Each elegant Miyabi Koh knife is crafted in Seki, Japan. There, Miyabi artisans merge rich Japanese tradition with expert German engineering and state-of-the-art steel to produce these ultimate kitchen knives. Advanced FC61 fine carbide stainless steel - 61 hardness on the Rockwell scale - provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness for a long time. Thanks to an innovative, ice-hardened process, the Friodurx2 blades offer remarkable durability, sharpness, and cutting performance. The stunning blades are finished with a true katana edge, an homage to the samurai swords made in Seki centuries ago, and feature an embossed Miyabi logo. Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. The Pakkawood handle supports both Western chopping and Asian rocking cuts - experience ergonomic perfection with each slice.
I used this knife to prepare dinner the day I bought it. It's replacing a 30+ year old Zwilling Santoku of the same size that has only one handle rivet left.
I'm impressed with the balance of the new knife and feel of the handle, but I think I'll be learning how to chop with it, just for safety's sake, as my older knife is lighter.
Its sharpness is perfect because of course, it's new. I was able to cut plum tomatoes, which can be a bit squishy, perfectly into small pieces. Chopping Boston Lettuce was easy and the knife handled its buttery texture well.. Bobthezman. Wed Sep 16 2026
