Elevate your culinary skills with this high-quality kitchen knife designed for those who demand excellence. Made from revolutionary FC61 fine carbide stainless steel with a 61 Rockwell hardness, the Miyabi Koya chef knife guarantees remarkable durability and edge retention. The hand-engraved Miyabi logo on the blade reflects its authentic craftsmanship. Featuring a full-tang ice-hardened Friodur2 blade with a sandblasted Katana edge, it offers a scalpel-like sharpness that cuts through ingredients effortlessly.
The 12° double bevel blade is hand-honed for precision, while the rounded spine, bolster, and heel provide comfort during extended use. Its corrosion-resistant surface ensures longevity, even in busy kitchens. The faceted birchwood pakkawood handle is carefully weight-adjusted and finished with a nine-step process, including a distinctive mosaic accent, giving it a luxurious feel. Handcrafted by 46 expert artisans in Seki, Japan, this chef’s knife combines traditional Japanese craftsmanship with modern engineering. Whether you’re a professional chef seeking high-end tools or a serious home cook, this top-rated kitchen knife delivers exceptional performance. How to maintain your Miyabi Koya knife? Regular hand-washing and proper storage help preserve its sharpness and appearance.
Victoria Fowler (verified owner) –
I’ve been using the Miyabi Koya for months, and it’s by far the best kitchen knife I’ve owned. The edge stays sharp, and it feels incredibly balanced.
Ann Brown (verified owner) –
This Japanese knives set a new standard in my kitchen. Perfect for everything from slicing vegetables to carving meats.
Angelica Sanchez (verified owner) –
If you’re looking for high quality kitchen knives for chefs, this one truly delivers. The craftsmanship is outstanding, and it’s a joy to use.