Miyabi Koh Chef's Knife 8 in
- 8 inch chef knife, FC61 fine carbide stainless steel
- 61 Rockwell hardness, ice-hardened FRIODURx2
- 9.5 to 12 degree edge angle, thin Japanese profile
- Hand-honed Honbazuke edge
- Mirror polished blade, sandblasted katana edge
- Pakkawood handle with mosaic pin
- Handcrafted in Seki, Japan
Last refreshed Sep 7, 2026 · Based on the Amazon listing and published specifications, not hands-on testing.
A thin, hard Japanese style chef knife with a narrow edge angle, a mirror polished blade and a Pakkawood handle. It suits careful slicing more than heavy chopping.
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ASIN: B07DCXL2SYCategory: Chef's Knives
Sizes Available
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Overview
Not a heavy Western chef knife, this Miyabi Koh is a thin Japanese profile blade in fine carbide stainless steel, hand honed by the Honbazuke method and fitted with a Pakkawood handle.
Reason to buy is the combination of high hardness, a narrow edge angle and hand honing in a handcrafted knife. The limitation is that a thin, hard blade is a precision tool, and the listing gives no weight.
Who it's for
Cooks who slice meat, fish and vegetables with care will use the thin profile and the narrow edge. People who hack through bone, or toss knives in a rack without care, should choose a tougher knife.
Pros and cons
- High hardness fine carbide steel
- Narrow edge angle
- Hand honed Honbazuke edge
- Rounded spine and heel
- Weight not listed
- Thin blade not for bone
- Single knife, no sheath listed
Performance notes
A narrow edge angle on a thin blade cuts with little resistance, and ice hardening gives the steel high hardness for edge retention and corrosion resistance. The rounded spine and heel are described as supporting tireless cutting. Hand honing sets the factory edge.
Specifications
| Brand | Miyabi |
|---|---|
| Dimensions & fit | |
| BladeLength | 8 inches |
| Construction & materials | |
| Blade Material Type | FC61 fine carbide stainless steel |
| Construction Type | Ice-hardened FRIODURx2, thin Japanese profile |
| Handle Material | Pakkawood with mosaic pin |
| Finish | Mirror polished, sandblasted katana edge |
| Other details | |
| Edge angle | 9.5 to 12 degrees |
| Hardness | 61 Rockwell |
| Country of origin | Seki, Japan, handcrafted |
Closest rivals on specs
Frequently asked questions
What comes with the Miyabi Koh 8 inch chef knife?
The knife only. No sheath, block or sharpener is listed.
What is the Miyabi Koh handle made of?
Pakkawood with a mosaic pin and a rounded spine and heel, described as ergonomic.
How is the Miyabi Koh chef knife made?
It is handcrafted in Seki, Japan, with a hand honed Honbazuke blade.
Is the Miyabi Koh chef knife a heavy duty knife?
No. It has a thin Japanese blade profile and is aimed at precise slicing.