Best Miyabi knives in 2022

Best Miyabi knives in 2022

Japanese traditional Miyabi knives display a single bevel sharp blade that you can never expect in a western knife.As a Western chef, you will always get less maximum results from this Japanese sharp blade because of the design element.

The Miyabi knives makes a versatile knife, especially in the blade design. With the perfect blend of Japanese tradition by Miyabi and German quality by Zwilling J.A. Henckels, this knife is now really supportive and sharp.

However, knowing the best Miyabi chef knife is also not easy unless you follow this guide or if you are just starting out it might be hard to find out what to look for when buying a knief ?
Don;t worry. We got you covered.Before getting into deeper of best Miyabi knives in 2022,

I would like to sort it down into a table format to help you better understand the product best fit for your use and will discuss the PROS, CONS and FEATURES of each Miyabi Knife down below.This will surely help you make a decision faster ūüôā





Miyabi Kaizen Hollow
Edge Santoku Knife

  • Excellent knife
  • Lighter
  • Smaller¬†
  • Better chopping¬†

Check price 

Miyabi Chef’s Birch Knife

  • Easy to use
  • Convenient
  • Sharp

Check price  

Miyabi Fusion Morimoto
Edition Knife

  • Design is attractive¬†
  • Handle is perfect
  • Prevent slipping

Check price 

Miyabi Koh Chef’s Knife

  • Durable¬†
  • The sharpest knife
  • Rust-resistant¬†

Check price 

Miyabi Mizu
SG2 Chef’s Knife (8-inch)

  • It cut with precision
    and finesse
  • Excellent in Cheap
  • Comfortable grip

Check price 

Miyabi Kaizen Chef’s Knife,
Medium, Black with Red Accent

  • True work of art.
  • Long-lasting edge.
  • Fatigue free cutting¬†

Check price 

Miyabi Kaizen Hollow Edge Santoku Knife



Versatile Knife 

Lack of curvature

Comfortable to use


Stability is perfect. 




  1. Some translations are floating about what ‘santoku‘ means. Before, it has been sold as a good knife for slicing, dicing, and chopping.
    The truth of this problem is that it is suitable for all that. There are “three virtues,” “three benefits,” and “to solve three problems.”

  2. When you see Santoku, you will see the difference in the look of the type of another knife.
    The knife is straight down, so it is flat when you get off the cut board. This design is beneficial to get your dice tomatoes into your salad.

  3. These knives are usually smaller and lighter, making them more comfortable than other knives.
    It makes it ideal for people who find a large chef knife intimidating and challenging to control. (More on the chef’s knife below)

Miyabi Chef’s Birch Knife



Handle is Perfect

Need Care while using



Attractive Design



  1. For Japanese people, the term for the chef’s knife is “Gyuto.” Like the santoku knife, it is a multi-purpose knife to cut, chop, dice, cut, slice, etc. These are widely known as the most used knives.

  2. Interestingly, “Gyuto” is roughly translated as “beef knife.” The main difference is design. This knife curves up to the end towards the handle.
    It makes it ideal for more precise cutting with tips. It brings us to the original goal of slices and separates large pieces of beef.

  3. It’s suitable for raw meat, fish, grilled brisket, turkey, and every protein that you can find.

  4. Unlike Santoku, the chef’s knife comes in some length.
    As you can see, the length is very similar; it’s just extended and different sizes, making 9 inches a better choice for those who have more extensive hands. Usually, both 8 and 9 inches will be perfect.

Miyabi Fusion Morimoto Edition Knife



Super Steel Vg-10 bar

Nothing needs to be debated here.



Double bevel knife 




  1. Officially the first knife features VG-10 steel in its core bar. It is Japanese culinary steel which is a kind of stainless steel. This super steel knife does not doubt its performance and long life too.

  2. Fusion Miyabi Morimoto Santoku is equipped with various elements in the core bar. It includes carbon and chromium, vanadium, molybdenum, steel with a significant cobalt ratio.

  3. This knife rejects corrosion & holds a stable core structure. Miyabi has handled heavy distribution quite effectively despite stainless steel. The layered bar, even though it is formed through traditional hand forging.

  4. Together with this, the knife stands out even in terms of violence. Miyabi has made the perfect balance between violence and flexibility. This knife has Rockwell’s hardness of no more than 61 HRC. With this, the blade is not easy to chip.

  5. Overall, this knife has a sharp profile equipped with a durable core. Along with this, the blade is also durable and has a comfortable handle. You can maneuver this knife easily if you want a smooth cutting experience.

Best to cut:
Cut, slice, dicing chopped fruits, vegetables, herbs, leaves, steaks, chicken, bbq dishes, and bread products.

Miyabi Koh Chef’s Knife




Complicated for some users

Simple Design

Not for beginners

Revolutionary FC61 Stainless Steel Blade


Ergonomic grip, Pakkawood




  1. While it’s a more straightforward sports design, it performs perfectly. Other Miyabi chef knives that deserve to be considered are Knife KOH 8 “.
    Unlike other chef knives that we tested so far, mainly because of the steel composition‚ÄĒalso surprised to see that the knife did not display the recognized Damascus Miyabi pattern.

  2. Made from the revolutionary stainless steel fine-carbide FC61, it works almost efficiently. As you know, the chef knife is the most versatile, so you need one that can handle various kitchen assignments.

  3. However, we have an open mind about it, and the knife proved to be worthwhile. FC61 stainless steel with fine-carbide distribution offers a durable knife, and generally, forged knives from it have superior construction. In 61 Rockwell hardness, this knife was solid and stable.

  4. The 4-step hardening process is exclusively known as Froda, producing a tough knife by freezing steel. Because of the 3-step Honbazuke award method, the blade maintains its sharpness for a long time. In addition, the blade is very corrosion-resistant, sharp, and has good edge retention.

  5. The knife is honed by hand up to 12 degrees of angles that offer sharpness like a scalpel. Thanks to round spine and bolsters, it allows tireless cuts, slicing, and dicing from all food types.


Miyabi Mizu SG2 Chef’s Knife (8-inch)



Super Sharp and Affordable

Justified correctly

Functional Design
makes Chopping Fast

need to handle
with care

High-quality steel , Sharp as Razor 


Edge retention , Loved by all




  1. The Miyabi Mizu line was praised as one of the most exciting lines of the knife out there. For this particular review, we chose the Miyabi Mizu SG2 Chef’s Knife (8-inch), but there are other sizes too.

  2. Inspired by the art of traditional Japanese expertise, the pattern of the bar is an authentic artwork. Excellent flower Damascus patterns are fun aesthetically, but there is there to protect the rigid core.

  3. You may have heard of the Japanese steel VG-10, famous for its unlimited ability to hold excellence. The core is made of high-quality Super VG-10 steel. On it, there are 64 layers of Damascus steel mentioned above. In addition, a knife made of VG-10 steel is very durable.

  4. We are certainly impressed with the resilience of the bar against deformation. It is mainly due to Rockwell 63. At 63 HRC, this allows increased edge retention too. Miyabi depends on the Hondazuke 3-step method of antique steps to make a durable edge.

  5. This knife blade experienced a 4-step Cryodur hardening process to provide a better property. This process is the main culprit for high corrosion resistance blades, increased flexibility, and strength.

Miyabi Kaizen Chef’s Knife,
Medium, Black with Red Accent




Handle with care



Stainless Steel



Santoku is an Asian chef knife with a spacious bar and a sharp spearhead. All-rounders from the Asian kitchen can be used threefold: to prepare meat, fish, and vegetables. Best used in cutting movement.

This Japanese knife is built from micro-carbide powder steel, with 66 Rockwell’s violent ratings. It produces a very sharp and durable edge. The blades wrapped in 132 layers of different steel have a beautiful pattern of Damascus.

Miyabi’s handle is made of unique wood, black ash. Black, grey, and color contrast with Damascus. It is made in traditional “D,” providing optimal ergonomics for free cutting fatigue in the kitchen.

Buyer Guide

If you intend to get the absolute best knife for your cooking style, it pays to get complete information. It will give you a perfect base to compare Miyabi knives to other brands and decide which ones are right for you.

So in this section, I want to take you through the quality I see when recommending a knife to friends or family.

Type of knife

When evaluating the new knife series, I always saw the chef’s knife first. Why? Because as a kitchen knife to most of the work, the chef’s knife is the best indicator of the quality series.

Plus, this gives you a straightforward method to compare the prices of various brands and decide which ones are better for money.

Material for Blade

The material used for blades contributes to most of the finished product costs. And that is the good reason: the quality of the knife will make or disconnect the knife.

For the best performance, find a high carbon steel bar. They have the most significant capacity for sharpness and edge retention of all types of steel.

Then, differentiate the techniques used to forge and finish the bar‚ÄĒblades like Miyabi through a multi-step procedure to ensure consistent quality, sharpness, and durability. If the Knife brand does not disclose information about their process, you can safely assume it doesn’t match par.


When you enter the $ 100 + range for your kitchen knife, you should not be satisfied with the less than full pliers. It means that one steel extends from the tip of the knife to the hand of the handle.

It is a gold standard for durability and balance and a clear sign that the knife has been made to last a long time.


While the knife gets all the attention, the handle is no more to determine whether it is suitable for you. The best knives use natural wooden handles or solid synthetics and have more slip resistance.

And while I want to tell you that I can choose the perfect grip for you, the best way to choose one is still to hold it and see how comfortable it is in your hand.

Care and maintenance

It would help unite their blades regularly for many Japanese knives to prevent corrosion. But with a Miyabi knife, you can skip this. Why? Because of the type of steel used by Miyabi and the finishing process that covers their blades.

To reduce your maintenance and maintenance requirements, look for a knife with a stainless finish. Then, it would help if you kept them dry, stored them safely when not used, and sharpened them every six months to one year.


Take the Miyabi knife and compare it with competitors using the above criteria, and you will find that they are high-quality knives. But there is one last part you have to decide whether they are suitable for you: Price.

90% of the time, Japanese knives offered at the same price also have almost identical features – making the top price comparison points. With that thought, I would recommend finding your ideal budget for a kitchen knife and then seeing which company offers the best blades at that price.


Miyabi offers a sharp & durable knife with a comfortable wooden handle in their knives. These knives then become actual & traditional investments in your kitchen. With sharp edges, you can deal with any material optimally.

After going through this detailed guide to the best Miyabi chef knife, we assume that you will find the best friend for your duties. All these knives are decent at the end & they are also suitable for cutting chefs.

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