This Miyabi Birchwood was the most expensive knife we tested, but we felt that the sharpness of the blade and precision of its cuts were unmatched. Its wafer-thin asymmetric blades create an exceptionally sharp blade and smooth cutting edge, making it live up to the product’s tagline: Beauty of sharpness. The knife was a pleasure to use and yielded precise cuts for all of the prep tasks: slicing into a tomato was like cutting through paper, our eyes didn’t water at all while cutting into and slicing an onion, there was virtually no bruising on the basil, and no sticking when slicing through a raw chicken breast. As with the other knives, more effort was required to cut the sweet potato in half, but it performed the best of all the knives when dicing it. As a result, this knife is best-suited for dishes that require ultra-precise cuts, such as sushi, ceviche or tartar, or on delicate ingredients and garnishes, such as herbs and vegetables. It’s not recommended for use on frozen food or shellfish.
The knife itself is beautiful, emblematic of Japanese knife craftsmanship and it came in a beautiful box, as well as two outer sleeves and an interior plastic piece to keep the knife in place and protect it during shipment. If you’re making the investment in a knife like this, heed the care instructions: immediately clean blades after contact with food to avoid rust or discoloration and don’t leave it wet or dirty for any length of time. If you don’t plan to use the knife regularly, the manufacturer recommends wrapping it in cloth or newspaper.
This is a Japanese knife, which means it is sharpened at an angle on only one side and requires a different sharpening technique. Make sure you’re familiar with sharpening Japanese blades or have a qualified professional do it for you.