Miyabi Evolution Chef’s Knives
Available in 3 sizes: 6", 8" or 10" blade. Each knife is sold individually.
- Manufacturer: Miyabi
- Material: High-carbon stainless steel; polymer handle
- Care: Hand wash
- Dimensions: 6", 8" or 10" blade
- Warranty: Limited lifetime warranty
- Made in Japan
New An heirloom-quality gift for your favorite tech-minded chef (even if that’s you), this set of advanced knives, designed exclusively for Sur La Table...See product page for full details »
The blade is extremely sharp and lightweight, plus it's less fussy looking than my other Japanese knives. I love that it looks German, but performs like a Japanese blade. I've already put it to the test over a long weekend of cooking and it's my new favorite for sure. I love to cook and a sharp, comfortable knife is important. I really enjoyed it so much it will be a gift this Christmas for my brother the cook!
You will love this knife
I also have to say that as for cutting, Miyabi rivals, if not surpasses the Wusthofs I've used in the past. Again, I love how the 10" Chef knife rocks and cuts. The Santoku and Slicer knives are also awesome. I've bought all three. I just have to get a water knife sharpener and then I'll be good. Just trying to decide if the Bread knife is worth the price. I hardly ever need it, but it would be nice, as my old one is falling apart (the rivets on the handle are popping out....only 1 of 3 left).
Thanks Sur la Table for your patience and showing me all of the different options and how to find the right knives for me. Let's put it this way, they weren't trying to upset....they wanted me to get the right knives.
This is a beautiful, sturdy knife.
Questions & Answers
Please clarify the blade angle on the Miyabi Evolution 8"" chef; i.e., is it 11-12 degrees per side?Re: sharpening: I have the Global 7"" santoku, 5"" santoku, serrated utility and 4"" paring plus the Miyabi 6"" fusion rocking chef. Yesterday, I bought the Miyabi Evolution 8"" chef and 3.5"" paring knife in Palo Alto. I was going to buy the Minosharp knife sharpener because I was mostly Global. But now with 4 Globals, one Fusion Miyabi and 2 Evolution Miyabis, what is my best sharpening solution given the differences in blade angles? I'm not sure if I'm ready for a wet stone, but will go that route if needed. Note: I live in HI, so can't bring knives into a store for free sharpening
I purchased Miyabi's wooden 8-inch chef's knife sheath, but it does not seem to be compatible with this knife. I'd like a nice wooden or leather sheath, if possible
I'm new to nice cutlery and recently purchased the 8"" evolution. Love the knife! I've been doing some reading and it seems there are mixed feelings on honing Japanese knives with steel. What do you recommend with this knife?Additionally, your in-store employee only recommended getting the knife sharpened every 6 months or so. Is this correct