Miyabi Chef Knives Top Picks and Reviews

You will find a lot of Japanese knife manufacturers in this culinary world. Most of these are not so fascinating so you need to filter out these. If you want to be a blessed owner of the best Japanese knives, you first have to figure out your ideal tasks for which you are looking for a knife.

Whatever is the case, you will always expect an incredibly sharp blade with an impressive handle that feels comfortable in your hands. You first need to figure out the brand for your knives if you want the same thing all across your knives.

With so many Japanese knife brands under the sun, the Miyabi is also one of the best out there. Just like any other brand, you will also need to find the Best Miyabi Chef Knives to get the best value-for-money knife.

The traditional Japanese knives feature a single-bevel sharp blade that you can never expect in a western knife. As a western chef, you will always be lacking in getting the most out of these Japanese sharp blades due to the design element.

Here comes Miyabi’s part to make the knives versatile, especially in blade design. With a perfect blend of Japanese traditions by Miyabi and German quality by Zwilling J.A. Henckels, these knives are now really supportive and sharp. However, their knives ain’t so cheap. But, we have another guide that covers the best knives for the money. If you are so strict on your budget, you should take a look at the Cheap Japanese knives Guide.

However, finding out the best Miyabi Chef Knives is also not so easy unless you follow this guide. In this best Miyabi knives guide you will get to know the ideal blades that you should get and worth in the end.

Click here for Yoshihiro Chef Knives Review

Our Top 3 Picks of Miyabi Chef Knives

09 Best Miyabi Chef Knives At a Quick Glance

IMAGE	PRODUCT	SHOP
Overall Best	Miyabi Chef Knife Benefits: SG2 Stainless steel knife, An Incredibly sharp blade, Double bevel 12° blades, The brilliant edge retention, Beautiful & comfortable handle Best for cutting: Precision and sharp cutting with Veggies, Herbs, Leaves, Fruits, Citrus vegetables, raw meat, steak, & bakery items, Except for bones.	Shop Here
Best Miyabi Santoku	Miyabi Fusion Morimoto Edition Hollow Edge Santoku, 7-inch Benefits: The Super Steel VG-10 blade, Responsive & Smooth cutting, A Double bevel blade knife, Long-lasting & sharpest blade, Rust-Resistant and durable Best for cutting: Chopping, Slicing, Dicing, Mincing of fruits, veggies, herbs, leaves, steaks, chicken, BBQ dishes, and bakery products as well.	Shop Here
Stainless steel	Miyabi Chef’s Knife, 8-Inch, Birch/Stainless Steel Benefits: Magnificent Damascus pattern, Razor-Sharp double bevel blade, The Outstanding edge retention, With a Comfortable Birch Handle, Layered SG-02 stainless steel blade Best for cutting: Meal Preparation, Sushi, Veggies, Fruits, Cooked Steaks, Beef & Chicken cutting.	Shop Here
Best for Professional	Miyabi Evolution Chef’s Knife, 9.5″ Benefits: Provides a smooth cutting, A Full-Tang riveted handle, Double bevel sharp blade, Rust-Resistant & durable, The Well-Balanced Knife Best for cutting: Herbs, leaves, Veggies, Beef, Raw Meat, Bakery items & fish.	Shop Here
Most durable	Miyabi 600d Benefits: Balanced & comfortable handle, Traditional Honbazuke Honing, 19° Double bevel blade profile, 60HRC Rockwell Hardness scale, Non-Stick cutting blade design Best for cutting: Veggies, meals, BBQ ingredients, Pizza, Breads, Buns, meat, steaks & fish.	Shop Here
The Sharpest	Miyabi 10 inch chef knife Benefits: The most versatile blade, Maneuverable precise cuts, Well-Balanced profile knife, 60HRC Rockwell Hardness, Layered Durable steel blade Best for cutting: Citrus & Non-Citrus fruits/vegetables, herbs, fish fillets, duck & chicken breasts, steaks, pork chops, bakery items & a lot of other things as well.	Shop Here
Most comfortable	Miyabi Birchwood SG2 5.5-inch Prep Knife Benefits: Really impressive design, More than above sharpness, Full tang Birchwood handle, Flexible & durable blade, A Rust-Resistant blade knife Best for cutting: Chicken breast, Fish fillet, Steak cutting & beef trimming or cleaning.	Shop Here
Best Miyabi Boning	Miyabi Fusion Morimoto Edition Honesuki Boning Knife, 5.5-inch Benefits: Stiff & durable blade, Holds a strong spine, Stable cutting blade, With 60HRC hardness, A Stainless steel knife Best for cutting: Fish, Ribs, Pork, Steak, Beef, Chicken, Ducks & Raw Meat.	Shop Here
Best Budget	Miyabi Fusion Morimoto Edition Utility Knife, 5.5-inch Benefits: Double bevel blade knife, The Exceptional sharpness, 60 HRC Rockwell hardness, Easy to control & maneuver, Non-Stick & comfortable knife Best for cutting: Tuna, Salmon, trout fishes, Chicken, Duck, Raw Meat, Rabbit, & Beef.	Shop Here

09 Best Miyabi Chef Knives | Our Best Picks & Review

For your ease, we have divided this list of Miyabi Chef knives into a couple of sections. Each of the sections features a knife of its kind that you should only be using for its dedicated purpose.

1. Miyabi Chef Knives

In this first & the main section, you will get to know the professional, premium, and common Chef knives that you can use without any certain restriction. Most of these knives are premium and feature a durable blade & razor-sharp cutting.

Miyabi Chef Knife

With our exclusively best Miyabi Chef knife you won’t need to think twice about its performance on your kitchen’s countertop. Miyabi launched this guy back in 2013. This knife came in two different blade sizes out there.

Build Quality & Material:

This knife features one of the most premium alloy steel that is randomly made. Miyabi with its powdered steel has taken both of its sharpness and durability to a completely next level. Both of these knives have the same case.

Its blade comprises SG-2 that is a very refined form of stainless culinary steel in the market. You will only find this steel with Miyabi’s knives mostly so you can call this one a custom-made steel.

This powdered stainless steel is well-renowned for its wear-resistant properties. It is not to be considered as a super-steel. However, its composition is almost nearest to any super stainless steel that you typically get in the Shun knives.

In this steel, you will find a perfect complement between non-ferrous & ferrous elements. The steel consists of carbon, vanadium, molybdenum, chromium along with a tiny little ratio of manganese steel as well. It is quite a better composition compared to a Carbon steel knife.

Due to a very little carbide composition, the knife is a little bit flexible in the end. This knife resists chipping & also holds an exceptional hardness of up to 64HRC on the Rockwell scale.

Cutting & Performance:

Miyabi Chef knife performs and stands out impressively in most of its departments. This blade features a thin blade profile that makes you precisely insert it down for deep, big, and solid long cuts without losing the stability.

Due to its steel quality & 12° double bevel blade, this boy delivers ultra-sharp & precise cuts. Its edge owns a santoku sort of style that is not the Santoku in actuality. The edge retention is also at its best that doesn’t need an intro. Find the difference between Santoku VS Chef knife.

Moreover, these knives stand out most in the versatility part. Miyabi knows how to perfectly balance a Japanese blade for your flawless cutting experience. This boy is also really lightweight which gives you an edge over the typical knives.

Miyabi has made this knife with a non-stick blade. This blade is equipped with the Tsuchime finish that is formed layered by the way. The pattern is mainly hammered & heat-treated with manual precision.

You have also got a comfortable wooden handle. This handle is made up of Pakkawood material that is enclosed with a stainless steel end cap. Miyabi is using a full-tang D-Shaped handle. It is used both for left & right-handed chefs.

Best for cutting:

Precision and sharp cutting with Veggies, Herbs, Leaves, Fruits, Citrus vegetables, raw meat, steak, & bakery items, Except for bones.

Miyabi Fusion Morimoto Edition Hollow Edge Santoku, 7-inch

The runner-up to the list of the Best Miyabi Chef Knives belongs to its Fusion series Santoku knife. This knife came as one of the senior launches of Miyabi in terms of performance. Miyabi brought this out in 2014 in the market.

Build Quality & Material:

Officially the first knife that features VG-10 steel in its core blade. This super steel knife has no doubt on performance and longevity as well. It is a Japanese culinary steel that is a sort of stainless steel.

Miyabi’s Fusion Morimoto santoku is equipped with various elements in its core blade. This includes carbon along with chromium, vanadium, molybdenum, steel with a significant ratio of cobalt.

This blade resists corrosion & it holds an overall durable core structure. Miyabi has handled the weight distribution pretty effectively even though it is stainless steel. The blade is layered though that is formed through traditional hand forging so we can call it a handmade knife to some extent.

Together with this, the knife stands out even in terms of hardness. Miyabi has made a perfect balance between hardness and flexibility. This knife has a Rockwell hardness of no more than 61 HRC. With this thing, the knife isn’t easy to chip.

Cutting & Performance:

The main part of any knife is its blade’s sharpness. Just like the previous one, this one is also an extensively sharpened knife. Being a double-bevel blade the knife has captured most of its sharpness in the lower spine part of the core.

As for longevity, you can also expect a long life with it. This knife supports a great rust-resistant blade material that doesn’t dull nor rusts so easily. Due to its stainless steel construction, you don’t even need to dry it immediately after wash.

Just like any other double bevel blade Fusion Morimoto also holds an angle of up to 12° on both sides of it. The edge part is also promising and retention is also capable enough to tackle some sudden impacts without chipping.

The blade owns a slightly lower and a fine profile all across its cutting edge. With this thing, you can penetrate this down into a dense or deep ingredient to take precise pieces of it out on the board.

Overall, this knife has got a sharp profile that is equipped with a durable core. Along with this, the knife is also durable and owns a comfortable handle. You can maneuver this knife easily if you want a smooth cutting experience.

Best for cutting:

Chopping, Slicing, Dicing, Mincing of fruits, veggies, herbs, leaves, steaks, chicken, BBQ dishes, and bakery products as well.

Miyabi Chef’s Knife, 8-Inch, Birch/Stainless Steel

An attractive chef knife from Miyabi here on the list. It is one of the most successful launches of Miyabi, that you can find in three different blade sizes in its fleet. With a launch year of 2011, this guy is ranking as the 150th best Chef knives. Let’s explore further things about it.

Build Quality & Material:

If you are a big fan of Japanese knives who use to make a collection of such things or you are a casual cook at your own home this is a knife for you then. Technically, this knife is a little bit heavier in weight. It is one of the greatest chef knives for home.

Alright, so this is the second Miyabi knife on the list that is using SG2 steel here again. This steel doesn’t need any intro again as we are assuming that you will have already explored our best Miyabi Chef knife on top of the list.

For a rough context again, this knife is using a culinary super steel that is composed of vanadium, molybdenum, and chromium along with carbon elements. You will get the same steel in all of its models across its fleet.

This knife has a layered steel core that stands out optimal when it comes to performance. Along with this, the blade is hardened through ice-hardening techniques to make it exceptionally hard.

Cutting & Performance:

This knife delivers optimal edge retention that you can extend with very little maintenance. At first, the blade delivers an optimal sharpness that you would be expecting. Thankfully, it performs as it was expected before unboxing.

The stainless steel construction pays off for its rust-resistance properties. With this blade, you can easily get a long run for the price that depends on your cutting styles along with your habits.

Miyabi has integrated a razor-sharp double bevel blade profile. This has an angle of almost 12° for each side. However, this is a lot less in practicality that feels no more than 10°. These bevels have also made the knives exceptionally sharp with an added ease of sharpness. You can get it sharpened just with the whetstones.

Right next to these things, you realize the comfort of its handle. This handle has made the overall knife versatile and well-balanced that enhances the practicality of it even more. Plus, its blade is non-stick due to the Damascus pattern. A completely straight spine takes maneuverability to the next level.

Best for cutting:

Meal Preparation, Sushi, Veggies, Fruits, Cooked Steaks, Beef & Chicken cutting.

Miyabi Evolution Chef’s Knife, 9.5″

Everything needs an evolution to stand out for its perfect time. Miyabi with its Evolutionary knife has debuted the list that has got one of the longest blades by far on the list. This is a launch of 2013 that is a versatile and lightweight knife.

Build Quality & Material:

From its evolutionary name context, this knife features a unique steel in its construction part. The Fc61 is a unique and custom-made material that you will only get in this series & maybe one or two other knives.

This knife features carbide steel. Most of its carbide structure uses fine grain of alloy steel that stands out better in durability. Due to its fine grains, this knife doesn’t face any sort of flaws in its microstructure. This is the only Miyabi Knife which is near to $100 mark. More, you can find out in Under $100 Chef knives.

So, this knife will deliver you a long life at first. Then, its maneuverability and easy to sharpen blade don’t affect your productivity while using it. To pack this thing \ with remarkable durability, and powerful blade Miyabi has made it through the ice-hardening process. With this, the knife has now become more outstanding.

Cutting & Performance:

If you are a big fan of Japanese sharpness yet you don’t want to skip the simplest western design of a blade this knife is for you then. This knife features a completely plain mirror blade that doesn’t contain any Tsuchime sort of pattern.

Starting from its edge, Miyabi has tried its best to take its edge to an extensive level. This has now successfully done as it has a revised yet a maintained edge in the end. The sharpness of its blade is also revolutionized perfectly.

Its ice-hardened blade stands out in corrosion resistance as well. This knife delivers a rust-resistant profile that you don’t need to immediately dry after washing it manually. You can just leave it to save your time.

Due to its double bevel blade, the sharp part doesn’t need any praise again. The hardness is also at its beast that is standing at 61HRC on the Rockwell scale. With its fine blade, the stability while taking precise cuts is also increased once again.

Last but not the least, Miyabi is using a riveted & a full-tang handle. This handle is not just comfortable it is also durable & versatile. Miyabi is using a three-riveted wooden handle that is nicely placed at its position.

Best for cutting:

Herbs, leaves, Veggies, Beef, Raw Meat, Bakery items & fish.

Miyabi 600d

One of the most premium Miyabi Chef knives on the list. This is a Santoku profile knife which is a hybrid between Gyuto and Santoku once again. It is a complete series of knives from Miyabi. However, you will only get one solid knife here.

Build Quality & Material:

Miyabi has now changed its steel for the knives at least here. This knife features one of the most solid yet uncommon steel in its blade known as CMV60 Steel. CMV60 Steel is a layered version of alloy & chromium steel for culinary products.

This steel features up to 65 Layers of CMV60 to form its core. Just like for its previous yet premium line-ups, Miyabi is using the same terminology of CRYODUR that you had in the Fusion Morimoto series at least.

The blade features an ice-hardening procedure to make it durable out of the box. It just not only enhances its sharpness but instead it also relieves stress from its core. That stress leads to its exceptional hardness of up to 60 HRC on the Rockwell scale.

Cutting & Performance:

With its premium steel core blade, the knife stands out in almost all departments mostly in sharpness. Due to the forged & layered structure that is formed through a traditional honing method known as Honbazuke.

This transformation enhances the sharpness pretty much & its double bevel transmits its sharpness in practical usage. The blade here is using the same v-shaped front profile that has almost 19° of sharpness on its entire profile.

To make it more practical by working on its flawless cutting experience, the knife features a non-stick and Damascus pattern on its blade. This pattern seems stunning out of the box that provides decent clearance while cutting through it.

Best for cutting:

Veggies, meals, BBQ ingredients, Pizza, Breads, Buns, meat, steaks & fish.

Miyabi 10 inch chef knife

We along with various professional chefs strongly believe that a long knife is more versatile than a short knife. If you are looking to enhance your cutting experience, not a single knife could be better than Miyabi 10 inch chef knife.

With a lightweight profile of just 270 grams & a launch year of 2013, this knife is going to be another good boy on this list. Miyabi has launched this model of knife in a couple of blades. However, we will specifically talk about the Miyabi 10 inch chef knife. The rest of its blades are 06 & 08-inches long by the way.

Build Quality & Material:

To stand out its knife on the list perfectly, Miyabi is using a VG-10 Super steel core into it. This time Miyabi has revised its composition a little bit as the knife is holding a long blade out of the box.

You will get a steel blade that features less than 03% of carbon, vanadium, & chromium. While the other elements like molybdenum & cobalt are less than 01%. All of these things are perfectly designed to take its practicality to the next level.

To make this composition deliver an optimal performance out of the box, these knives are composed of CRYODUR blades. This blade is ice-hardened and it has an exceptional sharpness of at least 60 HRC on the Rockwell scale.

Moreover, this steel is layered once again as you can never get a stamped or etched blade with Miyabi knives. This steel is currently formed through 65 layers of stainless steel & added hot forging has made it even outstanding.

Cutting & Performance:

Starting from its sharpness that everyone is looking for. This knife owns a double bevel blade that has an angle of 09 to 12° on both ends taking the collective angle of up to 24 degrees at most.

Miyabi is using a completely thin blade from its handle embedding to its edge in the end. Its blade doesn’t exceed a thickness of 03 mm even at its spine. The knife is mainly meant for slicing, chopping, and raw cutting in a rocking motion.

Due to its long blade, this knife seems to be versatile on every single point. The blade is perfectly well-balanced in the air that doesn’t annoy or feel bulky at any moment unless you are a beginner at these things.

This is a professional knife and it is only recommended for commercial purposes to get the most out of it. Due to its immense hard & stainless steel blade, the knife is not so easy to sharpen. However, the machine sharpening is not a big deal for it.

Best for cutting:

Citrus & Non-Citrus fruits/vegetables, herbs, fish fillets, duck & chicken breasts, steaks, pork chops, bakery items & a lot of other things as well.

2. Miyabi fillet knives

Fillet knives are helpful due to their flexibility & less wide blade. This knife doesn’t easily break or chips due to a controlled ratio of carbon content in its steel construction. Below listed knives are a new addition to the Best Japanese fileting knives detailed guide that we have published already.

Miyabi Fusion Morimoto Edition Utility Knife, 5.5-inch

Morimoto series again with its utility fileting knife for the first time. This model is a relatively newer launch on this list that was launched back in 2013. These knives are ranking as the 88th best Kitchen Utility knife out there.

Build Quality & Material:

Miyabi is using VG-10 super steel even in this knife model that is a really good thing for the price. The bass steel is again stainless here that enhances its raw life and results in an impressive balance between durability and flexibility.

Even this knife holds an impressive hardness that is about 60 HRC on the Rockwell scale. This blade is formed through steel layering and forging methods. In these methods, the steel expands after forging without stresses in its formation.

After its stress-relieving process, the blade has to pass either through a quenching system or it could be a heat-treatment. The modern Japanese knife manufacturers use ice-hardening techniques to enhance its hardness optimally.

Cutting & Performance:

To be honest, this knife has the most narrow & slim blade out of the box. This thin blade takes the precision to a more filtered way. With this slim blade, the knife penetrates fish perfectly that eventually helps in slicing the filets of it.

This blade comes razor-sharp with it and you can feel its sharpness just by a paper cutting test & you will be amazed for sure. Its ultra-fine & incremented edge in the end of the blade is meant for making deep and complex cuts pretty easy to take.

It has a double bevel blade with a single side angle of up to 11° in actuality. Its 5.5-inches small blade makes it easy to control even for smaller hands. However, the versatility is not that great as a longer one but for fish filleting.

Lastly, this knife is a non-stick guy again with one of the most beautiful Damascus patterns on it. The entire pattern is shallow that isn’t deep at all. With this engineering, the knife has now become easy to wash without any fear of rusting. Overall, the handle is also maneuverable & feels comfortable in the hands.

Best for cutting:

Tuna, Salmon, trout fishes, Chicken, Duck, Raw Meat, Rabbit, & Beef.

Miyabi Birchwood SG2 5.5-inch Prep Knife

Another birchwood knife from the Miyabi fleet here on the list of the Best Miyabi Chef Knives. This is one of the most premium knives from Miyabi with a launch year of 2017. Currently, it is ranking amongst the top 200 best utility knives.

Build Quality & Material:

In this knife, you will get another different culinary steel type & that too powdered steel. This steel is known as G2 micro-carbide powder steel which is a flawless design by some other premium Japanese knife brands.

Technically, this knife is also based on stainless steel that protects it from rusting, corrosion & stains. This has also helped in increasing its durability along with the sharpness without any doubt. However, it has made it a bit hard in sharpening.

By far this is the most durable & hard steel blade on this entire list. This time, you have got an immense hardness of 63 HRC on the Rockwell scale that is the highest by far. Due to an effective ice-hardening, Miyabi has broken its record.

Cutting & Performance:

For a Filet knife, you should always opt for a slim yet flexible blade. Due to the deep and complex joints of fish, chicken & even in ducks, you need to get a flexible profile. If you opt for a straight & solid blade it could easily chip then.

Together with this, you should opt for as sharp a blade as you can. The sharpness is the real magic of any knife out there and the same goes for filet knives. Thankfully, most of the Miyabi Fillet knives come with these things including this one. This knife owns an exceptional sharpness that smoothes your cutting.

Due to its double bevel blade, the knife stands out even better in terms of sharpness. The sharp & fine spine is loaded with decent flexibility that is what you were looking for. Moreover, this also has a full-tang wooden handle with versatility. This wooden handle is made up of Birchwood as the name suggests.

Best for cutting:

Chicken breast, Fish fillet, Steak cutting & beef trimming or cleaning.

3. Miyabi boning knife

This section of the Miyabi Chef knives features another great type of Japanese blade. Boning knives help trim & remove bones out of fishes & chickens. The flexible boning knives are ideal for poultry while durable & stiff boning knives are meant for removing bones out of pork & large animals.

Miyabi Fusion Morimoto Edition Honesuki Boning Knife, 5.5-inch

The only Miyabi boning knife on the list again goes to its Fusion series. This Morimoto boning knife is a perfect combination of a stiff & flexible blade. Miyabi launched this guy back in 2013.

Build Quality & Material:

This is a lightweight Miyabi knife with a VG-10 steel core in its blade. These knives are stainless as you are not supposed to keep washing them after every single cut. To prevent you from wasting your time the stainless core won’t let it rust easily.

With this knife, you will get a hardness of 60 HRC that is proof of its stiffness. Technically, it is recommended for beef & pork sort of boning. However, you can still use this guy for chicken & fish as well.

Miyabi features a layered steel construction in its blade that improves its durability & stiffness even more. The edge is using the standard profile for a Japanese boning knife that doesn’t stand out in performance by the way.

Cutting & Performance:

Due to its double bevel blade profile, the knife holds a strong support of sharpness that you will be enjoying while having a smooth cutting experience. This has a slightly thick spine that provides you with the added support for your palm.

This knife has a completely straight profile which is what we expected. The knife gradually expands in a triangular profile blade that is helpful while straight or stable & flawless tearing after boning.

Overall, the knife is promising once again. This also has a durable handle that too a full-tang & riveted one. However, the comfort is not that premium as this knife is dedicatedly meant for large butcher hands. Still, it is not annoying at all.

Best for cutting:

Fish, Ribs, Pork, Steak, Beef, Chicken, Ducks & Raw Meat.

Frequently Asked Questions

Summing up the Miyabi Chef Knives

Almost every single brand is flooded with a tonne of knives & each of these knives seems to be very lucrative. However, some brands tend to launch their knives without any proper inspection out there in the market.

This could result in ruining your cutting experience along with the money as they are not so inexpensive either. Miyabi is one out of the best brands on which you can trust with your closed eyes.

Miyabi offers a sharp & durable blade with a comfortable wooden handle in their knives. These knives then become a true & traditional investment in your kitchen. With their razor-sharp edges, you can deal with any ingredient optimally.

After going through this detailed guide to the Best Miyabi Chef Knives, we are assuming that you will have found the best companion for your cutting tasks. All of these knives are worth it in the end & they are also a good deal for chef cuttings.