Is the Miyabi Hisho 400FCT a good first Japanese knife?

Yes. It is an 8-inch chef's knife with a thin, hard blade, which is the classic Japanese-style introduction. Expect to hand wash it and keep it away from bones and frozen food.

How does it compare with Miyabi Birchwood or Kaizen?

Hisho is the more affordable line. Birchwood and Kaizen use more premium handles and finishing, while Hisho keeps the same thin, hard steel character at a lower tier.

Can I put it in the dishwasher?

No. Hand wash and dry it promptly. Dishwasher heat and detergent can damage the edge and handle.

What can I cut with it?

Vegetables, fruit, fish and boneless meat. Avoid bones, frozen food, hard squash and anything you would need to twist or chop through.

Does it come with a sharpening method?

It is a hard-steel Japanese knife, so a whetstone or a sharpener suited to Asian edges works best. Honing rods are for realigning, not for removing chips.