Collection: Miyabi

Knives

Miyabi – Handcrafted Japanese Knives & Damascus Blades NZ

Experience the pinnacle of Japanese craftsmanship with Miyabi, where centuries-old samurai sword-making tradition meets modern German engineering. Handcrafted in Seki, Japan, every Miyabi knife is a masterpiece of balance, precision, and beauty — designed for those who take cooking seriously.

Our Miyabi NZ collection features Damascus steel chef’s knives, santoku, utility, and paring knives, each sharpened using the traditional Honbazuke method for unmatched edge retention and performance. With exquisite handles and flawless design, Miyabi knives are as stunning to look at as they are to use.

At The Homestore, we proudly offer Miyabi NZ, bringing world-class sharpness and artistry to Kiwi kitchens.

✔ Handcrafted in Japan
✔ NZ-wide delivery
✔ Free shipping $150+
✔ Available online or from our Newmarket showroom

Miyabi Buying Guide

Shopping for Miyabi knives in New Zealand? Miyabi combines Japanese knife-making tradition with premium materials and refined finishes. If you want a knife that feels razor-sharp, beautifully balanced, and looks stunning on the bench, Miyabi is a serious upgrade for everyday prep.

What Miyabi is best for

Precision slicing: clean, accurate cuts for vegetables, proteins, and herbs.
Serious home cooks: premium performance for people who cook often and care about sharpness.
Special gifting: high-end knives that feel luxurious and memorable.

How to choose the right Miyabi knife shape

Chef’s knife (Gyutoh): the most versatile option for most kitchen tasks.
Santoku: a Japanese-style all-rounder for slicing, dicing, and chopping.
Utility / petty: quick prep, smaller hands, and smaller boards.
Paring: peeling, trimming, and detail work.
Bread / serrated: crusty loaves, tomatoes, and delicate pastries.

How to choose the right Miyabi series

Handle feel: choose the handle shape and finish that feels most comfortable in your hand.
Blade finish: some series feature Damascus-style patterns or distinctive textures that also look beautiful.
Use case: if you want an everyday workhorse, choose your main knife first (chef’s or santoku), then add speciality knives later.

Care tips (to keep your Miyabi performing like new)

Hand wash + dry straight away: gentle wash, rinse, then towel dry immediately.
Avoid the dishwasher: dishwashers can knock blades around and dull edges quickly.
Use a blade-friendly board: wood or other softer boards help preserve fine edges.
Store safely: block, magnetic strip, in-drawer tray, or blade guard to protect the edge.
Hone and sharpen as needed: hone to maintain the edge, sharpen when it’s properly dull.

Shop Miyabi at The Homestore: View the full Miyabi collection

Miyabi FAQs

Are Miyabi knives made in Japan?

Miyabi knives are strongly associated with Japanese craftsmanship and Japanese-style knife-making. For absolute certainty, check each product listing for origin details.

Are Miyabi knives “fragile” or easy to chip?

Miyabi knives are designed for sharpness and precision. Avoid twisting through hard foods, and don’t cut frozen items or bones unless the knife is made for it.

Can I put Miyabi knives in the dishwasher?

No — hand washing is best. Dishwashers can knock blades and handles around, dull edges, and may damage finishes over time.

What cutting board is best for Miyabi knives?

Wood or other softer boards are ideal. Hard surfaces like glass, stone, or ceramic will blunt fine edges quickly.

Do I need to hone Miyabi knives or sharpen them?

Honing helps keep the edge aligned between sharpenings. Sharpening restores the edge when it’s properly dull. Frequency depends on how often you cook.

How should I store Miyabi knives?

Use a knife block, magnetic strip, in-drawer tray, or blade guard to protect the edge and keep everything safe.