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The medium-sized Hinoki wood chopping board is the perfect cutting surface for Miyabi knives, because it ensures that your delicate knives won't be worn down quickly. Hinoki is a type of cypress wood found only in Japan. It is very light, especially resilient and thus unusually durable. It is also highly water-resistant and therefore can be easily cleaned. Hinoki, which translates roughly to ‘fire wood', stands out thanks to another benefit - its natural antibacterial properties. The Hinoki chopping board is 35cm long, 20cm wide and 20cm thick. It is made out of a single piece of wood from the tree trunk&apos;s exterior. As a result, the board does not have to be glued together like other wooden chopping boards. You can cut meat, vegetables and other foods in style and ensure your Miyabi knives stay sharp at the same time. <ul><li>Ideal cutting board made of Hinoki wood</li><li>Excellent hard and strong cutting surface</li><li>Durable</li></ul>

MIYABI Hinoki Cutting Boards Cutting Board 35 cm X 20 cm Hinoki Wood

The MIYABI 5000MCD bread knife has a long, strong blade. The serrated edge is able to cut through thick, crusty bread easily and evenly and is ideal for every-day kitchen use. The knife has a traditional, practical design and cuts precisely and efficiently. It also features an impressively ergonomic masur birch handle. The grain of the wood used to make each handle is different, resulting in a truly unique product. The lines and stripes that cross the handle are a key design feature of the MIYABI 5000MCD bread knife. The blade&apos;s exceptionally hard core is made from micro carbide MC63 powder steel, a steel of above-average performance that easily meets the requirements of a professional kitchen. The core of the knife is encased by one hundred layers of steel, all of different grades and hardnesses. The blade construction is what sets the MIYABI 5000MCD bread knife apart: state-of-the-art processes ensure a hardness of approximately Rockwell 63 and cutting capabilities of the very highest quality. The unique blade measures 23 cm in length. It can cut through firm bread crusts and easily carve bread into ready-to-serve slices. Optimum performance is ensured by the high-quality materials used to make the knife. <ul><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>101-layer flower Damascus design with katana edge</li><li>Traditional Japanese Karelian (Masur) Birch handle</li><li>Rounded spine and heel</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 5000 Mcd 9 inch Bread Knife

MIYABI 5000 FCD Gyutoh, 20cm blade. The gyutoh, or chef&apos;s knife, is a general purpose knife for the preparation of larger cuts of meat and vegetables. It has a fine carbide steel core which gives the knife very good initial sharpness and cutting edge retention. The core is embedded in 48 layers of steel which create each knife&apos;s unique Damascus-design. The symmetrical cutting edge is Honbazuke honed. This three-stage grinding, sharpening and polishing process gives the knife razor-like sharpness. The entire length of the edge can be used to cut as there is no finger guard. The join between handle and bolster is completely smooth, which helps to prevent calluses forming on the thumb and forefinger and gives a comfortable grip. Hand wash only for best care and avoid cutting on glass, ceramic or stone boards as these will prematurely dull the edge. Maintain and sharpen using whetstones. <ul><li>FC61 fine carbide steel blade core</li><li>48 layers of steel surrounding the core create the Damascus-design</li><li>FRIODUR ice-hardened for extreme hardness</li><li>Rockwell hardness of approximately 61</li><li>Pakka wood handle accented by a steel mosaic pin and handle end cap</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li><li>Made in Japan</li></ul>

MIYABI 5000 Fc-D 8 inch Gyutoh

Versatile and Durable Kitchen Tool Efficiently cuts everything from herbs to packaging. Precisely sharpened Stainless Steel Blades, Achieves long lasting sharpness and smooth cutting accuracy. Blades are micro-serrated for improved cutting efficiency. Includes integrated bone breaker feature. Distinctive D-shaped ABS handles designed for perfect comfort and style. Features convenient screw cap and bottle cap opener. Hand washing recommended. Made In Japan. <ul><li>Versatile and Durable Kitchen Tool Efficiently cuts everything from herbs to packaging</li><li>Precisely sharpened Stainless Steel Blades, Achieves long lasting sharpness and smooth cutting accuracy</li><li>Blades are micro-serrated for improved cutting efficiency</li><li>Includes integrated bone breaker feature</li><li>Distinctive D-shaped ABS handles designed for perfect comfort and style</li><li>Features convenient screw cap and bottle cap opener</li><li>Hand washing recommended</li><li>Made In Japan.</li></ul>

MIYABI 22 cm Kitchen Shears

Top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by 100 layers of steel. MIYABI&apos;s innovative, ice-hardening process locks in the long-lasting sharpness of the CRYODUR blades. Beneath its beautiful exterior, the flower Damascus pattern provides added durability. The scalpel-like blade is complemented by an equally striking Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Handcrafted in Seki, Japan <ul><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>101-layer flower Damascus design with katana edge</li><li>Traditional Japanese Karelian (Masur) Birch handle</li><li>Rounded spine and heel</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 5000 Mcd 6.5 inch Nakiri

With the MIYABI 4000FC series, you get to know the long tradition of Japan&apos;s artisan knife craftsmanship. Here, every kitchen knife fascinates with its beauty and sharpness. This also applies to this Gyutoh, with a 200 mm blade length. Its blade is honed on both sides, making it ideal for cutting meat and preparing large vegetables. A special FC61 steel that undergoes twofold ice-hardening is used for the FRIODUR blade. Its quality is demonstrated in its great hardness, and it is also able to withstand plenty of strain. The Katana-edge cut belongs to the tradition of master knife craftsmanship and is found on the blades of Japanese swords. The aesthetics of a Japanese chef&apos;s knife is also always seen when looking at the handle. With the MIYABI 4000FC, the handle and bolster have an octagonal form. This turns the knife into a safe and comfortable instrument. Also contributing to the stylish appearance is the mosaic pin in an impregnated, dimensionally stable Pakka wood handle. ZWILLING manufactures all MIYABI knives at its own production site in Seki, Japan. Here German engineering expertise meets finest East Asian craftsmanship. <ul><li>Fabricated from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness</li><li>Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance</li><li>Hand-honed Honbazuke blade boasts scalpel-like sharpness</li><li>Authentic, thin Japanese blade profile - 9.5-12 degree edge angle</li><li>Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo</li><li>Stylishly stamped with a mosaic pin, ergonomic Pakkawood handle design nestles comfortably in the hand</li><li>Rounded spine and heel ensure tireless cutting</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 4000 Fc 8 inch Gyutoh

The SHOTOH from Miyabi is designed for the slicing, cutting and peeling of fruit and vegetables. Preparing cold platters or delicious curries containing lots of vegetables are easy with this knife. The double-edged blade and Honbazuke honing give the knife its sharpness. The authentic Japanese blade profile ensures the 13 cm long SHOTOH is easy to use and will stay sharp. The knife is part of the MIYABI 6000MCT series and has a blade with a hammered finish and a Tsuchime look. The handle is made of premium, smooth-grained cocobolo pakka wood. A mosaic pin gives it a special design feature. The handle will retain its shape and has easy care properties. The knife is finely balanced to make cutting an effortless and pleasurable task. The blade is manufactured from Micro Carbide powder steel embedded between two additional steel layers. The central section achieves a hardness rating of around 63 Rockwell. The knife also undergoes special hardening procedures such as ice hardening at -196 degrees Celsius. This increases the blade&apos;s stability, flexibility, durability and robustness to provide you with a practical and sharp knife to effortlessly carry out a multitude of kitchen tasks. <ul><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>SG2 core is protected by two layers and finished with a katana edge</li><li>D-shaped Cocobolo pakkawood handle</li><li>Hammered "Tsuchime" finish</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 6000 Mct 5 inch Shotoh

MIYABI 5000 FCD Shotoh, 13cm blade. The shotoh, which roughly translates as “little knife", is suited for preparing fruit, vegetables and smaller cuts of meat. It has a blade core of fine carbide steel for very good initial sharpness and cutting edge retention. This FC61 core is embedded in 48 layers of steel which make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed which is a three-stage grinding, sharpening and polishing process that results in razor-like sharpness. The whole length of the cutting edge can be used as there is no finger guard. The smooth join between handle and bolster helps to prevent calluses forming on thumb and forefinger. To look after your knife in the best way, hand wash only and maintain and sharpen using a whetstone. Using glass, ceramic or stone cutting boards should be avoided as this can prematurely dull the cutting edge, so we'd recommend cutting on a wooden board. <ul><li>FC61 fine carbide steel blade core</li><li>48 layers of steel surrounding the core create the Damascus-design</li><li>FRIODUR ice-hardened for extreme hardness</li><li>Rockwell hardness of approximately 61</li><li>Pakka wood handle accented by a steel mosaic pin and handle end cap</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li><li>Made in Japan</li></ul>

MIYABI 5000 Fc-D 4.5 inch Shotoh

Miaybi 5000FCD blades are formed by 49 layers of steel with a Rockwell hardness of approximately 61. The black Pakka Wood handle is wonderfully balanced and features a steel end cap with decorative pin and ring. <ul><li>FC61 fine carbide steel blade core</li><li>48 layers of steel surrounding the core create the Damascus-design</li><li>FRIODUR ice-hardened for extreme hardness</li><li>Rockwell hardness of approximately 61</li><li>Pakka wood handle accented by a steel mosaic pin and handle end cap</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li><li>Made in Japan</li></ul>

MIYABI 5000 Fc-D 9.5 inch Bread Knife

MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection.The potent core of SG2 micro-carbide powder steel is layered in a Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.Fabricated with special Cocobolo Rosewood pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Handcrafted in Seki, Japan. <ul><li>Includes 3.5" paring knife, 7" santoku knife, 8" chef&apos;s knife, 9" bread knife, 9" honing steel, shears, and bamboo block</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>SG2 core is protected by two layers and finished with a katana edge</li><li>D-shaped Cocobolo pakkawood handle</li><li>Hammered "Tsuchime" finish</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 6000 Mct 7 Piece Knife Block Set

The organized kitchen needs a proper knife storage solution. The MIYABI top quality knife blocks keep your knives perfectly secure and within reach for faster, easier prep work while adding aesthetic appeal to your countertop. <ul><li>Bamboo knife block, 12 slots</li></ul>

MIYABI Knife Block Empty

For fans of Japanese cuisine, the SHOTOH from the MIYABI 5000MCD series is a feast for the eyes. At 9 cm in length, it is ideal for cutting, cleaning and peeling fruit and vegetables. The SHOTOH&apos;s handle is made from Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly styled mosaic pin complete the knife&apos;s elegant look. The handle is D-shaped to give the knife perfect balance and control for effortless and precision cutting. The blade has beautiful Damask patterning and a hard core of Micro Carbide MC63 powder steel enclosed within 100 layers of two different steels. The CRYODUR&reg; blade is ice-hardened at -196 degrees Celsius to achieve a hardness rating of around 63 Rockwell that keeps the blade sharp and flexible. The blade also undergoes manual Honbazuke honing between two rotating stones to achieve its extreme sharpness, and is then polished using a leather wheel. The SHOTOH from Miyabi has both beauty and functionality. <ul><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>101-layer flower Damascus design with katana edge</li><li>Traditional Japanese Karelian (Masur) Birch handle</li><li>Rounded spine and heel</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 5000 Mcd 3.5 inch Shotoh

Even choice knives will lose their initial sharpness over time. This premium steel restores maximum sharpness to knives in just seconds. <ul><li>Even choice knives will lose their initial sharpness over time. This premium steel restores maximum sharpness to knives in just seconds</li></ul>

MIYABI 23 cm Sharpening Steel

MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection. The potent core of SG2 micro-carbide powder steel is layered in a Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago. Fabricated with special Cocobolo Rosewood pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Handcrafted in Seki, Japan. <ul><li>Set Contents: 3" Paring, 5" Paring, 7" Santoku</li><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>SG2 core is protected by two layers and finished with a katana edge</li><li>D-shaped Cocobolo pakkawood handle</li><li>Hammered "Tsuchime" finish</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 6000 Mct 3 Piece Knife Set

The 20 cm long GYUTOH from the MIYABI 5000MCD range is very impressive due to its relatively thin and yet stable blade with an authentic Japanese blade profile. The cutting edge is honed symmetrically at an angle of 19&deg; providing the dual-edged Honbazuke blade with incredible sharpness, enabling you to accomplish even the finest work with ease. The blade consists of a Micro Carbide MC63 powder steel core embedded in 100 further layers of steel. This provides the basis for the distinctive Damask pattern which makes every knife in this range truly unique. The CRYODUR&reg; blade is also ice-hardened at -196&deg;C in a special process, which ensures a hardness of approx. 63 Rockwell. The D-shaped handle is a real eye-catcher while ensuring ease of use. It is made from beautiful Masur birch, keeping its style traditional. This wood is characterised by its unique pattern of changing lines and stripes. Thanks to its perfect balance, the handle ensures effortless and effective working, giving you maximum control while cutting. The GYUTOH from Miyabi is a knife of exceptional cutting strength. <ul><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>101-layer flower Damascus design with katana edge</li><li>Traditional Japanese Karelian (Masur) Birch handle</li><li>Rounded spine and heel</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 5000 Mcd 8 inch Gyutoh

MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection. The potent core of SG2 micro-carbide powder steel is layered in a Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago. Fabricated with special Cocobolo Rosewood pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Handcrafted in Seki, Japan. <ul><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>SG2 core is protected by two layers and finished with a katana edge</li><li>D-shaped Cocobolo pakkawood handle</li><li>Hammered "Tsuchime" finish</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 6000 Mct 5.5 inch Santoku

With the Miyabi knife sharpener with ceramic rollers, your knives can be sharpened more smoothly and in greater comfort. The sharpener features a pre-set sharpening angle so that your knife is always in the right position. The blade is first pulled through the diamond-coated roller several times to achieve a beautiful cutting edge. The knife is then pulled through the ceramic rollers several times at the end of the sharpening process. This makes the knife exceptionally sharp so that it can effortlessly cut through meat, fish and other foods. Silicone grippers help the knife sharpener stay stable as you work so that it doesn&apos;t slip. The ergonomic handle is made from easy-care plastic and can be comfortably held by both left-handed and right-handed chefs. This knife sharpener can also be used to sharpen non-serrated knives made from different steel types, as well as knives from the Miyabi range. With this Miyabi knife sharpener, sharpening your knives couldn&apos;t be easier. <ul><li>The diamond roller is suitable for basic grinding - the ceramic roll for fine honing</li><li>Non-slip thanks to six silicone nubs</li><li>Ergonomic, easy-care plastic handle</li><li>Suitable for right and left handed users</li><li>The hand guard ensures safe use.</li><li>Made in Japan</li></ul>

MIYABI Knife Sharpener Ceramic Discs Black

The MIYABI Hibana collection features a beautiful 49-layer Spark Damascus pattern on the blade that both strengthens and protects the core of FC61 steel. The triple-riveted handle has a curved, ergonomic bolster for the utmost comfort using the pinch grip. Sleek black and brass spacers on the handle add to the beauty and weight that promotes sturdiness in hand and maneuverability at the tip.
The paring knife (SHOTOH) is a small knife with a strong blade and center tip. It is ideal for cleaning, peeling and cutting small fruits and vegetables, for chopping fresh herbs, garlic, onions and food into smaller pieces. <ul><li>Features a core of FC61 steel for long lasting edge retention, durability and sharpness</li><li>Core is wrapped in 48 alternating layers of stainless steel in a spark damascus pattern</li><li>The ergonomic handle and curved bolster provides for comfort and ease-of-use</li><li>Accented by a beautiful brass colour pin and spacers that also add weight to the knife</li><li>FRIODURx2 hardening improves the microstructure of the steel for improved cutting performance, corrosion resistance and durability</li><li>Hand sharpened using 3-step Honbazuke process</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 800 Dp 3.5 inch Shotoh

Top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance.
More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by 100 layers of steel. MIYABI&apos;s innovative, ice-hardening process locks in the long-lasting sharpness of the CRYODUR blades. Beneath its beautiful exterior, the flower Damascus pattern provides added durability.
The scalpel-like blade is complemented by an equally striking Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look.
Handcrafted in Seki, Japan. <ul><li>Set contents: 7" Santoku Knife, 5" Paring knife</li><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>101-layer flower Damascus design with katana edge</li><li>Traditional Japanese Karelian (Masur) Birch handle</li><li>Rounded spine and heel</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 5000 Mcd 2 Piece Knife Set

When holding a MIYABI 4000FC knife in your hand, you experience traditional artisan Japanese knife craftsmanship. Beauty and sharpness are the ideals to be attained with every kitchen knife - and these are also reflected with this Gyutoh, with a blade length of 240 mm. Its blade, which has been honed on both sides, turns it into the perfect instrument for cutting meat or preparing large vegetables. The robust FRIODUR blade is characterised by its high edge holding ability: The material used for this is FC61 steel that has undergone twofold ice-hardening. The high-quality special steel offers the best prerequisites for a particularly fine Katana-edge cut, as is known with the blades of Japanese swords. As such, the blade becomes very sharp and acquires a high edge holding ability - a sign of masterly artisan knife craftsmanship. The octagonally-formed handle and bolster do not only turn the MIYABI 4000FC into a stylish instrument, but also make it safe and comfortable. Optically, with the impregnated, dimensionally-stable Pakka wood handle, the mosaic pin also is an eye-catcher. It underscores the elegant character that characterises a Japanese chef&apos;s knife like this one. All MIYABI knifes are manufactured in Seki, Japan. ZWILLING has its own manufacturing site there. This way, German engineering skill from Solingen and finest East-Asian craftsmanship are ideally united. <ul><li>Fabricated from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness</li><li>Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance</li><li>Hand-honed Honbazuke blade boasts scalpel-like sharpness</li><li>Authentic, thin Japanese blade profile - 9.5-12 degree edge angle</li><li>Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo</li><li>Stylishly stamped with a mosaic pin, ergonomic Pakkawood handle design nestles comfortably in the hand</li><li>Rounded spine and heel ensure tireless cutting</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 4000 Fc 9.5 inch Gyutoh

The long, pointed SUJIHIKI knife with ergonomic handle is ideal for cutting meat and fish and is also easy to clean. The wooden handle makes the knife comfortable to hold and makes it easier to cut at a variety of different angles. The Miyabi SUJIHIKI has a micro carbide MC63 powder steel blade core sandwiched between two layers of steel. A number of specially-developed processes, which include ice hardening at -196 degrees, are used to give knives in the MIYABI 6000MCT range their exceptional hardness. The double-edged blade is hammered into an authentic Japanese shape and is honed by hand using the Honbazuke technique to achieve a hardness of approximately Rockwell 63 The slightly curved, swan-neck handle is made from cocobolo pakkawood. The wood has a traditional shape and fits the hand comfortably. The handle&apos;s internal weight system also ensures that you can work with a wide variety of cutting techniques with equal ease. The Miyabi SUJIHIKI knife is a robust, flexible, durable knife that you are sure to reach for time and time again. <ul><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>SG2 core is protected by two layers and finished with a katana edge</li><li>D-shaped Cocobolo pakkawood handle</li><li>Hammered "Tsuchime" finish</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 6000 Mct 9.5 inch Sujihiki

The MIYABI Hibana collection features a beautiful 49-layer Spark Damascus pattern on the blade that both strengthens and protects the core of FC61 steel. The triple-riveted handle has a curved, ergonomic bolster for the utmost comfort using the pinch grip. Sleek black and brass spacers on the handle add to the beauty and weight that promotes sturdiness in hand and maneuverability at the tip.
The Nakiri is designed for chopping, slicing and dicing produce. <ul><li>Features a core of FC61 steel for long lasting edge retention, durability and sharpness</li><li>Core is wrapped in 48 alternating layers of stainless steel in a spark damascus pattern</li><li>The ergonomic handle and curved bolster provides for comfort and ease-of-use</li><li>Accented by a beautiful brass colour pin and spacers that also add weight to the knife</li><li>FRIODURx2 hardening improves the microstructure of the steel for improved cutting performance, corrosion resistance and durability</li><li>Hand sharpened using 3-step Honbazuke process</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 800 Dp 6.5 inch Nakiri

MIYABI 5000MCD 67 Santoku, 18cm blade. This Japanese santoku has an extremely hard MicroCarbide powder steel core for excellent cutting edge retention and sharpness. Santoku is the best-selling Japanese blade shape and the name translates as "Three Virtues", these being meat, fish and vegetables. The flat cutting edge lends itself to a chopping motion rather than the rocking cutting movement of European chef&apos;s knives. The blade core is surrounded by 132 outer layers of steel which make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. As with anything this special, care should be taken. It&apos;s recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. <ul><li>Blade consists of 133 layers of steel, resulting in a floral damascus pattern</li><li>MC66 Micro Carbide steel is CRYODUR ice-hardened to 66 HRC</li><li>D-shaped handle made of maple, elegantly enhanced with a mosaic pin and steel end-cap</li><li>Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge</li><li>Symmetrical cutting edge</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li><li>Made by MIYABI in Japan</li></ul>

MIYABI 5000 Mcd 67 7 inch Santoku

Those wishing to discover artisan knife craftsmanship with a century-old tradition, can't go wrong with the MIYABI 4000FC knives. As with every MIYABI knife, this Santoku is also characterised by the perfect combination of beauty and sharpness. Translated, Santoku means “Knife with three virtues", which refers to the three central areas of use: The cutting of meat, fish and vegetables is easy as child&apos;s play, thanks to the 180-mm blade length that has been honed on both sides. The FRIODUR blade is manufactured of twofold, ice-hardened FC61 steel. As such, you have a knife of very great hardness and resilience, also when it subjected to great strain. The special steel&apos;s great sharpness and edge holding ability are derived from the incredibly fine Katana-edge cut. Incidentally, this cut is also found with masterfully-manufactured Japanese swords. An elegant accent is provided by the mosaic pin that is found in the impregnated, dimensionally-stable Pakka wood handle. At the same time, it is also noted the MIYABI 4000FC handle and bolster are octagonally-formed. The reasons for this are not solely aesthetic in nature: With this form you also benefit from safe, comfortable handling and can work effortlessly. All MIYABI knives are “made in Japan". For this, ZWILLING has its own manufacturing site in Seki. Here German engineering expertise from Solingen and finest East-Asian craftsmanship unite to knife masterpieces. <ul><li>Fabricated from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness</li><li>Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance</li><li>Hand-honed Honbazuke blade boasts scalpel-like sharpness</li><li>Authentic, thin Japanese blade profile - 9.5-12 degree edge angle</li><li>Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo</li><li>Stylishly stamped with a mosaic pin, ergonomic Pakkawood handle design nestles comfortably in the hand</li><li>Rounded spine and heel ensure tireless cutting</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 4000 Fc 7 inch Santoku

The MIYABI Hibana collection features a beautiful 49-layer Spark Damascus pattern on the blade that both strengthens and protects the core of FC61 steel. The triple-riveted handle has a curved, ergonomic bolster for the utmost comfort using the pinch grip. Sleek black and brass spacers on the handle add to the beauty and weight that promotes sturdiness in hand and maneuverability at the tip.
The Chef&apos;s Knife (GYUTOH) is the workhorse of the kitchen. Whether chopping, slicing, or dicing meat and vegetables, the broad, sturdy blade and comfortable, balanced size will quickly become the go-to knife for everyday tasks. <ul><li>Features a core of FC61 steel for long lasting edge retention, durability and sharpness</li><li>Core is wrapped in 48 alternating layers of stainless steel in a spark damascus pattern</li><li>The ergonomic handle and curved bolster provides for comfort and ease-of-use</li><li>Accented by a beautiful brass colour pin and spacers that also add weight to the knife</li><li>FRIODURx2 hardening improves the microstructure of the steel for improved cutting performance, corrosion resistance and durability</li><li>Hand sharpened using 3-step Honbazuke process</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 800 Dp 6.5 inch Gyutoh

The Santoku knife from the house of Miyabi has a sharpness of approximately 63 Rockwell and is suitable for cutting meat, fish and vegetables. The dark wooden handle is comfortable to hold thanks to its ergonomic shape, and allows effortless progress. The blade&apos;s pattern, cutting properties, durability and toughness are impressive. The material used allows fast cleaning in the dishwasher. The manufacturer has paid attention to an authentic Japanese blade profile, which is decorated with a hammered look. The core of the blade is made of micro carbide, wrapped with two layers of steel. Double-sided grinding and the Honbazuke edge of the blade perfects the sharpness of the 18 cm Miyabi Santoku knife. The handle is made of tough dark cocobolo pakka wood. A goose neck curved handle allows easy working. There is also an individual counterbalance within the handle, so you can cut easily without exerting much force. The Santoku knife from the MIYABI 6000MCT range ensures fast, clean, precise cutting. This product delivers high quality with Japanese design and you will use it often. <ul><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>SG2 core is protected by two layers and finished with a katana edge</li><li>D-shaped Cocobolo pakkawood handle</li><li>Hammered "Tsuchime" finish</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 6000 Mct 7 inch Santoku

<ul><li>Micro Carbide powder steel SG2 construction; core is surrounded with a hammered stainless steel Damascus textured finish</li><li>Micro Carbide powder steel SG2 construction; core is surrounded with a hammered stainless steel Damascus textured finish</li><li>Traditional Japanese blade hand-honed to a 9 to 12&deg; angle</li><li>Micarta D-shape handle, with a mosaic accent complimented by red spacers and a metal end cap with logo</li><li>Set Includes: 3.5" Paring,&nbsp; 7" Santoku, 8" Chef, Steel, Shear&nbsp;and Bamboo Block</li><li>Made in Japan</li></ul>

MIYABI Mizu 6 Piece Knife Block Set

MIYABI 5000 Mcd 6.5 inch Gyutoh

MIYABI 5000MCD has a MicroCarbide powder steel core which gives extremely good sharpness and cutting edge retention. It has 132 outer layers of steel which surround the core and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. As with anything this special, care should be taken. It&apos;s recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. <ul><li>Blade consists of 133 layers of steel, resulting in a floral damascus pattern</li><li>MC66 Micro Carbide steel is CRYODUR ice-hardened to 66 HRC</li><li>D-shaped handle made of maple, elegantly enhanced with a mosaic pin and steel end-cap</li><li>Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li><li>Set Includes 3.5" Paring, 7" Santoku, 8" Chef, 9.5" Bread, MIYABI Shears and Block</li></ul>

MIYABI 5000 Mcd 67 6 Piece Knife Set

MIYABI 5000 FCD Gyutoh, 16cm blade. The gyutoh is the chef&apos;s knife of the Japanese kitchen, used as a general purpose knife for preparing larger cuts of meat and vegetables. The blade core is made of hard fine carbide steel for very good initial sharpness and cutting edge retention. 48 layers of steel surround the core and make up the Damascus design of the blade. A three-stage grinding, sharpening and polishing process called Honbazuke honing gives the knife a razor sharp cutting edge. There is no finger guard so the whole length of the cutting edge can be used. The edge is symmetrical (not single bevel) so can be used by those both left and right handed. The smooth join between handle and bolster helps to prevent calluses forming on thumb and forefinger. For best care, wash by hand, and maintain and sharpen using whetstones. Avoid using glass, ceramic or stone cutting boards as these will dull the cutting edge. <ul><li>FC61 fine carbide steel blade core</li><li>48 layers of steel surrounding the core create the Damascus-design</li><li>FRIODUR ice-hardened for extreme hardness</li><li>Rockwell hardness of approximately 61</li><li>Pakka wood handle accented by a steel mosaic pin and handle end cap</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li><li>Made in Japan</li></ul>

MIYABI 5000 Fc-D 6 inch Gyutoh

Top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance.
More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by 100 layers of steel. MIYABI&apos;s innovative, ice-hardening process locks in the long-lasting sharpness of the CRYODUR blades. Beneath its beautiful exterior, the flower Damascus pattern provides added durability.
The scalpel-like blade is complemented by an equally striking Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look.
Handcrafted in Seki, Japan. <ul><li>Set contents: 8" Chef&apos;s Knife, 5" Paring knife</li><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>101-layer flower Damascus design with katana edge</li><li>Traditional Japanese Karelian (Masur) Birch handle</li><li>Rounded spine and heel</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

Designed to exacting standards, MIYABI continues to strive for perfection with the MIYABI Kaizen Collection. "Kaizen" Japanese for "improvement" or "change for the better" is a way of life. This series combines the latest technology with sleek, modern lines and centuries of knife-making artistry. Forged 49 layer construction with an FC61 super steel core protected by 48 alternating layers of stainless steel ground to expose a unique Damascus design and wavy katana edge. The ergonomically shaped black Pakka wood handle features a striking mosaic pin, red decorative ring and end-cap with logo. Handcrafted in Seki, Japan.
The Chef&apos;s Knife (GYUTOH) is the workhorse of the kitchen. Whether chopping, slicing, or dicing meat and vegetables, the broad, sturdy blade and comfortable, balanced size will quickly become the go-to knife for everyday tasks. <ul><li>FC61 fine carbide steel blade core</li><li>48 layers of steel surrounding the core create the Damascus-design</li><li>FRIODUR ice-hardened for extreme hardness</li><li>Rockwell hardness of approximately 61</li><li>Pakka wood handle accented by a steel mosaic pin and handle end cap</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li><li>Made in Japan</li></ul>

MIYABI 5000 Fc-D 9.5 inch Gyutoh

Designed to exacting standards, MIYABI continues to strive for perfection with the MIYABI Kaizen Collection. "Kaizen" Japanese for "improvement" or "change for the better" is a way of life. This series combines the latest technology with sleek, modern lines and centuries of knife-making artistry. Forged 49 layer construction with an FC61 super steel core protected by 48 alternating layers of stainless steel ground to expose a unique Damascus design and wavy katana edge. The ergonomically shaped black Pakka wood handle features a striking mosaic pin, red decorative ring and end-cap with logo. Handcrafted in Seki, Japan.
The slicing (SUJIHIKI) knife is a Japanese slicing knife ideal for effortlessly cutting meat, fish as well as for slicing a roast and other large cuts of meat. <ul><li>FC61 fine carbide steel blade core</li><li>48 layers of steel surrounding the core create the Damascus-design</li><li>FRIODUR ice-hardened for extreme hardness</li><li>Rockwell hardness of approximately 61</li><li>Pakka wood handle accented by a steel mosaic pin and handle end cap</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li><li>Made in Japan</li></ul>

MIYABI 5000 Fc-D 9.5 inch Sujihiki

The GYUTOH measuring 16 cm in length has a smooth, pointed blade which makes the knife well suited to cutting and slicing fish and meat. Large vegetables are also no problem. Miyabi paid attention to making an authentic Japanese blade profile that makes the knife extremely hard and sharp. The cutting qualities are completed by the Pakka wood handle which is comfortable to hold. The blade is manufactured from micro-carbide powder steel which is embedded between two other layers of steel. The blade is hardened even further using a special procedure such as ice-hardening at -196 degrees Celsius in order to achieve extremely high levels of hardness and sharpness. The blade has been ground on both sides and finished using the Honbazuke blade-honing technique. It is also very aesthetically pleasing thanks to the Tsuchime design which looks like the surface has been hammered. The ergonomically shaped handle is made out of cocobolo pakkawood, which is a dark, smooth-grained wood standing in direct contrast to the blade. The handle has a bent shape to make effortless cutting possible. The handle is well balanced which is typical of knives of the MIYABI 6000MCT series. Thanks to this balance, it&apos;s possible to work for extended periods without tiring. With the high-quality, Japanese knife, you can complete many jobs in the kitchen. <ul><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>SG2 core is protected by two layers and finished with a katana edge</li><li>D-shaped Cocobolo pakkawood handle</li><li>Hammered "Tsuchime" finish</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 6000 Mct 6.5 inch Gyutoh

MIYABI 800 Dp 8 inch Gyutoh

<ul><li>Crafted from beautiful and hygienic natural bamboo</li><li>Simultaneously organize, store, and showcase knives</li><li>Slot-less design does not trap damaging moisture</li><li>Block holds approx 7 knives snug</li></ul>

The MIYABI Hibana collection features a beautiful 49-layer Spark Damascus pattern on the blade that both strengthens and protects the core of FC61 steel. The triple-riveted handle has a curved, ergonomic bolster for the utmost comfort using the pinch grip. Sleek black and brass spacers on the handle add to the beauty and weight that promotes sturdiness in hand and maneuverability at the tip.
The Rocking Santoku Knife supports Western circular motion and Asian chopping. The versatile blade is ideal for chopping vegetables, slicing through meats and preparing fish. <ul><li>Features a core of FC61 steel for long lasting edge retention, durability and sharpness</li><li>Core is wrapped in 48 alternating layers of stainless steel in a spark damascus pattern</li><li>The ergonomic handle and curved bolster provides for comfort and ease-of-use</li><li>Accented by a beautiful brass colour pin and spacers that also add weight to the knife</li><li>FRIODURx2 hardening improves the microstructure of the steel for improved cutting performance, corrosion resistance and durability</li><li>Hand sharpened using 3-step Honbazuke process</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 800 Dp 7 inch Rocking Santoku

MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection. The potent core of SG2 micro-carbide powder steel is layered in a Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago. Fabricated with special Cocobolo Rosewood pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Handcrafted in Seki, Japan. <ul><li>Set Contents: 5" Paring, 8" Chef</li><li>SG2 micro-carbide powder steel</li><li>Authentic thin Japanese blade profile</li><li>Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge</li><li>CRYODUR blade, ice-hardened to Rockwell 63</li><li>SG2 core is protected by two layers and finished with a katana edge</li><li>D-shaped Cocobolo pakkawood handle</li><li>Hammered "Tsuchime" finish</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li></ul>

MIYABI 6000 Mct 2 Piece Knife Set

MIYABI 5000MCD 67 Gyutoh, 20cm blade. This Japanese gyutoh, or chef&apos;s knife, has a MicroCarbide powder steel core which gives extremely good sharpness and cutting edge retention. It has 132 outer layers of steel which surround the core and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. As with anything this special, care should be taken. It&apos;s recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. <ul><li>Blade consists of 133 layers of steel, resulting in a floral damascus pattern</li><li>MC66 Micro Carbide steel is CRYODUR ice-hardened to 66 HRC</li><li>D-shaped handle made of maple, elegantly enhanced with a mosaic pin and steel end-cap</li><li>Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge</li><li>Symmetrical cutting edge</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li><li>Made by MIYABI in Japan</li></ul>

MIYABI 5000 Mcd 67 8 inch Gyutoh

MIYABI 5000 FCD Santoku, 18cm blade length. This Japanese santoku has a hard fine carbide steel core for very good cutting edge retention and sharpness. Santoku translates as "Three Virtues", these being meat, fish and vegetables. The flat cutting edge lends itself to a chopping motion rather than the rocking cutting movement of European chef&apos;s knives. The blade core is surrounded by 48 outer layers of steel which make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The handle and half-bolster join seamlessly for comfortable use. The smooth surface helps to prevent the formation of calluses on the thumb and forefinger. Hand wash only for best care, and maintain and sharpen using a whetstone. We'd recommend using a wooden chopping board rather than glass, ceramic or stone boards as these will dull the cutting edge. <ul><li>FC61 fine carbide steel blade core</li><li>48 layers of steel surrounding the core create the Damascus-design</li><li>FRIODUR ice-hardened for extreme hardness</li><li>Rockwell hardness of approximately 61</li><li>Pakka wood handle accented by a steel mosaic pin and handle end cap</li><li>Hand wash only</li><li>Handcrafted in Seki, Japan</li><li>Made in Japan</li></ul>

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