Miyabi. The Beauty of Sharpness

Single bevel edge blade

Asymmetric blades came about from the desire of the Japanese cuisine to cut ingredients like fish and vegetables in clean and elaborate ways. The special blade design allows for cutting techniques that are absolutely indispensable to Japanese cuisine. A knife with an asymmetric blade is distinguished by the Shinogisuji line that tapers off towards the cutting edge. This achieves the extreme sharp blade profile that allows for the precise, fine and smooth cut.