Whether you’re a dedicated home chef or a back-of-the-house professional looking to add a little something special to
your toolkit, Miyabi knives are worth your consideration. These exquisite Japanese knives are handcrafted in Seki, Japan
using high-tech materials and age-old manufacturing techniques. In 2004, renowned German knife manufacturer Zwilling
J.A. Henckels acquired Miyabi and, though the knives are still precisely crafted in Seki—which is considered Japan’s
blade capital—they’re made with exceptional German engineering, creating the perfect blend of time-honored and high-tech
for the thoughtful, modern chef.
Heirloom-Grade Knives to Use for a Lifetime
Sur La Table has a wide variety of Miyabi knives and knife sets to suit your needs, including chefs’ knives, santoku
knives, paring knives, steak knives, prep knives, nakiri knives and more, all of which serve an important purpose in
your culinary toolbox. What sets these knives apart from the rest—besides their sharpness, which will get to below—is
the fact that they’re made with exceptionally durable, functional and beautiful materials, like Damascus stainless
steel, Micarta, birchwood, brass hardware and more. In fact, 150 skilled artisans work to make each heirloom-grade
Miyabi knife, and each one is a genuine one-of-a-kind.
Only have room in the budget for a single knife? Start with a Miyabi chef knife. These are made for versatility in the
kitchen and can handle virtually any cutting task.
Whether you select an individual Miyabi santoku knife or a professional-grade 10-piece set, you can count on the same
level of quality and performance with each and every blade. Japanese knives differ from their European counterparts
because they’re sharper and thinner, providing the precision and grace required to slice through delicate Japanese
dishes like sashimi. Often, the blades are honed on only one side to help accommodate for the precise, fine and smooth
cuts needed for this kind of cuisine. When they’re finished, they’re all sharpened using the traditional three-step
Honbazuke knife-sharpening technique and are ready to slice, dice and impress your guests.