Seki City, Japan
Miyabi is known for its sharp Japanese kitchen knives made from a combination of modern state-of-the-art technology and the skill of great artisans. In 2004, ZWILLING acquired the factory in Seki and is now incorporated with the German engineering excellence perfected in ZWILLING’s Solingen workshop.
Miyabi kitchen knives have a different range, looks, and kinds that fit everyone’s needs. It has various collections of Japanese kitchen knives such as Shotoh and Nakiri or classic Santoku. These outstanding classes of knives go through a long process to produce perfect, sharp, and long-lasting kitchen knives with a precise cutting edge.
Best known For
Miyabi kitchen knives are best known for making quality chef knives. Such as the famous Miyabi birchwood SG2 for years with a large collection using the traditional Japanese techniques combined with modern German technology. Miyabi ensures the durability and longevity of every knife that is being made.
Owning a perfectly sharp Japanese kitchen knife doesn’t need to be that expensive. Miyabi has an affordable high-end “Kaizen” kitchen knife with a super steel core and incredible hardness. It is lightweight and has a very comfortable grip.
There are three distinct types of steel used to make the MIYABI collection.
- SG2 (MC63) Artisan Microcarbide powder steel with the hardness of 63HRC.
- VG10 (CMV60) Fusion Morimoto Edition Cobalt Molybdenum Vanadium Steel with the hardness of 60HRC.
- SPECIAL FORMULA, special Edition formula steel with a hardness of 57HRC.
MIYABI kitchen knife handle is mainly made of wood with the traditional D-shape with partial tang construction. With a steel butt of the knife, it has a balancing point sitting further towards the heel of the knife.
The most known type is Pakkawood, primarily used as a handle for being highly resistant to high heat and moisture.
Sharpening and Maintenance
Honing and sharpening your Miyabi Kitchen knife right is the best way to keep it in good condition. A sharpening steel or handheld knife sharpener is the best tool to make sharpening easier.
- To sharpen the knife, use a sharpening stone, and immerse in the water for five minutes.
- Remove from the water and place the non-slip side on a steady table or ground.
- Hold the knife's handle firmly and put the blade on the stone facing you.
- Tilt the blade at 10-20 degrees, placing your free hand on the top blade and not on the cutting edge.
- Don’t forget to maintain the wetness of the stone during the entire process.
- Put a little pressure and stroke up and down across the sharpening stone.
- Turn the knife to the other side and move the blade up and down like the other.