Miyabi is a high-end kitchen knife brand that blends centuries-old Japanese blade-forging traditions with modern German engineering. Founded in 2004 by Zwilling J.A. Henckels, Miyabi knives are crafted in Seki City, Japan.
Heritage & Craftsmanship
Drawing on Zwilling’s cutlery expertise that dates back to 1731 — and Seki’s historic blade-making heritage, Miyabi forges each knife from premium Japanese steels. The result is a blade with exceptional edge retention and durability.
Key Features
- Hardened to a Rockwell 60+ for long-lasting sharpness
- Elegant Damascus patterns created with multiple steel layers
- Ergonomic D-shaped handle for precise control
- Full tang construction for superior balance
Performance & Aesthetics
Beyond performance, Miyabi knives are celebrated for their beauty: from the mirror-polished blades to the sleek handles. Whether you’re a professional chef or an enthusiastic home cook, these knives deliver both precision and style.
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BKB Review: Miyabi Damascus 8inch Chef’s Knife — A Harmonious Blend of Tradition and Precision
When it comes to blending centuries-old Japanese blade-forging techniques with modern German engineering, the Miyabi series stands in a class of its own. Created by Zwilling J.A. Henckels in Seki City — Japan’s legendary knife-making hub, these knives exemplify the very best of both worlds.
Why the Miyabi Chef’s Knife Shines:
- World-Class Steel: Hardened to Rockwell 60+ using Ice-Hardened SG2 micro-carbide powder steel, the blade retains its razor edge through hundreds of cuts.
- Stunning Damascus Finish: 100 layers of hand-forged steel create a beautiful, flowing pattern that isn’t just for looks — it also reinforces the blade’s strength.
- Ergonomic D-Shape Handle: Made from durable pakkawood, the handle offers a natural grip that reduces wrist fatigue during long prep sessions.
- Precision Balance: The full-tang construction and perfectly weighted design deliver exceptional control, whether you’re julienning carrots or carving up a chicken.
Performance & Feel:
Out of the box, the Miyabi Chef’s Knife felt astonishingly sharp — able to slice through paper-thin slices of cucumber without drag. Its refined geometry channels food cleanly off the blade, and the Damascus layers practically glint in the kitchen light every time you lift it.
Verdict:
While Miyabi knives sit at a premium price point that may be more than the some cooks wish to spend, its combination of heritage steel, artisan craftsmanship, and German-backed quality control make it a lasting investment. For home cooks and professionals seeking a knife that performs flawlessly and tells a story with every slice, the Miyabi is worth every cent.
— BKB