Engineered for everyday performance, the Miyabi Evolution Gyuto marries a satin-polished FC61 blade—honed to an ultra-acute 12° edge—with a full-tang, triple-riveted POM handle framed by elegant red spacers. The 8" (210mm) profile offers a gentle belly for rocking, a fine tip for detail work, and the blade depth you need for confident knuckle clearance. Rounded spine and heel surfaces reduce fatigue, while the Friodur® ice-hardening process locks in 61 HRC hardness for a keen edge that responds quickly to honing.

Evolution by Miyabi fuses German engineering with centuries-old Seki craftsmanship. Each blade starts as fine-carbide FC61 stainless steel, is cryogenically treated to maximize hardness and toughness, then hand-finished using traditional honbazuke sharpening—three precise passes on whetstones and a leather strop—for razor-sharp precision straight out of the box.

Miyabi represents Zwilling J.A. Henckels' pursuit of refined Japanese beauty, marrying over a century of German precision engineering with the elegance and discipline of traditional katana sword-smithing. Handcrafted in Seki, Gifu Prefecture since 2004, Miyabi has become Zwilling's Japanese flagship by blending samurai-sword heritage with modern metallurgy and rigorous quality control. The company fuses centuries-old craft with meticulous hand-finishing to create premium cutlery that delivers authentic Japanese profiles, unwavering consistency, and tools that honor samurai heritage while meeting the durability demands of Western kitchens. The result is exceptional knives that inspire culinary artistry worldwide, combining Japanese elegance with modern culinary performance for cooks who demand both beauty and uncompromising function.

Seki Artisans employ time-tested sword-making techniques—hot-forging, ice-hardening, and meticulous hand-polishing—to create exceptional consistency across every Evolution knife, ensuring you receive the same balance, fit, and finish trusted by professional chefs around the world.

Gyuto 牛刀 or "cow sword" is Japan's answer to the Western chef's knife. Its gently curved belly excels at rocking cuts through herbs, while the flat section near the heel handles push-cutting proteins and vegetables with precision. This all-purpose profile makes it the most versatile blade in any kitchen, equally capable of slicing roasts, dicing vegetables, and mincing aromatics.

Monosteel Construction forges the entire blade from a single piece of steel, creating a seamless microstructure from spine to edge. This eliminates weak joints between layers, delivers balanced weight distribution, and simplifies both sharpening and maintenance compared to laminated blades. The uniform hardness and simplified care make monosteel knives ideal for first-time buyers and busy kitchens.

FC61 Stainless Steel is a proprietary fine-carbide stainless alloy containing approximately 0.68% carbon with fine, evenly distributed carbides for exceptional sharpness, edge retention, and durability. After Friodur® ice-hardening and cryogenic treatment, FC61 reaches 61 HRC while refining the grain structure to boost toughness and chip resistance. The high chromium content renders the blade fully stainless for outstanding corrosion resistance and ease of maintenance, while the advanced metallurgy allows Miyabi to grind edges to an acute 9.5–12° per side. This creates an ideal balance of performance characteristics—excellent edge retention, easy sharpening, and unwavering stability—perfect for busy home and professional kitchens where cooks demand ice-hardened blade performance without the fuss of reactive carbon steel.