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MIYABI Koh 8-inch Chef's Knife

#33951-203
Variations
  • Brown
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Miyabi Koh 8-inch Chef's Knife is rated 2.8 out of 5 by 4.
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MIYABI Koh 8-inch Chef's Knife
$175.00 $139.99
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Additional Information

Each elegant MIYABI Koh knife is crafted in Seki, Japan. There, MIYABI artisans merge rich Japanese tradition with expert German engineering and state-of-the-art steels to produce these ultimate kitchen knives.

Advanced FC61 fine carbide stainless steel - 61 hardness on the Rockwell scale - provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness for a long time. Thanks to an innovative, ice-hardened process, the FRIODURx2 blades offer remarkable durability, sharpness, and cutting performance.

The stunning blades are finished with a true katana edge, homage to the samurai swords made in Seki centuries ago, and feature an embossed MIYABI logo. Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. The Pakkawood handle supports both Western chopping and Asian rocking cuts - experience ergonomic perfection with each slice.

  • Handcrafted in Seki, Japan
  • Fabricated from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness
  • Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance
  • Hand-honed Honbazuke blade boasts scalpel-like sharpness
  • Authentic, thin Japanese blade profile - 9.5-12 degree edge angle
  • Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo
  • Stylishly stamped with a mosaic pin, ergonomic Pakkawood handle design nestles comfortably in the hand
  • Rounded spine and heel ensure tireless cutting
Charasteristics
  • Substance: FC61
  • Type of handle: concealed tang
  • Type of edge: Fine Edge
  • Manufacturing method: welded
  • Blade hardness (HRC): 60-62 HRC
Measurements
  • Net weight: 0.62 lbs
  • Blade length: 7.87 in
Miyabi Koh 8-inch Chef's Knife is rated 2.8 out of 5 by 4.
Rated 3 out of 5 by from just got this knife in the mail and sad to say it has a crack in the handle. I haven't used the knife yet but the weight, shape of handle and edge of the blade all feel good. aside from the defect i like the knife and it seems promising.
Date published: 2019-01-08
Rated 1 out of 5 by from bent Knife is bent, this is the second knife in a row from this line that is badly bent.
Date published: 2019-01-31
Rated 5 out of 5 by from Great knife - way underrated! This knife (Miyabi Koh 8” gyuto) is fantastic, and way underrated. I mostly use two knives, this one and a small paring knife, and they are sufficient for almost everything. I had no quality issues, so I can’t comment on defects. Mine seems well crafted with good attention to detail (comes with a warranty anyway). The things I love most about this knife is that it is light and nimble, the handle is very comfortable and secure (and in many positions) and it easily slices through everything, even hard winter squash. All other 8+inch chef’s knives that I tried have handles which are too fat/uncomfortable for me, and most blades are needlessly heavy and thick. The stainless steel on this seems great too. It is razor sharp, and after months of daily use cutting lots of winter squash, hard root vegetables, acid fruit, and everything else in sight, it is still super sharp without once touching it up with a honing rod or strop. There were some rocking santokus and prep knives which I considered because they have small handles and are also nimble, but I wanted the versatility of a larger knife for the big squash, melons, and cabbage. The one thing I don’t like about this knife is that the handle is about 1 inch too long (I am petite, so it sometimes hits my forearm). At first I didn’t like the flatter profile either, because it doesn’t rock as well as the knife I was used to. However, after adjusting my cutting style I have had no problems. I can easily mince large bunches of parsley, and I slice, instead of wedge-split, the hard veggies. I think the thinner and narrower blade is one of the reasons it cuts so well. Before purchasing, a sales clerk, whose dad was a butcher, told me he personally owns this knife and loves it. However, a few weeks later another sales clerk tried to talk me out of it. I think because it lacks the “sexy” layers of shiny (but useless) cladding. Some merchants don’t carry this series, and it is left out of online comparisons. Too bad, because its nimbleness, simple elegance and functional excellence make it one of the best knives in my opinion.
Date published: 2019-07-01
Rated 2 out of 5 by from It it bent. Really disappointed.. I just got this knife today. It is really sharp and hard, but is bent.. I will refund it.
Date published: 2018-08-17
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Hello again. What is the blade height at the heel (bolster area), and what is the same question about the Evolution (Item # 34021-203)? Thanks in advance.

Asked by: Ericfg12
This blade is 1.9" at its widest point. Item 34021-203 is 2" at its widest.
Answered by: ZWILLING
Date published: 2018-08-08

Hello Henckels, What's the blade (spine) thickness just in front of the bolster? And what's total weight, please? Great looking knife BTW.

Asked by: Ericfg12
The blade thickness is 0.08", and this knife weighs 6.1 oz.
Answered by: ZWILLING
Date published: 2018-08-08
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