Damascus Knives & Scissors

Miyabi moves one step closer to perfection with Kaizen II – Japanese for “improvement” or "change for the better." The Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design. The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. And Miyabi Kaizen II knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double Friodur® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting. The blade is balanced by a substantial D-shaped handle made of Black Pakka wood. Effortless to hold, the classic Japanese “D”-shape handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade. Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.

Great for everyday use!. Casey. Hartland, WI. Sat Jun 06 2026

Miyabi moves one step closer to perfection with Kaizen II – Japanese for “improvement” or "change for the better." The Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design. The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. And Miyabi Kaizen II knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double Friodur® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting. The blade is balanced by a substantial D-shaped handle made of black Pakkawood. Effortless to hold, the classic Japanese “D”-shaped handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade. Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.

Sharp!. Casey. Hartland, WI. Sat Jun 06 2026

Miyabi moves one step closer to perfection with Kaizen II – Japanese for “improvement” or "change for the better." The Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design. The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. And Miyabi Kaizen II knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double Friodur® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting. The blade is balanced by a substantial D-shaped handle made of Black Pakka wood. Effortless to hold, the classic Japanese “D”-shape handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade. Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.

Love these knives. Good value!. Blair. Santa Monica, CA. Mon Dec 28 2020

Miyabi strives for perfection with Kaizen - Japanese for "improvement" or "change for the better." This line of knives combines the best hardening technology with the artistry of traditional Japanese craftsmanship. The resilient core of VG10 super steel is protected by a stunning 64-layer flower Damascus pattern. The Cryodur blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Then, artisans hand-hone the blades with the historic Honbazuke method. This attention to detail translates into precision cutting for Miyabi Kaizen users. The blade is balanced by a refined D-shaped handle made of black linen Micarta. With a wood-like texture, the comfortable handle won't slip from your hand and acts as a moisture repellant. Handcrafted in Seki, Japan.

I love Miyabi knifes. It is razor sharp! Excellent knife. Sherri. Buckeye, AZ. Wed Nov 20 2019

Miaybi 5000FCD blades are formed by 49 layers of steel with a Rockwell hardness of approximately 61. The black Pakka Wood handle is wonderfully balanced and features a steel end cap with a decorative pin and ring.

It’s great cuts bread so much better than the old one I had and it’s pretty and matches my kitchen aesthetic.. Ryankintaro. Sun May 10 2026

MIYABI moves one step closer to perfection with Kaizen II – Japanese for “improvement” or "change for the better." The Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design. The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. And Miyabi Kaizen II knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double FRIODUR® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting. The blade is balanced by a substantial D-shaped handle made of black pakkawood. Effortless to hold, the classic Japanese “D”-shape handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade. Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.

Awesome knife! Sharp, good weight, comfortble, very versatile utility. Great looking too. My 2nd most used knife in my kitchen after my 8.5 chef.. John. Mon Dec 19 2022

Miyabi 5000 FCD Shotoh, 13cm blade. The photos, or petty knife, is ideal for the preparation of smaller cuts of meat and fruit, and vegetables. It has a fine carbide steel core with a hardness that gives very good cutting edge retention and initial sharpness. The core is embedded in 48 layers of steel which gives each blade its unique Damascus-design pattern. Razor-like sharpness is achieved by a three-stage grinding, sharpening, and polishing process called Honbazuke honing. The entire length of the cutting edge can be used as there is no finger guard. For best care, wash by hand, and maintain and sharpen using whetstones. We’d recommend using a wooden chopping board as opposed to glass, ceramic, or stone boards as these will dull the cutting edge.

Bought as a Christmas gift and they still call me to thank me for them.. Carey. Colorado Springs, CO. Thu Apr 28 2022

Miyabi moves one step closer to perfection with Kaizen II – Japanese for “improvement” or "change for the better." The Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design. The core, forged from resilient FC61 super steel, is protected by a stunning 48 layers of stainless steel. And Miyabi Kaizen II knives are as beautiful as they are functional. The blades’ gorgeous flower Damascus pattern is dramatically darkened through acid dipping. The double Friodur® ice-hardened blade makes for improved corrosion resistance and astonishing durability. Artisans hand-hone the blades using the venerable four-step Honbazuke method. This fine attention to detail translates into a work of art that is the ultimate in precision cutting. The blade is balanced by a substantial D-shaped handle made of Black Pakka wood. Effortless to hold, the classic Japanese “D”-shape handle offers a comfortable grip for stress-free cutting. This striking handle truly matches the caliber of the blade. Handcrafted in Seki, Japan, a city renowned for its highest quality cutlery production.

Incredible knife. Dicing onions is like dicing butter. The knife is so sharp that it is almost scary to use.. Savagevokes. Sun Jan 18 2026

Master precision chopping with the KitchenAid 5-Inch Damascus Santoku Knife. Designed fir swift slicing and smooth dicing, this knife features a stunning Damascus-patterned blade crafted for lasting sharpness and strength. Perfectly balanced with a comfortable grip, it's a must have for tackling vegetables, proteins and more with the ease and control.

The ultimate kitchen powerhouse0 meet the KitchenAid 8-Inch Damascus Chef Knife. With a versatile blade ideal for chopping, mincing, and slicing, it's the workhouse every chef relies on. The Damascus steel delivers exceptional edge retention and strength, while the ergonomic handle ensures comfort during extended use.

Peel, trim, and detail with precision using the KitchenAid 3.5-Inch Damascus Pairing Knife. It's compact size and razor-sharp edge makes it perfect for delicate tasks. Crafted with a durable Damascus steel blade, it blends elegance ad performance into every slice.

Luxury isn’t meant to be desired - it’s meant to be attainable. The ZLINE Mark Estee 8 in. Professional Japanese Damascus Steel Chef Knife (KCKT-ME-JD) provides a professional culinary experience by pairing quality precision with a bold, signature style championed by renowned chef Mark Estee. Achieve ZLINE Attainable Luxury® excellence with a cutting-edge ergonomic knife design engineered to inspire your inner chef.

From tomatoes to crusty bread, the KitchenAId 5.5-Inch Damascus Serrated Utility Knife is your go to for clean cuts without crushing. Featuring a premium Damascus steel blade with serrated edges, it effortlessly slices through tough exteriors and delicate interiors alike. A versatile essential for everyday prep.

Glide through meat and roasts with precision using the KitchenAid 8 Inch Damascus Slicer Knife. Engineered for smooth, even slicing, this knife boasts a long, narrow blade crafted from beautiful, high-performance- perfect cuts every time.

Miyabi 5000 FCD Gyutoh, 16cm blade. The gyutoh is the chef’s knife of the Japanese kitchen, used as a general-purpose knife for preparing larger cuts of meat and vegetables. The blade core is made of hard fine carbide steel for very good initial sharpness and cutting-edge retention. 48 layers of steel surround the core and make up the Damascus design of the blade. A three-stage grinding, sharpening, and polishing process called Honbazuke honing give the knife a razor-sharp cutting edge. There is no finger guard so the whole length of the cutting edge can be used. The edge is symmetrical (not a single bevel) so can be used by those both left and right-handed. The smooth join between handle and bolster helps to prevent calluses from forming on the thumb and forefinger. For best care, wash by hand, and maintain and sharpen using whetstones. Avoid using glass, ceramic, or stone cutting boards as these will dull the cutting edge.

I love the kaizen line i own 2 of them now and hoping to add more in the future.. Chef Knuckles. Sat Apr 18 2026

Miyabi 5000 FCD Shotoh, 9cm blade. This Japanese photo, also known as a vegetable knife, has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. It is lightweight and nimble, and suited for cutting, peeling small fruit and vegetables. The FC61 steel core of the blade is embedded in 48 outer layers of Damascus-design steel, giving each knife its unique pattern. The cutting edge is symmetrical (not a single bevel) so it’s suitable for both right and left-handed use. The edge is Honbazuke-honed – a three-stage grinding, sharpening, and polishing process resulting in razor-like sharpness. There is no finger guard so the whole length of the cutting edge can be used. The Pakka wood handle seamlessly joins the half-bolster. The smooth join helps to prevent calluses from forming on the thumb and forefinger. For best care, it’s recommended to hand wash only. Maintain and sharpen on a whetstone, and using glass, ceramic, or stone cutting boards should be avoided as this can prematurely dull the cutting edge.

So far, so good!. Alan. Dallas, TX. Thu Mar 14 2024

Miyabi 5000 FCD Santoku, 18cm blade length. This Japanese santoku has a hard fine carbide steel core for very good cutting edge retention and sharpness. Santoku translates as "Three Virtues", these being meat, fish, and vegetables. The flat cutting edge lends itself to a chopping motion rather than the rocking cutting movement of European chef's knives. The blade core is surrounded by 48 outer layers of steel which make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The handle and half-bolster join seamlessly for comfortable use. The smooth surface helps to prevent the formation of calluses on the thumb and forefinger. Hand wash only for the best care and maintain and sharpen using a whetstone. We’d recommend using a wooden chopping board rather than glass, ceramic, or stone boards as these will dull the cutting edge.

This is my first santoku knife and first miyabi brand knife but man did it impress! It is super sharp out of the box. Its lightweight but making cutting a breeze!. Eryka. Fri Oct 16 2020

The chef's knife from the TWIN Cermax series combines an innovative design, high-quality materials and the traditional craftsmanship of Japanese cutlers. The blade of the chef's knife is particularly sharp. This allows you to cut all the ingredients you need for your dishes very precisely and effortlessly. The chef's knife can be used in a variety of ways and is therefore equally popular with amateur and professional chefs. Thanks to a smooth bevel, you can achieve a clean cut without fraying the material to be cut. The blade is particularly hard and ensures an optimal result when cutting. The handle of the chef's knife is made of micarta, a layered material made of synthetic resin and linen that is processed under heat and pressure. Thanks to the ergonomic shape of the handle, the chef's knife lies very comfortably in the hand. The first-class material is characterized by its absolute dimensional stability and a noble look. With this knife you have a cutting tool at hand that is just as suitable for cutting vegetables as it is for slicing and cutting fish and meat. The ZWILLING chef's knife is therefore a real all-rounder for both hobby and professional kitchens.

Beautiful knife. Cuts like nothing else I’ve used. Great quality. Elite steel. Holds an edge forever. Very happy. Bigevilcat. Winnipeg Mb. Sun Mar 16 2025

For the chef looking for the pinnacle of precision in the kitchen, the award-winning Coquus line Santoku from Due Cigni is the only choice. Forged from steel and reinforced with bronze titanium rivets, the knife is meticulously crafted with a design that ensures seamless and effortless precision, particularly when executing the most delicate and thin cuts. It has been engineered to provide complete control and mastery over your culinary endeavors. In addition to its exceptional performance, the knife stands out with its ergonomic granadillo wood handle that offers an unparalleled level of comfort, enabling you to seamlessly navigate through intricate kitchen tasks with ease and grace. This combination of outstanding blade design and meticulously carved handle makes the knife the epitome of precision and finesse in any culinary setting.

The latest blade from the design of Due Cigni’s award-winning Coquus line, the knife design draws its roots from Japanese culinary arts to create a peerless experience in the kitchen. Forged from steel and reinforced with titanium rivets, the blade’s unique slanted tip is optimized for weight equilibrium from point to heel for perfect cuts, every time. With its rich wood handle providing a natural ergonomic grip, the knife exceeds in beauty and utility. For an unrivaled combination of elegance and aptitude, the knife is clearly a cut above.

The award-winning Coquus line from Due Cigni presents the Coquus chef's knife, the epitome of perfection in the kitchen. The chef's blade, an exceptional tool for culinary excellence, is expertly forged from the finest Damascus steel, prized throughout the centuries for its remarkable strength and unparalleled beauty. Designed to exceed the expectations of even the most discerning chefs, this remarkable blade is further enhanced with the incorporation of titanium rivets, providing an additional layer of reinforcement. The chef's blade from the renowned Coquus line is the ideal selection for individuals who value both strength and visual attractiveness, making it the perfect option for those who have a passion for the culinary arts.