Henckels Miyabi Knives Review

Written by on February 2010

Miyabi LogoLamborghini, 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.

Heckels Miyabi 7000D Santoku KnifeHenckels Miyabi 7000D

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.

Henckels Miyabi 7000Pro Santoku KnifeHenckels Miyabi 7000MC

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!

Henckels Miyabi Usaba knifeHenckels Miyabi 7000Pro

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!

  • jason strobel

    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.

  • Roger’s

    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?

    • george

      Hey Roger. I think I have an idea of where that idea may come from. Many Japanese knives are made from much harder, and thus more brittle, steel alloys than western style knives. This lets them have much sharper and longer-lasting edges, but they are also more susceptible to chipping. As a result, you have to be careful not to cut hard things like bone or frozen foods with them. Also, you must not use them on hard cutting surfaces like glass. If you’re careful and use them properly, i.e. always use a wooden cutting board and don’t cut things that are excessively hard, then they are perfectly fine to use as a beginner. Also, I recommend only washing them by hand, as the dishwasher cycle can sometimes bang around knives like this and also cause them to chip.

  • Bryan

    Apparently not that many people have read this review. Sorry it’s taken so long for someone to reply to your comment. The reason is that harder steel is more brittle. Softer steel will bend, dent or roll when hitting something hard. Harder steel will chip, crack or break. The beauty of Japanese style blades is that they have a hard core (that composes the actual edge) sandwiched between layers of softer steel to support it. This means that the edge will be tougher but if you hit something hard you still run the risk of chipping your edge. On a softer knife you still run into issues. Softer steel, as I said, will bend, dent or roll. In addition, it will also need to be sharpened more often. So it’s really a trade off. With a harder knife the edge will be sharper and need less sharpening but you need to be careful. A softer knife will be tougher but you’ll have to sharpen it more often. I’m getting married and the way we’re going to do it is to register for Japanese knives for most of our cutlery and then go down to Chinatown and get a cheap cleaver for jobs where more power is needed than finesse. Anyways, that’s my two cents. Not much money but I hope it helps.

  • Jerry

    I am looking for the Miyabi Bamboo Knife Blocks. I have one that came with a “5-piece Set” (incl. the block), but I need a few more knife slots – 2 to be exact. Can anyone tell me where I can find these? Thanks and Happy Holidays.

    Jerry

    • admin

      Hi Jerry:

      While we don’t carry them currently, there is a Miyabi 10-slot bamboo knife block we can special order for you. Give us a call at 1-888-892-9911 or email us at cs@metrokitchen.com.

      Given that it’s the end of the year, it may be a few weeks before we can get it to you.

      Be sure to mention your comment on our blog when you call or email us.

      Best regards and have a great holiday!

    • admin

      Hi Jerry:

      Just a heads-up that we currently have the Miyabi 10-slot bamboo knife block now in-stock. We haven’t had a chance to add product information or a photo as they just came in this week.

      Here’s the link: http://www.metrokitchen.com/product/HK-35101-942

      Enjoy!

  • Mr Prince

    I just acquired the 6 piece Miyabi set. I was hesitant whether I should spend the money for the knives or not. Previously I was a butcher and also cooked in restaurants as well. I also hunt regularly. I am very very particular about the blades I use. They must be of highest quality or I go through them quickly. My professions have required me to know blades, and although I am just getting started using these knives, I am very impressed so far. Great buy.

    • admin

      Great to hear that you love your Miyabi knives! If you ever have any questions about them, please do not hesitate to contact us.

  • Samantha

    I bought a Miyabi 7000D while I was living in Japan. I saw them in a display case and they were beautiful. The little shotoku knife I got has lasted me a good three years without needing to be sharpened.

    Sadly when I did take it in to be sharpened the women working on the knife used some sort of tape that took off the nice logo and she wasn’t able to get it as sharp as when I first got it. Has anyone else had trouble getting these knives back to top performance after a few years? I feel like the problem may have been more with the sharpening person than the knife.

    • http://www.kitchenknifeguru.com Nate

      Dear Samantha,
      You’re problem is not unique and your analysis is totally correct–it was the sharpening person, NOT your Miyabi knife. The solution is to search out a quality knife sharpening service (or learn how to do it yourself which would take a serious time commitment). I know because I’ve been through it. Hopefully, your sharpening person did not permanently injure the cutting edge which CAN happen.

      On my kitchen knife care website (kitchenknifeguru.com), I have an article that reviews three quality sharpening services, all of which could handle your knife with perfect aplomb. You’d probably have to mail it to them, but that’s no biggie. I also list some services that specialize in Japanese knives, if you want to go that route. Plus, there’s a wealth of info on how properly keep your kitchen knives SHARP!

      You are empowered to care for your knives–and all it takes is a modicum of time and energy. They will reward you by staying sharp and making your kitchen prep fun and fast :)

    • daniel

      that knife have to be sharpe on a stone like a razor.

  • Christopherc

    I have several of the Miyabi Kaizen knives, including the 9.5″ gyuto, and the 6″ wide chef knife. Upon receiving my first Kaizen, I put it on my king sharpening stones, first at 1000 grit, then onto a king 6000 grit. 30 minutes later I had a knife sharper than my executive chef’s nenox $600 chef knife. I am extremely pleased with the exceptional quality of this line of knives. With proper care, these knives are all anyone would ever need for Japanese or western food preparation. Highly satisfied.

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