Review of Which Miyabi Knife Is Best In 2021?

Which Miyabi Knife Will Fit Your Needs?

When thinking of your dream kitchen, do you think of having the best utensils under the sun at your disposal, so that you can whip up any meal, at any time with ease?

This is especially true with knives. Of course, we all want to own an outstanding knife set (article on Miyabi Knife Set here) but those can be very expensive. Even if you plan to add to your collection can you meet your needs with one knife for now?

Maybe you already have a knife set but the one you use the most is wearing down. Or if you are on a tight budget, or are just starting out as an amateur chef, most of the time you will use one or two knives, but if you want to pick a really great knife – which one?

Miyabi 34373-203 Chef's Knife, 8-inch, Birch/Stainless Steel

Here, we will help you find that one knife you need. For the money and the quality, the one brand that sticks out are the Miyabi 5000-mcd series knives. They are durable, sharp, and will last a lifetime. This review of which miyabi knife is best for you, has all the information you need …

Find out more below.

What is a Miyabi knife?

Miyabi is a subsidiary of a company called Zwilling. They design and manufacture knives in Seki, Japan which is world famous for their knife production.

About 800 years ago, a man named Motoshige moved to Seki to make Katanas. There was a very good reason for his trek which was due to the rich natural resources that Seki provided. It provided iron sand for the steel, charcoal for melting, water for cooling, and soil to help create the surface pattern.

This tradition of katana-making was passed down from generation to generation but in the late 1800’s the government prohibited carrying weapons in public. The production soon declined thereafter but in order to stay in business, the craftsman soon developed smaller versions of their product.

Miyabi combines Japanese artistry and craftsmanship with German engineering to produce some of the best knives on the market.

Are Miyabi SG2 (or 5000 mcd series) Knives Any Good?

In one word, absolutely!

This series from Miyabi has very distinct qualities that satisfy both professional and amateur chefs, with a knife that combines great functionality, but also has a unique design for ergonomic purposes.

The Handle

The handle is made from the highest quality birch wood, Masur. The natural structure of this wood has a texture that ripples with streaks and lines that give it a warm feeling. The weight of it counter-balances the blade evenly to give you a grip that is not stressing your wrist.

Also, in the tradition of Japanese knives, the handle is D-shaped. The intention behind this to provide a more comfortable grip as your embrace your fingers around the handle. This will ensure more control over the knife to enhance precision.

The Blade

There are differences between knives made in the east versus ones made in the west. The knives made in the east, normally, are made with a harder metal that gives the knife its sturdiness. For the blade, it is advantageous because the teeth don’t bend making it last a long time. However, after many uses the teeth break, kind of like glass and is better sharpened with a wet stone. Interesting information on how to sharpen a Miyabi Knife here.

With western knives, they are lighter and the teeth do not break, at least not right away. For this, we can think of it as if it was foil. As you use the knife, the teeth start to bend which makes it dull. It is easy to sharpen by bending those teeth back into place but after bending them over and over again those teeth will break off.

Miyabi blends these techniques together with the core made of Micro Carbide MC63 powder steel. The blade uses an ice-hardening process specially developed to cool the steel at -196°C (-328°F) to guarantee a hardness of 63 Rockwell.

Once the core is made, it is then coated with 100 layers (50 on each side) of 2 types of steel with differing levels of hardness. Each layer is specially treated to create the sleek Damask floral pattern on the surface. It finishes off with the traditional Japanese Honbazuke style of honing which gives every blade 19 degrees of sharpness that will last a long time.

Now we know the similarities with the 5000-mcd series. So let us look at some of the differences and benefits of each type so you can better pick the knife that is right for you.

Best Miyabi Knife

Miyabi Kaizen 7-Inch Granton Santoku Hollow Edge Knife

There are a few translations floating around about what ‘Santoku’ means. There is “three virtues,” “three benefits,” and/or “to solve three problems.” In the past, it has been sold as a knife that is great for slicing, dicing, and mincing. The truth of the matter is that it is good for all those purposes plus more.

When you see a Santoku you will definitely see a difference in look from other types of knives. The blade is straight all the way down so when you come down on the cutting board it lies flat. This design is very helpful for scooping your diced tomatoes into your salad.

Miyabi Kaizen 7-Inch Granton Santoku Hollow Edge Knife

Another attribute to the lack of curvature at the tip is the stability as you mince or dice so your fingers will be a little safer. The blade’s design, also, makes the handle a little further away from the cutting board so that someone would be less likely to smash their knuckles as they mince.

They are usually smaller and lighter which makes it more comfortable than other knives. This makes it ideal for people that find big chef knives intimidating and hard to control. (More on chef knives below)

It is a great all-purpose knife that slices, dices, minces, chops, scoops, and however else you would like to cut.

Miyabi Birchwood Slicer 9

A slicer has more of a distinct purpose but an important one none the less. It does exactly what the name suggests, it slices.

You are perfectly capable of slicing with another knife but the presentation and accuracy won’t be as good. With other knives, you would use more of a sawing motion that makes your meat look like you ripped it off with your teeth.

Alright, that is a little over dramatic, but there is a big difference because with the slicer the cut is one long stroke that gives you perfectly thin slices every time.

Miyabi 34378-243 Slicing Knife

It is great for raw meats, fish, roasts, briskets, turkey and any protein filled morsel that you can find.

Miyabi Chef’s Knife

For the Japanese, the term for a chef’s knife is “Gyuto.” It is widely known as the knife that is used most often. As with the Santoku knife, it is an all-purpose knife so it can chop, mince, dice, cut, slice, etc.

The major difference is with the design. This knife’s blade curves upward to the tip towards the handle. This makes it ideal for more precise cutting with the tip. This brings us to its original purpose which is to slice and disjoint large cuts of beef. Interestingly, “Gyuto” roughly translated is “beef knife.”

Miyabi 34373-203 Chef's Knife, 8-inch, Birch/Stainless Steel
Miyabi 34373-243 Chef's Knife

It is great for raw meats, fish, roasts, briskets, turkey and any protein filled morsel that you can find.

Unlike the Santoku, the chef’s knife comes in a couple of lengths. Usually, either the 8 or 9 inch would be perfect. As you can see, the differing lengths are really similar, it’s just the length, and size that differ, making the 9 inch a better choice for those with a larger hand.

How to Clean Miyabi Knives

As with any knife, it is always a good idea to clean them by hand. Use a mild detergent with a soft cloth or sponge that does not scratch up your knife.

With this knife, take a few seconds to clean, dry, and store it properly.

Leaving your knife dirty for long periods of time can cause discoloration or rust. Therefore they should be washed as soon as possible.

Video Overview on Miyabi Knife

How to sharpen your Miyabi Knife

-is another article we have that you may be interested in – How to sharpen your Miyabi Knife


All in all these knives will perform any function of a knife but each one has their own characteristics that make them better at certain cuts than others.

The Santoku is best for chopping up veggies. The chef’s knife, due to the tip, is better at precise trimming. The slicer is, of course, the best at slicing. Choosing the length of the knife is a personal preference so use your own discretion.

No matter which one of these knives you choose, there is no doubt that you will scoff at the knife you just replaced saying to yourself, “What was I thinking?”

Do yourself a favor and get one of these terrific Miyabi knives in the 5000-mcd series today.

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  1. I own a blog about grilling where I recommend barbecue grills and your article made realize that I need to invest in a decent set of knives for all the steaks I have to prepare. I don’t think I can justify the cost of a Miyabi though. Are there any knives you would recommend for about $100?

    1. Hi – I know what you mean – it is an investment. Miyabi do have a cheaper knife that comes at about that price – Miyabi Fusion 8 Chef’s Knife – but it is in their cheaper range, and that does make a difference. However, it’s still probably the best knife you can get for the money. For $25 more though, the Miyabi Kaizen 7-Inch Granton Santoku Hollow Edge Knife, mentioned in the review is a much better knife for the money. Good luck with building your knife set – and happy grilling!

  2. I’ve been looking for a new Japanese kitchen knife. My trusty Sekimagoroku is getting a bit worn out now on the handle over the years and the Miyabi SG2 looks like a good replacement. Well back to the kitchen to make my Katsu curry!

    1. Oh Bailey, you are just making us all hungry telling us about your Katsu curry! Yes it’s a great knife, and one that will last and last. Enjoy your dinner!

    1. Thanks Elizabeth – It’s hard to buy for men isn’t it? Martin’s comment above, also had me thinking that great knives would be fantastic gifts for men who like grilling. Thanks for pointing this out.

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