HUB 01 · Chef Knives
Miyabi vs Shun
The two premium Japanese knives most people choose between. One has the keenest factory edge you can buy; the other is the most beautiful. Here's the split.
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At the premium end of Japanese knives, the two names that come up most are Miyabi and Shun — and, fittingly, they're both owned by Zwilling. The Miyabi Kaizen II chases the keenest possible edge; the Shun Classic chases beauty and comfort. Both are superb, both cost real money, and the choice comes down to whether you prize the edge or the object.
The differences that matter
| Trait | Miyabi Kaizen II | Shun Classic |
|---|---|---|
| Steel / hardness | FC61, ~HRC 60 | VG-MAX, ~HRC 60–61 |
| Edge | ~9.5–12° per side (hand-honed Honbazuke) | 16° per side |
| Out-of-box sharpness | The keenest here | Very keen |
| Look | Understated, forged | 68-layer Damascus |
| Handle | Symmetric Micarta | D-shaped (right-handed) |
Keenest edge vs most beautiful
The Miyabi's claim to fame is its hand-honed, three-step Honbazuke edge ground to a dramatic sub-12° per side — about the keenest factory edge you can buy, and its symmetric Micarta handle suits either hand. The trade is that a very acute, hard edge is the most chip-prone geometry around, so it demands a careful owner who can sharpen on a stone. The Shun is a touch less acute but adds the Damascus looks and a locking D-handle — beautiful, but right-handed. Both are premium; neither is a value play (the Tojiro holds that).
How to choose
Buy the Miyabi if you want the sharpest possible edge, you already sharpen on a stone, and you want an ambidextrous handle — it leads our best in the world list on out-of-box edge. Buy the Shunif you want the most beautiful blade and a locking D-handle, you're right-handed, and a slightly more forgiving edge suits you — it's our gift and showpiece pick. Both reward careful ownership; neither forgives abuse.
Questions
Frequently asked
Is Miyabi or Shun sharper?
The Miyabi — its hand-honed Honbazuke edge is ground to roughly 9.5–12° per side, more acute than the Shun's 16°, making it about the keenest factory edge you can buy. The trade-off is that it's more chip-prone and needs a careful owner who can maintain it on a stone.
Are Miyabi and Shun the same company?
Both are owned by Zwilling, but they're distinct lines with different steel and finishing. Miyabi chases the keenest hand-honed edge; Shun chases Damascus beauty and a comfortable locking handle.
Which premium Japanese knife is more forgiving?
The Shun, slightly — its 16° edge is a touch less acute than the Miyabi's sub-12° Honbazuke, so it's marginally less chip-prone. But both are hard, thin blades that punish abuse; treat either carefully and keep it off bone.
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