Miyabi Koh Nakiri Knife
- 6.5 inch blade, plain edge nakiri
- FC61 steel, 61 on the Rockwell scale
- 6.56 ounces, 12.5 inches overall
- Pakkawood handle, stamped construction
- Made in Seki, Japan, hand-honed katana edge
Updated 2 days ago · Based on the Amazon listing and published specifications, not hands-on testing.
A Japanese-made nakiri with hard FC61 steel and a Pakkawood handle for careful vegetable prep. Care steps are not listed, so check the maker's guidance before washing.
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ASIN: B07DCY6NSYModel: 33951-241-0Category: Usuba & Nakiri Knives
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Overview
Slicing produce on a board is the job of this Seki-made nakiri, which has a stamped FC61 steel blade hand-honed to a katana-style edge. A Pakkawood handle completes the knife.
Edge retention is the headline: the maker pairs fine carbide steel with an ice-hardened process for sharpness and chip resistance. The katana edge is a nod to sword making in Seki. Cleaning and storage guidance is missing from the listing.
Who it's for
Serious home cooks who prep vegetables regularly and like Japanese-made steel with a Pakkawood handle will use it often. Cooks who want a heavier knife for bones, or a set-and-forget dishwasher knife, should look elsewhere.
Pros and cons
- Hard FC61 steel
- Hand-honed katana-style edge
- Made in Seki, Japan
- Care instructions not listed
- Stamped, not forged
- Single-purpose vegetable knife
Performance notes
Fine carbide steel is described as holding an edge longer and resists chipping, according to the maker. The ice-hardened process adds durability, and the katana-style finish shapes the edge. A hard blade like this is meant for board work on produce, not for twisting or prying.
Where it stands among usuba & nakiri knives
- #10 most-searched brand and model of the 16 usuba & nakiri knives lines we track (by search demand, not sales).
From the specs of the 15 usuba & nakiri knives we list; not a test result.
Specifications
| Brand | MIYABI |
|---|---|
| Model | 33951-241-0 |
| Dimensions & fit | |
| Item Length | 12.5 inches |
| Blade Length | 6.5 inches |
| Weight | 6.56 ounces |
| Construction & materials | |
| Blade Material Type | FC61 Steel |
| Construction Type | Stamped |
| Handle Material | Pakkawood |
| Color | Stainless Steel |
| Blade Color | Silver |
| Other details | |
| Blade Edge | Plain |
| Blade hardness | 61 on the Rockwell scale |
| Made in | Seki, Japan |
Closest rivals on specs
Shun Classic 6.5" Nakiri Knife- Item Weight 0.41 vs 0.46 pounds (-11%)
Kai KAI AB5168 Nakiri Kitchen Knife- Item Weight 0.41 vs 0.33 pounds (+24%)
Frequently asked questions
Can the MIYABI Koh nakiri cut meat or bone?
The listing presents it as a nakiri for vegetable prep and does not claim meat or bone work. Hard steel is not meant for prying.
Is the MIYABI Koh nakiri forged?
No. The construction is listed as stamped.
Is the MIYABI Koh nakiri sharpened by hand?
Yes. The description says the blades are hand-honed and finished with a katana-style edge.