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MIYABI Koh
8-inch, Chef's Knife
MIYABI Koh
8-inch, Chef's Knife
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$200.00
$159.99
Description
The 8-inch chef’s knife is the workhorse of the kitchen. You can use this knife for just about every prepping task. Chop onions, slice meat, and mince garlic with this all-rounder knife.
German engineering meets exquisite Japanese craftsmanship in this knife line. Handcrafted in Seki, Japan by highly trained artisans using the traditional Honbazuke method, the MIYABI Koh 8-inch chef’s knife features advanced FC61 fine carbide stainless steel - 61 hardness on the Rockwell scale – that 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-hardening process, the FRIODURx2 blades offer remarkable durability, sharpness, and cutting performance. The stunning blades feature an embossed MIYABI logo and are finished with a true katana edge, homage to the samurai swords made in Seki centuries ago.
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.
- 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° edge angle
- Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo
- 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
- Handcrafted in Seki, Japan
Specifications
- Item no. 33951-203
Characteristics
- Color: brown
- Country of origin: Japan
- Substance: FC61
- Type of handle: concealed tang
- Type of edge: Fine Edge
- Edge finishing: Honbazuke edge
- Manufacturing method: welded
- Number of parts: 1
- Blade hardness (HRC): 60-62 HRC
- Colour handle: brown
- Substance handle: Pakka Wood
Measurements
- Net weight: 0.38 lbs
- Length of product: 13.66 in
- Width of product: 0.75 in
- Height of product: 2.01 in
- Blade length: 7.87 in
- Handle length: 5.31 in
- Handle width: 0.75 in
- Blade width: 0.04 in
- Blade thickness: 0.04 in
MIYABI Koh
8-inch, Chef's Knife
$200.00
$159.99
Miyabi Koh 8-inch Chef's Knife is rated
out of
5 by
212.
Rated 5 out of
5
by
Dance 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 3 out of
5
by
SLcooks from
Blade scratches easily
I have had this knife for about 4 months. I do not use it regularly, and I clean it using hot water soap and a regular sponge. Already the blade has a ton of scratch marks on it. It’s an aesthetic issue, and not the structural one, but I am surprised by how easily it’s been damaged considering the stated quality of the steel. Also, for what it’s worth, the blade design on the edge is more like a watermark, then an actual sign of welding. It looks more “authentic “in the pictures than in real life. Two surprising issues for such an expensive product.
Date published: 2021-03-14
Rated 1 out of
5
by
knifeguy 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
Niner2015 from
Great Chef knife
This is a great traditional style Japanese bread knife. Super lightweight, the Chef knife has a nice balance to it, and it won’t get heavy in your hand if you are slicing fruit, meat, or veggies. The thin yet sharp and durable blade of the FC61 steel of the Koh does a nice job of slicing and cutting easily and smoothly. The Pakkawood handle is more a traditional style for Japanese cutlery, paying homage to the original Japanese knives, samurai swords. The 6” Chef knife is a great blade, still a large blade but not as daunting in size as the 8 or 10” chef blades.
Date published: 2020-04-08
Rated 5 out of
5
by
CookinginCali from
Great proportions on this knife
This is a classic Japanese knife; the distinctly angled, slightly wooden handle, the super sharp, lightweight blade makes cutting with this knife smooth, and comfortable. The aesthetics of the knife also need to be mentioned. The bright blade in contrast with the darker wood handle is truly beautiful to look at.
And for all the exterior benefits, the construction of this knife is compromised. The FC61 steel used in making the blade is strong without being brittle. It takes an edge and keeps it. Hand wash this gorgeous knife. It has a Pakkawood handle.
Date published: 2020-04-12
Rated 5 out of
5
by
MilSav from
Super sharp. Hands-on erased any doubt.
I was a bit hesitant on this one, but had my eye on it after the Kaizen sold out. I’d read it was too light, some said it cumbersome, and so on. Once I opened the box any doubt simply went away. It’s super sharp, really nicely balanced, finished very nicely. I also don’t mind the sand blasted katana edge finish that some complained about. It’s very subtle and is also no different than cladding, which is also mostly cosmetic in modern knife making.
Overall, I’m very pleased with the purchase and look forward to years of usage.
Date published: 2021-09-01
Rated 5 out of
5
by
PittTango from
Beautiful, balanced, and does what a knife should
It's not about how a knife looks, but it kind of is sometimes. The simple and clean lines just draw the eyes along the blade. It's a beautiful knife.
More importantly, it's a pleasure to use. Sharp, balanced, comfortable to hold. I did have some slicing where the food was almost suctioned to the blade, but that was simple enough to resolve. This seems built for the way I like to use a knife, so others may not be as enamored.
Reviews indicate the blade stays sharp, but I've only had it a short time so can't speak to that yet.
Date published: 2022-05-08
Rated 5 out of
5
by
bleue moon2 from
The best of both worlds! You get a beautiful combo of German stainless steel and Japanese craftsmanship for a Miyabi knife that lasts a lifetime. The Koh series is made with the Friodur process - ice-hardened for extra sharpness and durability, will remain stain-free and not chip. The Pakkawood handle is super-comfortable and gives a good grip. All are made in Seki, Japan, the previous sword capital of the world. So you know you are getting a great knife with superb quality!
Date published: 2020-04-26
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.
This blade is 1.9" at its widest point. Item 34021-203 is 2" at its widest.
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.
The blade thickness is 0.08", and this knife weighs 6.1 oz.
Date published: 2018-08-08