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How to sharpen Miyabi knives

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Short answer

Miyabi double-bevel knives are made with an acute edge of about 9.5 to 12 degrees per side, so whetstones are the best way to sharpen them. Use a 1000 grit stone to raise a burr at a low, steady angle, refine on a 5000-6000 grit stone, and deburr gently. Avoid pull-through and standard electric sharpeners set at 15-20 degrees.

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Miyabi knives are made in Seki, Japan, under Zwilling and are known for very thin, acute edges on hard steels like SG2, FC61 and ZDP-189. That edge is a big part of why they feel so sharp, and it is easy to lose with the wrong sharpener. This page explains the angle Miyabi uses, how to sharpen a Miyabi on whetstones, which other sharpeners can work, and how to keep the edge longer between sessions. It covers double-bevel Miyabi lines such as Kaizen II, Birchwood, Koh and Artisan.

What angle are Miyabi knives sharpened at

Miyabi's double-bevel knives are sharpened at roughly 9.5 to 12 degrees per side, which is more acute than most Japanese brands. For comparison, Shun uses 16 degrees per side, and most German knives use about 14-15 degrees or more. Miyabi finishes the edge with a traditional honbazuke-style process on stones.

Matching this angle keeps the knife cutting as it did new. Going a little wider, to about 12-15 degrees, makes the edge more durable and is a reasonable choice if you have had chips. Going much wider turns it into a different knife. Our sharpening angle finder shows how high to lift the spine for your blade height, and sharpening angles by brand compares brands.

A blade held at 15 degrees per side on a whetstone, with blade height and spine lift labeledwhetstonespine lift hh = H x sin(angle)blade height H15° per sideedge on the stoneExample: H = 48 mm at 15° gives h = 48 x 0.259 = 12.4 mm
Hold the spine at h above the stone to keep the edge at the chosen angle per side. Measure H at the heel.

Know your Miyabi steel

Miyabi line names and steels change over time, so check the blade marking or listing for your knife. The harder the steel, the more time you will spend on the medium stone. See our steel chart and VG-10 vs SG2 for details.

  • FC61

    Typical HRC
    About 61
    Found in
    Kaizen II, Evolution, Koh
    Sharpening notes
    Responds well on standard stones

  • VG-10

    Typical HRC
    60-61
    Found in
    Some Kaizen and other lines
    Sharpening notes
    Easy to moderate

  • SG2 / MC63

    Typical HRC
    62-63
    Found in
    Birchwood, Artisan and other premium lines
    Sharpening notes
    Slower, benefits from good stones

  • ZDP-189 / MC66

    Typical HRC
    64-66
    Found in
    Miyabi Black
    Sharpening notes
    Slow, diamond or hard stones help
Common Miyabi steels (typical published hardness)

Sharpening a Miyabi on whetstones

  1. 1

    Soak or wet a 1000 grit stone according to its instructions and set it on a non-slip base.

  2. 2

    Mark the edge bevel with a marker so you can see where the stone is cutting.

  3. 3

    Hold the blade at about 10-12 degrees. For a 45 mm tall blade, that is a spine lift of roughly 8-9 mm.

  4. 4

    Sharpen the first side in sections, tip to heel, with light pressure on the forward stroke, until you feel a fine burr along the whole opposite side.

  5. 5

    Flip and repeat on the second side until the burr moves back.

  6. 6

    Refine on a 5000-6000 grit stone with lighter pressure and fewer strokes.

  7. 7

    Deburr with a few very light single alternating strokes on the fine stone.

  8. 8

    Rinse, dry and test by slicing paper or a tomato.

Note.At such a low angle the blade sits close to the stone, so keep your fingertips flat on the blade and away from the edge path.

Can you use a pull-through or electric sharpener on Miyabi

Most pull-through and electric sharpeners are set at a fixed 15 or 20 degrees per side. Using one on a Miyabi will gradually widen the edge to that angle and remove more steel than stones. Coarse carbide pull-through slots can also chip a hard SG2 or ZDP-189 edge. Our page on electric sharpeners for Japanese knives explains the trade-offs.

If whetstones are not for you, a guided sharpening system with an adjustable angle is the best alternative, because you can set it near 10-12 degrees. Zwilling also sells Miyabi-branded whetstones and ceramic honing rods made for its knives. Compare options in best sharpeners for Japanese knives and best whetstone sets.

See sharpeners that hold low angles →

Honing between sharpenings

Do not use a ridged steel honing rod on a Miyabi. Hard edges can chip on grooved steel. A fine ceramic rod used with a few very light strokes at the knife's angle can realign a slightly rolled edge, and a few passes on a 5000-6000 grit stone work even better. See honing rod for Japanese knives.

Stropping on leather or newspaper after sharpening can also help remove the last of the burr and keep the edge crisp.

Keep the edge longer

If your Miyabi chipped or the edge seems to dull quickly, read chipped Japanese knife and knife gets dull fast. Shopping for another Miyabi? See best Miyabi knives and are Miyabi knives good.

  • Cut on end-grain or edge-grain wood or soft plastic, never glass or stone.
  • Use push and pull cuts instead of hard rock chopping. See how to cut with a chef knife.
  • Avoid bones, frozen food and hard rinds.
  • Hand wash and dry right away. Never put Miyabi knives in the dishwasher.
  • Store in a block, on a magnetic strip or in a sheath. See how to store Japanese knives.

Frequently asked questions

What angle should I sharpen my Miyabi at? Miyabi double-bevel knives are made at about 9.5-12 degrees per side. Staying near that range keeps the original performance.

Which sharpener is best for Miyabi knives? Whetstones, or a guided system with an adjustable angle. Most fixed-angle pull-through and electric sharpeners are set too wide.

Can I use a honing steel on Miyabi? Avoid ridged steel rods. Use a fine ceramic rod gently, or a fine whetstone.

Can Zwilling sharpen my Miyabi? Zwilling has offered sharpening services in the past. Check Zwilling's current service pages for availability, cost and how to send knives in.

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