Sleek, minimalist and razor-sharp, the Miyabi Koh 210mm Gyuto is an 8 inch chef knife that brings samurai-sword precision to everyday prep. The mirror-polished FC61 steel blade glides through produce and proteins alike, tapering from an ice hardened blade at 61 HRC to a whisper-thin 9.5–12° double bevel edge. A slender, elongated bolster flows into the heel, giving you a seamless cutting surface from heel to tip, while the octagonal pakkawood handle—available in natural birchwood or jet-black—keeps the knife balanced, secure and feather-light in hand.

Koh by Zwilling Seki Team is born in Seki Japan, where artisans forge each blade from a single piece of FC61 steel before subjecting it to Zwilling’s proprietary FRIODUR double ice-hardening. The fine-carbide matrix takes an incredibly keen edge, shrugs off corrosion, and holds its bite through long shifts at the board.

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.

Zwilling Seki Team hand-hones every Koh blade using the traditional Honbazuke method—three sequential passes on coarse, fine and leather wheels—before inspecting it under magnification. This detail-obsessed process ensures that each Miyabi Koh Gyuto arrives screaming-sharp and perfectly straight.

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.