Miyabi knives are crafted with a meticulous process that includes time-honored techniques and premium steels like SG2 (MC63) steel, renowned for its sharpness and edge retention. The Honbazuke method, involving a three-step honing process done by skilled artisans, further enhances their sharpness, resulting in blades with a cutting edge angle of 9.5° to 12°. This combination ensures Miyabi knives are exceptionally sharp and maintain their edge for precise cutting.