# Are Miyabi knives good, and where are they made

Source: https://edgeandhaft.com/blog/are-miyabi-knives-good
Published: 2026-10-09
Publisher: Edge & Haft

**Short answer:** Yes, Miyabi knives are good, high-quality Japanese knives. They are made in Seki, Japan, in a factory owned by the German company Zwilling J.A. Henckels, and use hard Japanese steels such as FC61, SG2 and MC66 with thin, acute edges that Miyabi lists at 9.5 to 12 degrees per side. The main drawbacks are high prices, edges that can chip if misused, and some handle shapes that do not suit every hand.

This page is for shoppers comparing Miyabi with Shun, Global and German brands who want a straight answer on quality before paying premium prices. It covers who makes Miyabi and where, the steel and hardness in the main series, how the edges are finished, what Miyabi does well, the honest weak points, and how to pick a series. It does not rank individual knives; the Miyabi buying guide does that.

## Who makes Miyabi and where

Miyabi is a brand of Zwilling J.A. Henckels, the German cutlery company founded in Solingen. Zwilling set up its knife production in Seki, Gifu Prefecture, which is one of Japan's best known blade-making cities and also home to Kai, the maker of Shun. Miyabi knives are produced in that Seki factory, and the blades are marked as made in Japan.

The German ownership sometimes leads people to ask whether Miyabi is "really" Japanese. The knives are designed as Japanese knives, made in Japan, and use Japanese steels and thin Japanese edge geometry. What Zwilling brings is large-scale manufacturing, quality control and wide US distribution, which is why Miyabi is easy to find at major retailers.

## Steel and hardness by series

Miyabi uses several core steels, and the steel is the biggest difference between series. The figures below are as Miyabi and its retailers list them; check the current listing because lineups change. Use the [steel chart](https://edgeandhaft.com/tools/steel-chart) to compare these steels with Shun, Global and German options.

| Series | Core steel | Listed hardness | Notes |
| --- | --- | --- | --- |
| Kaizen II | FC61 fine carbide stainless | About HRC 61 | Damascus cladding, Western-style handle |
| Evolution | FC61 | About HRC 61 | Plain finish, Western-style handle |
| Birchwood | SG2 powder steel | About HRC 63 | Damascus pattern, birch handle |
| Artisan | SG2 powder steel | About HRC 63 | Hammered finish, cocobolo handle |
| Black | MC66 powder steel | About HRC 66 | Very hard, very thin edge |

Main Miyabi series (as listed by the maker; lineups change)

## What Miyabi does well

Out of the box, Miyabi edges are very sharp. The company describes a hand-finished Honbazuke edge and lists factory angles of 9.5 to 12 degrees per side, which is more acute than most German knives at 14 to 15 degrees. Combined with hard steel, that gives a keen edge that stays sharp for a long time in home use.

Fit and finish are consistent, which matters at this price. Spines and choils are usually eased, Damascus patterns are clean, and the handles are well fitted. Miyabi also covers its knives with a limited lifetime warranty against manufacturing defects, and the knives are sold by many authorized US dealers, so warranty service is straightforward if you buy from one. See [where to buy Japanese knives](https://edgeandhaft.com/blog/where-to-buy-japanese-knives).

- Very sharp, thin factory edges.
- Hard steels with long edge retention, especially SG2 and MC66.
- Consistent fit and finish across large production runs.
- Wide availability from authorized US retailers.

## Honest weak points

The same hardness and thinness that make Miyabi edges excellent also make them less forgiving. Twisting the blade in squash, cutting on glass or stone, or hitting bone can chip the edge, especially on SG2 and MC66 series. A honing steel used hard can also damage the edge; see [honing rods for Japanese knives](https://edgeandhaft.com/blog/honing-rod-for-japanese-knives).

Prices are high, particularly for Birchwood, Artisan and Black. Part of what you pay for is the decorative finish and handle, not only cutting performance. Some Miyabi handles have a pronounced shape that suits some hands better than others, so if you can, hold one before buying. Finally, the thin geometry means they are not ideal for heavy, rough prep; a cheap cleaver or German knife is better for that.

- Edges can chip if twisted, dropped or used on hard surfaces.
- Premium pricing, especially for powder steel series.
- Some handle shapes feel bulky or narrow depending on hand size.
- Not dishwasher safe; the steels are stainless but still need hand washing and drying.

## Miyabi vs Shun and German knives

Shun, made by Kai in the same city, is Miyabi's closest rival. Shun lists a 16 degree edge per side and uses VG-MAX in its core lines, while Miyabi lists 9.5 to 12 degrees and uses FC61, SG2 or MC66. In practice both are excellent; the choice often comes down to handle shape, blade profile and price. Our [Shun vs Miyabi](https://edgeandhaft.com/blog/shun-vs-miyabi) comparison and [Kaizen II vs Birchwood](https://edgeandhaft.com/blog/miyabi-kaizen-ii-vs-birchwood) page go deeper.

Compared with Wusthof or Zwilling's German lines, a Miyabi is lighter, harder, thinner and sharper, but less tolerant of rough handling. See [Japanese vs German knives](https://edgeandhaft.com/blog/japanese-vs-german-knives) for the general trade-offs.

## How to choose a Miyabi series

For a first Miyabi, an FC61 series such as Kaizen II or Evolution is the practical pick: still hard and sharp, with a little more toughness and easier sharpening than powder steels. Choose Birchwood or Artisan if you want SG2's edge retention and a more decorative knife, and are comfortable sharpening on whetstones. The Black series is for cooks who want maximum hardness and accept the extra care.

Whichever you choose, a 200 to 240 mm gyuto (Miyabi often lists 8 and 9.5 inch chef knives) is the best first piece, and a petty or paring knife is a sensible second. The [Miyabi guide](https://edgeandhaft.com/best/best-miyabi-knives) compares the current lineup, and [how to sharpen Miyabi knives](https://edgeandhaft.com/blog/how-to-sharpen-miyabi-knives) covers upkeep.

[Compare Miyabi knives by series](https://edgeandhaft.com/best/best-miyabi-knives)

## Frequently asked questions

**Are Miyabi knives made in Japan?** Yes. Miyabi knives are made in Seki, Japan, in a factory owned by Zwilling J.A. Henckels.

**Are Miyabi knives real Damascus?** Series such as Kaizen II and Birchwood have pattern-welded, layered cladding around a hard core steel, which is how modern "Damascus" kitchen knives are made. The pattern is cosmetic; the core steel does the cutting. See [is Damascus steel better](https://edgeandhaft.com/blog/is-damascus-steel-better).

**Is Miyabi better than Shun?** Neither is clearly better. Miyabi edges are listed at a more acute angle and some series use harder steels; Shun offers a free sharpening service and a different handle style. Choose by fit and budget.

**What angle should I sharpen a Miyabi at?** Miyabi lists 9.5 to 12 degrees per side. Use the [sharpening angle finder](https://edgeandhaft.com/tools/sharpening-angle-finder) to set the spine height.

## Gear guides for this topic

- https://edgeandhaft.com/best/best-miyabi-knives
- https://edgeandhaft.com/best/best-shun-knives
- https://edgeandhaft.com/best/best-high-end-japanese-knives
- https://edgeandhaft.com/best/best-damascus-japanese-knives