Miyabi Knives

Miyabi knives are premium Japanese blades celebrated for their exceptional sharpness, durability, and exquisite design. Crafted using traditional Japanese techniques, these knives are versatile tools, perfect for handling a wide range of cutting tasks with precision and elegance.

Miyabi provides an extensive selection of knife series, each distinguished by unique designs, materials, and functions. Whether you're a professional chef or a passionate home cook, there's a Miyabi knife perfectly tailored to your needs and preferences. From the timeless elegance of the Kaizen series to the cutting-edge sophistication of the Black series, Miyabi knives are renowned for their exceptional craftsmanship and unparalleled quality.

Gyutoh

The gyutoh is a versatile chef's knife designed for a wide range of cutting tasks. Featuring a curved blade, it excels at rocking cuts and slicing. Typically measuring 8 to 10 inches in length, it adapts seamlessly to various ingredients. Its pointed tip enables precise work, while the broad heel delivers the strength needed for tougher cuts. An essential tool in any kitchen, the gyutoh handles everything from chopping vegetables to slicing meats with ease.

Santoku

The santoku is an all-purpose knife with a shorter, wider blade, perfect for chopping, dicing, and mincing vegetables, meat, and fish. Its name, meaning "three virtues," reflects its versatility in handling meat, fish, and vegetables. With a flat edge and a sheepsfoot blade tip, the santoku excels at push-cutting and ensures full contact with the cutting board. Typically ranging from 5 to 7 inches in length, it’s a versatile tool for a variety of kitchen tasks.

Nakiri

A vegetable knife with a straight, rectangular blade. Perfect for precise, straight cuts and chopping vegetables efficiently. The nakiri's thin, double-beveled blade allows for clean cuts through vegetables without crushing them. Its straight edge makes it ideal for push-cutting and pull-cutting techniques. The squared-off tip is useful for scraping ingredients off the cutting board. Nakiri knives typically range from 5 to 7 inches in length.

Deba

The nakiri is a specialized vegetable knife featuring a straight, rectangular blade, ideal for precise, straight cuts and efficient vegetable chopping. Its thin, double-beveled blade ensures clean cuts without crushing delicate produce. The straight edge is perfect for push-cutting and pull-cutting techniques, while the squared-off tip is handy for scraping ingredients off the cutting board. Nakiri knives typically measure between 5 and 7 inches, making them a versatile choice for vegetable preparation.

Sujihiki

The sujihiki is a long, narrow slicing knife crafted for precise, thin slices of meat, fish, and other proteins with minimal drag. Ranging from 9 to 12 inches in length, its extended blade enables smooth, uninterrupted cuts. The thin design reduces friction, ensuring cleaner slices and preserving the texture of the food. Ideal for carving roasts, slicing raw fish for sashimi, or portioning large cuts of meat, the sujihiki is an essential tool for precision slicing.

Petty

The petty knife is a compact utility knife designed for intricate tasks such as peeling, trimming, and detailed cutting of fruits and vegetables. Essentially a smaller version of a chef's knife, it typically measures 3 to 5 inches in length. Its small size provides excellent maneuverability, making it ideal for precision work like removing potato eyes, deveining shrimp, or slicing small fruits and herbs.

Yanagiba

The yanagiba is a long, single-bevel slicing knife designed for clean, precise cuts, especially when preparing sashimi and other raw fish dishes. Measuring 9 to 12 inches in length, its extended blade enables smooth, uninterrupted slicing. The single-bevel edge delivers razor-sharp cuts with minimal cellular damage, preserving the delicate texture and flavor of the fish. Its narrow blade minimizes friction and prevents sticking, making it ideal not only for raw fish but also for other delicate slicing tasks.

Fillet Knife

A fillet knife features a long, flexible blade specifically designed for separating flesh from bones in fish and certain meats. Typically ranging from 6 to 11 inches, its narrow blade flexes to follow the contours of bones, enabling precise cuts with minimal waste. Essential for fish preparation, it’s also well-suited for delicate butchering tasks on poultry and other meats.

Chef's Knife

Also referred to as a gyuto in Japanese cuisine, the chef's knife is a versatile, all-purpose tool. Typically ranging from 8 to 12 inches in blade length, it features a curved cutting edge. This knife is ideal for a wide range of tasks, such as chopping, slicing, dicing, and mincing vegetables, fruits, and meats. Its broad blade also makes it handy for crushing garlic or lifting chopped ingredients.