Miyabi combines Japanese artistry and German precision in crafting their knives.
Zwilling from Germany saw the popularity of Japanese knives expanding world- wide and purchased two Japanese knife factories in the city of Seki. Seki served as the sword-making center of Japan. Swords were slowly banned during the mid-19th century Meiji Restoration period in an attempt to modernize Japan. The results were that many swordsmiths turned their focus to producing knives for the kitchen instead of the battlefield. Today these specialty-steel blades are crafted by a combination of traditional hand tools and modern machinery.
Miyabi’s Intricate knife-making method incorporates time-honored techniques, premium steel and innovative hardening processes. Each blade is touched by the hands of skilled artisans, ensuring beauty and top quality.
The Premium MIYABI Birchwood is a work of culinary art. A blade forged from SG2 steel is guaranteed to work exceptionally well. Originally designed as a tool steel, SG2 needs to be tough to perform for its intended use and can achieve a surgical precision. For a hard steel, SG2 is relatively easy to sharpen, and this is due in part to the great work that Miyabi does to forge a very thin blade. In this blade, the steel has been layered to create an effect known as “Damascus”, which not only looks beautiful, but also makes a better cutting edge.
What really ties this knife together is the D shaped Birchwood handle, made to nest perfectly in your hand. The Karelian (Masur) Birch is a highly prized material used for many purposes including a Faberge Egg.