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Miyabi Kaizen II Chef’s Knife


Designed to exacting standards and only available at Sur La Table, Kaizen II improves upon Miyabi’s popular Kaizen collection with the addition of FC61 super steel, redesigned pakkawood handles and a host of new, chef-friendly features. Literally...Read More

159 95 - 189 95 159.95
Sugg. $240.00 You save 20%
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A new classic from Seki City, Japan.


EXCLUSIVE HAND MADE Designed to exacting standards and only available at Sur La Table, Kaizen II improves upon Miyabi’s popular Kaizen collection with the addition of FC61 super steel, redesigned pakkawood handles and a host of new, chef-friendly features. Literally "change for the better" in Japanese, kaizen isn’t just a word but a way of life—one our completely reinvented collection celebrates by combining the latest technology with sleek, modern lines and centuries of knife-making artistry.

Forged from a core of FC61 steel surrounded by 48 layers of stainless steel Damascus, Miyabi Kaizen II knives perform as good as they look. Sharpened using the traditional four-step Honbazuke technique, each knife is a hand-sharpened work of art.

Features Hide

  • Crafted to be the go-to knife in any chef’s collection, this versatile chef’s knife is perfect for almost any cutting task—from dicing onions and tomatoes to carving roasted meats, breaking down poultry and more
  • Expert artistry and groundbreaking technology meet in each handcrafted knife
  • Core of advanced FC61 super steel features fine carbide distribution, for a Rockwell hardness of 61 and excellent edge strength and retention
  • Fine carbide distribution results in a blade that holds an incredibly sharp angle, yet remains remarkably durable—with no risk of chipping during normal use
  • Each blade is hand-honed to a blisteringly sharp 9.5 to 12 degrees (because each blade is sharpened by hand, exact angle may vary slightly)
  • 49 layers of stainless steel Damascus provide added strength and protection as well as beauty
  • Double Friodur hardening improves the microstructure of the steel for improved cutting performance, corrosion resistance and astonishing durability
  • Larger, redesigned bolster perfectly balances the blade for additional comfort while cutting
  • D-shaped pakkawood handles rest easily in the hand for a secure, comfortable grip
  • Decorative red spacer and a mosaic pin add an elegant touch
  • The Miyabi factory operates on a small scale with a high level of hand craftsmanship and industry-leading technical innovation
  • 150 skilled artisans work to produce each heirloom-quality knife using the best materials available and requiring up to 151 rigorous production steps
  • Crafted in Seki City, Japan, a city with a legendary tradition of bladesmithing dating back to the 13th century

Specifications Show

  • Manufacturer: Miyabi
  • Material: High-carbon stainless steel, pakkawood
  • Dimensions:
    • 6" blade, 12" overall length, 1.5" wide
    • 8" blade, 13" overall length, 1.9" wide
    • 9.5" blade, 15" overall length, 2" wide
  • Warranty: Lifetime warranty
  • Made in Seki City, Japan exclusively for Sur La Table

Care & Usage Show

  • Hand wash only

What's In the box? Show

  • Chef’s knife (sold individually)
NEED HELP DECIDING? | Send us an email | Call us at 800-243-0852
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Companion Products

Miyabi Exclusive
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A razor-sharp knife is a chef’s best friend. Safely and easily sharpen blades with this 2-stage sharpener. Stage 1 is a diamond-coated wheel of medium ...

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Customer Reviews

4.8 / 5.0
73 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
The one I received was horrible
As a knifemaker, familiar with Damascus steel, I found this knife totally unacceptable. The steel in the blade was of very poor quality as evidenced by the pitting and delamination after the acid etch to bring out the pattern. The portion of the tang showing above the handle was so rough, it looked like it never was finished beyond a file or 80 grit (coarse) sandpaper. I have another Miyabi paring knife which is fine, but beware and check carefully.
November 17, 2016
1 year ago
Beautifully made, razor sharp. Handle is well sized for a man's hand. The blade is thinner than the average chef's knife and therefore flexes somewhat so not for chopping chicken bones or hard winter squash.
May 22, 2016
1 year ago
tomatoes don't feel a thing
This is the kind of knife that makes you want to become a prep cook. Every morning I have to find an excuse not to turn everything in my fridge into a hash!
March 15, 2016
had to return this
This was a gift for my husband. He used the knife carefully -- he's quite a knife aficionado and was eager to have this -- and the blade chipped after only a couple of uses. We had to return it. Fortunately that wasn't difficult, and he selected another knife.
October 11, 2016
1 year ago
I received this knife as a gift from my aunt. I raved about so much she got one for her husband and son.

I've never had a knife that didn't completely destroy soft produce before. This one is a first.

Tomatoes, kiwi, strawberries, peaches...everything slices like melted butter with this thing.

I received the 8". I may have go back for the 10" one as well.
September 2, 2016
Very high quality knife
Super sharp, good grip, easy to use for slicing proteins and veges. This is my third Miyabi Kaisen knife. Take great care with cleaning and storing it to retain the edge. Use a good cutting board when you work it.
May 13, 2016
over 2 years ago
Superb knife
This Chef knife is my new favorite. It is razor sharp and I love the weight and handle. It is a work of art and a pleasure to display and use.
March 10, 2016
over 2 years ago
Love it but the ultra thin blade is so light the balance is further back on the handle
February 22, 2017
1 year ago
Love My Knife
I love this knife. It fits great in my small hand. I love the design, and the minute I started using it, I felt much more sure of my knife cuts. As a culinary student, all these things are important. I could not be happier with my decision to purchase this knife!!
October 21, 2016
1 year ago
One beautiful knife
I have bought a few knives over the years but this Is different .It's a very sharp knife out out of the box and really stays sharp. It fits in my hand beautifully and makes cutting a breeze. Do remember that a bad cutting board is abussive to a knife. The knife is craftive so well it does want you to take the extra care needed, making sure it's dried well and stored in an appropriate area
June 4, 2016
1 year ago

Questions & Answers

Start typing your question and we'll check if it was already asked and answered. Learn More
Browse 20 questions Browse 20 questions and 117 answers
Why did you choose this?
Sur La Table Store
Loved using it in one of your classes... had to get one for myself!
Kevin A on Feb 19, 2018
I'm the Prep at home... I am hopeful about this knife
Maurice S on Feb 19, 2018
Loved using it in one of your classes... had to get one for myself!
Kevin A on Feb 19, 2018
Jerry B on Feb 19, 2018
I'm the Prep at home... I am hopeful about this knife
Maurice S on Feb 19, 2018
Top Quality, for a good sale price
E Soren M on Feb 17, 2018
great value
Kelley N on Feb 16, 2018
Great quality and sharp knife
ROMEL B on Feb 16, 2018
chef recommended it in cooking class - has a nice feel & easy to handle
donna c on Feb 15, 2018
it was on sale
Toni O on Feb 13, 2018
I wanna be Chef!! ^^
JongWoon K on Feb 11, 2018
Very high-quality Japanese knife with deep discounts.
Kevin A on Feb 11, 2018
gift request
Maria C on Feb 9, 2018
I purchased this knife because of the quality. It is quite a beautiful knife. Sur la Table made the price totally irresistible. I know that these knives are well balanced and have a good weight to them.
Carol W on Feb 9, 2018
looks nice
Tianyang W on Feb 8, 2018
I wanted another chef's knife and it was on sale!
Amy G on Feb 7, 2018
Been looking for a good knife and learned of this one at a cooking class
Linda G on Feb 6, 2018
Robert L on Feb 4, 2018
Good quality for this price.
Sang hun H on Feb 4, 2018
good looking and well reviewed knife
Roman K on Feb 1, 2018
High quality gift.
Kevin R on Jan 31, 2018
Japanese knives are world renown and the special deal was too good to pass up.
LANCE Y on Jan 31, 2018
A friend owns this knife and I love the way it feels in your hands.
Marta J on Jan 31, 2018
Rovshan D on Jan 30, 2018
Price and high reviews
John T on Jan 29, 2018
Uttim K on Jan 29, 2018
Janice M on Jan 29, 2018
M R on Jan 29, 2018
This is the sharpest and lightest knife in the market.
huyhoang n on Jan 29, 2018
try it out
Thienan N on Jan 29, 2018
Great reviews by amateur cooks and professional chefs.
Oneeb R on Jan 28, 2018
Reviews were great.
Rusty on Jan 28, 2018
Nice price add to my collection
George L on Jan 28, 2018
Daughter said we needed a good knife at home. Sharper knife equals a safer knife.
Ruben A on Jan 28, 2018
Recommended by Bon Appetit!
Chelsea F on Jan 28, 2018
good deal
jeong h on Jan 28, 2018
It's looked good~~
Jungmin L on Jan 28, 2018
Great deal on a great knife
Richard G on Jan 28, 2018
its a nice knife
Sally S. L on Jan 28, 2018
jinkuk k on Jan 27, 2018
Good steel and good price
Jing Y on Jan 27, 2018
Looks like a great starter knife.
Anthony V on Jan 27, 2018
good reviews
Lydia S on Jan 27, 2018
been searching for this knife on sale
john h on Jan 27, 2018
gift registry
BARBARA E on Jan 27, 2018
I like the miyabi
NING K on Jan 26, 2018
Have other sizes and love them.
Geraldine C on Jan 26, 2018
it was on sale
Jamie D on Jan 26, 2018
Need a good chef's knife for making dinner and trust this brand
Hannah B on Jan 26, 2018
Love the look & quality of Japanese knives.
Eric S on Jan 24, 2018
Used one in class and loved it. Can't wait to use this excellent quality knife in my own kitchen
Deanna R on Jan 24, 2018
The Old Lady likes precision knives...
Chris P on Jan 22, 2018
Jerry B on Feb 19, 2018
Top Quality, for a good sale price
E Soren M on Feb 17, 2018
Whats the difference between the kaizen and the kaizen II?
Alex S on Jan 18, 2018
BEST ANSWER: The core steel is different in each of the knives, the Kaizen knife has more layers of Damascus steel, and the Kaizen ll has a thicker handle. For me, I'd lean toward the Kaizen. I bought the Kaizen ll for my daughter who likes a bigger handle on a knife. They're both good, it's more a matter of how it feels to you.
Would this be a good knife for a left handed person?
Tara G on Feb 2, 2016
BEST ANSWER: I'm left handed and all their knives work perfect for me!
Which cutting board should I use with this knife?:
A shopper on Sep 3, 2016
BEST ANSWER: This knife is a fine piece of craftsmanship, this knife as with any knife you care about should only be used on a natural wood or synthetic cutting board. Never use a glass cutting board or a tile, stone or metal counter top. I prefer both maple and bamboo.
Is the spine rounded?
A shopper on May 19, 2016
BEST ANSWER: Not really. While the handle is round, the spine is slightly tapered and edges softened at each side. Blends well.
How do you sharpen it when it gets dull?
Kalani K on May 11, 2016
BEST ANSWER: I would advise against sharpening with a steel, the blade is too hard to use a steel, you will cause micro chipping, and it probably won't help much. I use stones to sharpen it and a leather strop for between sharpening (similar to how you would use a steel). Japanese knife imports does a good explanation of why not to use a steel on hard steels. Lots of videos on how to do it, it really depends on how much work you want to do and how fine of a finish you want.
Which cutting board would best suit this knife?
Charmagne N on Sep 3, 2016
BEST ANSWER: The best board for any Japanese knife is the Japanese Hinoki wood boards, made from the light special wood traditionally used in Japan for cutting boards. The Hinoki wood is the relative and is functionally the same as American Port Orford Cedar. Cypress and cedar are effectively that same -- the point being, they both are perfect for fine knife blade cutting boards and they have antiseptic properties due to the chemicals naturally in the wood to keep pests out, the cedar smell is the give away that they are special that way. You can just look up Hinoki Cutting Boards on the web and it will provide you with the range of boards and prices.
Have you noticed a patina change or the steel changing color and transferring it to the food you're cooking when you slice acidic vegetables or citrus fruits, etc?
Karen L on Nov 29, 2017
BEST ANSWER: Absolutely Not! This is my go-to knife for slicing work in my kitchen. I have owned it for several years & use it several times weekly. I own a total of five Miyabi knives, one Wustoff, and on MAC Japanese knife. the Kaizen II is the sharpest one and is easily re-sharpened with the proper stone kit. I also use a ceramic honer, and leather strap. If you don't own this knife, please note it is thinner and more brittle than other Japanese knives. Take good care of it with proper use, clean after each job, and store it in a safe place for the cutting edge.
Is there a case that fits the 8" kaizen II chef?
A shopper on Mar 8, 2017
BEST ANSWER: We do not sell a case for the Kaizen II Chef Knife. If you want to protect the edge on your knife you may wish to consider a Messermeister 2x8 Plastic Blade Guard (SKU #7586). It's a very economical way to protect the edge on your knife.
Is this knife good for cutting hard winter squash and yams (raw)?
E J on Mar 13, 2017
BEST ANSWER: Yams yes, but I don't use mine on the larger, harder squashes. Use a Global cleaver instead.
I just received mine and it looks like design is painted on. Is that what it is supposed to look like? It's literally a dull gray design on it.
Jennifer C on Jan 5, 2018
BEST ANSWER: Yes Jennifer that is what mine looks like also. I have had it for 2 years and it has held its sharp edge and looks new.
Amy T.
What is the weight of the 9.5" Miyabi 2 chef's knife?
Rickey T on May 21, 2016
BEST ANSWER: 7.15 ounces - The blade is a little flexible and the handle a little heavy , but it fits good in my hand
& looks really cool. Cuts well.
How to sharpen it?
A shopper on Jun 26, 2017
BEST ANSWER: I have not so far needed to sharpen mine, with moderate usage. Miyabi recommends sharpening with classic whetstone technique, which they detail nicely but you'll have to search for it yourself because paranoid Sur La Table doesn't allow links in these posts.

Most home chefs (myself included) don't own a whetstone. I plan on having it professionally sharpened periodically.
Does this knife have a full tang?
A shopper on Jun 9, 2017
BEST ANSWER: Yes it does have a full tang.
Why does it not shine like some of the other knives And feels like it has a little grayish tinge?
Kashi V on Sep 27, 2016
BEST ANSWER: I'm pretty sure it's the method by which the knife is "hammered" repeatedly to get it to the fine edge it has. Perhaps they could have polished it or something but I think it's very distinctive and shows the artistry with wihich it is made.
Is the edge a single bevel?
A shopper on Dec 31, 2017
BEST ANSWER: No, it's beveled on both sides.
Do you ever need to sharpen this / these knive(s)?
A shopper on Feb 3, 2018
BEST ANSWER: of course, all knives used in the kitchen need honing and sharpening, the more you use them the more you need to care for them. Whatever you buy do yourself a favor and buy a honing tool, a very inexpensive way to keep your knives sharp and long lasting.
Can these knives be engraved?
Angela M on Oct 3, 2017
BEST ANSWER: No, this is not a service we offer.
What is the blade thickness?
A shopper on Jan 13, 2017
BEST ANSWER: About 1/16"
A shopper on Dec 12, 2016
BEST ANSWER: The manufacturer offers a lifetime warranty on this knife.


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