Miyabi, a prestigious Japanese brand, is renowned for its exceptional kitchen knives. Combining traditional Japanese craftsmanship with modern German engineering, Miyabi knives offer unparalleled sharpness, precision, and durability. Crafted with meticulous attention to detail, each Miyabi knife embodies the beauty and elegance of Japanese culinary artistry.
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Knives / Japanese Knives
R11,599A true work of art.
- Blade consists of 133 layers of steel, resulting in a floral damascus pattern
- MC66 MicroCarbide steel is hardened to 66 HRC
- D-shaped handle made from stunning black ash
- Sharpened using a traditional, three step Honbazuke method
- Made in Seki, Japan
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Knives / Japanese Knives
R9,999Effortlessly slice and Cutting with the Sujihiki
- Blade core made of MicroCarbide MC63 powder steel embedded in 100 layers of steel for exceptional hardness of approx. 63 Rockwell (international standard unit of measurement for hardness) and outstanding cutting edge retention.
- CRYODUR® ice-hardened blades provide particularly good cutting edge retention, corrosion resistance and optimum blade flexibility.
- Authentic Japanese blade profile
- The symmetrical blade with ultra-sharp Honbazuke edge ensures incredible sharpness.
- Traditional “D” handle made from Masur birch for perfect balance, optimum control and tireless cutting.
- Traditional Japanese Karelian (Masur) Birch handle
- Blade core made of MicroCarbide MC63 powder steel embedded in 100 layers of steel, Made in Seki, Japan
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Knives / Japanese Knives
R7,899Precision-crafted in Seki, Japan, the MIYABI 5000MCD CHUTOH knife features a 16 cm MicroCarbide steel blade with a stunning 100-layer Damascus design, ice-hardened for exceptional sharpness and durability. Its traditional D-shaped Masur birch handle ensures perfect control and balance—ideal for effortlessly slicing meat or fish. -
Out of Stock
Knives / Japanese Knives
R7,599
- FC61 fine carbide steel blade core
- 48 layers of steel surrounding the core create the Damascus-design
- FRIODUR ice-hardened for extreme hardness
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Knives / Japanese Knives
R6,999
Compact knife with Japanese tradition
- Suitable for chopping vegetables, herbs, fish and meat
- Extra sharp blade
- G2 micro-carbide powder steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 63
- 101-layer flower Damascus design with katana edge
- Traditional Japanese Karelian (Masur) Birch handle
- Blade core made of MicroCarbide MC63 powder steel embedded in 100 layers of steel, Made in Seki, Japan
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Knives / Japanese Knives
R6,599
SHOTOH from MIYABI has both beauty and functionality
- MC63 powder steel core
- 100 layers of steel
- Great cutting edge retention, corrosion resistance and blade flexibility
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Knives / Japanese Knives
R5,489
Traditional Japanese craftsmanship
- FC61 fine carbide steel blade core
- 48 layers of steel surrounding the core create the Damascus-design
- FRIODUR ice-hardened for extreme hardness
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Knives / Japanese Knives
R5,489
State-of-the-art steel
- FC61 fine carbide steel blade core
- 48 layers of steel surrounding the core create the Damascus-design
- FRIODUR ice-hardened for extreme hardness
- Rockwell hardness of approximately 61
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Knives / Japanese Knives
R4,199
State-of-the-art steel with a unique octagon handle design
- Handcrafted in Seki, Japan
- FC61 fine carbide stainless steel – 61 Rockwell hardness
- Octagon-shaped Pakkawood handle
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Knives / Japanese Knives
R3,189
The shotoh, which roughly translates as “little knife”
- Three-part traditional construction
- FRIODUR® ice-hardened blade for exceptional durability of the cutting edge and corrosion resistance.
- Ergonomic Pakka wood handle for perfect balance
