Is the Miyabi Artisan 8-inch chef's knife worth it?

If you want a thin, very sharp Japanese knife that holds an edge, yes. It costs more than basic chef's knives and asks for careful hand washing.

Can it go in the dishwasher?

No. Wash it by hand with soap and water and dry it right away to protect the wood handle and edge.

How does it compare with a German-style chef's knife?

It is thinner, lighter and sharpened to a much narrower angle, so it cuts with less effort but chips more easily. German knives are tougher but less sharp.

What angle is the edge sharpened to?

The factory edge is hand-honed to about 9.5–12 degrees per side. Keep that angle when you sharpen.

One 8-inch chef's knife. No sharpener, honing rod or sheath is included.

The best new price seen is $150 at eBay as of November 5, 2026. Watch for sales at kitchen retailers around holidays.

Where is the Miyabi Artisan 8-inch Chef's Knife cheapest?

At eBay, for $150.00, 25% under what the other stores charge, as of our latest check.

Where can I buy the Miyabi Artisan 8-inch Chef's Knife?

10 stores we checked sell it, including Williams-Sonoma, Nordstrom, Wayfair, Target, Home Depot.

Miyabi Artisan 8-inch Chef's Knife Price History: $150.00 at eBay

Q: What do buyers say about the Miyabi Artisan 8-inch Chef's Knife?

Rated 4.9 out of 5 from 567 ratings.

What reviewers say

4.9 / 5567 ratings

Rated 4.9 out of 5 from 567 ratings, the knife draws strong praise for sharpness, edge retention and looks. Owners treat it as a step up from mainstream chef's knives.

What people mention

SharpnessPraisedOwners describe the edge as extremely sharp out of the box and easy to cut with.
Edge retentionPraisedThe hard SG2 steel keeps its edge through long use between sharpenings.
HandlePraisedThe D-shaped PakkaWood handle is called comfortable and secure in hand.
Food releasePraisedThe hammered tsuchime finish is said to keep sliced food from sticking.
Edge durabilityMixedSome owners note the thin, hard edge can chip if it is twisted or used on hard items.
CareCriticisedBuyers dislike that it must be hand washed and kept dry.

From Williams-Sonoma

SG2 micro-carbide-powder steel blade with katana edge for scalpel-like sharpness
Hand-hammered tsuchime finish helps prevent sticking
Thin Japanese blade for lightweight handling and precision control
Cryodur blade ice hardened to Rockwell hardness 63 for long-lasting edge retention
Hand honed using the historic Honbazuke method to a 9.5–12 degree angle
Cocobolo rosewood PakkaWood handle with mosaic pin, red spacers and Miyabi logo end cap

Materials: SG2 micro-carbide-powder steel blade; Cocobolo rosewood PakkaWood handle with mosaic pin and red spacers
Fit: 8" blade, 4 1/2" handle; 9 oz
Care: Hand-wash with warm water and mild detergent, rinse and dry immediately; hone regularly with a honing steel; sharpen as needed (about once or twice a year with
Guarantee: Price Match Guarantee: if you find a lower price on any Williams Sonoma product, they will match it
Returns: Within 30 days, most items may be returned for a refund of the merchandise value with original or gift receipt; items must be in new condition; cutlery returns
Shipping: Free ship to home; most in-stock items delivered within 3-5 business days; next-day shipping available for an extra charge to most destinations in the 48 contig

About the Miyabi Artisan 8-inch Chef's Knife

Miyabi Artisan knives celebrate Japanese craftsmanship, merging past and present with traditional methods and innovative techniques. Layered with a stunning hand-hammered tsuchime finish, the blades are forged from SG2 steel, known for its superior hardness and durability. Each knife is hand honed with a true katana edge – an homage to the samurai swords made in Seki centuries ago. The D-shaped rosewood PakkaWood handles nestle comfortably in hand, promoting a secure grip and fatigue-free cutting. This versatile chef's knife can be used for a range of tasks, including chopping, mincing and slicing. SG2 micro-carbide-powder steel blade is finished with katana edge for scalpel-like sharpness. Beautiful hand-hammered tsuchime finish helps prevent sticking. Authentic, thin Japanese blade enables lightweight handling and precision control. Cryodur blade is ice hardened to Rockwell hardness 63 for long-lasting edge retention. Using historic Honbazuke method, blade is hand honed to exceptionally sharp 9.5–12 degree angle. Cocobolo rosewood PakkaWood handle features mosaic pin, red spacers and Miyabi logo end cap. Ergonomic D-shaped handle is comfortable to hold. Each knife takes more than 100 steps and 42 days to create. Handcrafted in Seki, Japan – a city renowned for producing high-quality cutlery.