Forged with a full bolster and full tang, the 3-1/2 inch kudamono knife uses the riveted black polymer handle slabs familiar to those who own knives from German cutler J.A. Henckels. The blade style conforms to Japanese concepts, and the result is a knife that includes the practical features of both philosophies. Miyabi forges the knife from German Solingen stainless steel and then hones the edge with a traditional three-step Japanese procedure. The professional cutting edge -- hardened to Rockwell 57 -- restores easily with an ordinary sharpening steel. The finished knife is flexible, stain-resistant, and easily maintained at home.

The Miyabi concept began in 2004 when Henckels acquired one of the leading manufacturing companies in Seki, Japan -- center of Japan's sword and knife production since the 14th century. Working with the first Japanese Iron Chef, Rokasuburo Michiba, Henckels employed Japanese craftsmen and production methods to create hybrid Miyabi knives from Friodur ice-hardened steel. Iron Chef Masaharu Morimoto oversaw the development of less expensive Miyabi product lines -- designed for western chefs just beginning to experiment with Japanese cutlery. Chef Morimoto approaches cooking from a modern viewpoint, combining features of Japanese, Chinese, and European cuisine. The 600-S series of knives reflects his fusion philosophy.

For a larger vegetable slicer combining German and Japanese features, see the Wusthof Nakiri Bocho.

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Zwilling J A Henckels Miyabi 7000D 7000 D Knife Knives US $89.85   Auction Ends: 25d 19h 43m

Zwilling JA Henckels Miyabi Kaizen 3 1 2 inch Vegetable Knife NEW US $74.95   Auction Ends: 25d 3h 1m

Each of the knives is made from one piece of Friodur ice-hardened high carbon stainless steel provided by Zwilling J.A. Henckels. Hot forging forms the blade, the solid steel bolster, and the full tang of the handle. Black polymer slabs riveted to the tang provide a comfortable European-style grip. If you're interested in Japanese knives but don't want to invest in an entirely new sharpening system or adapt to a traditional Japanese handle, the Miyabi 600-S knives could be exactly what you need.

The chef's knife, vegetable knife, paring knife and santoku all receive the traditional Japanese finishing touches -- a three-phase honing procedure which creates an extremely sharp polished cutting edge. Since the knives are hardened only to Rockwell 57, the honing steel included in the set takes care of most edge maintenance. Blades are flexible and durable as well as easy to sharpen. Miyabi also includes a pair of stainless steel kitchen shears.

Each tool slips into one of the ten slots built into the laminated bamboo knife storage block. That leaves plenty of room for knives you already own, or for adding more good knives to this sensible starting selection.

For a top quality block set in a truly Japanese pattern, see the Shun Elite 9 Knife Block Set.

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Henckels Miyabi 5000 S 5 Pc Knife Block Set US $149.95   Auction Ends: 5d 23h 33m

JA Henckels Miyabi Kaizen 10 pc Knife Block Set BRAND NEW in BOX US $750.00   Auction Ends: 1d 2h 35m

This nicely balanced bread knife uses one blank of high carbon stainless steel to form a one-piece full tang knife with a solid stainless steel bolster. Although the knife is manufactured in Japan, the handle design meets European standards. Triple-riveted handle slabs of black polymer are permanently bonded to the knife's tang, matching the angled bolster with gap-free precision.

Chef Masaharu Morimoto -- famous for his fusion blend of Japanese, European, and Asian cuisines -- designed the 600-S series of knives for Miyabi. Chef Morimoto recommends this knife for western chefs new to Japanese blades, who prefer familiar grips instead of the traditional Japanese handle styles. The Friodur steel used in this bread knife also has familiar qualities, since it's the same steel -- hardened to Rockwell 57 for toughness and easy sharpening -- that Henckels uses in its German-made cutlery.

Each 600-S knife is produced by Japanese craftsmen and finished with a traditional three-stage honing process. The razor-sharp edge serrations should be long-lived if the knife is used with care. Don't dull the edge by drawing the knife across glass or ceramic. Use plastic or wooden cutting boards beneath hard-crusted rolls and breads.

For a smaller European-style bread knife, see the 8-inch Victorinox Forged Bread Knife.

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Henckels Miyabi Morimoto 600 S 9 Bread Knife US $109.95   Auction Ends: 26d 17h 41m

Zwilling JA Henckels Miyabi Kaizen 9 1 2 inch Bread Knife NEW US $129.95   Auction Ends: 25d 3h 1m

Two Iron Chefs influenced the Miyabi product lines. When Zwilling J.A. Henckels of Germany purchased an established Japanese knife company in Seki, Japan in 2004, Henckels sought the help of respected Japanese chefs to design a new type of cutlery combining European and Japanese concepts. While Chef Rokasuburo Michiba refined the professional level series, fusion Chef Masaharu Morimoto created the 600-S series. Morimoto's knives give western chefs the chance to try Japanese cutlery with familiar European handle styles.

This shotoh or paring knife adds the fine points of a Japanese blade to the sturdy and easily controlled riveted slab handle of an old German design. Entirely forged from one piece of ice-hardened Friodur stainless steel provided by Henckels, the full tang knife includes a solid steel bolster and dark polymer handle grips. The high carbon stainless steel, hardened to Rockwell 57, flexes under stress and holds a razor-sharp edge. Expert Japanese craftsmen put the finishing touches on the blade with a three-step honing process. Owners will find the edge easy to maintain -- Friodur steel resets with an ordinary sharpening steel.

The Henckels hollow-ground Kudamono, another Henckels hybrid, includes friction-reducing granton hollows in the blade's sides.

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Zwilling JA Henckels Miyabi Kaizen 3 1 2 inch Paring Knife NEW US $74.95   Auction Ends: 25d 3h 1m

Henckels Miyabi Morimoto 600 S 45 Paring Knife US $69.99   Auction Ends: 26d 16h 43m

From Miyabi's 600-S Functional series, this santoku has an edge more curved than many traditional Japanese santoku, making the knife easier to use in the rocking motion of a chef's knife. There's still plenty of straighter edge for the precise sliding cuts that make the santoku blade so versatile. Like many Japanese santoku knives, this Morimoto knife doesn't include the hollows many chefs expect to see ground into the blade's sides.

Made from steel provided by Zwilling J.A. Henckels of Solingen, Germany, the knife's blade, bolster, and full tang were forged from one piece of Friodur ice-hardened high carbon stainless steel. Manufactured at a facility in Seki, Japan, which Henckels purchased in 2004, the knife undergoes special finishing processes which create a traditional Japanese cutting edge. The Rockwell 57 hardness of the blade makes it easy to reset the edge with an ordinary honing steel. This knife is as tough and resilient as any Henckels knife made in Germany.

The first Iron Chef from Japan, Chef Rokusaburo Michiba, developed the most expensive professional product lines Miyabi makes. Chef Masaharu Morimoto contributed ideas to Miyabi's entry-level lineup, intended for new users of Japanese cutlery. The Morimoto santoku offers westerners a familiar triple-riveted grip of black polymer slabs joined to the knife's stainless steel tang. It's a Japanese blade with a western feel.

See the Miyabi 5000-S Santoku for an example of one of the top grades of the new Japanese/German hybrids.

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Henckels Miyabi Morimoto 600 S 7 Santoku Knife US $89.95   Auction Ends: 26d 17h 33m

Zwilling JA Henckels Miyabi 600S Morimoto 7 Inch Santoku Knife Chefs US $99.95   Auction Ends: 15d 2h 48m

The chef's knife takes good features from both Japanese and German cutlery traditions, but the focus is on improved cutting performance. Handle design remains European, making this knife more comfortable for western users. Triple-riveted black polymer handle slabs form the ergonomic grip, while one-piece forging creates a flexible blade, strong bolster, and full handle tang. Japanese styling and professional honing finish the ice-hardened Friodur high carbon stainless steel blade.

Chef Rokusaburo Michiba contributed many ideas to the development of Miyabi cutlery, overseeing the creation of affordable cutlery capable of giving chefs all over the world the experience of working with truly fine tools. Since Henckels acquired one of Seki's manufacturing companies in 2004, Miyabi has produced six different product lines. The 600-S knives like this chef's knife represent the functional or entry level series and were developed by Iron Chef Masaharu Morimoto, well known for his blend of Asian and European cuisines. The 600-S line fits the needs of western chefs new to the refinements of Japanese cutlery.

The cutting edge of this knife will need regular maintenance, since the flexible and tough steel is hardened to a serviceable Rockwell 57. Unlike some Japanese-style knives, this German and Japanese hybrid sharpens easily with an ordinary honing steel.

See the Henckels Chef's Knife with granton edge for another fine chef's knife with a combination of European and Asian ideas.

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Henckels Miyabi Morimoto 600 S 9 Chefs Knife US $119.99   Auction Ends: 26d 17h 6m

Henckels Miyabi Morimoto 600 S 8 Chefs Knife US $99.95   Auction Ends: 26d 16h 57m

The Miyabi Santoku uses modern Damask steel with 16 layers of high tensile strength stainless steel on each side of a harder central core. This core layer of CMV60 stainless steel is hardened to Rockwell 60HRC, better than many kitchen knives of European make. CMV60, with a high-tech blend of vanadium, molybdenum and cobalt, offers increased resilience as well as hardness. One of the problems of modern Damascus-like blades is that the core layer can be brittle as well as sharp. Surrounded by the tougher layers of softer stainless alloy, this CMV60 cutting edge can be ground to the thin 19-degree angle that gives this Santoku its incredibly good cutting action. Damask steel also reduces friction, since the slightly rippled steel surface breaks up contact with the food it cuts. Hollows may even fill with juices, lubricating the blade as it works.

A D-shaped tapered handle of Micarta -- a synthetic with the look of tropical hardwood but even better durability -- provides a solid grip. Generous bolsters of stainless steel add to the professional look. The knife will require special care including hand washing and drying. Honing steels could damage the thin edge, so invest in a good set of waterstones for sharpening this fine knife.

See the Global Japanese Santoku for a high-tech blade in an all-stainless steel design.

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Zwilling J A Henckels Miyabi 7000D 7000 D Knife Knives US $119.85   Auction Ends: 25d 19h 43m

Zwilling Henckels Miyabi Fusion 7 Granton Santoku Knife NEW in Box US $105.00   Auction Ends: 3h 56m

In the 5000S product line from Miyabi, Henckels provides the German high carbon stainless steel -- the same alloy used in Henckels Twin knives. Hardened to Rockwell 57, the blade of this knife shows good edge-holding ability and enough flexibility to hold up to hard use without snapping. The thin blade resets easily with a standard honing steel.

Strong stainless steel end cap and bolster accent the tapered Japanese-style Dyurakon resin handle. This ebony black material holds up to the extremes of moisture and temperature found in the kitchen and has a non-slip texture for working safely even in messy conditions.

The Miyabi 5000S series, including this gyutoh or chef's knife, resulted from a collaboration between Zwilling J.A. Henckels company and a Japanese expert -- Iron Chef Rokusaburo Michiba. With German steel and Japanese styling, the 5000S Gyutoh certainly brings a new look to this old European style and slightly improves the performance. Production standards set by Henckels guarantee familiar German quality. Each Miyabi knife is manufactured by Japanese craftsmen in Seki, Japan, once the center of Japanese sword-making and now the cutlery capital of Japan.

See the Petty Petit Gyuko by Kitasho for a high quality chef's knife by another famous Japanese cutler from Seki City.

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Zwilling J A Henckels Miyabi 7000D 7000 D Knife Knives US $139.85   Auction Ends: 25d 19h 43m

Zwilling JA Henckels Miyabi 600 S 10 in Gyutoh Knife NEW US $129.95   Auction Ends: 9d 21h 41m

Iron Chef Rokusaburo Michiba of Japan helped Zwilling J.A. Henckels develop the knives in the series. Henckels provides the steel for the 5000S knives and sets the production standards. Using the same high carbon stainless steel as in Henckels' Twin knives, Japanese craftsmen apply their own techniques and create a new hybrid knife with features from both traditions. Tempered to Rockwell 57HRC, the blades flex without breaking and hold an edge well. Forged bolsters reinforce the tang, securing the black resin Dyurakon handle between a solid steel bolster and a solid steel end cap. The handle is non-slip even if wet and holds up to temperature extremes.

The honbazuke edge of this usuba mimics the amazing cutting action of military katanas. With one hollow ground flat face and a single cutting bevel, the knife slices with the precision of a wood plane. The hollow ground back of the blade reduces friction as the knife cuts and makes cleaner work possible.

One of the advantages of German steel is that this softer and tougher temper sharpens with either a whetstone or a honing steel, but to keep the asymmetrical blade of the usuba working in top form, you'll need a good waterstone. Using a honing steel on the flat face of the blade creates a micro-bevel which interferes with the usuba's precise action.

See the Wusthof Nakiri Bocho for a Japanese-style vegetable cleaver with an easily maintained double bevel.

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New Miyabi Henckels Knife 5000S Usuba Fine Cutter US $108.99   Auction Ends: 22d 20m

Henckels Miyabi 5000 S 65 Usuba Fine Cutter Not Chopper US $89.95   Auction Ends: 4d 1h 2m

The Henckels full tang Classic pattern is one of the company's oldest and most popular, used in restaurant kitchens as well as homes across the world. Henckels begins with a blank of alloy high carbon stainless steel and hot-drop forges the basic pattern of the knife including blade, bolster, and tang. The company now refers to this exclusive alloy as "no-stain" steel, since it was developed for the best blend of corrosion resistance, strength, and edge-holding ability. This older forging process creates a heavier blade than counterparts in stamped or laser-cut steel with a rounded shoulder connecting the blade and bolster.

Ground thinner than the Henckels chef's knives, the Classic Santoku also receives a special granton grind along the edge. Multiple hollows reduce the amount of surface which actually contacts the food, reducing the cutting effort involved. Hollows fill with juices, and slices fall away from the blade instead of stacking up on it. According to the Henckels website, only the seven-inch santoku in this set has that hollow-ground edge. The four-inch paring knife features a strong, flat-ground plain edge.

Both knives sharpen easily with an ordinary honing steel.

Also consider the Classic Ikon Asian Set from Wusthof.

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Zwilling JA Henckels Twin Pro S Open Box 2 Piece Deluxe Asian Knife Set US $99.92   Auction Ends: 6d 1h 43m

JA Henckels 2pc Asian knife set Oxo 4pc Cheese Knife set Wusthof Sharpener US $79.99   Auction Ends: 29d 1h