It takes more than 100 steps and 42 days to make one knife worthy of the MIYABI brand. Each knife goes from the hands of skilled artisans to yours—ensuring you get the finest calibre. The Knives are crafted in in Seki, Japan’s samurai-sword making capital since the 14th century. SG2 (MC63) STEEL MIYABI Birchwood and Artisan Microcarbide powder steel with the hardness of 63 Rockwell. SG2 is synonymous with Japanese sharpness. Evenly-spread carbides give SG2 its scalpel-like precision and impressive cutting edge retention. VG10 (CMV60) STEEL MIYABI Kaizen and Fusion Morimoto Edition Cobalt Molybdenum Vanadium Steel with a hardness of 60 Rockwell. The ranges from Miyabi Include 4000FC, 5000 FCD,5000 MCD, 5000 MCD 67 & 6000 MCT.
Miaybi 4000FC
The FRIODUR blade is made from FC61 steel which has been twice ice-hardened. It features an engraved MIYABI logo and excellent edge-retaining properties. This knife series knows how to impress. The octagonal handle and ultra-sharp Katana edge are the products of authentic, Japanese knife making craftsmanship. The blade is honed on both sides using the Honbazuke technique to create the ultra-sharp finish typical of Japanese blades. Every blade is honed by hand at a razor-sharp angle of 9.5° to 12°. Octagonal pakkawood handle with pin and bolster, ensuring both safety and comfort. Traditional Japanese design.
Miyabi 5000FCD
This series is a fusion of elegant design, cutting-edge technology and century-old craftsmanship. Blades with a core made of FC61 encased in 48-layer Damascus steel. FRIODUR ice-hardened, meaning they are extremely hard and robust. The blade is honed on both sides using the Honbazuke technique to create the ultra-sharp finish typical of Japanese blades. Every blade is honed by hand at a razor-sharp angle of 9.5° to 12°. The elegant black pakkawood handles feature a steel end cap with a red trim, adding an extra hint of the foreign to this exotic knife series. Blade and handle are perfectly balanced so that the user can cut and chop food with no trouble at all.
Miyabi 5000MCD
The 5000MCD series by MIYABI embodies the beauty and sharpness of Japanese knives. The blade core is made from MC63 micro carbide powder steel and surrounded by 100 other steel layers, producing a Rockwell hardness rating of around 63 and supreme edge retention. The blade is honed on both sides using the Honbazuke technique to create an ultra-sharp finish. Every blade is honed by hand at a razor-sharp angle of 9.5° to 12°. The traditional D-shaped handle made from masur birch makes for an evenly-balanced knife, making it easy for the user to stay in control and effortlessly cut up food. The elegant end cap adds the finishing touch to the handle design.
Miyabi Black 5000MCD67
Love at first sight. With the knives in the 5000MCD 67 series, it’s clear to see why the Damascus pattern captures the imagination of so many: the cutting edge on the 132-layer Damascus steel blade is created using the traditional Honbazuke method of honing and the magnificent texture on the ultra-hard steel features a delicate floral pattern, giving it the name “Floral Damascus”. Ideal for exacting cooks who appreciate exceptional design, a sharp cutting edge and a delicately textured blade. CRYODOR blades consisting of 132 layers of steel surrounding a MC66 powder steel core. Hardened in a special process (including ice-hardening at -196 °C), making for an extremely hard blade (approx. 66 HRC). The blade is honed on both sides using the Honbazuke technique to create the ultra-sharp finish typical of Japanese blades. Every blade is honed by hand at a razor-sharp angle of 9.5° to 12°. Unique black maple handle in a traditional D shape. The eye-catching pin resembles a mosaic tile and is complemented by the refined end cap. Optimal balance between handle and blade.
Miyabi Artisan 6000MCT
Well-designed knives mean a fusion of aesthetics and functionality. When it comes to this series, this involves elegance combined with ultra-hard powder steel. The core, made from ultra-hard MC63 micro carbide powder steel, is encased in two other steel layers featuring a hand hammered finish known in Japanese as Tsuchime. The CRYODUR blades are hardened in a special process (including ice-hardening at -196 °C), making them extremely hard (approx. 66 HRC). The blade is honed on both sides using the Honbazuke technique to create an ultra-sharp finish. Every blade is honed by hand at a razor-sharp angle of 9.5° to 12°. With a specially developed form, the sturdy Pakkawood handle provides the perfect balance and high levels of comfort, enabling the user to effortlessly make use of any cutting technique. It is also sophisticated in look, with dark wood and a chic end cap.