Japanese knives MIYABI - the beauty of sharpness.
More than 100 steps and 42 days are required to produce a single knife worthy of the MIYABI brand. Each knife passes through the hands of experienced craftsmen before it reaches you - so you get the highest quality product. The knives are made in Seki, which has been the capital of samurai sword production in Japan since the 14th century. In the ZWILLING factory there, German engineering skills from Solingen are combined with the best East Asian craftsmanship. You get the best of both worlds, which guarantee the long life and exceptional sharpness of Japanese MIYABI knives.
TYPES OF JAPANESE KNIVES - Which knife is best for what? Here you will learn how the individual types differ.
SANTOKU KNIFE
The Japanese version of the chef's knife is the Santoku knife. The word Santoku means three virtues, so it is not surprising that this knife is particularly suitable for three types of food: fish, meat and vegetables. The blade of a Santoku knife is usually 14 to 18 cm long. The characteristic features of a Santoku knife are the flattening of the back of the blade towards the tip and the handle, which usually forms a horizontal line to the back of the blade. This creates space for a good and comfortable grip of the handle. A special version is the cradle Santoku knife, which has the cutting edge slightly upwards. In addition, there are Santoku knives equipped with structured grindings, which ensure that the sliced food slides off the blade better.
Explore Japanese Santoku knives.
GYUTOH KNIFE
The Gyutoh knife is a type of Japanese knife traditionally used for meat. However, it can also be used for cutting vegetables and fish. The blade is usually 16 to 24 cm long and tapers to a point, similar to a classic European chef's knife. The rounded shape of the blade means that it can be used for cutting with a swinging motion. In Europe, the Gyutoh knife is generally used as a very sharp all-purpose kitchen knife.
Explore Japanese Gyutoh knives.
SUJIHIKI KNIFE
The Sujihiki knife is a Japanese carving knife that is particularly suitable for slicing thin slices, such as ham, and for precise slicing of meat. Thanks to its slender blade, which is typically 24 cm long, it is also ideal for filleting fish.
Explore Japanese Sujihiki knives.
SHOTOH KNIFE
Shotoh means something like "small knife" in Japanese. It is considered one of the traditional knives and is one of the best-selling blade shapes, right after the Santoku knife. In Japanese cuisine, the Shotoh knife is mainly used for cutting fruits and vegetables. With a blade length of 9 to 14 cm, which tapers to a point, the Shotoh knife is especially suitable for delicate work such as peeling and cutting all kinds of fruits and vegetables.
Explore Japanese Shotoh knives.
NAKIRI KNIFE
Thanks to the wide rectangular shape of the blade, it is suitable for cutting vegetables and herbs. Sliced food can be scooped directly with the blade. Thanks to its length of 17-18 cm, the knife is compact. Due to the fine blade, it is not suitable for chopping, although it looks similar to a cleaver, but for pressure cutting techniques.
Explore Japanese Nakiri knives.
You can find the complete range of MIYABI Japanese knives HERE .
