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products > henckels kitchen knives > the miyabi collection

MIYABI - The Beauty of Sharpness

The MIYABI collection

The MIYABI collection comprises four series that each serves different demands. The unique characteristic of these authentic Japanese knives is their amazing sharpness. The outstanding symbiosis of quality, design and comfortable handle sets them apart. The traditional "D-handle" allows tireless working in all cutting techniques. Here at The Cooks Friend Company we supply three knife series from the collection.

MIYABI 7000MCD - Simply Astonishing

The MIYABI 7000 MCD series sets new standards in sharpness, beauty and elegance. Each individual knife is an authentic masterpiece.

The ultra-hard core of MicroCarbide powder steel MC66 has been encased by 132 layers which provide the aesthetic design of the symmetric damask blade design.

The beautiful "Katana" edge is purposely reminiscent of the legendary Japanese swords. The original Japanese Honbazuke honing gives these knives the scalpel-like sharpness that is their hallmark.

The solid Micarta traditional "D-handle" for perfect balance, optimum control and tireless cutting offers a premium look with red wood optic and top-quality stainless steel. click for prices

MIYABI 7000D - Simply Beautiful

At the heart of the 7000D series is the resilient core of the CMV60 steel. Cobalt for corrosion resistance, Molybdenum to optimize hardness and Vanadium to bond them, this performance composition delivers a Rockwell hardness of 60°. The elegance of the damask blade design is created by wrapping 32 layers of two stainless steel materials around the MCV60 core. These two materials react differently to special grinding and polishing treatments creating one-of-a-kind wave patterns in knives that are exceptionally hard, sharp and beautiful. click for prices

MIYABI 5000MCD - Simply Outrageous

The MIYABI 5000MCD series of knives combine perfect functionality and ergonomics with unique design. Each individual knife is an authentic masterpiece.

The extremely hard core of MicroCarbide MC63 powder steel is encased in 100 layers of steel of two different grades of hardness. A special blade treatment alters the surface structure of every layer, giving each blade its individual floral damask pattern and then given its authentic Japanese Honbazuke honing by hand.

Each knife has a unique Katana cutting edge, a visible sign of master craftsmanship that is reminiscent of the blades of Japanese swords. Traditionally, these swords received their individual hamon, the line dividing the less hard blade body from the extremely hard cutting edge, by hand.

Each handle is made of top-quality Masur birch and is also unique. The structure of the wood out of which the handle has been crafted is revealed through the interplay of lines and stripes. The warmth of the natural wood contrasts attractively with the steel blade. A mosaic pin and decorative end cap provide the finishing touches to this sophisticated look. click for prices

Types of Knives

KUDAMONO Kudamono = Vegetable knife Peeling and cutting fruit & vegetables Symmetric blade Blade length: 90mm
SHOTOH Shotoh = Small knife Peeling and cutting fruit & vegetables Symmetric blade Blade length: 130mm
CHUTOH Chutoh = Medium knife Cleaning and carving fish & meat Symmetric blade Blade length: 160mm
GYUTOH Gyutoh = Chef's knife Cutting meat and preparing large vegetables Symmetric blade Blade length: 200 & 240mm
SANTOKU Santoku = Three virtues Cutting fish, meat vegetables Symmetric blade Blade length: 150 & 180mm
KODEBA Kodeba = Small protruding blade Cleaning, boning, filleting and cutting fish & meat Asymmetric blade Blade length: 100mm
SUJIHIKI Sujihiki = Willow leaf blade Filleting and cutting wafer-thin slices Asymmetric blade Blade length: 240mm

Cleaning

MIYABI knives are manufactured from carbon steel that is extremely hard but also liable to corrosion. To avoid corrosion, these knives should not be cleaned in a dish washer. Clean knives under running water with a little detergent. Always dry knives thoroughly before storing them in a dry place. To avoid rust of discolouration, do not leave knives wet or soiled for too long.

Re-sharpening

Because of the extremely hard steel and Honbazuke honing these knives should only be sharpened with a professional sharpening stone. First use a coarse stone followed by a fine finishing stone.

TWIN Stone Pro and TWIN Finishing Stone Pro are whetstones that have been developed specifically for the MIYABI knives.

Guide to Buying Kitchen Knives

More about the MIYABI Collection

MIYABI knives embody the beauty of sharpness, therefore following the tradition of the famous Japanese swords that were not only unbelievably sharp but also incredibly beautiful.

The authentic Japanese blade design and the extraordinary sharpness of the MIYABI knives will fascinate from the first touch. Lovers of Japanese knives will also appreciate the perfect balance and the comfortable handle day after day.

These knives are manufactured in the tradition of the ancient master craftsmen that once delivered the finest Japanese swords.

Made in Seki

Seki has been the centre of the Japanese sword and knife industry since the 14th century. 1n 2004 Zwilling J.A. Henckels Japan acquired one of Seki's leading manufacturers of top quality knives.

Today this manufacturer combines German engineering with the finest Japanese craftsmanship. The results are Japanese knives at their best. It goes without saying that MIYABI knives are manufactured to Zwilling J.A. Henckels strict quality standards.

MIYABI stands for modern products that build on the knowledge that knife makers from Seki have accumulated over centuries in producing blades that are amongst the sharpest in the world.

Iron Chef - Rokusaburo Michiba

Rokusaburo Michiba rose to fame as the first Iron Chef of Japanese cuisine on the popular television program "Ryori no Tetsujin" (Iron Chef) that started in 1993. In 2005 the Japanese Ministry of Health, Labour and Welfare designated him a "contemporary skilled artisan", an honour given to those who have achieved superior skill in their field of work.

Comment by Mr. Michiba:It is often said that a knife is "the spirit of the chef". With this in mind, the sharpness of knives has been greatly valued and pursued with special care by Japanese chefs for a very long time. MIYABI knives are a revolutionary cooking tool because of their long-lasting sharpness, smooth cutting ability, rust resistance and handling ease. Cooking with sharp knives makes food preparation exciting and enjoyable because food can be cut cleanly and beautifully. I am confident everyone will appreciate the comfortable, sharp cutting edge of these knives.

Professionals and hobby chefs alike are beginning to appreciate the value of sharp Japanese knives for western cooking. MIYABI knives are among the sharpest of their kind. They are knives that will please the most discerning consumers in Japan and all over the world.

ZWILLING J.A. HENCKELS and Rokusaburo Michiba jointly developed these knife series. Mr. Michiba advised ZWILLING J.A. HENCKELS on all questions concerning the marriage of Japanese knife tradition and western taste.