Shun vs Miyabi | Which is the Best Japanese Knife Maker?

Monosteel blades are made with a single piece of steel throughout the blade. To learn more about kitchen knife blade construction, check out our blog on Monosteel, San Mai, and Damascus knives.

Monosteel blades are generally more budget-friendly, and since all of these are stainless steel, they are super easy to maintain. 

The Kanso series by Shun is designed for tough use and constant wear, making it ideal for commercial kitchens. The stonewashed blade minimizes and holds up against scratches and blemishes.

The handle is made from Tagayasan wood, or Ironwood, which is used to make Samurai swords.

Specs:

• AUS10a Stainless Steel
• Stonewashed Finish
• 60 HRC
• Full Tang, Double Riveted
• Natural Tagayasan Wood Handle

The Koya and Koh are essentially the same knife, even though they have different series names. The difference is that the original Koh has a black pakkawood handle, while the exclusive Koya series features blonde Pakkawood.

These are excellent beginner Japanese knives, and although they have a bolster, they offer a traditional Japanese feel with their octagonal handles. Both are also incredibly easy to maintain, hone, and sharpen.

FC61 stainless steel is very similar to the ever-popular VG10 stainless steel. Although their alloying elements are different, how they perform on the cutting board, along with their durability and ease of maintenance, makes them super comparable. The same is to be said for Shun's VGMAX stainless steel.

Specs:

• FC61 Stainless Steel
• Sandblasted Finish
• 61 HRC
• Elongated Modern Bolster
• Black or Blonde Octagonal Pakkawood Handles
• Mosaic Pin

The Miyabi Evolution series pays tribute to Zwilling, Miyabi's parent company, and blends traditional German and Japanese features. The handle represents the full tang full-bodied feel of a German blade, while the blade showcases the fine edge and accuracy of Japanese craftsmanship.

The Evolution series is excellent for those who want the performance of a Japanese knife, with the feel of a German. The taller heel and overall blade profile are almost more familiar to Western knives, compared to the more traditional gyuto profile of the other Miyabi knives.

Specs:

• FC61 Stainless Steel
• Polished Finish
• 61 HRC
• Bolster, Full tang, triple riveted
• Black POM Handle

The Artisan series features a stainless steel SG2 powdered core coming in at an impressive 63 Rockwell. SG2 is made by a process called powdered metalurgy, where the alloying elements are ground into a super-fine powder, thoroughly mixed, melted, and forged, creating a blade with precise durability and performance throughout.

The Artisan series is known for its big-bellied handle - think the belly of a trophy bass as it bulges out in the middle, tapering at the top and base of the handle. Although it's girthier than other Miyabi handles, it doesn't necessarily feel "big", but could be compared to the handle of the Shun Premier series. 

Specs:

• SG2 Stainless Steel Core
• Polished Tsuchime (hammered) Finish
• 63 HRC
• Stainless Bolster and End Cap
• Rosewood Pakkawood Handle
• Red and brass inlays, mosaic pin

A san mai blade consists of a hard steel core with softer steel cladding that sandwiches each side of the core steel, offering protection and allowing for various finish options. San mai blades differ from the previously mentioned monosteel blades, which are a single piece of steel throughout the entire blade. Instead, we now have three pieces forged together.

The Miyabi Mizu is a hybrid of the Artisan and Kaizen series. The series takes the SG2 blade of the Artisan and combines it with the Kaizen's black and grey, D-shaped micarta handle.

Why the mash-up? Well, many folks love the Artisan blade, but prefer the more minimalistic handle of the Kaizen; you asked and we heard you. The Mizu series is one of our exclusive Miyabi series here at Cutlery and More.

Specs:

• SG2 Stainless Steel Core
• Polished Tsuchime (hammered) Finish
• 63 HRC
• Stainless Bolster and End Cap
• Black and Grey D-shaped Micarta Handle
• Red inlays, mosaic pin

The Shun Narukami series is the only one in the Shun vs Miyabi lineup that has a carbon steel core, made with Aogami #2 Blue Carbon Steel. A carbon steel core, or knife in general, requires more TLC than a stainless steel blade. Although the cladding of the Narukami is stainless, the exposed core at the sharpened edge, up to the melted wax look of the cladding line, will patina and change color over time. If not cared for properly, it will rust.

The patina will help protect the carbon steel. The best way to prevent it from rusting is to keep it dry during preparation and immediately after hand-washing.

Specs:

• Aogami #2 Blue Carbon Steel
• Bead-blasted finish
• 62-63 HRC
• No bolster, Full tang
• Black Micarta, double riveted handle

Damacus steel is made by layering and alternating various types of steel, welding them together, and then folding and or twisting the layers to create unique patterns and many layers of steel. A true Damascus knife has the same metal going throughout the entire blade from the spine to the sharpened edge, tang to the tip, and there is no "core" steel. 

Shun takes this category on its own, since Miyabi doesn't make a coreless Damascus series.

Knives with Damascus cladding are similar to san mai blades, except that the outer layer that sandwiches the core steel is pre-forged Damascus.

Shun launched the original Dual Core series with a Kiristuke instead of a chef's knife, which could also be considered a k-tip gyuto. Depending on when you see this article, there may be a chef's knife option.

The various Dual Core series by Shun consists of 71 layers of alternating VG10 and VG2 stainless steel, forged into various layering patterns that resemble a herringbone, crashing wave, or sunburst design.

The stainless steel layers stretch throughout the entire blade; there is no core, as these are true Damascus blades.

Specs:

• VG10 and VG2 Stainless Steel Damascus
• Polished Finish
• 60-61 HRC
• Bolster
• Black Pakkawood Octagonal Handle

The Shun Nagare series is another exclusive we created with Shun to offer folks the same blade performance as the original Dual Core series, with a traditional gyuto blade profile, but with a Western-style full tang handle. 

The blade height at the heel is about 1/4" taller than the original Dual Core, providing more knuckle clearance with the belly of the handle, and a smoother feel when rock chopping.

Specs:

• VG10 and VG2 Stainless Steel Damascus
• Polished Finish
• 60-61 HRC
• Stainless steel bolster and end cap
• Full tang, double riveted
• Grey Pakkawood handle

The Shun Shiranami series, which translates to "white capped waves," is the newest to the Dual Core lineup. What's unique about the Shiranami series is the burlap micarta handle, which features a deep ocean-bluish green turquoise color that changes in different lighting and angles. The symmetrical handle has a beautiful flare out at the butt, providing grip and comfort.

Specs:

• VG10 and VG2 Stainless Steel Damascus
• Polished Finish
• 60-61 HRC
• Stainless steel bolster and end cap
• Jute micarta handle

Shun started it all with their flagship Classic series. Simple, honest, workhorse knives. The series offers a wide variety of blade options, available in ebony or blonde pakkawood handles.

Remember, Shun's VGMAX, Miyabi's FC61, and VG10 can all be categorized together in terms of edge retention and durability for kitchen knives.

Of all the series to compare, the Classic would stack up nicely against the Miyabi Artisan.

Specs:

• VGMAX Stainless Steel Core
• 69-layer Damascus Cladding
• 60-61 HRC
• Stainless steel bolster and end cap
• Ebony or Blonde D-Shaped Pakkawood Handle

Like the Classic series for Shun, the Kaizen series is the flagship for Miyabi. Featuring a VG10 stainless steel core and a micarta handle, it's another workhorse series that's still chopping in kitchens since its first launch.

The Kaizen has more of a traditional gyuto shape than the Shun Classic, giving it more surface contact with the cutting board, which is ideal for tap and push chopping.

Specs:

• VG10 Stainless Steel Core
• 64-layer Damascus Cladding
• 60-61 HRC
• Stainless steel bolster and end cap
• Black and grey D-shaped micarta handle
• Red inlays, mosaic pin

The Premier series by Shun has a few tweaks that separate it from the Classic, although the materials are the same. The Premier series has a Tsuchime finish, aiding in food release, and a symmetrical pakkawood handle, with a bit more of a fuller-bodied grip.

There is something special about the feel of the Premier chef's knife when rock chopping; it's like butter! So long as you're not using a tone of force and have the proper cutting board, you can rock chop with this blade for days. The only other series that would compare to this feel would be the Miyabi Evolution.

Specs:

• VGMAX Stainless Steel Core
• 69-layer Damascus Cladding
• 60-61 HRC
• Stainless steel bolster and end cap
• Walnut, Grey, or Blonde Pakkawood Handle
• Black and brass inlays

The Kaizen II is the next generation of the original Miyabi Kaizen series. From VG10 to FC61 steel, and polished Damascus cladding to deep-etched matte-like Damascus cladding.

Specs:

• FC61 Stainless Steel Core
• 49-layer Damascus Cladding
• 61 HRC
• Stainless steel bolster and end cap
• Black and grey micarta D-shaped handle
• Red inlays, mosaic pin

Miyabi takes center stage when it comes to the next three blades; the Shun vs Miyabi comparison ends up in a whole other category of this vs that.

The handle of the Birchwood series is probably one of the most beautiful ever made. You have no idea what the headaches can be like when working with natural, unfinished woods, but Miyabi seems to make it happen.

Many people say the Kaizen II is the upgrade to the original Kaizen, but if you compare the Kaizen to the Birchwood, that's where the upgrade happens. Same profile, similar blade performance, same handle design, just a tweak in materials.

Pro tip: lather up the handle with food-grade mineral oil every 6-8 weeks to help protect the handle and keep the graining popping! Never soak in water.

Specs:

• SG2 Stainless Steel Core
• 101-layer Damascus Cladding
• 63 HRC
• Stainless steel bolster and end cap
• Natural birchwood handle
• Red inlays, mosaic pin

The Miyabi Black is a series that many don't need and most shouldn't consider. Yes, we're scaring you. Why? Well, people get the Black's MC66 66 Rockwell hardness blade and treat it like their old Zwilling; it doesn't end well, and we're tired of hearing "the knife is defective."

The reality is, this fine, high Rockwell blade should only be used by those with significant knife skills and experience with Japanese knives. In addition, you'll need a soft hinoki wood board, or a Hasegawa or Asahi, for the best edge retention.

Now that the fear-mongering is done, would you look at that knife?!?

Natural black ash dyed Big Leaf Maple and 132 layers of deep-etched Damascus cladding; it's a dark beauty!

Pro tip: lather up the handle with food-grade mineral oil like the Birchwood!

Specs:

• MC66 Stainless Steel Core
• 132 layers of Damascus Cladding
• 66 HRC
• Stainless steel bolster and end cap
• Natural Big Leaf Maple D-shaped handle
• Black and silver inlays, mosaic pin

The Miyabi Iki is a limited edition release to celebrate 20 years of Miyabi Knives. Similar to the Black series, it's made with MC66 stainless steel in the core (same warnings as the Black), with a keledyscope-like Damascus etching that shifts in the lighting and is nearly psychedelic to witness. You can read all about the Iki series here, or watch the blades dance around on YouTube.

In addition to the stunning Damascus cladding, the handle is hand-dipped in glass to protect the maple burl handle, which has a very different design from others in the Miyabi lineup.

Specs:

• MC66 Stainless Steel Core
• 49 layers of Damascus Cladding
• 66 HRC
• Stainless steel bolster and end cap
• Glass-dipped maple handle
• Mosaic pin

When considering a Japanese knife, you always need to understand the Rockwell Hardness or HRC of the blade. The lower the HRC, the more durable and forgiving the steel is, but it doesn't hold an edge as long. Meanwhile, higher HRC blades will hold an edge for a very long time, but are more prone to chipping or fracturing if used improperly.

When considering Shun vs Miyabi, you need to think about how you use a knife. If you're coming from the world of softer steel, 54-58 HRC German knives, which can handle any cutting technique on nearly any surface, then you need to understand that you're entering a whole new world of knives that require a bit more TLC.

Every one of the knives listed can handle tap and push chopping, along with slicing. However, where the line is drawn with some of these knives is with the European-style Rock Chop, where the tip of the blade stays on the cutting board and is pivoted from left to right as it moves down the product you're chopping. 

Rock chopping, along with using the blade to scrape your cutting board or move product around, can damage a higher HRC knife, depending on the force and the type of cutting board you're using. To learn more about the best cutting boards to use for Japanese knives, check out our comprehensive cutting board guide.

The knives that will hold up best to Rock Chopping, on a medium to soft cutting board, are those with a 60-61 HRC. VG10, VGMAX, FC61, and AUS10a steels will do just fine, so long as you're not using a ton of force - remember, these aren't Wusthof Classics or Zwilling Pros!

Knives between 62-63 HRC, so the Shun Narukami and all the SG2 Miyabi series, can handle rock chopping as a secondary cutting technique, used here and there, with a softer touch, and a softer cutting board like Black Walnut, Larch, or Hinoki.

Miyabi wins the Shun vs Miyabi HRC range, with their MC66 steel blades like the Black and Iki, coming in at 66 HRC. These knives are intended for tap and push chopping, and slicing. Only those with extensive experience with higher Rockwell Japanese knives should consider rock chopping, and they should use a soft cutting board, such as Hinoki or a synthetic rubber or soft PE Japanese-made cutting board. Are we trying to scare you here? Yup! These knives aren't for everyone!

If you're brand new to the world of knives, or you've never used a Japanese knife before, we recommend sticking to a blade in the 60-61 HRC range, with stainless steel.

If you've used Japanese knives in the past, or prefer tap and push chopping over rock chopping, and you have the right cutting board, then dive into the world of Aogami carbon steel with the Shun Narukami, or enjoy the powdered metalurgy cores of the SG2 series by Miyabi.

For those of you who have been using and collecting Japanese knives for a long time, you have the skillset, tools, and appreciation for fine Japanese cores; the Black and Iki are definitely worth adding to your collection.

Once you've dialed in which steel is best for your experience and needs, then you can hash out which blade finish, handle material, and design, and overall price point best suits your knife nerd desires!

Regardless of which knife you choose, rest assured that both Miyabi and Shun make awesome, high-quality, and, when used properly, durable Japanese knives!