Made from G2 micro-carbide powder steel, this authentic Miyabi knife features the powerful cryodur blade and the authentic Japanese knife blade profile, designed to provide precise, clean cuts. Miyabi is a subsidiary of Zwilling. This company manufactures and designs their knives in Seki Japan, a part of Japan that’s famous for knife design mastery.
Our Verdict: If you want a precise cutting tool that can really hold an edge, then this Japanese knife has the type of power and clean cutting abilities you’re looking for. However, if you’re working with a high volume of food daily, then this knife may not be the best choice. For some, the knife’s sheer weight can be difficult to manage for an extended period of time.
Continue reading to learn how this pro quality Japanese knife handles in the kitchen.
Overview and Features
Miyabi is a company that combines Japanese craftsmanship and artistry with German engineering in order to produce some of the most popular models of knives on the market. Their knives have very distinct qualities that make them pro-quality, however, the amateur cook can also appreciate how beautifully the nine-inch chef’s knife can cut and slice.
Using this knife will not only provide a clean cut, effortlessly, the knife itself allows you to quickly breeze through any cutting task, with minimal waste. In fact, if you’ve never used a Japanese knife before, this model by Miyabi will ruin you for mediocre knives from here on out.
This is the type of knife you’ll commonly find in any professional kitchen. It’s designed to handle a high volume of food, with a blade edge that won’t easily become dull. The fact that this blade holds an edge so well is the reason it’s so popular with cooks of all skill levels.
The knife’s handle is made out of high-quality birchwood. The wood’s natural texture features streaks and ripples, giving the wood a golden appearance. The weight of the handle does a great job of counterbalancing the blade, providing users with an excellent grip while using a handle that has an almost ergonomic feel to it. However, for some users, the heavier handle can work against them if the knife is used for a prolonged period of time. This type of counterbalance design is fairly common among high-quality Japanese knives and it does do an excellent job of ensuring comfort for the short-term.
The handle is also D-shaped, which is in the tradition of Japanese knives. The handle’s shape and design provide a more comfortable grip that will ensure more control and precision over each cut.
There are significant differences between the Western version of kitchen knives and Japanese knives. Knives made in Japan usually feature a harder metal that improves sturdiness. In terms of strength, this blade will not easily dent or chip.
Western kitchen knives do not enjoy the same type of streamlined designed or durable blade, and often require more maintenance in terms of sharpening in order to keep the blade nice and sharp between each use.
Miyabi takes quality to a whole new level when creating their knife blades. The core of this knife is made out of MC63 micro carbide powder steel. During production, the blade is put through a type of ice-hardening process designed to expertly cool the steel, guaranteeing a hardness of sixty-three Rockwell.
Once the core of the knife has been made, it’s then coated with fifty layers of two types of steel on each side, each of which has differing layers of hardness. Every layer is specially treated in order to create an elegant floral pattern along the blade.
During the end of the production process, the knife is then finished off with Honbazuke honing. This honing technique gives the blade nineteen degrees of sharpness that will last for several months. This is not a knife that has to be sharpened before each use.
Considered sturdy and durable, this knife has a strong, broad blade and a fine cutting edge. The knife is designed for both amateurs and pros. It’s a knife that you’ll find yourself reaching for daily, for every cutting task, but given its sharp durable blade, this knife would fit in perfectly in a professional kitchen.
It excels at cutting up meat, dicing fish, cutting up veggies and fruits, or even chopping up herbs.
The lack of curvature in the tip of the blade adds to the knife’s stability as you dice and mince, so you won’t nick or cut your fingers. The design of the blade also places the handle slightly further away from a cutting board, so you’ll also be less likely to smash your knuckles as you’re mincing away at lightning speed.
Basically, this is an excellent all-purpose knife that can chop, dice, scoop, and mince. The knife’s design is a combination of beauty and brawn that almost makes it too beautiful to use.
How it Performs in the Kitchen
Gyuto is the Japanese term used for chef’s knife. And like in most kitchens, this chef’s knife is probably the type of knife you’ll depend on the most. Which is why Miyabi sells it separately. You don’t have to purchase an entire knife set just to get your hands on this popular model. If you feel that this nine-inch model is too much to handle, we recommend Yaxell Super Gou chef’s knife.
But what makes this chef’s knife so different from the standard knives commonly found in Western kitchens?
This model’s blade curves up to the tip, going towards the handle. The design is meant to improve cutting precision, and it’s a style that’s been used for thousands of years in Japan.
Admittedly, the thick blade combined with the birchwood handle may be too heavy for some cooks, especially those who work with large volumes of food, or people who suffer from carpal tunnel syndrome or arthritis.
But despite the added weight, we still found that this is a knife that can handle more than just meal prep. Because the blade is so sharp and durable it can also be used to carve a turkey or even cut through chicken bone or it can be used to fillet a fish. However, while it’s powerful enough to cut through bone, we don’t recommend putting it to the test.
While it appears to excel at most jobs in the kitchen, it does struggle with cleanly slicing bread or baked goods.
If you already have your trusted and true chef knife, but you’re interested in expanding your knife set, our extensive buying guide covers all the different Japanese blade options, so you can pinpoint which type of knife would work best in your kitchen. To read more, click here.
Like other Japanese knives, this model must be cleaned by hand and should never be placed in a dishwasher. When washing, make sure you use a mild detergent and carefully rinse the blade, ensuring no soap residue is left behind. Both the blade and handle must be dried by hand using a soft cloth.
Allowing the knife to air dry can lead to rust and blade discoloration. Because of this, we recommend washing and drying the knife immediately after use.
Most chefs recommend sharpening your knife before each use. This can be a lot of work, especially if you always find yourself short on time. Additionally, sharpening a knife isn’t as easy as it seems. If you sharpen a knife incorrectly you can actually damage the blade. Considering the high price tag, sharpening this Miyabi knife can seem a little intimidating, but it shouldn’t be. Even with daily use, you’ll probably only need to sharpen it a few times a year.
To do, simply use a whetstone. Make sure you push the point of the knife across the stone using your fingers, stroking the blade until it reaches the other edge of the stone, then pull back on the opposite side of the blade. This movement is considered one stroke. Repeat this process up to thirty strokes, continually checking the edge of the blade for sharpness until you’re satisfied with the edge.
- Equipped with the cryudor blade
- Able to handle most cutting tasks in the kitchen
- Elegant floral pattern design on the blade
- Low maintenance