MIYABI knives from Henckels

Miyabi Knives from Henckels

MIYABI - The Beauty of Sharpness

Japanese knives are becoming increasingly popular in Western kitchens because of their unique symbiosis of aesthetics, precision and sharpness.

As a result Zwilling J.A. Henckels, a brand known for delivering outstanding quality knives since 1731, has strengthened its position in the marketplace with the introduction of MIYABI Japanese knives. MIYABI knives showcase the virtues of purity, grace and elegance that are so highly valued in the Japanese culture.

Combining German engineering with the finest Japanese craftsmanship, the MIYABI brand satisfies even the most demanding chefs and hobby cooks, who have come to expect the strict quality standards that have been the hallmark of Zwilling J.A. Henckels for centuries.

In the Japanese kitchen the cutting of food is very much an art form!
Only very sharp knives can preserve the texture and fine taste of the food. To fulfill these expectations all MIYABI knives get the original Honbazuke honing that only the best master craftsman can produce. Four traditional knife types are also distinguished by their asymmetric blades whose extremely sharp profile is essential for the precise boning and filleting.

The MIYABI collection features 11 different knife types that are practical and always reliable due to high-grade, easy-case materials and utilizing Henckels special formula steel.

Knife Know-How - Tips for Choosing a Knife

Three key considerations when buying a knife:

  • The knife should feel comfortable in your hand!
  • The knife should be fully forged, not stamped! A fully forged knife is a single piece of metal, beaten and ground into shape, whereas stamped knives are cut out of sheet metal.
  • The blade should be made from high-carbon stainless steel, which combines carbon steel (which sharpens easily) and stainless steel (which holds an edge longer and doesn’t stain or discolour foods).

The best blade edge for your needs:

  • Straight edge blades allow a smooth, clean cut. When carving with a straight edge, no fibres are torn from the meat. This edge can also be used for both soft and firm foods like meat, fruit and vegetables.
  • Serrated edge blades allow an easy cut through crusty food like traditional roast and crispy bread.
  • Hollow edge blades create an air pocket between the hollow edge and the slice. This prevents food from sticking to the blade and allows for finer slicing.