# Best Miyabi knives: Kaizen II, Mizu, Koh, Koya, Artisan, Birchwood and Black Source: https://edgeandhaft.com/best/best-miyabi-knives Publisher: Edge & Haft. Picks are chosen from what each Amazon listing states, not from hands-on tests. Method: https://edgeandhaft.com/how-we-pick Miyabi makes its knives in Seki, Japan, and sells many series that look similar but use different steels. That is the first choice to make. FC61 lines such as Kaizen II, Koh and Koya sit at about 61 HRC and are the easiest to live with. SG2 lines such as Mizu, Artisan and Birchwood move to a powder steel that many listings put at 63 HRC. The Black series uses MC66 at 66 HRC, the hardest steel Miyabi lists here. Harder steel holds an edge longer but is more brittle and slower to sharpen. After the steel, look at the handle: pakkawood, micarta, Karelian birch or Blackleaf maple. This guide compares the best knife from seven Miyabi series by steel, hardness, blade length, edge angle and handle, quoting each Amazon listing and marking what it does not state. ## Picks ### 1. Miyabi Kaizen II 8-inch Chef's Knife, Stainless Steel Series: Kaizen II; Steel: FC61 core, 48-layer damast cladding; Hardness (HRC): 61; Blade length: 8 in; Edge angle: 9.5-12 degrees; Handle: Black pakkawood An 8-inch Damascus chef's knife with an FC61 core at 61 HRC and a hand-honed 9.5 to 12 degree edge. The best mix of stated specs and price among the Damascus knives here. What the listing offers: - The listing states an FC61 core at 61 Rockwell protected by 48 layers of damast steel. - Honbazuke hand honing to 9.5 to 12 degrees is listed, a fine edge for this price. - Double ice-hardened FRIODUR treatment is stated for edge retention. Limits to know: - FC61 is a step below the SG2 and MC66 powder steels in the premium picks. - The listing does not state blade height or weight. ### 2. MIYABI Mizu SG2 Chef's Knife (8-inch) Series: Mizu; Steel: SG2 micro-carbide powder stainless; Hardness (HRC): 63; Blade length: 8 in; Edge angle: 12 degrees, double bevel; Handle: Micarta, D-shaped with bolster An SG2 powder steel chef knife at a stated 63 HRC with a 12-degree Honbazuke edge. Suits cooks who want long edge life in a Western-handled gyuto. What the listing offers: - The listing states SG2 powder steel ice-hardened to 63 HRC for edge retention. - A 12-degree double bevel edge is among the thinnest stated in this guide. - Micarta D-shaped handle with bolster and metal end cap, made in Seki, Japan. Limits to know: - 63 HRC steel is harder to sharpen and can chip if used on bones or frozen food. - Weight and blade height are not stated in the listing. ### 3. Miyabi Koh Japanese Fine Edge Santoku Knife,7-inch, Kitchen Knife, Pakkawood Octagon-shaped Handle, Hand-honed Blade Finished with Katana Edge, Handcrafted in Seki, Japan Steel: FC61 fine carbide stainless; Hardness (HRC): 61; Blade length: 7 in; Edge angle: 9.5-12 degrees; Handle: Octagon-shaped Pakkawood A 7-inch santoku for push cutting and small kitchens, with FC61 steel at 61 HRC and a thin, hand-honed edge. Strong value for a cook who wants a keen, shorter blade. What the listing offers: - The listing states FC61 fine carbide steel at 61 Rockwell with an ice-hardened FRIODURx2 blade. - Hand-honed Honbazuke edge at 9.5 to 12 degrees is among the finest angles in this guide. - Octagon Pakkawood handle and handcrafted Seki, Japan origin are both stated. Limits to know: - A santoku's flatter profile is less suited to rock chopping than a gyuto. - A very fine edge at 61 HRC needs care around bones and frozen food, which the listing does not address. ### 4. Miyabi Birchwood SG2 Japanese Chef's Knife, 8-inch, Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan Series: Birchwood; Steel: SG2 micro carbide powder steel; Hardness (HRC): Not stated; Blade length: 8 in; Edge angle: 9.5-12 degrees; Handle: Karelian birch, 5.39 in long An SG2 powder steel core under a 100-layer flower pattern with a Karelian birch handle. For cooks who want a premium core and one of the most striking finishes here. What the listing offers: - SG2 micro carbide powder steel core is stated in the listing. - Three-step Honbazuke honing to a 9.5 to 12 degree edge is listed. - Title states handcrafting in Seki, Japan with a 100-layer flower Damascus pattern. Limits to know: - This listing does not state a Rockwell hardness for the SG2 core. - A natural birch handle needs careful drying and costs more than pakkawood options. ### 5. MIYABI Koya 7-inch Santoku Knife Series: Koya; Steel: FC61 fine carbide stainless (4000FC); Hardness (HRC): 61; Blade length: 7 in; Edge angle: 12 degrees, double bevel; Handle: Faceted birchwood pakkawood Miyabi's Koya santoku with FC61 at 61 HRC, a full-tang blade and a faceted pakkawood handle. A close rival to the Koh with a lifetime warranty stated in the listing. What the listing offers: - The listing states FC61 (4000FC) at 61 Rockwell, full tang and ice-hardened Friodur2. - Hand-honed 12-degree double bevel with rounded spine, bolster and heel is listed. - Handcrafted in Seki, Japan with a lifetime warranty, per the listing. Limits to know: - Same steel and hardness as the Koh, so the choice comes down to handle feel. - Hand wash only, per the listing, so it is not a dishwasher knife. ### 6. Miyabi Black 5000MCD67 8-inch Chef's Knife Steel: MC66 micro-carbide, 133 layers; Hardness (HRC): 66; Blade length: 8 in; Edge angle: Not stated (Honbazuke sharpened); Handle: D-shaped Blackleaf maple The hardest knife in this guide: an MC66 core ice-hardened to 66 HRC under 133 layers, with a Blackleaf maple handle. For experienced sharpeners who want maximum edge retention. What the listing offers: - The listing states MC66 micro-carbide steel, CRYODUR ice-hardened to Rockwell 66. - 133 layers of steel form the floral Damascus pattern, per the listing. - Three-step Honbazuke sharpening and a D-shaped Blackleaf maple handle are listed. Limits to know: - 66 HRC steel is very hard; it needs gentle board work and skilled whetstone sharpening. - No edge angle is stated, and the price is near the top of this guide. ### 7. MIYABI Artisan 8-inch Chef’s Knife, Made in Japan, Sharp Hanbazuke Finish, Pakka Wood Handle Series: Artisan; Steel: SG2 micro-carbide powder steel; Hardness (HRC): Not stated; Blade length: 8 in; Edge angle: 9.5-12 degrees; Handle: Pakkawood The Artisan chef's knife brings SG2 powder steel and a 9.5 to 12 degree edge with a pakkawood handle. A middle step between Mizu and Birchwood. What the listing offers: - SG2 micro-carbide powder steel is stated in the listing. - Three-step Honbazuke honing to 9.5 to 12 degrees is listed. - Title states it is made in Japan with a pakkawood handle. Limits to know: - The listing has only three short bullets and does not state hardness. - Handle shape and cladding details are not described in this listing. As an Amazon Associate I earn from qualifying purchases.