Miyabi

Miyabi – handcrafted quality knives

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.

Which Miyabi knives are the most popular?

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.

Top 3 Miyabi knives

• Miyabi 5000MCD Gyutoh
• Miyabi 5000MCD Sujihiki filé knife
• Miyabi 6000MCT Santoku Japanese knife

How Miyabi knives are sharpened in production

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.

What materials are Miyabi knives made of?

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.

Miyabi’s Santoku Knife – traditional Japanese knives

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.

How to properly sharpen your Miyabi knives

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.

1. Clean the blade and make sure it is dry before sharpening.
2. Place the knife sharpener on a flat surface, such as the kitchen counter or a cutting board. If the surface is slippery, you can put a damp cloth under the knife sharpener.
3. Place your hand on the handle of the knife sharpener to hold it in place. Hold the knife with your other hand.
4. Insert the blade of the knife into the notch with the diamond-coated grinding wheel closest to the handle. This removes minor damage and shapes the knife edge.
5. Hold the knife against the grinding wheel with slight pressure and pull it towards you. Repeat this process about 15-20 times until your knife regains its sharpness.
6. To polish the knife edge, then place the blade of the knife in the notch with the ceramic grinding wheel located furthest from the handle.
7. Hold the knife blade in the grinding wheel with a light pressure and pull it towards you. Repeat about 15-20 times, until you knife regains its sharpness.

How to store Miyabi knives correctly

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.