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Miyabi is known around the world for making hand-forged Japanese knives. The knives are made in the Seki region, one of the Japanese centres for knife production. There, the exclusive knives are forged according to a thousand-year-old Japanese handicraft tradition inherited from ancient masters, who once made some of Japan’s most beautiful swords.
Here you will be able to find a large selection of Miyabi’s best knives, made for use by both professionals and home cooks.
Miyabi presents many different knives that can be used for a range of purposes in the kitchen. From practical all-round chef’s knives and vegetable knives to specialised knives such as fillet knives, here you can find the perfect knife for every task in the kitchen in the Miyabi range.
The exclusive knives from Miyabi are sharpened according to an old Japanese handicraft craftmanship. The knives are ground asymmetrically, giving them a unique look and outstanding sharpness.
Miyabi knives are made using different types of mixed steel, which gives the knives a beautiful damask pattern. These unique designs are known as a legacy of the millennial Japanese knife-making tradition.
Something that all Miyabi knives have in common is that they are made of high-quality steel with a certain amount of chrome, which gives the knives a high level of sharpness and outstanding hardness.
With a good Miyabi knife set in the kitchen, cooking becomes a real experience. The quality knives not only simplify the preparation of the food but are also stylish eye-catchers in the kitchen.
One of the most popular knives from Japanese culinary culture is the Santoku knife, a versatile knife that serves multiple purposes in cooking. The Santoku knife is slightly shorter than the classic kitchen knife, and thanks to its shorter thinner blade, it is particularly suitable for cutting and chopping vegetables.
Use the Miyabi Toishi Pro knife sharpener with two grinding wheels to maintain and sharpen your exclusive Miyabi knives. If your knife blade is very dull, complete the steps listed below. If the blade just needs polishing and fine tuning, you can skip step 4 and 5.
Store your Japanese knives on a good quality magnetic knife strip or place them in a knife block to avoid the wear and tear that can occur when they are loose in a kitchen drawer. By keeping your best knives easily accessible on the kitchen counter, you also have them close at hand when cooking.