Are Miyabi knives handmade?
Yes, every Miyabi knife is handmade and takes 42 days to make from start to finish, undergoing 130 production steps, from sharpening the blade to packing them for shipment. The factory employs a little over 200 people, and their output is one million knives every year. This is not a large number considering Miyabi knives are sold in countries all over the world.
What are Miyabi knives made of?
Every range’s raw materials differ from one another, so here are the ‘ingredients’ of the Miyabi knives we carry at Borough Kitchen:
5000MCD: Made from 101 layers of MicroCarbide powdered steel (Damascus style), with a Rockwell hardness of 63. The handle is made from rare Masur birch, which has a soft, almost cork-like texture and curly markings.
5000MCD 67: Made from 132 layers of powdered steel (Damascus style) that’s been ice-hardened at -196C for extreme hardness and corrosion resistance, with a Rockwell hardness of 67. The handle is made from black maple wood.
500FCD: Made from 49 layers of powdered steel (Damascus style) with a Rockwell hardness of 61. The handle is made from pakka wood, a wood-resin composite that’s moisture-resistant.
Are Miyabi knives forged or stamped?
Miyabi knives are hand-forged in the ‘katana’ style of ancient Samurai sword-making.
Where are Miyabi knives made?
Every Miyabi knife is made in Seki, which Miyabi calls the ‘Japanese Solingen’, comparing it to Europe’s knifemaking centre in Germany. It has a centuries-old tradition of samurai sword-making.
How to sharpen Miyabi knives?
The best way to sharpen Miyabi knives is by using a whetstone. For a detailed guide on how to do this, click here.
Why are Miyabi knives so expensive?
Though owned by Zwilling, Miyabi is not a large-scale manufacturer of knives. Every knife takes more than a month to make, and the total output of the factory, which is relatively small at around 200 employees, is a million knives per year. This is a very small amount of knives when you consider how every piece is handmade, and if you compare it to the output scale of more well-known European brands. Every employee is highly skilled in a very particular, tradition-led art form that takes years to master and is highly localised. Different Miyabi knives require different levels of specialised (and dangerous!) techniques, which is why a 5000 MCD 67, for example, is almost £200 more than a 500FCD.
How to care for a Miyabi knife?
Miyabi knives should be sharpened with a whetstone and, if you’d like to hone it, a strop is a great option. They should never (ever) be put in a dishwasher. Wash blades directly after use and wipe them dry before storing, as acidic ingredients like tomatoes and lemons weaken any knife’s blade. Knives are best stored on a magnetic rack, where the blades do not come in contact with anything else. If storing in a drawer, make sure to use sleeves that cover and protect the blades