Miyabi Koh 8" Chef's Knife

A great new work horse.

I bought this knife to be a sort of twin to my girlfriend's knife I got her the miyabi koya. Same material different handle kind of a yin yang sort of feel. I'm definitely the bigger knife nerd of the two of us. This blade came just in time for my prep session for a party of 200 for a private event at my kitchen. I really put her through it's paces for sure. Made over 12 quarts of chimi churri and the factory edge held up beautifully. I touched up mine and the Ms. Edges and they hold a edge beautifully. The weight in hand is always a preference thing but for me I'm throughly happy with both purchases. Would absolutely recommend as a daily driver.

New addition

I’ve used this knife for 3 months now in a busy kitchen setting and it has become my new “daily driver” if you will. I own a handful of Miyabis (birch wood, black, and kaizen series) and as much as I love the performance and look of them, I don’t always have time to take proper care of them during a busy dinner service. I really like the birch wood and black series knives a lot, but the handles in particular definitely need a lot of maintenance and care to keep them from getting funky. And with my work atmosphere, I don’t always have time for that. Which is why I decided to try out the koh. It’s a solid choice for someone looking for the same great quality Miyabi has to offer with their other lines, but way more practical for a busy professional kitchen setting. It’s thin, light, holds an edge, and preforms just as well as the higher price point miyabis without breaking the bank. It’s very versatile and is now the first knife I grab when I open my knife roll everyday.

Fantastic daily use Japanese knife.

I have a number of Japanese knives but was looking for a very simple design to use on a daily basis. This knife has been a wonderful addition to my collection, it is very light and nimble with a thin blade profile. I also love the handle which is more of a traditional Japanese octagonal design but with a bolster. The knife is super sharp out of the box and it’s something that I would recommend for someone who is just getting started with Japanese knives or an accomplished chef.