The Miyabi collection of Japanese knives under the baton of the ZWILLING brand owes many of its characteristics to the place of production, which is Seki, Japan, a famous center for the production of samurai swords and knives for centuries. In ZWILLING's own production plant there, German engineering skills from Solingen are combined with the best East Asian craftsmanship.
Lightweight Japanese knives feature thin, hard steel blades with an exceptionally sharp edge and long life. These beautiful knives are designed for extremely precise cutting and superior performance. The intricate method of making Miyabi knives involves proven techniques, premium steels and innovative hardening processes. Each blade is touched by the hands of skilled craftsmen, ensuring beauty and quality that is unparalleled.
The blades are sharpened using the traditional hand-held Honbazuke technique. This is a three-stage grinding, sharpening and polishing process along the entire length of the blade, which ensures an extremely sharp blade. Honbazuke sharpening is proven by hundreds of years of work by master knifemakers. The knife is first sharpened using a vertical and horizontal rotating whetstone and finally polished with a leather honing belt. Combined with the traditional Japanese blade angle of 9.5° to 12°, Miyabi knives are remarkably sharp.
The Miyabi collection uses three different types of steel. Each has a different hardness level - on the Rockwell scale - which affects the sharpness and how long the knives stay sharp.
Miyabi knives with perfect sharpness, precise cutting and long life are created in 42 days in 100 steps. Their design is reminiscent of traditional samurai swords. Let yourself be transported to the world of Japanese knives!
