Miyabi knives are a popular brand of high-quality Japanese kitchen knives. These knives are known for their sharpness, precision, and beautiful design. Miyabi knives are widely used in upscale restaurants and by professional chefs due to their superior quality and exquisite craftsmanship.
In this review, I will provide a detailed evaluation of each Miyabi knife series, compare them with other brands, offer tips on how to use and maintain Miyabi knives, and compile user comments and reviews from online shopping platforms.
Miyabi Knives Review: History & Origin
In 2004, the renowned German knife and kitchen product manufacturer Zwilling JA Henckels acquired a Japanese knife-making company based in Seki, often referred to as Japan’s “City of Blades.” This collaboration led to the creation of Miyabi, a brand that merges German engineering excellence with Japanese craftsmanship to produce premium-quality Japanese knives.
Today, skilled Japanese artisans craft Miyabi knives using traditional sword-making techniques (more details in the next section). These knives are highly recommended by Japanese chefs, especially for cuisine requiring precise cutting methods, such as sushi and sashimi, due to their exceptional sharpness and precision.
I do not deny the talent and ingenuity of traditional craft villages other than Japan. But I talk about transparency, saying no to marketing tricks that aim to confuse and make consumers buy at exorbitant prices. (Read my Kamikato Knives Review)
What does Miyabi Offer?
Miyabi offers several collections, each with its own unique features and design elements, such as:
- Miyabi Birchwood: Known for its stunning birchwood handles and SG2 steel.
- Miyabi Kaizen: Features VG10 steel and a traditional D-shaped Micarta handle.
- Miyabi Artisan: Combines a hammered Damascus finish with a comfortable PakkaWood handle.
- Miyabi Black: Miyabi’s high-end knife line, featuring luxurious design and high-quality materials.
Steel and Techniques Used by Miyabi
Miyabi knives are renowned for their superior quality, high sharpness, and impressive performance. By using premium steel and forging techniques such as Honbazuke (a traditional Japanese hand-honing technique) and CrispEdge, Miyabi’s exclusive blade sharpening technology that creates an optimal blade angle, Miyabi knives maintain their sharpness for a long time and resist wear.
Miyabi uses SG2 Micro Carbide technology, which employs ultra-fine carbide particles evenly distributed in the steel, enhancing the hardness and sharpness of the blade.
Types of Steel Used in Miyabi Knives:
VG10 Stainless Steel:
This high-end steel is commonly used in Miyabi’s premium kitchen knives (such as Miyabi Koh, Miyabi 5000MCD, Miyabi 5000MCD Bunka, Miyabi 5000FC, Miyabi Artisan Walnut, Miyabi Artisan Maple, Miyabi Birch, Miyabi Birchwood). VG10 boasts high hardness (HRC 60-63), excellent edge retention, and good rust resistance.
Damascus Steel:
Known for its unique patterns and exceptional sharpness, Damascus steel is made by forging multiple layers of steel together. Miyabi uses 72-layer or 100-layer Damascus steel, providing an impressive aesthetic and perfect cutting performance in knife lines such as Miyabi 6000MCT, Miyabi 6000MC Black, Miyabi 7000K, Miyabi 7000KD, Miyabi Mizu Black, Miyabi Koh MCD 67, and Miyabi Koh MCD 67 Gyuto.
MC63 Steel:
Used for the Miyabi Koh line, this steel has a high hardness (HRC 63) and optimal wear resistance, ensuring long-lasting sharpness. The unique MicroCarbide powder steel is enveloped in 100 layers of two different stainless steels, providing a stunning Damascus pattern and exceptional cutting performance.
SG2 Stainless Steel:
A high-performance powdered steel used in Miyabi’s most prestigious knife lines, such as the Miyabi Evolution series and the Miyabi Birchwood SG2 collection. With an impressive Rockwell hardness rating of 63, this steel boasts excellent sharpness retention and durability.
FC61 Stainless Steel:
This special formula steel is used in the Miyabi Evolution 400FC series. It offers great corrosion resistance and toughness, with a Rockwell hardness rating of 61-62. Its traditional Honbazuke edge provides impressive sharpness and cutting performance.
Miyabi Knives Review: Series Comparison
1. Miyabi 5000MCD Birchwood Series
Key Features:
- Blade Material: Crafted with MicroCarbide MC63 powder steel for exceptional hardness and edge retention.
- Damascus Pattern: Features a stunning 100-layer Damascus pattern for both aesthetics and performance.
- Handle: The Birchwood handle offers a comfortable and secure grip.
- Honbazuke Cutting Edge: Delivers exceptional sharpness and durability.
- CRYODUR® Process: Enhances blade hardness and toughness.
- Japanese Craftsmanship: Meticulously handcrafted in Seki City, Japan.
The Miyabi Birchwood SG2 5000MCD series offers a variety of knives to suit different culinary needs:
- Chef’s Knife: Available in 6, 8, and 9 inch blade lengths.
- Nakiri Knife: 7 inch blade length.
- Slicing Knife: 9 inch blade length.
- Santoku Knife (Smooth blade): 7 inch blade length.
- Santoku Knife (Rocking edge, smooth blade): 7 inch blade length.
- Paring Knife: 3.5 inch blade length.
- Steak Knife Set: Set of 4 knives.
- Prep Knife: 5.5 inch blade length.
- Sharpening Steel: 9 inch length.
- Utility/Paring Knife: 5 inch blade length.
- Bread Knife: 9 inch blade length.
- Birch Utility Knife: 6.5 inch blade length.
- Kiritsuke Knife: 9.5 inch blade length.
I bought the 210mm Gyuto knives from Miyabi’s top-of-the-line 5000MCD series. It features a 3-layer San Mai structure, boasting a high carbon content and a Rockwell rating of 66-67. The outer layers showcase a thick and stunning 66-layer Damascus pattern. The handle is crafted from beautiful black maple wood, elegantly finished with a carved metal button at the end and a complex pin running through it.
Sharpness: 7/10 – The knife can become quite sharp but doesn’t quite meet my expectations for this type of steel. Sharpening requires a bit more effort due to the hard steel, but this also presents an opportunity to challenge your knife sharpening skills.
Edge Retention: 10/10 – The edge retains sharpness for a very long time, ensuring the knife is always ready for any cutting task without frequent resharpening.
Fit and Finish: 8/10 – The aesthetics of this knife are truly impressive, from the beautiful Damascus pattern to the exquisite black maple handle. However, the spine of the knife could be finished better for a more comfortable grip. The choil is fairly well finished, but it could be improved further to match the price point.
Versatility: 8/10 – The 210mm Gyuto knife is an all-purpose blade that excels at slicing, dicing, and chopping a variety of ingredients. Its long and narrow shape allows for precise cutting while its curved belly helps with rocking motions for effortless mincing.
2. MIYABI EVOLUTION 400FC Series
Key Features:
- Blade Material: Crafted with FC61 steel, known for its high corrosion resistance and toughness.
- Flowing Pattern: The unique flowing pattern on the blade adds a touch of elegance to this series.
- Handle: Triple-riveted POM
- Traditional Honbazuke Edge: Delivers impressive sharpness and cutting performance.
- CRYODUR® Process: Enhances blade hardness and flexibility.
- Japanese Craftsmanship: Handcrafted in Seki City, Japan using traditional techniques.
The Miyabi Evolution 400FC series offers a wide range of knife options for different cooking needs:
- Chef’s Knife: Available in 6, 8, and 9.5 inch blade lengths.
- Paring Knife: 3.5 inch blade length.
- Utility Knife: Available in 4.5 and 6 inch blade lengths.
- Hollow Edge Santoku Knife: 7 inch blade length.
- Bread Knife: 9 inch blade length.
- Carving/Slicing Knife: 9.5 inch blade length.
- Steak Knife Set: Set of 4 knives.
I recently added the Evolution 400FC Chef’s Knife to my collection and have been thoroughly impressed. The unique flowing pattern on the blade caught my eye, but it is the sharpness and performance of this knife that has truly won me over.
Sharpness: 9/10 – This knife comes out of the box incredibly sharp and maintains its edge even after heavy use. I have found very little need for frequent sharpening with this knife.
Edge Retention: 9/10 – The FC61 steel used in this series is known for its impressive edge retention, and I have found this to be true with my own experience. The knife maintains sharpness even after multiple uses.
Fit and Finish: 8/10 – The overall design of the Evolution series is sleek and modern, with a comfortable handle that provides a secure grip. However, the spine could be finished better for more comfort during extended cutting tasks.
Versatility: 9/10 – This Chef’s Knife can handle a variety of tasks in the kitchen, from chopping vegetables to slicing meats. Its curved belly allows for efficient rocking motions while its sharp edge effortlessly cuts through
3. Miyabi Kaizen II Series
- Blade Material: FC61 fine carbide stainless steel
- Blade Construction: 49-layer Damascus design
- Hardness: Approximately 61 Rockwell
- Handle: Black linen Micarta
- Key Features:
- Razor-sharp edge
- Durable and attractive blade
- Ergonomic handle design
- Balanced and easy to handle
Sharpness: 7/10 – When I first received my Miyabi Kaizen II, the out-of-box sharpness was impressive. It easily sliced through paper and made quick work of various kitchen tasks. However, despite my sharpening efforts with 400/1k/3k/8k grit stones, I found it challenging to maintain that razor-sharp edge consistently. This could be due to my novice sharpening skills, especially around the curve near the tip. Overall, it’s sharp but requires regular maintenance to keep it at peak performance.
Edge Retention: 10/10 – The edge retention on this knife is outstanding. The FC61/AEB-L steel holds its sharpness through many cutting sessions without needing frequent touch-ups. Even after heavy use with tough vegetables like carrots and onions, the knife maintains a sharp edge. I’ve had it for two years, and it has withstood the test of time remarkably well, with minimal signs of wear or chipping.
Fit and Finish: 8/10 – The fit and finish of the Miyabi Kaizen II are excellent for a mass-produced knife. The aesthetics are beautiful, with a sleek design and well-crafted handle. The rounded spine is a nice touch, making it comfortable to use for extended periods. However, I did notice some minor imperfections early on, such as tiny chips, which were likely due to my handling. As I’ve improved my knife skills, these issues have become less frequent. The full tang adds weight to the handle, which I initially liked, but I now feel a wa handle might offer better balance.
Versatility: 8/10 – This knife excels in versatility. It handles a wide range of tasks, from slicing onions and shallots to cutting through thick carrots with ease. The blade is well-suited for both heavy-duty chopping and finer detail work. The only limitation I’ve found is with certain advanced cutting techniques, which may be more due to my skill level than the knife itself. For most home cooking needs, the Miyabi Kaizen II is a reliable and versatile tool.
4. Miyabi Artisan SG2 Series
- Blade Material: SG2 micro-carbide powder steel
- Blade Construction: 3-layer construction with hammered Tsuchime finish
- Hardness: Approximately 63 Rockwell
- Handle: Cocobolo Rosewood PakkaWood
- Key Features:
- Excellent edge retention
- Unique hammered finish reduces drag
- Beautiful and durable handle
- High performance and aesthetic appeal
I absolutely love my Miyabi Artisan knives. They’re incredibly well-made and a pleasure to use, though they do come with a higher price tag. However, if you can snag them on sale (which happens quite often), they’re an excellent investment. If you’re choosing between a gyuto and a santoku, I recommend the gyuto unless you have a specific preference for a flatter profile.
The hand-hammered tsuchime finish is not only aesthetically pleasing but also functional, as it helps prevent food from sticking to the blade. The D-shaped Cocobolo Rosewood Pakkawood handle is beautiful and offers a comfortable grip. However, the high hardness of the steel means that it’s not ideal for honing on a non-abrasive rod.
I highly recommend sizing up to at least a 210mm gyuto. It’s more versatile and easier to control with a pinch grip, making it ideal for both small and large cutting tasks. The Miyabi Artisan knives might be slightly more expensive than other SG2 steel options, but their performance and quality justify the cost.
If you’re looking for a reliable and high-performing kitchen knife, the Miyabi Artisan SG2 series is definitely worth considering. They’re a fantastic addition to any kitchen, offering both functionality and beauty.
Summary
- Best Overall: Miyabi 5000MCD Birchwood Series for its top-notch materials, craftsmanship, and aesthetic appeal.
- Best Value: Miyabi Evolution Series offers excellent performance at a more affordable price.
- Most Durable: Miyabi Artisan SG2 Series with its SG2 steel and hammered finish.
- Most Aesthetic: Miyabi 5000MCD Birchwood Series for its stunning Damascus pattern and birchwood handle.
- Best for Comfort: Miyabi Kaizen II Series with its ergonomic Micarta handle.
Miyabi Knives Review: Design
There is much to admire about this product right out of the box. Everything seems to be perfectly rounded and put together seamlessly. It has a bit of heft to it, but considering the execution of its design, there is nothing to complain about. The blade is perfectly straight, featuring an array of intricate elements. The finish is impressively well-executed, spanning all three layers.
The spine of the blade boasts a satin polish, the sides predominantly mirror-polished, with a hammered finish that gradually transitions to a sandblasted stone-like finish further down the blade before culminating at the edge coating just behind the cutting edge. Therefore, the blade packs a lot of features, and although I personally am not a fan of the bright polish, I must admit that Miyabi has masterfully blended all the visual elements of the blade into something that looks truly stunning.
The handle is equally commendable. It is nearly seamless, even at the junction between the bolster and the handle, where I can barely feel any separation of materials. The red spacers feel as if they are part of the main handle, and I detect no divide between the Micarta and the end cap. Moreover, the intricate mosaic pin adds complexity without appearing overly ostentatious. Regardless of what one might say about this knife, it remains a beautiful object that showcases meticulous attention to detail.
Miyabi Knives Review: Material
Miyabi refers to this as SG2 steel, but it is known as R2 in other circles (or MC63, if you are into Henkels knives). It is a type of stainless steel with very high working hardness, making it excellent for Japanese cutlery. In fact, it is because of this steel that I can recommend Miyabi over many other knives that may technically cut better.
When processed well, SG2 can achieve a very thin and very stable blade. It requires a bit more force to sharpen, especially when you get to 63 HRc, so if you’re used to softer steel knives, you will need some time to learn maintenance. You will definitely want a ceramic honing rod if you don’t already have one.
However, once you acquire an edge that you really like on this knife, it will hold for much longer than VG-10, which you typically find in most other stainless steel kitchen knives.
Miyabi Knives Review: The Blades
Blades of Miyabi have good bite and strength. They can cut through skin and sink into all kinds of fruits, vegetables, and meats without any issues. However, the thickness and shape of the blades generally seem a bit unusual. It makes sense that a German company would still make a Japanese knife slightly thicker at the back of the blade, so I shouldn’t judge Miyabi too harshly for this.
Ultimately, it accomplishes a lot. I mean, they grind the cutting edge at an angle of 9 to 12° on both sides, so it is extremely sharp. It cuts better than most things in my kitchen but doesn’t slice as smoothly as other knives in the same price range.
Miyabi Knives Review: Handles
This is a very attractive handle, but it appears bulky, and the end cap makes it quite heavy.
Overall, I am quite fond of it, but it might be more comfortable for someone with a larger hand and taller stature. The D-shape of the handle is rather subtle, yet I occasionally feel it bump against my hand because the handle itself is quite thick. This does not happen often, but it is a bigger issue with this knife compared to what I have experienced before.
The end cap provides a blade-heavy balance, which I find quite beneficial in most cases. It makes the blade feel nimble while still offering a good sense of control, but it also means I tend to use more pull cuts than usual. This balance (along with the blade shape and edge design) just makes push cuts feel awkward.
However, I really enjoy the tactile feel of the Micarta. It is evident that a lot of resin is packed into the Micarta handle, but not so much as to feel glossy or slippery. I can actually feel a bit of the linen texture, yet it remains easy to clean. Miyabi has achieved a really good compromise here between protecting the core handle material from moisture while still providing a pleasant tactile experience.
Miyabi Knives Reviews: Performance
Despite all the discussions about the knife being quite thick at the back of the blade and heavy in the handle, the Mizu is actually a great tool to have in the kitchen. The handle might feel a bit big and odd, but it is easy to grip, and apart from the hot spot on the spine (which might be my fault, if I am honest), this is an extremely comfortable knife that is easy to adjust while you’re cutting, and that is really the most important thing.
Carrots
I could feel the knife causing a slight stuck feeling on carrots, but oddly enough, I enjoyed how the blade cut into the vegetables. It bites and then gradually sinks in, giving me a sense of control while cutting. This might be the preference of someone who is not too adept at food cutting, but I truly appreciate the feeling when dealing with hard, round foods.
Onions
I felt very little resistance when slicing onions, although the cross cuts were slightly challenging (but they are challenging for me anyway). As I picked up speed, this blade effortlessly cut through half an onion without any issues. Overall, it is really good for slicing onions.
Tomatoes
There was a lot of talk about the knife being quite thick at the back of the blade and heavy in the handle, but the Miyabi truly shines in the kitchen. The handle may feel big and strange, but it is easy to grip, and apart from the hot spot on the spine (which might be my fault, to be honest), this is an extremely comfortable knife that is easy to adjust while you’re cutting, which is really the most important thing. The Miyabi does a great job slicing tomato skins. There is a slight crushing sensation when cutting into the flesh, but it is the kind of sensation you might get when testing out a knife like the Shun Premier (which I have tried).
Herbs
This is an excellent tool for mincing. The blade is ultra-sharp, and the curvature of the blade makes it easy to move back and forth through piles of leaves. I always use cilantro, and I had a more pleasant time mincing cilantro with this knife than any other I have tested.
Mushrooms
It performs well with these in most cases, but I found that if I didn’t maintain a good drawing motion, it would occasionally tear rather than cut. This is where the moderate thickness behind the edge can become a slight issue, as mushrooms can be quite delicate and stick to the edge of the knife very easily. The Miyabi certainly cuts through them, but it also tends to cling to them at the same time.
Miyabi Knives Reviews: Durability
Strangely enough, I love this knife for chopping vegetables and herbs. Chopping with this knife is really easy, especially for lighter items like herbs and diced onions, as that type of work doesn’t involve any thickness behind the edge. This is where the fine grind of the micro bevel truly comes into play. It’s also worth noting here that I tend to cut like a maniac with this thing. You aren’t supposed to twist when cutting with a Japanese knife. They are thin beasts, no matter how well-made, and twisting usually means chipping.
However, as I said, I am a klutz, and during all my chopping, rock cutting, and slicing through various small foods, I’ve twisted and scraped with this knife without thinking, and it has withstood my casual, careless misuse with ease.
I am quite sure its survival is largely owed to the type of steel Miyabi has used in this knife.
Miyabi vs. Shun?
Miyabi, Shun, Global, and Tojiro are all popular Japanese knives brands known for their high quality, exceptional sharpness, and performance. However, each brand has its own strengths and characteristics, making them suitable for different user needs and preferences. Here’s my detailed comparison to help you choose the which knives brand is right for you:
| Feature | Miyabi | Shun | Global | Tojiro |
| Price | High-end | High-end | Mid-range to High-end | Mid-range |
| Blade Material | VG10 steel, Damascus steel | VG10 steel, Damascus steel | Chromium Molybdenum steel | Chromium Molybdenum steel, Stainless steel |
| Blade Hardness | HRC 60-63 | HRC 60-62 | HRC 56-58 | HRC 58-60 |
| Blade Angle | 15° – 19° | 16° – 20° | 15° – 17° | 15° – 20° |
| Blade Style | Wide variety (Yanagiba, Nakiri, Gyuto, Deba, etc.) | Wide variety (Yanagiba, Nakiri, Gyuto, Deba, etc.) | Wide variety (Santoku, Chef, Nakiri, Petty, etc.) | Wide variety (Santoku, Gyuto, Nakiri, Deba, etc.) |
| Handle | Pakkawood, Micarta | Pakkawood | Cromova wood, Rosewood | Pakkawood, Plastic |
| Style | Luxurious, refined | Modern, sleek | Classic, elegant | Simple, practical |
| Strengths | Excellent edge retention, high sharpness, beautiful Damascus patterns | High sharpness, lightweight, easy to maneuver | Affordable, diverse styles, easy to sharpen | Affordable, durable, user-friendly |
Which Brand to Choose?
- Miyabi: Ideal for professional users who value luxury, refinement, and want a supremely sharp knife.
- Shun Knives: Perfect for users who appreciate modern aesthetics, ease of use, and a versatile knife.
- Global: Suitable for those seeking high-quality knives at a reasonable price, with various styles and easy sharpening.
- Tojiro: Great for beginners who prioritize practicality, user-friendliness, and affordability.
How to Sharpen Miyabi Knives?
If you’re unfamiliar with the sharpening process and are a beginner, I recommend sending your knife to a professional service. Zwilling offers a professional knife sharpening service by mail called Knife Aid Professional Knife Sharpening by Mail. I find this service easy to use and reliable. Customers have been very impressed with the service. According to the email correspondence I had, it usually takes about a week to a week and a half to get your knives back. The sharpening service is priced from $59.00 to $149.00 for 4 to 14 knives. You can contact their customer service by emailing hello@zwillingus.com if you have any questions.
How to Use Zwilling’s Knife Sharpening Service:
- Visit the Zwilling website: Zwilling Knife Sharpening Service.
- Select the number of knives you want to sharpen.
- Add the knives to your cart and proceed to checkout.
- Print the shipping label and attach it to your knife package.
- Send your knives to the address provided on the shipping label.
Alternatively, if you are a professional chef or someone skilled with knives, Zwilling also sells specialized sharpening products for their knives on their website. They also include instructional articles about knife sharpening at: Zwilling Knife Sharpening Guide, where you can find suggestions on how to use different types of sharpening stones or tools.
How to Properly Maintain Miyabi Knives?
Miyabi knives, or any other premium Japanese knives such as Shun or Global, require a bit of special care. However, I always follow these main rules and simplify them.
- Cleaning the Knife: Clean the knife by hand with warm water and soap after each use. Do not wash the knife in a dishwasher as it can damage the blade and handle. Completely dry the knife with a soft cloth after washing. Allow the knife to air dry or wipe it with a soft towel.
- Storing the Knife: Store the knife in a dry, cool place, away from heat and high humidity. Use a knife rack or specialist knife holder to store the knife. Do not store the knife in a drawer with other utensils as it can scratch or chip the blade. For knives with sheaths, store the knife in the sheath when not in use.
- Using the Knife Properly: Do not use the knife to cut hard foods such as bones, stones, etc. Avoid using the knife to pry or smash food. Cut food on a wooden or plastic cutting board to protect the blade. Wash your hands before and after using the knife. When not using the knife for an extended period, apply a thin layer of oil on the blade for preservation.
Miyabi Birchwood vs. Miyabi Kaizen Knives
If you’re trying to decide between the Miyabi Birchwood and Kaizen lines, there are a few key differences to consider. The Miyabi Birchwood series is Miyabi’s top-of-the-line collection, which also means it is the most expensive. It uses SG2 steel with a hardness of 63 for the blade and is then clad with 50 layers of stainless steel on each side, creating one of the most stunning Damascus patterns you will ever see. The blade is sharpened to an incredibly acute angle of 9 degrees, and the handle is crafted from birch wood—originally used to make million-dollar Fabergé eggs.
On the other hand, the Kaizen series uses VG-10 steel with a hardness of 60 and features 32 layers of stainless steel for a Damascus finish. The Kaizen knives are equipped with a micarta handle with a fine grain structure and red spacers. While the Birchwood has a luxurious birch wood handle that looks like marble, adding a touch of elegance.
When it comes to performance, the Birchwood series really shines and justifies its cost. I’ve had the 8-inch chef’s knife, the 6-inch chef’s knife, the 5-inch prep knife, and the nakiri in Birchwood for about three years, and they are all absolute beauties and a joy to work with. These knives are among the sharpest and lightest I’ve ever owned.
However, there are a few things to keep in mind: unless you’re very comfortable with honing or sharpening, it’s best to avoid doing it yourself with SG2 steel. It’s extremely hard, sharp at a thin angle, and easy to mess up or scratch the beautiful Damascus pattern. I recommend professional sharpening every 12-18 months. The handles are stunning out of the box, but a bit of stain can make them even more beautiful. I used a mix of linseed oil, mineral spirits, and salad bowl varnish. Just three coats and they looked amazing and were well-protected.
Remember, these are precision tools and not meant for heavy-duty tasks. The SG2 steel stays sharp well, but it’s not uncommon to hear of blades chipping on bones or pits. They are perfect for delicate tasks like chopping chives, but not for breaking down a chicken. Knowing that they’ll last a lifetime and possibly be passed down to my son gives me great satisfaction.
Are they pricey? Yes. Are they worth it? For me, that’s a definite “yes”. Good luck with your decision, and feel free to ask me any questions!
What Users Are Saying About Miyabi Knives
I agonized over the price for almost a year, but finally bought the 8″ birchwood. It’s been fantastic! Quality is remembered when price is forgotten.
Reddit users
Miyabi makes very good knives, they’re just significantly overpriced at MSRP. But if you can get them on a good sale, say 30-50% off, then they’re generally well worth it. As for the best places to buy knives online, check the ‘Where to Buy’ section of this subreddit’s wiki. There are plenty more reputable sellers not listed there, like Rodriguez Butcher Supply for example, but it’s a pretty good starting place at least.
Reddit users
Beautiful knife, extremely sharp. I purchased this for my husband who is a professional chef and he loves it.
Amazon’s Customer
I’ve had this knife for over a year now and I am still in love with it. The handle fits perfectly into my hand, the blade stays razor sharp after frequent use and sharpening, and the birchwood adds an elegant touch to our kitchen.
Amazon’s Customer
I am not a professional chef, but I take cooking very seriously and invest in quality tools. This knife is my absolute favorite. It’s incredibly sharp, comfortable to hold, and looks stunning in my kitchen. I highly recommend it.
Home chef on Sur La Table
FAQs
Are Miyabi knives worth the price?
Yes, I believe they are worth the price because of their exceptional craftsmanship, sharpness, and durability. They are luxury kitchen tools that can last a lifetime with proper care.
How often do I need to sharpen my Miyabi knives?
Personally, I sharpen my Miyabi knife every 12-18 months. With regular honing and proper use, the blade retains its sharpness for an extended period.
Can I use my Miyabi knivex for all types of food?
While Miyabi knives are versatile, I avoid using them on hard foods like bones or frozen items to prevent chipping. They excel in delicate tasks such as slicing vegetables and cutting meat.
What is the best way to store a Miyabi knives?
I store my Miyabi knife in a knife rack or a specialist knife holder. If it comes with a sheath, I use that for added protection.
What’s the difference between Miyabi Birchwood and Kaizen series?
The Birchwood series uses SG2 steel and has a birch wood handle, making it more luxurious and expensive. The Kaizen series uses VG-10 steel and features a micarta handle, offering great performance at a lower price point.
Can I wash my Miyabi knives in the dishwasher?
No, I always wash my Miyabi knife by hand with warm water and soap. Dishwashers can damage both the blade and handle.
How do I maintain the handle of my Miyabi knives?
For my Birchwood handle, I apply a mixture of linseed oil, mineral spirits, and salad bowl varnish every few months. This keeps the handle beautiful and well-protected.
