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Miyabi Japanese Knives

PURITY, GRACE AND ELEGANCE ARE QUALITIES HIGHLY APPRECIATED IN JAPANESE CULTURE. AND THE MIYABI BRAND BY ZWILLING IS SYNONYMOUS WITH PRECISELY THESE QUALITIES.

MIYABI is a ZWILLING Group brand and is synonymous with genuine Japanese knives. MIYABI knives are authentic because MIYABI does not try to be Japanese; it really is Japanese.

MIYABI knives are manufactured in the tradition of the ancient masters, who once produced the finest Japanese swords. They are designed by the Japanese, have a contemporary Japanese design and are produced in ZWILLING's own factories in Japan.

MIYABI 5000MCD

UNIQUELY DESIGNED PRECISION KNIVES THAT PERFECTLY COMBINE FUNCTION AND ERGONOMICS.

Aesthetics have played a key role in Japanese cuisine since time immemorial. The look of a dish and the way it is presented on the plate are just as much a part of the pleasure as its taste and aroma. In the kitchen, Japanese chefs are just as demanding where aesthetics are concerned as they are with functionality. The MIYABI 5000MCD series of knives provides professionals and ambitious amateur chefs with a set of precision knives that combine perfect functionality and ergonomics with unique design.

  • MicroCarbide Powder Steel, 63 Rockwell Hardness
  • 101 Layers
  • Symmetrical Blade Profile
  • Masur Birch Handle

1. BIRCH HANDLE

Each handle made of top-quality Masur birch is also unique. The structure of the wood handle is reflected through the interplay of lines and stripes. The warmth of the natural wood contrasts nicely with the steel blade. A mosaic pin finishes off the sophisticated look.

2. PREMIUM STEEL

The blade core made of MicroCarbide MC63 powder steel is surrounded by 100 layers of two different types of steel with different levels of hardness. MicroCarbide MC63 powder steel is a high-grade steel for the highest demands.

3. EXTREMELY HARD BLADE

The CRYODUR® blade is hardened using a specially developed ice-hardening process at -196°C that guarantees extreme hardness of 63 Rockwell and a lasting sharp blade.

4. D-SHAPED HANDLE

The traditional Japanese ‘D-shaped’ handle ensures all handle styles are ergonomic and enables you to work without tiring. The ‘D-shaped’ handle is rounded off at its end with a decorative end cap with a logo.

5. SLEEK DAMASK DESIGN

A special blade treatment alters the surface structure of each layer, giving each blade its individual floral damask pattern.

6. HONBAZUKE HONING

This traditional Japanese Honbazuke honing gives every blade its incomparable sharpness. The 19° symmetrical blade is the result of v-edge honing.

MIYABI 5000FCD

Miaybi 5000FCD blades are formed by 49 layers of steel with a Rockwell hardness of approximately 61. The black Pakka Wood handle is wonderfully balanced and features a steel end cap with decorative pin and ring.

  • FC61 steel core
  • FRIODUR® ice-hardened for hardness, corrosion-resistance and material elasticity
  • Symmetrically honed cutting edge
  • Ergonomically shaped handle

Different types of knife and their uses

SHOTOH

The Shotoh is a small knife, ideal for cutting, peeling and garnishing fruit and vegetables. After the Santoku, the Shotoh is the best selling blade shape in Japan.

  • Symmetrical Blade
  • Blade length: 90-150mm

CHUTOH

The Chutoh is a medium-sized knife. It is used when the Shotoh is too small and the Gyutoh too big: an all-purpose kitchen knife.

  • Symmetrical blade
  • Blade length: 160 mm

GYUTOH

The Gyutoh is regarded as the slicing knife and is mainly used for finely slicing meat and large vegetables.

  • Symmetrical blade
  • Blade length: 200-270 mm

SANTOKU

Santoku is the best-selling shape of blade in Japan and translates as "Three Virtues". The name relates to the versatility of this blade shape, for instance for vegetables, meat or fish.

  • Symmetrical blade
  • Blade lengths: 150-180 mm

SUJIHIKI

The Sujihiki is a very fine carving knife. It is ideal for slicing raw or cooked meat and fish.

  • Symmetrical blade
  • Blade length: 240-270 mm

BREAD KNIFE

The scalloped edge cuts effortlessly through hard bread crusts and slices thinly and cleanly.

  • Serrated blade
  • Blade lengths: 230-240 mm

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