Miyabi
Miyabi Hisho 8-Inch Chef's Knife
Price info
Last checked 2026-11-03 13:48 CST
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Miyabi Hisho 8-Inch Chef's Knife. Build everyday preparation around a chef’s knife that can move from onions and herbs to boneless meat. Its pointed profile supports both broad board work and smaller cuts near the tip.
At a glance
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Everyday chef’s profile
Use the main cutting edge for vegetable preparation and boneless proteins, then the tip for controlled detail work.
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FC61 and hammered finish
Hisho combines FC61 steel with a three-layer, hand-hammered blade finish.
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Triple-rivet handle
The glass-fiber-reinforced POM handle has three rivets, complemented by a rounded blade spine and heel.
Find your fit
Choose your working length around your board and ingredients. Longer strokes help with larger produce; a shorter blade is easier to position in a compact prep area. Our guides help you compare santoku and gyuto shapes and practice even onion cuts.
Care and storage
Hand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.