Each elegant MIYABI Koh knife is crafted in Seki, Japan. There, MIYABI artisans merge rich Japanese tradition with expert German engineering and state-of-the-art steels to produce these ultimate kitchen knives. Advanced FC61 fine carbide stainless steel – 61 hardness on the Rockwell scale – provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness for a long time. Thanks to an innovative, ice-hardened process, the FRIODURx2 blades offer remarkable durability, sharpness, and cutting performance. The stunning blades are finished with a true katana edge, homage to the samurai swords made in Seki centuries ago, and feature an embossed MIYABI logo. Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. The Pakkawood handle supports both Western chopping and Asian rocking cuts – experience ergonomic perfection with each slice. The Chef’s Knife (GYUTOH) is the workhorse of the kitchen. Whether chopping, slicing, or dicing meat and vegetables, the broad, sturdy blade and comfortable, balanced size will quickly become the go-to knife for everyday tasks.

• Fabricated from revolutionary FC61 fine carbide stainless steel – 61 Rockwell hardness
• Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance
• Hand-honed Honbazuke blade boasts scalpel-like sharpness
• Authentic, thin Japanese blade profile – 9.5-12 degree edge angle
• Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo
• Rounded spine and heel ensure tireless cutting
• Hand wash only
• Handcrafted in Seki, Japan
• Blade length: 20 cm, Handle length 13.5 cm, Handle width: 1.9 cm