Japanese Cutlery

The resilient core of VG10 stainless steel is protected by a stunning 64-layer flower Damascus pattern. With a wood-like texture, the comfortable handle won't slip from your hand and acts as a moisture repellent. Handcrafted in Seki, Japan.

This line of knives combines the best hardening technology with the artistry of traditional Japanese craftsmanship. The resilient core of VG10 super steel is protected by a stunning 64-layer flower Damascus pattern.

This 7-piece set features all the essential knives for the household. From the all-rounder 8-inch chef’s knife for cutting meat, dicing onions, and mincing garlic, to the 3.5-inch paring knife perfect for peeling vegetables and cutting fruit.

MIYABI, Kaizen II, 7" Santoku Knife, 34684-183

This 6-inch chef’s knife is designed especially for smaller hands and those that prefer a lighter style chef’s knife that lets you effortlessly slice, dice, and chop through prep work.

The 3.5-inch paring knife is one of the most essential kitchen knives to have in your kitchen. This ultra-sharp blade is ideal for smaller tasks like peeling vegetables, creating garnishes, and segmenting citrus.

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.

The 9-inch bread knife offers an improved, more controlled cutting experience for heavy duty slicing jobs. Slice through thicker cuts with ease like roast meats. Effortlessly cut through soft-interior, hard-exterior foods, like tomatoes and loaves of brea

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.

This utility knife is a workhorse knife in the kitchen for precision work in-hand or on the cutting board. This versatile knife is ideal for cutting up fruit, mincing garlic, and thinly slicing meat or poultry.

Designed specifically for the MC66 steel of the Miyabi Black series.

The fine edge santoku - Japanese for "three virtues" - excels at three cutting techniques. Expertly mince garlic, slice cucumber, and dice onions with this Asian all-rounder. The series boasts blades of ultra-premium steel for unsurpassed sharpness.

A true work of art, the maple burl handle leads into 132 layers of steel, precision ground to expose an exquisite flower Damask pattern and a cutting core of ultra-hard Micro-Carbide MC66 powdered steel.

MIYABI strives for perfection with Kaizen - Japanese for "improvement" or "change for the better." This line of knives combines the best hardening technology with the artistry of traditional Japanese craftsmanship.

The long, thin blade of the 9.5-inch slicing/carving knife makes it easy to slice and serve large cuts of poultry, ham, meat, and fish.

The shotoh, or petty knife, is ideal for the preparation of smaller cuts of meat and fruit and vegetables. It has a fine carbide steel core with a hardness that gives very good cutting edge retention and initial sharpness.

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.

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.

The shotoh, which means “small sword” in Japanese, is a versatile knife that is slightly larger than a paring knife. It can be used for intricate vegetable work like peeling and creating garnishes as well as for cleaning and trimming meat and fish.

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.

A true work of art, the maple burl handle leads into 132 layers of steel, precision ground to expose an exquisite flower Damask pattern and a cutting core of ultra-hard Micro-Carbide MC66 powdered steel.

The gyutoh is Japan’s chef’s knife, an all-rounder knife for just about every task in the kitchen. Dice vegetables, slice meat and fish, and chop fruit with this exquisite workhorse of the kitchen...and this one is a true work of art.

A true work of art, the maple burl handle leads into 132 layers of steel, precision ground to expose an exquisite flower Damask pattern and a cutting core of ultra-hard Micro-Carbide MC66 powdered steel.