Miyabi Knives
Elegant knives
Miyabi knives embody the zenith of Japanese artisanship, skilfully blending time-honoured techniques with the innovative technology for which Zwilling is renowned. Each knife in the Miyabi collection serves as a testament to the Japanese tradition of "The Beauty of Sharpness," highlighting not only their functional superiority but also their significance as icons of purity, grace, and elegance in the culinary world. The exceptional quality of Miyabi knives is evident in the exquisite Damascus patterns adorning each blade, a testament to advanced layering techniques that not only enchant the observer but also enhance the knife's structural integrity, marrying beauty with resilience. Crafted with unparalleled precision, the blades undergo the meticulous Honbazuke honing process, achieving an edge so refined, honed by hand at angles between 9.5° to 12°, ensuring every cut is a reflection of perfection.
Across the Miyabi collection, the exceptional quality extends beyond the blades to include the meticulously designed handles, which stand as paragons of ergonomic and aesthetic excellence. Crafted from materials selected not only for their durability but also for their beauty, such as the sophisticated black ash wood, these handles offer a grip that is both comfortable and secure, facilitating precision and reducing fatigue with extended use. Accentuated with a unique mosaic pin, each handle is a hallmark of the luxurious craftsmanship that defines Miyabi knives. This unwavering attention to detail ensures that Miyabi knives are not merely tools, but exquisite pieces of art that elevate the culinary experience, enabling chefs and enthusiasts alike to achieve culinary excellence with grace and ease.
Key Features
- Miyabi Knife Blade SharpnessTypically around 60-63 HRC
- Expert CraftsmanshipEach knife is a product of traditional Japanese techniques, refined with ZWILLING's meticulous engineering
- Ergonomic Handles: Crafted from premium materials
- Blade Constructed with MicroCarbide Powder Steel and enveloped in multiple layers of steel
Miyabi Ranges
MIYABI 5000FCD 20cm Gyutoh
MIYABI 5000FCD 16cm Gyutoh
MIYABI 5000FCD 24cm Gyutoh
MIYABI 5000FCD 14cm Shotoh
MIYABI 5000FCD 13cm Shotoh
MIYABI 5000FCD 18cm Santoku
MIYABI 6000 MCT 23cm Bread Knife
FAQs
Yes! Miyabi knives are indeed made by Zwilling in their state of the art manufacturing facilities in Seki, Japan
Not all Miyabi knives are full tang. While many Miyabi knives feature full tang construction, such as those in the Miyabi Artisan and Miyabi Koh series, some models like the Miyabi Kaizen series have partial tangs. Full tang knives are generally considered more durable and often provide better balance for general use. However, partial tang knives are specifically designed to offer optimal balance and weight distribution for certain specialised tasks.
For specific details, always check the specifications of the particular Miyabi knife model you are interested in.
Absolutely, Miyabi knives are forged, following a process that is deeply rooted in the centuries-old traditions of Japanese sword-making. This forging process is crucial in achieving the exceptional quality and performance that Miyabi knives are renowned for. During the forging process, high-grade steel is heated and shaped, resulting in a blade that is incredibly strong and durable. This technique also allows for precise control over the blade's geometry, edge sharpness, and overall balance.
Maintaining your knives involves several essential practices to ensure they stay sharp, durable, and in top condition:
- Cleaning: Always wash your knives by hand with warm water and mild detergent immediately after use. It's important to avoid using the dishwasher, as the harsh environment can damage both the blade and the handle over time. After washing, dry the knives completely with a soft cloth to prevent any rust formation.
- Honing: Regular honing is key to keeping your knives sharp and maintaining their edge. Use a honing steel before or after each use to realign the blade's edge. Hold the steel vertically and gently slide the knife down and across the steel at a 20-degree angle.
- Sharpening: In addition to regular honing, your knives will need periodic sharpening, typically once or twice a year depending on how frequently you use them. You can sharpen your knives using a whetstone, a handheld sharpener, or opt for professional sharpening services.
- Storage: Proper storage is crucial for the longevity of your knives. Store your knives in a knife block, on a magnetic strip, or within protective sheaths. This not only prevents the blades from dulling but also helps avoid accidents. Storing knives in a drawer is not recommended, as they can easily get damaged.
- Cutting Surface: To maintain the sharpness of your knife edges, always use wooden or plastic cutting boards. Cutting on hard surfaces like glass, metal, or stone can quickly dull your knives.
- Avoid Misuse: Remember that knives are specifically designed for cutting food. Avoid using them for any non-food related tasks, as this can damage the blade and potentially void the warranty.
- Handle with Care: Always be mindful of the knife's balance and handle it with care. Avoid dropping or carelessly tossing your knives, as this can lead to damage to both the blade and the handle.
Shop at Cotswold Knife Company with confidence, knowing we are a verified stockist of Miyabi knives.