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MIYABI 5000 FCD Gyutoh, 20cm blade. The gyutoh, or chef’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...

The MIYABI 5000FCD GYUTOH is perfectly balanced and contains a unique Damascus design and an incomparable edge. With a blade length of 24 cm, it is ideal for cutting meat and large vegetables, the Japanese equivalent of the European chef's knife. The knife includes an FC61 fine carbide steel blade c...

The Japanese knife for vegetables and herbs- Suitable for chopping vegetables and herbs- Very sharp blade- Made in Seki/Japan- Variations- options- Product ActionsMIYABI 5000FCD Nakiri, or Japanese vegetable knife, with a 17cm blade.- FC61 fine carbide steel blade core- 48 layers of steel surroundin...

18 cm japanese Santoku knife- MC63 powder steel core- 100 layers of steel- Great cutting-edge retention, corrosion resistance and blade flexibilityTop-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 strikin...

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 t...

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, 100 layers protect the potent core of SG2 micro-carbide powder steel. MIYABI's innovative, ice-hardening pro...

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's handle is made from Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly s...

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 lay...

MIYABI 5000 FCD Shotoh, 9cm blade. This Japanese shotoh, also known as a vegetable knife, has a hard fine carbide steel core which gives very good cutting-edge retention and sharpness. It is lightweight and nimble, and suited for cutting, and peeling small fruit and vegetables. The FC61 steel core o...

This high-quality Sujihiki knife has an authentic Japanese blade profile and a strikingly beautiful damask design. The manufacture of the blade is characterised by the use of the highest quality special steel, which has a high carbon content. The core of the blade consists of an FC61 fine carbide st...

The manufacture of the blade is characterised by the use of the highest quality special steel, which has a high carbon content. The core of the blade consists of an FC61 fine carbide steel layer that is embedded in 48 layers of damask. The FRIODUR® ice-hardening refinement process guarantees you a ...

The manufacture of the blade is characterised by the use of the highest quality special steel, which has a high carbon content. The core of the blade consists of an FC61 fine carbide steel layer that is embedded in 48 layers of damask. The FRIODUR® ice-hardening refinement process guarantees you a ...

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, 100 layers protect the potent core of SG2 micro-carbide powder steel. MIYABI's innovative, ice-hardening pro...

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, 100 layers protect the potent core of SG2 micro-carbide powder steel. MIYABI's innovative, ice-hardening pro...

The whetstone has a roughness of #1000 and thrills both aspiring hobby chefs as well as demanding professional restaurateurs. The whetstone enables you to effectively and easily resharpen different blades. Although the whetstone was specially designed for MIYABI knives, it can also be used for all o...

The manufacture of the blade is characterised by the use of the highest quality special steel, which has a high carbon content. The core of the blade consists of an FC61 fine carbide steel layer that is embedded in 48 layers of damask. The FRIODUR® ice-hardening refinement process guarantees you a ...

The manufacture of the blade is characterised by the use of the highest quality special steel, which has a high carbon content. The core of the blade consists of an FC61 fine carbide steel layer that is embedded in 48 layers of damask. The FRIODUR® ice-hardening refinement process guarantees you a ...

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, 100 layers protect the potent core of SG2 micro-carbide powder steel. MIYABI's innovative, ice-hardening pro...

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 e...

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...

Measuring 20 cm in length, the GYUTOH knife is suitable for cutting and separating fish and meat. Its pointed tip and sturdy blade enable clean cuts to be made. The handle’s flat finish ensures safety by preventing your hand from slipping from the handle onto the blade. MIYABI also uses a Japanese...

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 t...

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...

Top-of-the-line MIYABI Birchwood is a work of culinary art.The blade is made of a micro-carbide powder steel core wrapped in two additional layers of steel. The blade is hammer-forged, giving it an appearance slightly reminiscent of the Tschumine design. In addition, each blade of the MIYABI 600MCT ...