Miyabi is perhaps one of the best-known professional Japanese knife makers. Their knives go through the famous honbazuke three-step sharpening process. While Japanese, they borrow from the Western approach, too. Comfortable to handle, they will do well in any kitchen.

These knives have a double-bevel edge. It makes them easier to use than many other Japanese knives that come with a single bevel. In this Miyabi Kaizen Review, we look at three different blades from Miyabi’s Kaizen series and see what makes each one special.

1 – The Miyabi Kaizen 7-inch Granton Santoku Hollow-Edge Knife

Originally designed for Japanese housewives, a Santoku knife was meant to be lighter and easy to use. A marriage between a chef’s knife and a vegetable one, this 7-inch hollow-edge Santoku is a beauty.

This knife has an oval handle, closer to the traditional Japanese style. The handle diameter is smaller than on many other Miyabi knives. This Santoku’s well-balanced design makes it comfortable to hold. The 7-inch blade has more of a belly than a traditional vegetable-cutting knife. This knife has good rocking action in addition to the chopping.


Designed to be more of an all-rounder, this 7-inch Santoku will chop, slice, and rock. Here is what makes the knife what it is.

  • D-shaped, non-slip handle made of black linen Micarta
  • VG10 super steel used for the blade
  • The blade is CRYODUR, ice-hardened to Rockwell 60
  • 65-layer flower Damascus design on the blade
  • The factory edge is 9.5-12 degrees.


Overall, this is a really good knife. However, some users have complained about the slimmer-than-usual handle. Those with smaller hands appreciate it, especially women. (Remember, this was originally designed for the ladies!) Folks with larger hands may prefer a larger chef’s knife instead.


It is a quality, hand-crafted Miyabi, and it shows.

  • A versatile all-rounder
  • The VG10 steel keeps it sharp for longer
  • Ergonomic, it’s comfortable to use
  • Beautiful design with impeccable finish

It is a beautiful, quality knife from Miyabi. If you wanted to have only one knife at home, this would be a capable all-rounder.

2 – Miyabi 34183-163 Kaizen Chef’s Knife, 6 Inch, Black

As the name suggests, this 6-inch knife was designed for chefs’ use. It is perhaps not the best choice for chopping. It is intended more for slicing and rocking action.

Just like the rest of the Kaizen series, this knife has a Japanese-style handle. While shaped and built like a chef’s knife, at 6 inches, it is on the small side. These two things combine to give it a light and nimble feel. Super-sharp and amazingly comfortable to use by all accounts, it will work for most produce. Frozen meat or meat with bones are the exceptions.


It comes with the typical geometry and shape of a chef’s knife.

  • 6-inch blade made from VG10 super-steel
  • The blade is CRYODUR, ice-hardened to Rockwell 60
  • It comes with a factory edge of 9.5-12
  • D-shaped, non-slip handle made of black linen Micarta
  • 65-layer flower Damascus design to protect the blade


It is a good-quality, beautifully hand-crafted knife from Miyabi. We’ve looked at a lot of reviews, and it’s hard to find fault with it. Some have commented that a larger chef’s knife feels more comfortable for them, but that is a matter of personal preference. We found only one review complaining about the knife dulling very quickly and chipping.


It is a good, reliable chef’s knife.

  • The VG10 steel and superb craftsmanship will keep it sharp
  • Will cut most produce
  • Very well-balanced and comfortable to use
  • Very sharp right out of the box

A chef’s knife is an important part of any decent home chef’s set. This one is reliable and will work a good long while before you need to have it sharpened.

3 – Miyabi Evolution 6.5-inch Nakiri Knife

Nakiri literally means vegetable chopper in Japanese. This knife from Miyabi is designed to be lighter in weight and is on the smaller side. Built for good chopping action, it is a handy go-to knife in any kitchen.

Labeled Evolution, it is still part of the Kaizen series, so it comes with an oval, Japanese-style handle. The size is a comfortable medium. It’s large enough to cut bigger vegetables but small enough to dice finer stuff, too.


Just as its name says, it is built and shaped like a typical Japanese vegetable-chopping knife.

  • The 6.5-inch blade is VG10 super steel
  • Comes with a factory edge of 9.5–12
  • CRYODUR blade is ice-hardened to Rockwell 60
  • D-shaped, non-slip handle made of black linen Micarta
  • 65-layer flower Damascus design on the blade


We’ve looked at tons of reviews. Besides shipping delays and things not directly related to the product, we’ve found only one complaint. Some customers don’t like the smaller-sized handle. However, plenty of people loved it for this same reason, so it’s really a matter of perspective.


If you’re looking for a vegetable knife, this one deserves serious consideration.

  • Very well-balanced and comfortable to hold
  • Beautifully sharp right out of the box
  • Impeccable detail and finish
  • Good quality, long-lasting blade

Many reviewers have described this knife as literally falling through vegetables. The size seems to be just right, and it makes a great go-to knife for everyday use.


Everyone has a personal preference for knife size and shape. We feel that if you’re looking for a Japanese-style knife, Miyabi is a solid choice. The Kaizen series comes with Japanese-style handles and VG10 Rockwell-60 blades.

Kaizen is just one of a set of knife series from Miyabi. Other series from this long-standing company offer different features. It’s worth exploring before making a decision. If you liked our Miyabi Kaizen Review, take a look at this to read about some of their other knives.


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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