Lamborghini, Maserati, Miyabi. While most will agree that they roll off the tongue easily, most would then sing the Sesame Street tune, “one of these things is not like the others, one of these things does not belong”. Well, two are Italian sports cars and recently introduced Henckels Miyabi is a line of Japanese knives. I will agree that they have some striking differences but they all are items that stand for extreme performance! Miyabi is a line of cutlery that is second to none when it comes to performance. These are the sharpest knives I’ve ever encountered and I’d venture to say you’ll feel the same way. The Miyabi 7000 series comes in 3 distinct categories: The 7000D, the 7000 Pro and the 7000MC. These knives are made in Japan under the supervision of German knife maker, Zwilling J.A. Henckels.
The Miyabi 7000D knives have a core of CMV60 steel that is hardened to 60 Rockwell. I mention hardness as it has everything to do with how long a knife will hold its razor sharp edge. These knives have extraordinarily hard steel, Rockwell 60 (the higher the number, the harder the steel). This exceptionally hard steel makes for the final ingredient to the extreme cutting edge. Miyabi is made with extraordinarily hard steel because it allows the manufacturers in Seki, Japan to create an angle of the cutting edge that is much more narrow than other cutlery made in Germany or even other parts of Japan. The marriage of hard steel and this narrow blade angle makes for unparalleled sharpness.
The very hard core of this knife has an additional 16 layers of softer steel rolled onto each side, so you have an extraordinarily strong core plus 32 layers of softer steel that makes it easier for the items you’re slicing to not stick to the knife. These layers give the knife its exotic Damascus look and serve to protect the core steel from corrosion. No two look exactly the same, each one is unique as those layers never roll on with the same pattern. The blade is honed to a “Honbazuke” cutting edge that is razor sharp.
The Miyabi 7000 MC knives have a 3 layer design. The core is made of MC66 steel. This is a powder steel that is made into a core that has an extreme hardness of Rockwell 66. The core has 2 softer layers of stainless steel added to each side to protect the core steel. The cutting edge sports the finest “Honbazuke” edge which makes for an unforgettable culinary experience! Nothing cuts like 7000MC!
The Miyabi 7000 Pro knives are markedly heavier than the other 7000 series lines, which makes it easier for you to cut through more firm foods, such as meats and thick-skinned veggies, like eggplant. They are made of a thicker blade that is all CMV60 steel. These blades are sharpened to an asymmetrical angle with the “Honbazuke” cutting edge for extreme sharpness. These blades have a concave back to them which keeps food from sticking to the blade. These knives are specifically designed for Japanese food preparation such as sushi.
The 7000 series features Micarta handles. Micarta is a process that bonds layers of material together with a resin. In this case linen is bound together with a resin to create an elegant handle that shows a grain much like wood. They are also well balanced making them a delight to work with. Unbalanced knives can lead to accidents in the kitchen as they can be more clumsy in use. All of the handles have signature end caps that tell you the maker is proud of their creation.
Once you experience this wonderful new line you will see why Lamborghini, Maserati, and Miyabi belong together! The Miyabi knife line is truly unforgettable.
Have you used this new line from Zwilling JA Henckels? Please let us know what you think in the comments below!
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I have purchased and used a cpl of the miyabi knives .. I have to say great…. Truly Sharp and a real strong knife .. the knife feels like an extention of your hand .. they do the job and come back for more.
I’m a hobby cook, and i’m looking for one quality knife for a lifetime (ok like 10/20 years). I’ve held the Muyabi knifes. And these feel just perfect. But i’ve heard that these knifes are fragile and possibly not a good fit for a beginner. Could you tell me why people could see these series of knives as being fragile?