Miyabi Hibana Chef's Knife

The Hibana blends Japanese precision with Western ergonomics. While it features a traditional 49-layer Damascus steel blade and a high-performance FC61 carbide core, it uses a triple-riveted handle and a curved bolster designed specifically for the professional pinch grip favored by Western chefs.

While a 61 HRC rating indicates a very hard steel that holds an edge exceptionally well, it does require careful handling. You should avoid using this knife on bone, frozen foods, or extremely hard surfaces like glass cutting boards, which can cause the edge to chip.

No, this knife is not dishwasher safe. The harsh detergents and high heat of a dishwasher can damage the polymer handle and dull the razor-sharp edge of the blade. Hand washing and immediate drying are required to maintain its performance.

The curved bolster is designed to support a professional pinch grip, where your thumb and forefinger rest on the blade itself. This shape provides better balance and comfort during extended prep work, reducing hand fatigue compared to a standard straight bolster.

Thanks to the FC61 carbide steel and the 3-step Honbazuke sharpening process, this knife offers superior edge retention. With regular honing on a steel or ceramic rod to realign the edge, you should only need to professionally sharpen it once or twice a year, depending on your frequency of use.

The handle is designed for a secure, ergonomic fit, but at 6 inches, the blade is on the shorter side for a chef's knife. While the handle geometry is comfortable, those with very large hands might prefer a longer blade length for better clearance against the cutting board.