Prepare to “WOW” all summer long.
Miyabi Mikoto: Japanese Tradition Forged in Fire
When it comes to knives that embody true Japanese craftsmanship, few names stand out like Miyabi. Rooted in Seiki City—the historic center of samurai sword making—Miyabi blends centuries of tradition with modern innovation to create knives of exceptional sharpness, beauty and performance.
Each Miyabi knife is a true work of art, taking more than 100 steps to complete (across 42 days), with skilled artisans shaping, sharpening and perfecting every blade by hand.
Miyabi brings together exquisite materials—fine woods, resilient steels and masterful metalwork—to produce knives that are designed to last a lifetime. Backed by the precision engineering of renowned German knife maker Zwilling J.A. Henckels, every Miyabi knife represents the best of both worlds: Japanese artistry and German innovation.
In this guide, we’ll explore the history behind Miyabi, what sets the Mikoto collection apart and why these knives are a true investment for any serious cook.
Hungry for more? Explore Miyabi’s entire line of Japanese knives and knife sets!
A legacy from the City of Blades
Seiki City, where Miyabi knives are handcrafted, is often called the “City of Blades”—a name earned over 1000 years.
Since the 13th century, Seiki has been renowned for producing some of the finest samurai swords in Japan. As the era of the samurai faded, master swordsmiths turned their talents to crafting kitchen knives, applying the same precision, tradition and spirit of excellence. Today, Seiki remains a global symbol of exceptional knife-making—and Miyabi proudly carries this legacy forward with every blade
What sets Japanese blades apart
Japanese knives, including those crafted by Miyabi, reflect a different philosophy from Western blades. While German and French knives are often heavier, thicker and built for durability under tough use, Japanese knives prioritize precision, sharpness and artistry.
Forged from harder steels, Japanese knives can be sharpened to much finer angles—typically between 9° and 12° per side—compared to the 20° angles common in Western knives. This allows for incredibly thin, clean cuts, ideal for tasks that require delicacy and finesse.
The slimmer profile also means Japanese knives glide effortlessly through ingredients with less resistance, making them perfect for everything from paper-thin vegetable slices to elegant sushi preparations.
Why choose a Miyabi knife?
Investing in a Miyabi knife means bringing centuries of tradition, master-level craftsmanship and cutting-edge materials into your kitchen. Here’re 5 reason Miyabi stands out:
- Incredible sharpness
Hand-finished using the traditional Honbazuke honing method, each blade is sharpened to a precise 10° angle per side for effortless, ultra-precise cuts. - Resilient, high-performance steel
Forged from specially selected steels with hardness levels of 60 HRC and higher, Miyabi knives offer superior edge retention and long-term durability. - Fire and ice forging process
Every blade undergoes the Cryodur® ice-hardening process, boosting hardness, flexibility and corrosion resistance without making the steel brittle. - Perfect balance and control
Designed to feel like an extension of your hand, Miyabi knives offer exceptional balance and responsiveness for everything from delicate slicing to heavier prep work. - Beauty meets craftsmanship
Intricate patterns, rich wood handles and refined finishes make each knife a work of art — blending traditional Japanese artistry with modern innovation.
Meet the Mikoto Collection—A Sur La Table Exclusive
Among Miyabi’s celebrated collections, the Mikoto line is a true standout—designed for cooks who want the pinnacle of performance paired with breathtaking design.
Here’s what makes the Mikoto line special:
Forged for excellence
Mikoto knives feature a core of resilient FC63 steel, layered with 101 folded layers to create exceptional strength, flexibility and corrosion resistance. The result? A blade that stays sharp longer and handles demanding prep work with ease.
Exclusive diamond pattern
Each Mikoto knife is finished with a dramatic, acid-dipped diamond-shaped Damascus pattern—a design that took three years to perfect. No two blades are exactly alike, making each knife truly one of a kind.
Signature Miyabi craftsmanship
Handcrafted in Japan using Miyabi’s meticulous multi-step process, Mikoto knives embody the brand’s commitment to quality. Each handle is stamped with the Miyabi logo—a sign of authenticity and excellence.
Available only at Sur La Table
You won’t find Mikoto knives anywhere else. This exclusive collection offers a rare opportunity to own a piece of knife-making artistry that’s both functional and collectible.
Top Picks from the Mikoto Collection
Not sure where to start? Many cooks build their collection starting with a chef’s knife, then expand with a santoku and paring knife for more specialized tasks. Here are the essential Mikoto knives every serious cook should consider:
Mikoto 8″ Chef’s Knife
The cornerstone of any kitchen, the chef’s knife is versatile enough for chopping, slicing, and dicing everything from herbs to proteins. If you buy just one knife, make it this one.
Mikoto 7″ Santoku Knife
Lighter and slightly shorter than a chef’s knife, the santoku is perfect for precision tasks like cutting vegetables, fish and boneless meats. Its straighter edge makes it ideal for push cuts and fine slicing.
Mikoto 4″ Paring Knife
A must-have for smaller, detailed work—peeling fruits, deveining shrimp or intricate garnishing tasks. It’s the kind of knife you’ll reach for every day.
How to care for your Miyabi knife
With proper care, a Miyabi knife can serve you beautifully for decades—becoming not just a tool, but a trusted partner in the kitchen.
To keep your Mikoto (or any Miyabi knife) in top condition, follow these simple care tips:
- Hand-wash only with mild soap and warm water. Never put your knife in the dishwasher—harsh detergents and heat can damage the blade and handle.
- Dry immediately after washing to prevent water spots and protect the blade.
- Hone regularly with a honing rod to keep the edge aligned between sharpenings.
- Sharpen professionally when needed to maintain peak performance.
- Store properly in a knife block, sheath or on a magnetic strip to prevent dulling and protect the edge.
Hungry for more? Explore Miyabi’s entire line of Japanese knives and knife sets!
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