dicing and chopping of vegetables, fish and meat. The blade is forged from premium SG2 micro-carbide MC63 powder steel, clad in 100 layers of stainless steel with a striking Damascus floral pattern, adding both strength and aesthetic appeal. CRYODUR ice-hardened to approximately 62 to 63 HRC, the blade delivers outstanding sharpness, edge retention and durability. Hand-honed using the traditional three-step Honbazuke method to a razor-sharp katana edge at 9.5 to 12 degrees. The ergonomic D-shaped handle is crafted from premium Karelian (Masur) birchwood, prized for its beautiful rippled grain and comfortable feel. A mosaic pin and decorative stainless steel bolster complete the handle, lending both style and balance. Handcrafted in Seki, Japan, combining traditional Japanese craftsmanship with German engineering expertise from Solingen. Hand wash only. Key Features SG2 Micro-Carbide Powder Steel (MC63): Outstanding hardness at 62 to 63 HRC for exceptional sharpness and edge retention 101-Layer Damascus: MC63 core clad in 100 layers of stainless steel with a beautiful floral Damascus pattern Honbazuke Edge: Hand-honed using the traditional three-step Honbazuke process to a razor-sharp katana edge at 9.5 to 12 degrees K-Tip (Reverse Tanto) Blade: Distinctive Bunka blade profile for versatile precision cutting, dicing and chopping Masur Birchwood Handle: Premium D-shaped ergonomic Karelian birchwood handle with mosaic pin and stainless steel bolster Hand Wash Only Handcrafted in Seki, Japan Technical Information Collection: Birchwood 5000MCD Material: MC63 Micro-Carbide Powder Steel (101-Layer Damascus) Handle Material: Masur Birchwood (Karelian Birch) Handle Colour: Brown Handle Type: Concealed Tang (D-shaped) Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees Manufacturing Method: Welded Blade Hardness: 63 HRC Blade Length: 17.2 cm / 6.77 in Blade Width: 0.2 cm / 0.08 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 11.9 cm / 4.69 in Handle Width: 2.7 cm / 1.06 in Total Length: 30.7 cm / 12.09 in Width: 2.7 cm / 1.06 in Height: 5.0 cm / 1.97 in Net Weight: 0.125 kg / 0.28 lbs Country of Origin: Japan (Seki) Item No.: 1034064 Reference Codes SKU: 1034064 B2B Item No: 1034264
$499.99
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Miyabi MIYABI IKI 8-inch, Gyutoh, brown
MIYABI Iki 8-inch Gyutoh is the uncompromising Japanese chef's knife for those who demand peak performance, crafted in over 130 steps by specially trained master artisans in Seki, Japan. The 49-layer blade made of ultra-hard MC66 steel features the exclusive Moonlight Damascus pattern, designed specifically for the Iki series, with each knife being entirely unique. CRYODUR ice-hardened to 66 HRC, the blade delivers outstanding sharpness and durability. Hand-sharpened using the traditional Honbazuke honing process to a precise 9.5 to 12 degree angle, and finished with a special edge that seamlessly divides the blade's surface and cutting edge. Whether meat, fish or vegetables, this chef's knife is a top-tier all-rounder and a true statement of uncompromising quality. The hand-shaped handle is crafted from elegant dark maple wood, perfectly balanced and precisely matched to the blade for exceptional control. Hand wash only. Handcrafted in Seki, Japan. Key Features MC66 Ultra-Hard Steel: CRYODUR ice-hardened to 66 HRC for outstanding sharpness and long-lasting durability 49-Layer Moonlight Damascus: Exclusive Damascus pattern designed specifically for the Iki series; each knife is unique Honbazuke Edge: Hand-sharpened using traditional Honbazuke honing to a precise 9.5 to 12 degree angle Special Edge Finish: Seamlessly divides the blade's surface and cutting edge for exceptional cutting performance Dark Maple Handle: Hand-shaped from elegant dark maple wood, perfectly balanced for exceptional control Master Artisan Craftsmanship: Crafted in over 130 steps by specially trained master artisans Hand Wash Only Handcrafted in Seki, Japan Technical Information Collection: Iki Material: MC66 Steel (49-Layer Moonlight Damascus) Handle Material: Black Maple (Dark Maple) Handle Colour: Brown-Black Handle Type: Concealed Tang Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees Manufacturing Method: Welded Blade Hardness: 66 HRC Blade Length: 20 cm / 7.87 in Blade Width: 5 cm / 1.97 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 12.6 cm / 4.96 in Handle Width: 2.4 cm / 0.94 in Total Length: 34 cm / 13.39 in Width: 2.4 cm / 0.94 in Height: 5.3 cm / 2.09 in Net Weight: 0.22 kg / 0.49 lbs Country of Origin: Japan (Seki) Item No.: 1033756
$749.99
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Miyabi MIYABI BIRCHWOOD 5000MCD 4 Piece, Steak set, brown
MIYABI Birchwood 5000MCD 4-Piece Steak Set is a top-of-the-line work of culinary art. Both blade and handle are crafted from the most precious materials, shaping their striking appearance. The potent core of SG2 micro-carbide powder steel is protected by 100 layers of steel in a beautiful 101-layer flower Damascus pattern with katana edge, providing both exceptional durability and aesthetic appeal. MIYABI's innovative CRYODUR ice-hardening process locks in long-lasting sharpness at Rockwell 63. The scalpel-like blade is hand-honed using the traditional three-step Honbazuke process to a precise 9.5 to 12 degree edge. The rounded spine and heel ensure tireless, fatigue-free cutting. The blade is complemented by an equally striking Karelian (Masur) Birch handle, a prized material also known as the only wood ever used in a Faberge egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Hand wash only. Handcrafted in Seki, Japan. What's Included 4 x Steak Knives with Karelian Masur Birchwood Handle Key Features SG2 Micro-Carbide Powder Steel (MC63): Exceptional sharpness and edge retention at 63 HRC 101-Layer Flower Damascus: SG2 core protected by 100 layers of steel in a beautiful flower Damascus pattern with katana edge CRYODUR Ice-Hardened Blade: Innovative ice-hardening process locks in long-lasting sharpness at Rockwell 63 Honbazuke Edge: Hand-honed using the traditional three-step process to a precise 9.5 to 12 degree edge angle Authentic Thin Japanese Blade Profile: Rounded spine and heel for tireless, fatigue-free cutting Karelian (Masur) Birchwood Handle: Prized material, the only wood ever used in a Faberge egg; exquisite and ergonomic Hand Wash Only Handcrafted in Seki, Japan Technical Information Collection: Birchwood 5000MCD Material: MC63 Micro-Carbide Powder Steel (SG2, 101-Layer Flower Damascus) Handle Material: Karelian (Masur) Birchwood Handle Colour: Brown Edge Angle: 9.5 to 12 degrees Blade Hardness: 63 HRC (Rockwell 63) Number of Pieces: 4 Net Weight: 0.666 kg / 1.47 lbs Country of Origin: Japan (Seki) Item No.: 34379-000 Reference Codes SKU: 34379-000-0 B2B Item No: 1002022
$1,199.99
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Miyabi MIYABI HIBANA 800DP 7-inch, Rocking santoku
MIYABI HIBANA 800DP 7-inch Rocking Santoku brings a touch of Japan to every cut, combining a breathtaking 49-layer Spark Damascus pattern with the exceptional performance of an FC61 steel core, handcrafted in Seki, Japan. The core of FC61 steel is wrapped in 48 alternating layers of stainless steel in a striking spark Damascus pattern that both strengthens and protects the blade, while FRIODURx2 hardening improves the microstructure of the steel for superior cutting performance, corrosion resistance, and durability. Hand-sharpened using the traditional three-step Honbazuke process, the fine edge delivers long-lasting sharpness for chopping vegetables, slicing meats, and preparing fish. The ergonomic triple-riveted handle with curved bolster supports the pinch grip for comfort and ease of use, while sleek black and brass spacers add beauty, weight, and sturdiness in hand. The rocking santoku blade supports both Western circular motion and Asian chopping techniques. Key Features Handcrafted in Seki, Japan: Authentic Japanese craftsmanship combining beauty and precision in every knife FC61 Steel Core: Long-lasting edge retention, durability, and sharpness at 60-62 HRC 49-Layer Spark Damascus Pattern: 48 alternating layers of stainless steel wrapped around the core for a stunning, unique blade appearance FRIODURx2 Hardening: Improves the microstructure of the steel for superior cutting performance, corrosion resistance, and durability Three-Step Honbazuke Hand-Sharpened Edge: Precision honing for exceptional, long-lasting sharpness Ergonomic Triple-Rivet Handle with Curved Bolster: Supports the pinch grip for comfort and ease of use during extended cutting sessions Brass Colour Pin and Spacers: Adds beauty, weight, and sturdiness for confident handling and maneuverability at the tip Rocking Santoku Blade: Supports both Western circular motion and Asian chopping for versatile kitchen prep Hand Wash Only: Recommended to preserve the blade and handle quality Technical Information Material: FC61 Steel (49-Layer Spark Damascus) Handle Material: Plastic Handle Color: Black Handle Type: Exposed Tang, Triple Riveted Edge Type: Fine Edge Edge Finishing: Honbazuke Edge Manufacturing Method: Welded Blade Hardness: 60-62 HRC Blade Length: 18 cm / 7.09 in Net Weight: 0.175 kg / 0.39 lb Country of Origin: Japan (Seki) Item No.: 54488-181 Reference Codes SKU: 54488-181-0
$299.99
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Miyabi MIYABI KAIZEN II 5000FCD 7-inch, Santoku, black
MIYABI KAIZEN II 5000FCD 7-inch Santoku, Black is a masterpiece of traditional Japanese craftsmanship combined with modern engineering, handcrafted in Seki, Japan. The FC61 fine carbide steel core at 60-62 HRC is surrounded by 48 outer layers of steel forming a unique Damascus-design pattern on the blade, FRIODUR ice-hardened for extreme hardness and superior corrosion resistance. The cutting edge is Honbazuke-honed and symmetrical for use by both right and left-handed cooks, with no finger guard so the full length of the cutting edge can be used. Santoku translates as "Three Virtues" for meat, fish, and vegetables, with a flat cutting edge that lends itself to a chopping motion for precise, effortless prep. The comfortable D-shaped black Pakka wood handle joins seamlessly with the half-bolster, accented by a steel mosaic pin and handle end cap, with a smooth surface that helps prevent calluses on the thumb and forefinger. Hand wash only; maintain and sharpen using a whetstone. Use a wooden chopping board to preserve the cutting edge. Key Features Handcrafted in Seki, Japan: Traditional Japanese craftsmanship combined with modern engineering and design FC61 Fine Carbide Steel Core: Very good cutting edge retention and sharpness at 60-62 HRC (approximately 61 Rockwell) 49-Layer Damascus Design: 48 outer layers of steel surrounding the core create a unique, beautiful Damascus pattern FRIODUR Ice-Hardened Blade: Extreme hardness and superior corrosion resistance for long-lasting performance Honbazuke-Honed Symmetrical Edge: Suitable for both right and left-handed users; no finger guard for full cutting edge access D-Shaped Black Pakka Wood Handle: Comfortable, seamless join with the half-bolster; smooth surface prevents calluses Steel Mosaic Pin and Handle End Cap: Elegant accents that add beauty and balance Santoku Versatility: Flat cutting edge ideal for chopping meat, fish, and vegetables Hand Wash Only: Maintain and sharpen using a whetstone; use a wooden chopping board to preserve the edge Technical Information Material: FC61 Fine Carbide Steel (49-Layer Damascus) Handle Material: Black Pakka Wood Handle Color: Black Handle Type: Concealed Tang Edge Type: Fine Edge (Symmetrical) Edge Finishing: Honbazuke Edge Manufacturing Method: Welded Blade Hardness: 60-62 HRC (approx. 61 Rockwell) Blade Length: 18 cm / 7.09 in Blade Width: 0.1 cm / 0.04 in Handle Length: 14.2 cm / 5.59 in Handle Width: 2.5 cm / 0.98 in Total Length: 32.2 cm / 12.68 in Net Weight: 0.207 kg / 0.46 lb Country of Origin: Japan (Seki) Item No.: 34684-181 Reference Codes SKU: 34684-181-0
$299.99
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Miyabi MIYABI BLACK 5000MCD67 7-inch, Santoku, brown
MIYABI BLACK 5000MCD67 7-inch Santoku, Brown is not just a knife, it is a new standard in Japanese cutlery, handcrafted in Seki, Japan. The ultra-hard MC66 MicroCarbide powder steel core at 66 HRC is CRYODUR ice-hardened for maximum sharpness and durability, surrounded by 132 outer layers of steel forming a breathtaking 133-layer Flower Damascus pattern unique to each blade. Hand-honed using the traditional three-step Honbazuke process to a 9.5 to 12 degree edge, the symmetrical fine edge can be used by both right and left-handed cooks, with no finger guard so the full length of the cutting edge can be used. Santoku translates as "Three Virtues" for meat, fish, and vegetables, with a flat cutting edge ideal for a chopping motion for precise, effortless prep. The elegant D-shaped black maple handle sits comfortably in the hand for firm control and tireless working, enhanced with a mosaic pin and steel end cap. Hand wash only; maintain and sharpen on a whetstone. Avoid glass, ceramic, or stone cutting boards to preserve the edge. Key Features Handcrafted in Seki, Japan: A new standard in Japanese cutlery combining extreme hardness with exceptional beauty MC66 MicroCarbide Powder Steel Core: Ultra-hard steel at 66 HRC for maximum sharpness, edge retention, and durability CRYODUR Ice-Hardened Blade: 66 HRC for exceptional hardness and long-lasting performance 133-Layer Flower Damascus Pattern: 132 outer layers of steel create a breathtaking floral Damascus design unique to each knife Three-Step Honbazuke Hand-Honed Edge: 9.5 to 12 degree edge angle for effortless, smooth, ultra-sharp cuts Symmetrical Fine Edge: Suitable for both right and left-handed users; no finger guard for full cutting edge access Elegant D-Shaped Black Maple Handle: Comfortable, firm control for tireless working; enhanced with mosaic pin and steel end cap Santoku Versatility: Flat cutting edge ideal for chopping meat, fish, and vegetables Hand Wash Only: Maintain and sharpen on a whetstone; avoid glass, ceramic, or stone boards to preserve the edge Technical Information Material: MC66 MicroCarbide Powder Steel (133-Layer Flower Damascus) Handle Material: Black Maple Wood Handle Color: Brown-Black Handle Type: Concealed Tang Edge Type: Fine Edge (Symmetrical) Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 66 HRC Blade Length: 18 cm / 7.09 in Blade Width: 0.2 cm / 0.08 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 13.7 cm / 5.39 in Handle Width: 2.3 cm / 0.91 in Total Length: 31.7 cm / 12.48 in Net Weight: 0.201 kg / 0.44 lb Country of Origin: Japan (Seki) Item No.: 34404-181 Reference Codes SKU: 34404-181-0
$659.99
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Miyabi MIYABI BIRCHWOOD 5000MCD 7-inch, Rocking santoku, brown
MIYABI BIRCHWOOD 5000MCD 7-inch Rocking Santoku, Brown is a manifesto made of steel and wood, a work of culinary art where both blade and handle are crafted from the most precious materials. Handcrafted in Seki, Japan, the potent SG2 / MC63 micro-carbide powder steel core at 63 HRC is protected by 100 layers of steel, forming a breathtaking 101-layer Flower Damascus pattern that is unique to each knife. MIYABI's innovative CRYODUR ice-hardening process locks in long-lasting sharpness, while the Flower Damascus pattern provides added durability beneath its beautiful exterior. The scalpel-like blade is hand-sharpened using the traditional Honbazuke method to a precise 9.5 to 12 degree angle with a katana edge for effortless, precise cuts. Complementing the blade is an equally striking D-shaped handle made of Karelian (Masur) Birch, a prized material also known as the only wood ever used in a Faberge egg, finished with a mosaic pin and end cap for an exquisite, ergonomic feel. Hand wash only. Key Features Handcrafted in Seki, Japan: A work of culinary art combining the most precious blade and handle materials SG2 / MC63 Micro-Carbide Powder Steel Core: Exceptional sharpness and edge retention at 63 HRC 101-Layer Flower Damascus Pattern: 100 layers of steel protect the core and create a unique, individual Flower Damascus design on every knife CRYODUR Ice-Hardened Blade: Locks in long-lasting sharpness and adds durability through the Flower Damascus pattern Honbazuke Hand-Sharpened Katana Edge: Traditional method honed to 9.5 to 12 degrees for scalpel-like precision Karelian (Masur) Birch Handle: Prized material in traditional D-shape, the only wood ever used in a Faberge egg; exquisite and ergonomic Mosaic Pin and End Cap: Elegant finishing details that enhance beauty and balance Versatile Rocking Santoku: Ideal for ambitious chefs cutting meat, fish, and vegetables Hand Wash Only Technical Information Material: SG2 / MC63 Micro-Carbide Powder Steel (101-Layer Flower Damascus) Handle Material: Karelian (Masur) Birch Wood Handle Color: Brown Handle Type: Concealed Tang Edge Type: Fine Edge (Katana) Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 63 HRC Blade Length: 18 cm / 7.09 in Total Length: 32.2 cm / 12.68 in Net Weight: 0.177 kg / 0.39 lb Country of Origin: Japan (Seki) Item No.: 34388-181 Reference Codes SKU: 34388-181-0
$499.99
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Miyabi MIYABI BIRCHWOOD 5000MCD 7-inch, Santoku, brown
MIYABI BIRCHWOOD 5000MCD 7-inch Santoku, Brown is a work of culinary art where both blade and handle are crafted from the most precious materials, handcrafted in Seki, Japan. The potent SG2 / MC63 micro-carbide powder steel core at 63 HRC is protected by 100 layers of steel, forming a breathtaking 101-layer Flower Damascus pattern unique to each knife. MIYABI's innovative CRYODUR ice-hardening process locks in long-lasting sharpness, while the Flower Damascus pattern provides added durability beneath its beautiful exterior. The authentic thin Japanese blade profile features a rounded spine and heel, hand-honed using the traditional three-step Honbazuke process to a precise 9.5 to 12 degree katana edge for scalpel-like precision. Complementing the blade is an equally striking traditional Japanese D-shaped handle made of Karelian (Masur) Birch, a prized material also known as the only wood ever used in a Faberge egg, exquisite and ergonomic for a knife that feels as good as it looks. Hand wash only. Key Features Handcrafted in Seki, Japan: A work of culinary art combining the most precious blade and handle materials SG2 / MC63 Micro-Carbide Powder Steel Core: Exceptional cutting edge retention, corrosion resistance, and blade flexibility at 63 HRC 101-Layer Flower Damascus Pattern: 100 layers of steel protect the core and create a unique, individual Flower Damascus design on every knife CRYODUR Ice-Hardened Blade: Locks in long-lasting sharpness at Rockwell 63 for maximum performance Authentic Thin Japanese Blade Profile: Rounded spine and heel for effortless, precise cutting Honbazuke Hand-Honed Katana Edge: Traditional three-step process honed to 9.5 to 12 degrees for scalpel-like precision Karelian (Masur) Birch Handle: Traditional Japanese D-shape in the only wood ever used in a Faberge egg; exquisite and ergonomic Versatile Santoku Design: Ideal for ambitious chefs cutting meat, fish, and vegetables Hand Wash Only Technical Information Material: SG2 / MC63 Micro-Carbide Powder Steel (101-Layer Flower Damascus) Handle Material: Karelian (Masur) Birch Wood Handle Color: Brown Handle Type: Concealed Tang Edge Type: Fine Edge (Katana) Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 63 HRC (Rockwell 63) Blade Length: 18 cm / 7.09 in Blade Width: 0.2 cm / 0.08 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 13.9 cm / 5.47 in Handle Width: 2.3 cm / 0.91 in Total Length: 32 cm / 12.60 in Net Weight: 0.179 kg / 0.39 lb Country of Origin: Japan (Seki) Item No.: 34374-181 Reference Codes SKU: 34374-181-0
$499.99
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Miyabi MIYABI ARTISAN 6000MCT 7-inch, Rocking santoku, brown
MIYABI ARTISAN 6000MCT 7-inch Rocking Santoku, Brown celebrates Japanese craftsmanship by merging traditional methods with innovative techniques into an exceptional knife, handcrafted in Seki, Japan. The potent SG2 / MC63 micro-carbide powder steel core at 63 HRC (Rockwell 63) is CRYODUR ice-hardened for maximum sharpness and durability, protected by two layers and finished with an authentic thin Japanese blade profile featuring a true katana edge, a homage to the samurai swords made in Seki centuries ago. The exquisite hand-hammered Tsuchime finish not only creates a striking visual effect but also helps prevent food from sticking to the blade. Hand-honed using the traditional three-step Honbazuke process to a precise 9.5 to 12 degree edge for outstanding, long-lasting sharpness. Fabricated with special Cocobolo Rosewood Pakka wood, the D-shaped handle mirrors the beauty of the blade with sophisticated details including brass and red spacers, a mosaic pin, and a stainless steel end cap, designed to nestle comfortably in the hand for tireless cutting. Hand wash only. Key Features Handcrafted in Seki, Japan: Traditional methods and innovative techniques merged into an exceptional knife collection SG2 / MC63 Micro-Carbide Powder Steel Core: Exceptional sharpness and edge retention at 63 HRC (Rockwell 63) CRYODUR Ice-Hardened Blade: Maximum sharpness and durability locked in through innovative ice-hardening Hand-Hammered Tsuchime Finish: Exquisite visual effect that also prevents food from sticking to the blade Authentic Thin Japanese Blade Profile with Katana Edge: A homage to the samurai swords made in Seki centuries ago Three-Step Honbazuke Hand-Honed Edge: 9.5 to 12 degree edge angle for outstanding, long-lasting sharpness Cocobolo Rosewood Pakka Wood Handle: D-shaped for tireless cutting comfort, with brass and red spacers, mosaic pin, and stainless steel end cap Extra-Sharp Rocking Santoku: Versatile all-rounder for meat, fish, and vegetables Hand Wash Only Technical Information Material: SG2 / MC63 Micro-Carbide Powder Steel Handle Material: Cocobolo Rosewood Pakka Wood Handle Color: Brown Handle Type: Concealed Tang Edge Type: Fine Edge (Katana) Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 63 HRC (Rockwell 63) Blade Length: 18 cm / 7.09 in Handle Length: 11.5 cm / 4.53 in Handle Width: 2 cm / 0.79 in Net Weight: 0.207 kg / 0.46 lb Country of Origin: Japan (Seki) Item No.: 34088-181 Reference Codes SKU: 34088-181-0
$329.99
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Miyabi MIYABI ARTISAN 6000MCT 7-inch, Santoku, brown
MIYABI ARTISAN 6000MCT 7-inch Santoku, Brown celebrates Japanese craftsmanship by merging traditional methods with innovative techniques into an exceptional knife, handcrafted in Seki, Japan. The potent SG2 / MC63 micro-carbide powder steel core at 62-64 HRC (approximately Rockwell 63) is CRYODUR ice-hardened for maximum sharpness and durability, protected by two layers of steel and finished with an authentic thin Japanese blade profile featuring a true katana edge, a homage to the samurai swords made in Seki centuries ago. The exquisite hand-hammered Tsuchime finish creates a striking visual effect while also helping prevent food from sticking to the blade. Hand-honed using the traditional three-step Honbazuke process to a precise 9.5 to 12 degree edge for outstanding, long-lasting sharpness. The D-shaped Cocobolo Pakka wood handle is ergonomically shaped for comfortable, effortless cutting, with a goose-neck curve and individual counterbalance within the handle so you can cut easily without exerting much force. Hand wash only. Key Features Handcrafted in Seki, Japan: Traditional methods and innovative techniques merged into an exceptional knife collection SG2 / MC63 Micro-Carbide Powder Steel Core: Exceptional sharpness and edge retention at 62-64 HRC (approx. Rockwell 63) CRYODUR Ice-Hardened Blade: Maximum sharpness and durability locked in through innovative ice-hardening Hand-Hammered Tsuchime Finish: Striking visual effect that also prevents food from sticking to the blade Authentic Thin Japanese Blade Profile with Katana Edge: A homage to the samurai swords made in Seki centuries ago Three-Step Honbazuke Hand-Honed Edge: 9.5 to 12 degree edge angle for outstanding, long-lasting sharpness D-Shaped Cocobolo Pakka Wood Handle: Ergonomic goose-neck curve with individual counterbalance for effortless, fatigue-free cutting Extra-Sharp Santoku Design: Versatile all-rounder for meat, fish, and vegetables Hand Wash Only Technical Information Material: SG2 / MC63 Micro-Carbide Powder Steel Handle Material: Cocobolo Pakka Wood Handle Color: Brown Handle Type: Concealed Tang Edge Type: Fine Edge (Katana) Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 62-64 HRC (approx. Rockwell 63) Blade Length: 18 cm / 7.09 in Blade Width: 0.2 cm / 0.08 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 14 cm / 5.51 in Handle Width: 2.5 cm / 0.98 in Total Length: 32 cm / 12.60 in Net Weight: 0.2 kg / 0.44 lb Country of Origin: Japan (Seki) Item No.: 34074-181 Reference Codes SKU: 34074-181-0
$329.99
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Miyabi MIYABI ARTISAN 6000MCT 5.5-inch, Santoku, brown
MIYABI ARTISAN 6000MCT 5.5-inch Santoku, Brown celebrates Japanese craftsmanship by merging traditional methods with innovative techniques into an exceptional compact knife, handcrafted in Seki, Japan. The potent SG2 / MC63 micro-carbide powder steel core at 63 HRC (Rockwell 63) is CRYODUR ice-hardened for maximum sharpness and durability, protected by two layers of steel and finished with an authentic thin Japanese blade profile featuring a true katana edge, a homage to the samurai swords made in Seki centuries ago. The exquisite hand-hammered Tsuchime finish creates a striking visual effect while also helping prevent food from sticking to the blade. Hand-honed using the traditional three-step Honbazuke process to a precise 9.5 to 12 degree edge for outstanding, long-lasting sharpness. Fabricated with special Cocobolo Rosewood Pakka wood, the D-shaped handle mirrors the beauty of the blade with sophisticated details including brass and red spacers, a mosaic pin, and a stainless steel end cap, designed to nestle comfortably in the hand for tireless cutting. Hand wash only. Key Features Handcrafted in Seki, Japan: Traditional methods and innovative techniques merged into an exceptional knife collection SG2 / MC63 Micro-Carbide Powder Steel Core: Exceptional sharpness and edge retention at 63 HRC (Rockwell 63) CRYODUR Ice-Hardened Blade: Maximum sharpness and durability locked in through innovative ice-hardening Hand-Hammered Tsuchime Finish: Striking visual effect that also prevents food from sticking to the blade Authentic Thin Japanese Blade Profile with Katana Edge: A homage to the samurai swords made in Seki centuries ago Three-Step Honbazuke Hand-Honed Edge: 9.5 to 12 degree edge angle for outstanding, long-lasting sharpness Cocobolo Rosewood Pakka Wood Handle: D-shaped for tireless cutting comfort, with brass and red spacers, mosaic pin, and stainless steel end cap Compact 5.5-inch Santoku: Extra-sharp, versatile all-rounder ideal for precise smaller kitchen tasks Hand Wash Only Technical Information Material: SG2 / MC63 Micro-Carbide Powder Steel Handle Material: Cocobolo Rosewood Pakka Wood Handle Color: Brown Handle Type: Concealed Tang Edge Type: Fine Edge (Katana) Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 63 HRC (Rockwell 63) Blade Length: 14 cm / 5.51 in Handle Length: 12 cm / 4.72 in Total Length: 27.9 cm / 10.98 in Net Weight: 0.192 kg / 0.42 lb Country of Origin: Japan (Seki) Item No.: 34074-141 Reference Codes SKU: 34074-141-0
$299.99
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Miyabi MIYABI KOYA 4000FCv2 7-inch, Santoku, beige
MIYABI KOYA 4000FCv2 7-inch Santoku, Beige brings artisan knife craftsmanship with a century-old tradition to your kitchen, handcrafted in Seki, Japan where German engineering expertise from Solingen and finest East-Asian craftsmanship unite into knife masterpieces. The FC61 fine carbide stainless steel blade at 61 HRC is FRIODURx2 ice-hardened for exceptional durability, cutting edge retention, and corrosion resistance. The hand-honed Honbazuke blade features an authentic thin Japanese blade profile with a mirror-polished finish, sandblasted katana edge, and embossed MIYABI logo, sharpened to a precise 9.5 to 12 degree edge angle for scalpel-like sharpness. The rounded spine and heel ensure tireless cutting. Santoku translates as "Knife of Three Virtues" for meat, fish, and vegetables, with a 180mm blade length honed on both sides for effortless, versatile prep. The ergonomic octagon-shaped beige Pakka wood handle with mosaic pin nestles comfortably in the hand for safe, comfortable handling and effortless working. Hand wash only. Key Features Handcrafted in Seki, Japan: German engineering from Solingen meets finest East-Asian craftsmanship in a century-old tradition FC61 Fine Carbide Stainless Steel: Revolutionary steel at 61 HRC for exceptional sharpness, edge retention, and corrosion resistance FRIODURx2 Ice-Hardened Blade: Exceptional durability, cutting edge retention, and corrosion resistance Hand-Honed Honbazuke Blade: Scalpel-like sharpness with a 9.5 to 12 degree authentic thin Japanese blade profile Mirror-Polished Blade with Sandblasted Katana Edge: Japanese design details including embossed MIYABI logo Rounded Spine and Heel: Ensures tireless, comfortable cutting during extended prep sessions Octagon-Shaped Pakka Wood Handle: Ergonomic beige handle with mosaic pin for safe, comfortable handling and effortless working Santoku Versatility: 180mm blade honed on both sides for cutting meat, fish, and vegetables Hand Wash Only Technical Information Material: FC61 Fine Carbide Stainless Steel Handle Material: Pakka Wood Handle Color: Beige Handle Type: Concealed Tang, Octagon-Shaped Edge Type: Fine Edge (Katana) Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 61 HRC Blade Length: 18 cm / 7.09 in Blade Width: 0.2 cm / 0.08 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 13.5 cm / 5.31 in Handle Width: 1.9 cm / 0.75 in Total Length: 32.5 cm / 12.80 in Net Weight: 0.173 kg / 0.38 lb Country of Origin: Japan (Seki) Item No.: 33977-183 Reference Codes SKU: 33977-183-0B2B Item No.: 1026927
$249.99
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Miyabi MIYABI KOH 4000FC 7-inch, Santoku, brown
MIYABI KOH 4000FC 7-inch Santoku, Brown brings artisan knife craftsmanship with a century-old tradition to your kitchen, handcrafted in Seki, Japan where German engineering expertise from Solingen and finest East-Asian craftsmanship unite into knife masterpieces. Eight sides, no compromises. The FC61 fine carbide stainless steel blade at 61 HRC is FRIODURx2 ice-hardened for exceptional durability, cutting edge retention, and corrosion resistance. The hand-honed Honbazuke blade features an authentic thin Japanese blade profile with a mirror-polished finish, sandblasted katana edge, and embossed MIYABI logo, sharpened to a precise 9.5 to 12 degree edge angle for scalpel-like sharpness. The rounded spine and heel ensure tireless cutting. Santoku translates as "Knife of Three Virtues" for meat, fish, and vegetables, with a 180mm blade length honed on both sides for effortless, versatile prep. The ergonomic octagon-shaped brown Pakka wood handle with mosaic pin nestles comfortably in the hand for safe, comfortable handling and effortless working. Hand wash only. Key Features Handcrafted in Seki, Japan: German engineering from Solingen meets finest East-Asian craftsmanship in a century-old tradition FC61 Fine Carbide Stainless Steel: Revolutionary steel at 61 HRC for exceptional sharpness, edge retention, and corrosion resistance FRIODURx2 Ice-Hardened Blade: Exceptional durability, cutting edge retention, and corrosion resistance Hand-Honed Honbazuke Blade: Scalpel-like sharpness with a 9.5 to 12 degree authentic thin Japanese blade profile Mirror-Polished Blade with Sandblasted Katana Edge: Japanese design details including embossed MIYABI logo Rounded Spine and Heel: Ensures tireless, comfortable cutting during extended prep sessions Octagon-Shaped Brown Pakka Wood Handle: Ergonomic design with mosaic pin for safe, comfortable handling and effortless working Santoku Versatility: 180mm blade honed on both sides for cutting meat, fish, and vegetables Hand Wash Only Technical Information Material: FC61 Fine Carbide Stainless Steel Handle Material: Pakka Wood Handle Color: Brown Handle Type: Concealed Tang, Octagon-Shaped Edge Type: Fine Edge (Katana) Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 61 HRC Blade Length: 18 cm / 7.09 in Blade Width: 0.2 cm / 0.08 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 13.5 cm / 5.31 in Handle Width: 1.9 cm / 0.75 in Total Length: 32.5 cm / 12.80 in Net Weight: 0.167 kg / 0.37 lb Country of Origin: Japan (Seki) Item No.: 33957-181 Reference Codes SKU: 33957-181-0
$249.99
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Miyabi MIYABI MIKOTO 4500FCD 7-inch, Santoku
MIYABI MIKOTO 4500FCD 7-inch Santoku showcases unparalleled sharpness and refined elegance, handcrafted in Seki, Japan. The blade is crafted from 101 layers of robust FC63 steel at 63 HRC, featuring a one-of-a-kind diamond pattern accentuated through acid dipping for outstanding corrosion resistance and superior edge retention. Every blade is imprinted with the MIYABI logo, ensuring its authenticity. Hand-honed using the traditional three-step Honbazuke process to a precise 9.5 to 12 degree edge angle (19 to 24 degrees total) for an ultra-sharp cutting edge that excels at meat slicing, vegetable julienning, and all kitchen tasks. The balanced double-riveted octagonal beige Micarta handle is non-porous and resistant to warping, providing comfortable, secure handling for tireless cutting. Hand wash only. Key Features Handcrafted in Seki, Japan: Unparalleled sharpness and refined elegance in every detail FC63 Steel Core: 101 layers of robust steel at 63 HRC for outstanding corrosion resistance and superior edge retention One-of-a-Kind Diamond Pattern: Unique blade pattern accentuated through acid dipping, with MIYABI logo imprint for authenticity Three-Step Honbazuke Hand-Honed Edge: Ultra-sharp 9.5 to 12 degree edge angle (19 to 24 degrees total) for precision cutting Balanced Octagonal Micarta Handle: Double-riveted beige Micarta that is non-porous and resistant to warping for comfortable, secure handling Santoku Versatility: All-rounder of Japanese cuisine for meat slicing, vegetable julienning, and beyond Hand Wash Only Technical Information Material: FC63 Steel (101-Layer) Handle Material: Micarta Handle Color: Beige Handle Type: Concealed Tang, Octagonal, Double-Riveted Edge Type: Fine Edge Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side (19 to 24 degrees total) Manufacturing Method: Welded Blade Hardness: 63 HRC Blade Length: 18 cm / 7.09 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 11.5 cm / 4.53 in Handle Width: 2.2 cm / 0.87 in Total Length: 31.6 cm / 12.44 in Net Weight: 0.178 kg / 0.39 lb Country of Origin: Japan (Seki) Item No.: 32937-183 Reference Codes SKU: 32937-183-0
$419.99
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Miyabi MIYABI IKI 7-inch, Santoku, brown
MIYABI IKI 7-inch Santoku is an exceptional Japanese knife that makes no compromises, crafted exclusively by specially trained master artisans in Seki, Japan, in over 130 meticulous steps. The ultra-hard MC66 MicroCarbide powder steel core at 66 HRC is CRYODUR ice-hardened for outstanding sharpness and durability, and encased in 132 layers of steel featuring the Moonlight Damascus pattern, a design exclusive to the IKI series that makes each knife truly unique. Hand-sharpened using the traditional Honbazuke honing method to a precise 9.5 to 12 degree angle with a symmetrical cutting edge, this santoku delivers ultra-fine, razor-sharp slicing of meat, fish, and vegetables. The elegant hand-shaped dark maple wood handle is perfectly balanced for exceptional control, making the MIYABI IKI a top-tier santoku for those who demand the very best. Key Features Made in Seki, Japan: Crafted exclusively by specially trained master artisans in over 130 steps for uncompromising quality MC66 MicroCarbide Powder Steel Core: Ultra-hard steel at 66 HRC for outstanding sharpness, edge retention, and durability CRYODUR Ice-Hardened: Approximately 66 HRC for exceptional hardness and long-lasting performance 132-Layer Moonlight Damascus Pattern: 49-layer blade with an exclusive Moonlight Damascus design, each knife unique Honbazuke Hand-Sharpened Edge: Traditional honing at 9.5 to 12 degrees per side for a symmetrical, razor-sharp cutting edge Elegant Dark Maple Wood Handle: Hand-shaped black maple handle perfectly balanced for exceptional control and comfort Top-Tier Santoku Performance: Ideal for precise, ultra-fine slicing of meat, fish, and vegetables Technical Information Material: MC66 MicroCarbide Powder Steel (132-Layer Moonlight Damascus) Handle Material: Black Maple Wood Handle Color: Brown-Black Handle Type: Concealed Tang Edge Type: Fine Edge (Symmetrical) Edge Finishing: Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Blade Hardness: 66 HRC Blade Length: 18 cm / 7.09 in Blade Width: 4.8 cm / 1.89 in Blade Thickness: 0.2 cm / 0.08 in Handle Length: 12.5 cm / 4.92 in Handle Width: 3 cm / 1.18 in Total Length: 32 cm / 12.60 in Net Weight: 0.2 kg / 0.44 lb Country of Origin: Japan (Seki) Item No.: 1033755 Reference Codes SKU: 1033755
$749.99
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Miyabi MIYABI KAIZEN II 5000FCD 5.5-inch, Shotoh, black
MIYABI KAIZEN II 5000FCD 5.5-Inch Shotoh combines traditional Japanese craftsmanship with modern engineering for exceptional cutting performance. The shotoh, or petty knife, is ideal for the preparation of smaller cuts of meat, fruit, and vegetables. The FC61 fine carbide steel core is embedded in 48 layers of steel creating a unique Damascus-design pattern, and FRIODUR double ice-hardened for a Rockwell hardness of approximately 61 for superior corrosion resistance and edge retention. Razor-like sharpness is achieved through the traditional three-stage Honbazuke honing process of grinding, sharpening, and polishing. The comfortable D-shaped black Pakka wood handle is accented by a steel mosaic pin and end cap for an elegant, balanced finish. Handcrafted in Seki, Japan. Key Features FC61 Fine Carbide Steel Core: Delivers very good cutting edge retention and initial sharpness for precise, reliable performance 48-Layer Damascus Design: Layers of steel surrounding the core create a unique Damascus pattern on every blade FRIODUR Double Ice-Hardened: 60-62 HRC hardness for extreme durability, superior corrosion resistance, and long-lasting sharpness Honbazuke Honing: Traditional three-stage grinding, sharpening, and polishing process for razor-like sharpness Full Cutting Edge Access: No finger guard allows the entire length of the cutting edge to be used D-Shaped Black Pakka Wood Handle: Accented with a steel mosaic pin and end cap for comfort, balance, and elegant style Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Length: 13.9 cm / 5.47 in Handle Length: 11.5 cm / 4.53 in Handle Width: 1.8 cm / 0.71 in Product Length: 26 cm / 10.24 in Blade Material: FC61 Fine Carbide Steel with 48-Layer Damascus Pattern Blade Hardness: 60-62 HRC (approx. 61 Rockwell) Edge Type: Fine Edge, Honbazuke Edge Manufacturing Method: Welded Handle Material: Black Pakka Wood Handle Type: Concealed Tang Net Weight: 0.101 kg / 0.22 lb Country of Origin: Japan (Seki) Item No.: 34680-131 Reference Codes SKU: 34680-131-0
$239.99
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Miyabi MIYABI KAIZEN II 5000FCD 4.5-inch, Shotoh, black
MIYABI KAIZEN II 5000FCD 4.5-Inch Shotoh combines traditional Japanese craftsmanship with modern engineering for exceptional cutting performance. The shotoh, which roughly translates as "little knife", is ideally suited for preparing fruit, vegetables, and smaller cuts of meat. The FC61 fine carbide steel core is embedded in 48 layers of steel creating a unique Damascus-design pattern, and FRIODUR double ice-hardened for a Rockwell hardness of approximately 61 for superior corrosion resistance and edge retention. Razor-like sharpness is achieved through the traditional three-stage Honbazuke honing process of grinding, sharpening, and polishing. The smooth join between handle and bolster helps prevent calluses forming on thumb and forefinger, while the comfortable D-shaped black Pakka wood handle with steel mosaic pin and end cap delivers elegant balance. Handcrafted in Seki, Japan. Key Features FC61 Fine Carbide Steel Core: Delivers very good initial sharpness and cutting edge retention for precise, reliable performance 48-Layer Damascus Design: Layers of steel surrounding the core create a unique Damascus pattern on every blade FRIODUR Double Ice-Hardened: 60-62 HRC hardness for extreme durability, superior corrosion resistance, and long-lasting sharpness Honbazuke Honing: Traditional three-stage grinding, sharpening, and polishing process for razor-like sharpness Full Cutting Edge Access: No finger guard allows the entire length of the cutting edge to be used Smooth Handle-Bolster Join: Prevents calluses forming on thumb and forefinger during extended use D-Shaped Black Pakka Wood Handle: Accented with a steel mosaic pin and end cap for comfort, balance, and elegant style Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Length: 12.9 cm / 5.08 in Handle Length: 11.5 cm / 4.53 in Handle Width: 1.8 cm / 0.71 in Product Length: 25 cm / 9.84 in Blade Material: FC61 Fine Carbide Steel with 48-Layer Damascus Pattern Blade Hardness: 60-62 HRC (approx. 61 Rockwell) Edge Type: Fine Edge, Honbazuke Edge Manufacturing Method: Welded Handle Material: Black Pakka Wood Handle Type: Concealed Tang Net Weight: 0.089 kg / 0.20 lb Country of Origin: Japan (Seki) Item No.: 34680-111 Reference Codes SKU: 34680-111-0
$214.99
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Miyabi MIYABI KAIZEN II 5000FCD 3.5-inch, Shotoh, black
MIYABI KAIZEN II 5000FCD 3.5-Inch Shotoh combines traditional Japanese craftsmanship with modern engineering for exceptional cutting performance. This Japanese shotoh, also known as a vegetable knife, is lightweight and nimble, ideally suited for cutting and peeling small fruits and vegetables. The FC61 fine carbide steel core is embedded in 48 layers of Damascus-design steel, giving each knife its unique pattern, and FRIODUR double ice-hardened for a Rockwell hardness of approximately 61. The symmetrical cutting edge is suitable for both right and left-handed use, and Honbazuke-honed through a three-stage grinding, sharpening, and polishing process for razor-like sharpness. The Pakka wood handle seamlessly joins the half-bolster, with a smooth join that helps prevent calluses forming on the thumb and forefinger. Handcrafted in Seki, Japan. Key Features FC61 Fine Carbide Steel Core: Delivers very good cutting edge retention and sharpness for precise, reliable performance 48-Layer Damascus Design: Layers of steel surrounding the core create a unique Damascus pattern on every blade FRIODUR Double Ice-Hardened: 60-62 HRC hardness for extreme durability, superior corrosion resistance, and long-lasting sharpness Honbazuke Honing: Traditional three-stage grinding, sharpening, and polishing process for razor-like sharpness Symmetrical Edge: Suitable for both right and left-handed use; no finger guard allows the entire cutting edge to be used Smooth Handle-Bolster Join: Prevents calluses forming on thumb and forefinger during extended use D-Shaped Black Pakka Wood Handle: Accented with a steel mosaic pin and end cap for comfort, balance, and elegant style Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Length: 9 cm / 3.54 in Handle Length: 11.5 cm / 4.53 in Handle Width: 1.8 cm / 0.71 in Blade Width: 1.6 cm / 0.63 in Product Length: 20.5 cm / 8.07 in Blade Material: FC61 Fine Carbide Steel with 48-Layer Damascus Pattern Blade Hardness: 60-62 HRC (approx. 61 Rockwell) Edge Type: Fine Edge, Honbazuke Edge Manufacturing Method: Welded Handle Material: Black Pakka Wood Handle Type: Concealed Tang Net Weight: 0.083 kg / 0.18 lb Country of Origin: Japan (Seki) Item No.: 34680-091 Reference Codes SKU: 34680-091-0
$199.99
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Miyabi MIYABI BLACK 5000MCD67 5-inch, Shotoh, brown
MIYABI BLACK 5000MCD67 5-Inch Shotoh is a true work of art and a new standard in Japanese knife craftsmanship. The blade is constructed from micro-carbide powdered MC66 steel, CRYODUR ice-hardened to an impressive 66 HRC for an exceptionally sharp and lasting edge. Wrapped in 132 additional layers of steel, the blade features a stunning 133-layer Flower Damascus pattern unique to every knife. Hand-honed using the traditional three-step Honbazuke process to a precise 9.5 to 12 degree edge angle, this compact shotoh delivers effortless, smooth cuts for the highest culinary demands. The D-shaped black maple handle, elegantly enhanced with a mosaic pin and steel end cap, contrasts beautifully with the Damascus blade and provides optimal ergonomics for fatigue-free cutting. Handcrafted in Seki, Japan. Key Features MC66 Micro-Carbide Powder Steel: CRYODUR ice-hardened to 66 HRC for an exceptionally sharp, durable, and long-lasting cutting edge 133-Layer Flower Damascus Pattern: 132 outer layers of steel create a stunning floral Damascus pattern unique to every blade Traditional Honbazuke Honing: Three-step hand-honing process to a precise 9.5 to 12 degree edge angle (19-24 degrees total) for ultra-sharp cutting performance D-Shaped Black Maple Handle: Unique black ash wood with elegant grain and color that contrasts beautifully with the Damascus blade Mosaic Pin and Steel End Cap: Elegant finishing details for a premium, balanced feel in the hand Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Length: 13 cm / 5.12 in Handle Length: 10.5 cm / 4.13 in Handle Width: 1.7 cm / 0.67 in Product Length: 23.5 cm / 9.25 in Blade Material: MC66 Micro-Carbide Powder Steel with 133-Layer Flower Damascus Pattern Blade Hardness: 66 HRC Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side (19-24 degrees total) Manufacturing Method: Welded Handle Material: Black Maple (Brown-Black) Handle Type: Concealed Tang Net Weight: 0.101 kg / 0.22 lb Country of Origin: Japan (Seki) Item No.: 34400-131 Reference Codes SKU: 34400-131-0
$459.99
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Miyabi MIYABI BLACK 5000MCD67 3.5-inch, Shotoh, brown
MIYABI BLACK 5000MCD67 3.5-Inch Shotoh is a true work of art and a new standard in Japanese knife craftsmanship. The blade is constructed from micro-carbide powdered MC66 steel, CRYODUR ice-hardened to an impressive 66 HRC for an exceptionally sharp and lasting edge. Wrapped in 132 additional layers of steel, the blade features a stunning 133-layer Flower Damascus pattern unique to every knife. Hand-honed using the traditional three-step Honbazuke process to a precise 9.5 to 12 degree edge angle, this compact shotoh delivers effortless, smooth cuts for the highest culinary demands. The D-shaped black maple handle, elegantly enhanced with a mosaic pin and steel end cap, contrasts beautifully with the Damascus blade and provides optimal ergonomics for fatigue-free cutting. Handcrafted in Seki, Japan. Key Features MC66 Micro-Carbide Powder Steel: CRYODUR ice-hardened to 66 HRC for an exceptionally sharp, durable, and long-lasting cutting edge 133-Layer Flower Damascus Pattern: 132 outer layers of steel create a stunning floral Damascus pattern unique to every blade Traditional Honbazuke Honing: Three-step hand-honing process to a precise 9.5 to 12 degree edge angle (19-24 degrees total) for ultra-sharp cutting performance D-Shaped Black Maple Handle: Unique black ash wood with elegant grain and color that contrasts beautifully with the Damascus blade Mosaic Pin and Steel End Cap: Elegant finishing details for a premium, balanced feel in the hand Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Length: 9 cm / 3.54 in Handle Length: 11.5 cm / 4.53 in Handle Width: 1.7 cm / 0.67 in Product Length: 20.3 cm / 7.99 in Blade Material: MC66 Micro-Carbide Powder Steel with 133-Layer Flower Damascus Pattern Blade Hardness: 66 HRC Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side (19-24 degrees total) Manufacturing Method: Welded Handle Material: Black Maple (Brown-Black) Handle Type: Concealed Tang Net Weight: 0.09 kg / 0.20 lb Country of Origin: Japan (Seki) Item No.: 34400-091 Reference Codes SKU: 34400-091-0
$399.99
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Miyabi MIYABI BIRCHWOOD 5000MCD 5.5-inch, Shotoh, brown
MIYABI BIRCHWOOD 5000MCD 5.5-Inch Shotoh is a top-of-the-line work of culinary art, where both blade and handle are crafted from the most precious materials. The potent SG2 (MC63) micro-carbide powder steel core is protected by 100 layers of steel, forming a stunning 101-layer Flower Damascus pattern unique to every knife. MIYABI's innovative CRYODUR ice-hardening process locks in long-lasting sharpness at 63 HRC, while the scalpel-like blade is hand-sharpened using the traditional Honbazuke method to a precise 9.5 to 12 degree angle. The striking Karelian (Masur) Birch handle, a prized material also used in Faberge eggs, is crafted in a traditional D-shape and finished with a mosaic pin and end cap for an exquisite, ergonomic feel. Handcrafted in Seki, Japan. Key Features SG2 (MC63) Micro-Carbide Powder Steel: Ultra-hard core steel for scalpel-like sharpness and exceptional edge retention 101-Layer Flower Damascus Pattern: Core encased in 100 layers of steel creating a unique floral Damascus pattern on every blade CRYODUR Ice-Hardened: 63 HRC hardness for long-lasting sharpness, superior durability, and corrosion resistance Traditional Honbazuke Honing: Hand-sharpened to a precise 9.5 to 12 degree edge angle for razor-like cutting performance Karelian (Masur) Birch Handle: Rare and prized wood, the only wood ever used in a Faberge egg, crafted in a traditional D-shape for optimal ergonomics Mosaic Pin and Steel End Cap: Elegant finishing details for a premium, balanced feel in the hand Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Length: 14 cm / 5.51 in Handle Length: 11 cm / 4.33 in Handle Width: 1.7 cm / 0.67 in Product Length: 25.4 cm / 10.00 in Blade Material: SG2 / MC63 Micro-Carbide Powder Steel with 101-Layer Flower Damascus Pattern Blade Hardness: 63 HRC Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Handle Material: Karelian (Masur) Birch (Brown) Handle Type: Concealed Tang Net Weight: 0.084 kg / 0.19 lb Country of Origin: Japan (Seki) Item No.: 34381-141 Reference Codes SKU: 34381-141-0
$379.99
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Miyabi MIYABI BIRCHWOOD 5000MCD 3.5-inch, Shotoh, brown
MIYABI BIRCHWOOD 5000MCD 3.5-Inch Shotoh is a feast for the eyes and a precision tool for the kitchen. At 9 cm in length, it is ideal for cutting, cleaning, and peeling fruit and vegetables with effortless control. The SG2 (MC63) micro-carbide powder steel core is enclosed within 100 layers of two different steels, forming a stunning 101-layer Flower Damascus pattern with a katana edge. The CRYODUR blade is ice-hardened at -196 degrees Celsius to achieve a Rockwell hardness of approximately 63, then hand-honed using the traditional three-step Honbazuke process between two rotating stones and polished on a leather wheel for extreme sharpness. The Masur Birch handle, with its unique wood-grain pattern, is D-shaped for perfect balance and control, and finished with a mosaic pin and steel end cap. Handcrafted in Seki, Japan. Key Features SG2 (MC63) Micro-Carbide Powder Steel: Hard core steel enclosed in 100 layers of steel for exceptional sharpness and edge retention 101-Layer Flower Damascus Pattern: Authentic thin Japanese blade profile with a unique floral Damascus pattern and katana edge CRYODUR Ice-Hardened: Ice-hardened at -196°C to 63 HRC for long-lasting sharpness, flexibility, and durability Traditional Honbazuke Honing: Three-step hand-honing between rotating stones and leather wheel polish to a precise 9.5 to 12 degree edge angle Masur Birch Handle: Unique wood-grain pattern on every knife, D-shaped for perfect balance and ergonomic control Mosaic Pin and Steel End Cap: Elegant finishing details for a premium, balanced feel in the hand Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Length: 9 cm / 3.54 in Handle Length: 11.3 cm / 4.45 in Handle Width: 1.7 cm / 0.67 in Product Length: 20.2 cm / 7.95 in Blade Material: SG2 / MC63 Micro-Carbide Powder Steel with 101-Layer Flower Damascus Pattern Blade Hardness: 63 HRC Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Handle Material: Masur Birch (Brown) Handle Type: Concealed Tang Net Weight: 0.063 kg / 0.14 lb Country of Origin: Japan (Seki) Item No.: 34372-091 Reference Codes SKU: 34372-091-0
$299.99
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Miyabi MIYABI ARTISAN 6000MCT 5-inch, Shotoh, brown
MIYABI ARTISAN 6000MCT 5-Inch Shotoh is designed for the slicing, cutting, and peeling of fruit and vegetables with effortless precision. The blade is manufactured from SG2 (MC63) micro-carbide powder steel embedded between two additional steel layers, CRYODUR ice-hardened at -196 degrees Celsius to a Rockwell hardness of approximately 63 for outstanding stability, flexibility, and durability. The authentic thin Japanese blade profile features a distinctive hand-hammered Tsuchime finish and a katana edge, hand-honed using the three-step Honbazuke process to a precise 9.5 to 12 degree edge. The D-shaped Cocobolo Pakka wood handle with a mosaic pin is finely balanced for effortless, pleasurable cutting. Handcrafted in Seki, Japan. Key Features SG2 (MC63) Micro-Carbide Powder Steel: Core embedded between two steel layers for exceptional sharpness, edge retention, and durability CRYODUR Ice-Hardened: Ice-hardened at -196°C to 62-64 HRC for superior stability, flexibility, and long-lasting sharpness Hand-Hammered Tsuchime Finish: Attractive hammered blade finish for a distinctive artisan aesthetic and reduced food sticking Traditional Honbazuke Honing: Three-step hand-honing process to a precise 9.5 to 12 degree edge angle for razor-like sharpness Authentic Thin Japanese Blade Profile: Double-edged blade with katana edge for easy use and long-lasting sharpness D-Shaped Cocobolo Pakka Wood Handle: Premium smooth-grained handle with mosaic pin for perfect balance and comfortable control Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Length: 13 cm / 5.12 in Handle Length: 11 cm / 4.33 in Handle Width: 2 cm / 0.79 in Blade Width: 0.2 cm / 0.08 in Blade Thickness: 0.2 cm / 0.08 in Product Length: 24 cm / 9.45 in Blade Material: SG2 / MC63 Micro-Carbide Powder Steel Blade Hardness: 62-64 HRC (approx. 63 Rockwell) Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Handle Material: Cocobolo Pakka Wood (Brown) Handle Type: Concealed Tang Net Weight: 0.09 kg / 0.20 lb Country of Origin: Japan (Seki) Item No.: 34072-131 Reference Codes SKU: 34072-131-0
$249.99
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Miyabi MIYABI ARTISAN 6000MCT 3.5-inch, Shotoh, brown
MIYABI ARTISAN 6000MCT 3.5-Inch Shotoh celebrates Japanese craftsmanship by merging traditional methods with innovative techniques. The potent SG2 (MC63) micro-carbide powder steel core is protected by two layers of steel and finished with a distinctive hand-hammered Tsuchime finish that helps prevent food from sticking. CRYODUR ice-hardened to 63 HRC, the blade is hand-honed using the three-step Honbazuke process to a precise 9.5 to 12 degree edge, finished with a true katana edge as a homage to the samurai swords made in Seki centuries ago. The D-shaped Cocobolo Rosewood Pakka wood handle with brass and red spacers, a mosaic pin, and a stainless steel end cap mirrors the beauty of the blade and nestles comfortably in the hand for tireless cutting. Handcrafted in Seki, Japan. Key Features SG2 (MC63) Micro-Carbide Powder Steel: Potent core protected by two steel layers for exceptional sharpness, edge retention, and durability CRYODUR Ice-Hardened: 63 HRC hardness for long-lasting sharpness, superior stability, and flexibility Hand-Hammered Tsuchime Finish: Exquisite hammered blade finish for a distinctive artisan aesthetic and reduced food sticking True Katana Edge: Authentic thin Japanese blade profile hand-honed to a precise 9.5 to 12 degree edge, a homage to samurai swords made in Seki Traditional Honbazuke Honing: Three-step hand-honing process for razor-like sharpness Cocobolo Rosewood Pakka Wood Handle: D-shaped handle with brass and red spacers, mosaic pin, and stainless steel end cap for elegant balance and comfort Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Length: 9 cm / 3.54 in Handle Length: 11.5 cm / 4.53 in Handle Width: 2 cm / 0.79 in Product Length: 20.5 cm / 8.07 in Blade Material: SG2 / MC63 Micro-Carbide Powder Steel Blade Hardness: 63 HRC Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Handle Material: Cocobolo Rosewood Pakka Wood (Brown) Handle Type: Concealed Tang Net Weight: 0.087 kg / 0.19 lb Country of Origin: Japan (Seki) Item No.: 34072-091 Reference Codes SKU: 34072-091-0
$229.99
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Miyabi MIYABI KOYA 4000FCv2 5.5-inch, Shotoh, beige
MIYABI KOYA 4000FCv2 5.5-Inch Shotoh invites you to a fascinating encounter with the tradition-steeped knife craftsmanship of East Asia, uniting exceptional beauty and sharpness in every detail. The blade is fabricated from revolutionary FC61 fine carbide stainless steel, ice-hardened with FRIODURx2 for 61 HRC hardness, exceptional durability, cutting edge retention, and corrosion resistance. Hand-honed using the Honbazuke method to a precise 9.5 to 12 degree edge angle, the mirror-polished blade features a sandblasted katana edge and embossed MIYABI logo as authentic Japanese design details. Typically used to chop, peel, and clean fruit and vegetables, this shotoh is perfectly complemented by its octagon-shaped Pakka wood handle with mosaic pin, rounded spine, and heel for tireless, comfortable cutting. Handcrafted in Seki, Japan. Key Features FC61 Fine Carbide Stainless Steel: Revolutionary steel with great hardness for an incredibly fine Katana-edge cut, high sharpness, and outstanding edge holding ability FRIODURx2 Ice-Hardened Blade: 61 HRC hardness for exceptional durability, cutting edge retention, and corrosion resistance Hand-Honed Honbazuke Edge: Scalpel-like sharpness with an authentic thin Japanese blade profile at a 9.5 to 12 degree edge angle Mirror-Polished Blade: Sandblasted katana edge and embossed MIYABI logo for distinctive Japanese design details Octagon-Shaped Pakka Wood Handle: Ergonomic octagonal design with mosaic pin nestles safely and comfortably in the hand Rounded Spine and Heel: Ensures tireless, fatigue-free cutting during extended kitchen sessions Handcrafted in Seki, Japan Technical Information Blade Length: 14 cm / 5.51 in Handle Length: 12 cm / 4.72 in Handle Width: 1.7 cm / 0.67 in Product Length: 27 cm / 10.63 in Blade Material: FC61 Fine Carbide Stainless Steel Blade Hardness: 61 HRC Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Handle Material: Pakka Wood (Beige) Handle Type: Concealed Tang Net Weight: 0.098 kg / 0.22 lb Country of Origin: Japan (Seki) Item No.: 33971-143-0 Reference Codes SKU: 33971-143-0
$189.99
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Miyabi MIYABI KOH 4000FC 5.5-inch, Shotoh, brown
MIYABI KOH 4000FC 5.5-Inch Shotoh invites you to a fascinating encounter with the tradition-steeped knife craftsmanship of East Asia, uniting exceptional beauty and sharpness in every detail. The blade is fabricated from revolutionary FC61 fine carbide stainless steel, ice-hardened with FRIODURx2 for 61 HRC hardness, exceptional durability, cutting edge retention, and corrosion resistance. Hand-honed using the Honbazuke method to a precise 9.5 to 12 degree edge angle, the mirror-polished blade features a sandblasted katana edge and embossed MIYABI logo as authentic Japanese design details. Typically used to chop, peel, and clean fruit and vegetables, this shotoh is perfectly complemented by its octagon-shaped impregnated Pakka wood handle with mosaic pin, rounded spine, and heel for tireless, comfortable cutting. Handcrafted in Seki, Japan, uniting finest East-Asian craftsmanship and German engineering expertise from Solingen. Key Features FC61 Fine Carbide Stainless Steel: Revolutionary steel with great hardness for an incredibly fine Katana-edge cut, high sharpness, and outstanding edge holding ability FRIODURx2 Ice-Hardened Blade: 61 HRC hardness for exceptional durability, cutting edge retention, and corrosion resistance Hand-Honed Honbazuke Edge: Scalpel-like sharpness with an authentic thin Japanese blade profile at a 9.5 to 12 degree edge angle Mirror-Polished Blade: Sandblasted katana edge and embossed MIYABI logo for distinctive Japanese design details Octagon-Shaped Pakka Wood Handle: Impregnated, dimensionally stable Pakka wood with mosaic pin nestles safely and comfortably in the hand Rounded Spine and Heel: Ensures tireless, fatigue-free cutting during extended kitchen sessions Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Length: 14 cm / 5.51 in Handle Length: 12 cm / 4.72 in Handle Width: 1.7 cm / 0.67 in Product Length: 27 cm / 10.63 in Blade Material: FC61 Fine Carbide Stainless Steel Blade Hardness: 61 HRC Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Handle Material: Pakka Wood (Brown) Handle Type: Concealed Tang Net Weight: 0.095 kg / 0.21 lb Country of Origin: Japan (Seki) Item No.: 33951-141 Reference Codes SKU: 33951-141-0
$189.99
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Miyabi MIYABI KOH 4000FC Kudamono 3.5 inch
MIYABI KOH 4000FC Kudamono 3.5-Inch invites you to discover traditional artisan knife craftsmanship for yourself. This compact Kudamono knife, ideal for peeling, features a 9 cm double-sided honed blade perfect for chopping, peeling, and cleaning fruit and vegetables with precision and ease. The blade is manufactured from twice ice-hardened FC61 fine carbide stainless steel, characterised by high hardness and exceptional strain resistance. The Katana-edge cut, reminiscent of the blades of Japanese swords, is a visible sign of masterful knife craftsmanship. The elegant octagon-shaped impregnated Pakka wood handle with mosaic pin lies safely and comfortably in the hand, combining stylish Japanese aesthetics with German engineering expertise from Solingen. Handcrafted in Seki, Japan. Key Features FC61 Fine Carbide Stainless Steel: Revolutionary steel with great hardness for an incredibly fine Katana-edge cut, high sharpness, and outstanding edge holding ability FRIODURx2 Ice-Hardened Blade: 61 HRC hardness for exceptional durability, cutting edge retention, and corrosion resistance Hand-Honed Honbazuke Edge: Scalpel-like sharpness with an authentic thin Japanese blade profile at a 9.5 to 12 degree edge angle Mirror-Polished Blade: Sandblasted katana edge and embossed MIYABI logo for distinctive Japanese design details Octagon-Shaped Pakka Wood Handle: Impregnated, dimensionally stable Pakka wood with mosaic pin nestles safely and comfortably in the hand Rounded Spine and Heel: Ensures tireless, fatigue-free cutting during extended kitchen sessions Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Length: 9 cm / 3.54 in Handle Length: 12 cm / 4.72 in Handle Width: 1.7 cm / 0.67 in Product Length: 21.7 cm / 8.54 in Blade Material: FC61 Fine Carbide Stainless Steel Blade Hardness: 61 HRC Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side Manufacturing Method: Welded Handle Material: Pakka Wood (Brown) Handle Type: Concealed Tang Net Weight: 0.082 kg / 0.18 lb Country of Origin: Japan (Seki) Item No.: 33950-091 Reference Codes SKU: 33950-091-0 B2B Item No: 1001949
$169.99
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Miyabi MIYABI MIKOTO 4500FCD 3.5-inch, Paring knife
MIYABI MIKOTO 4500FCD 3.5-Inch Paring Knife showcases unparalleled sharpness and refined elegance from the Mikoto collection. The blade is crafted from 101 layers of robust FC63 steel, featuring a unique diamond pattern accentuated through acid dipping, with the MIYABI logo imprinted on the handle to ensure authenticity. A crucial inclusion in every home chef's cutlery ensemble, this paring knife seamlessly blends elegance with durability, providing a versatile tool for hand work, peeling, larding, dicing herbs, and delicate cutting tasks. The FC63 steel core delivers exceptional corrosion resistance and superior edge retention, hand-honed using the traditional three-step Honbazuke process to a precise 9.5 to 12 degree edge angle. The balanced double-riveted octagonal Micarta handle is non-porous and resistant to warping for lasting comfort and control. Handcrafted in Seki, Japan. Key Features FC63 Steel with 101-Layer Construction: Core forged from 101 layers of robust FC63 steel for exceptional corrosion resistance and superior edge retention Unique Diamond Pattern: One-of-a-kind diamond pattern accentuated through acid dipping, with MIYABI logo for authenticity 63 HRC Blade Hardness: Ultra-hard blade for outstanding sharpness and long-lasting edge retention Traditional Honbazuke Honing: Three-step hand-honing process to a precise 9.5 to 12 degree edge angle (19-24 degrees total) for ultra-sharp cutting performance Balanced Octagonal Micarta Handle: Double-riveted, non-porous, and resistant to warping for lasting comfort and confident control Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Length: 9 cm / 3.54 in Handle Length: 9 cm / 3.54 in Handle Width: 1.6 cm / 0.63 in Blade Width: 2.5 cm / 0.98 in Blade Thickness: 0.2 cm / 0.08 in Product Length: 20.5 cm / 8.07 in Blade Material: FC63 Steel with 101-Layer Construction Blade Hardness: 63 HRC Edge Type: Fine Edge, Honbazuke Edge Edge Angle: 9.5 to 12 degrees per side (19-24 degrees total) Manufacturing Method: Welded Handle Material: Micarta (Beige) Handle Type: Concealed Tang Net Weight: 0.099 kg / 0.22 lb Country of Origin: Japan (Seki) Item No.: 32930-093-0 Reference Codes SKU: 32930-093-0
$279.99
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Miyabi MIYABI HIBANA 800DP 9.5-inch, Bread knife
Experience a touch of Japan with every cut using the MIYABI HIBANA 800DP 9.5-inch Bread Knife. The MIYABI Hibana collection features a stunning 49-layer Spark Damascus pattern on the blade that both strengthens and protects the core of FC61 steel. The long blade with a sharp serrated edge evenly slices through thick-crusted or soft loaves and baguettes with ease. The triple-riveted handle has a curved, ergonomic bolster for the utmost comfort using the pinch grip. Sleek black and brass spacers add beauty and weight for sturdiness in hand and maneuverability at the tip. Hand sharpened using the 3-step Honbazuke process. Hand wash only. Handcrafted in Seki, Japan.Key Features 49-Layer Spark Damascus Blade: Beautiful pattern that strengthens and protects the FC61 steel core FC61 Steel Core: Long-lasting edge retention, durability, and sharpness at 60-62 HRC FRIODURx2 Hardening: Improves microstructure of steel for enhanced cutting performance, corrosion resistance, and durability Hand-Sharpened Honbazuke Edge: 3-step hand sharpening process for exceptional sharpness Sharp Serrated Edge: Evenly slices through thick-crusted or soft loaves and baguettes Ergonomic Triple-Rivet Handle with Curved Bolster: Maximum comfort using the pinch grip Brass Colour Pin and Spacers: Beautiful accent that also adds weight for balance and sturdiness Hand Wash Only Handcrafted in Seki, Japan Technical Information Blade Material: FC61 steel core wrapped in 48 alternating layers of stainless steel (welded) Blade Pattern: 49-layer Spark Damascus Blade Hardness: 60-62 HRC Edge Type: Serrated (Honbazuke edge) Handle Material: Plastic (black) with brass colour pin and spacers Handle Type: Exposed tang, triple-rivet with curved bolster Net Weight: 0.209 kg / 0.46 lbs Total Length: 36.8 cm / 14.49 in Blade Length: 24 cm / 9.45 in Blade Width: 0.2 cm / 0.08 in Handle Length: 13.5 cm / 5.31 in Item No.: 54486-241
$329.99
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