Great knife

[This review was collected as part of a promotion.] Likes: - Steel: It's FC61, a fine carbide "Swedish" steel (AEB-L/13C26/Hitachi Gin 5/Kanehide PS60), tough enough to resist micro-chipping the apex, hard enough - at HRC 61 - to resist rolling the apex, all of which means less frequent honing and sharpening. - Blade Profile: Thin spine, taper-ground (for low-effort slicing); lots of flat belly (for push-cutting without leaving "accordions" of thick-skinned vegetables); short length (for better control); and rectangular Granton (kullenschliff) indentations somewhat like the ones on Glestain knives, which seem to be the only ones that do much to keep product from sticking to the blade. - Handle: Thin enough to encourage "choking up" on the blade, heavy enough to give neutral balance at the comfortably-tapered bolster (ferrule); doubtless durable, but I won't know for some time. Dislikes: None (though I wish the Miyabi Evolution line included a 5.5in/140mm nakiri with a spine width around 1.7mm)

[This review was collected as part of a promotion.] My wife and I went to store after store to try out different knives. The Miyabi Evolution series are so much more comfortable than any other knives we tried, even super expensive ones. And they have an incredibly sharp edge that holds up very well.

[This review was collected as part of a promotion.] Thai knife is small but is great for cutting small veggies like mushrooms and carrots. Love the handle and fee of it. Super sharp knife so be careful in handling it.

[This review was collected as part of a promotion.] I have a couple of Miyabi knives and they are all extremely sharp and effective. I wanted this 5.5” knife because I noticed I still was using my 5” knife from another set all of the time but it wouldn’t hold an edge very well. The smaller size fits my hand perfectly and it is a great multipurpose tool. Most importantly, I knew if I got another Miyabi it would hold an edge - and it does!!