For most home cooks I’d buy Shun, and specifically the Shun Classic 8″ Chef’s Knife: its slightly softer edge forgives more, its curved belly rocks like a German knife, and Shun sharpens it for free. Miyabi makes the thinner, harder, sharper knife. If you already sharpen on a whetstone and want the keenest edge out of Seki, the Miyabi Kaizen 8″ Chef’s Knife is the one I’d pick.
My Shun and Miyabi Picks
It cuts like a Japanese knife and moves like the German one you may already own. Add Shun’s free sharpening and it’s the lower-risk way into hard Japanese steel.
Hand honed to 9.5 to 12 degrees, a much more acute edge than Shun’s 16. If sharpness is the point for you, this is where Miyabi pulls ahead without asking much more care than a Shun.
SG2 powder steel at 63 HRC, the hardest blade in this comparison. Choose it if you hate sharpening often and will treat it gently.
A full-size vegetable knife with Shun’s tougher 16-degree edge and the free sharpening that comes with every Shun.
Thinner and keener than the Shun, which shows on onions and tomatoes. I’d pick it for cooks who keep a whetstone in the drawer.
Paring knives rarely meet anything hard enough to chip them, which makes this an easy, low-risk Shun to own.
A small, very sharp knife for peeling and fine work. It’s my pick if you want a taste of Miyabi’s thinner edge before buying a bigger knife.
Shun vs Miyabi at a Glance
| Feature | Shun | Miyabi |
|---|---|---|
| Owned by | Kai Group (Japan) | ZWILLING J.A. Henckels (Germany) |
| Made in | Seki, Japan | Seki, Japan |
| Steel in these picks | VG-MAX (Classic) | VG10 (Kaizen), FC61 (Kaizen II), SG2 (Mizu) |
| Hardness | About 61 HRC | 60 (Kaizen), 61 (Kaizen II), 63 (Mizu) |
| Edge angle | 16 degrees | 9.5 to 12 degrees, hand honed |
| Chef’s knife profile | Curved belly, rocks well | Thinner, more Japanese profile |
| Handles | D-shaped Pakkawood | Micarta D-shape (Kaizen, Mizu), Pakkawood (Kaizen II) |
| Sharpening service | Free for the original owner | Not offered free |
| Best for | First Japanese knife, easier upkeep | Sharpness fans who use a whetstone |
How Shun and Miyabi Really Compare
Same town, different owners
Both brands make their knives in Seki, Japan’s best-known knife town. Shun belongs to Kai, which has made blades there since 1908. Miyabi is owned by ZWILLING J.A. Henckels, the Solingen company, which is why Miyabi’s steel names (FC61, Cryodur, Friodur) sound German. Neither is less “real” as a Japanese knife; they just come from different parent companies.
Miyabi goes thinner and harder
The biggest difference is the edge. Shun sharpens its Classic knives to 16 degrees per side. Miyabi hand hones its blades to 9.5 to 12 degrees using a three-step process it calls Honbazuke. A narrower angle cuts with less resistance, so a new Miyabi feels sharper than a new Shun. The price of that keenness is a more delicate edge. Miyabi’s harder steels (63 HRC for SG2) hold that edge for a long time but forgive even less than Shun’s VG-MAX at around 61.
Chipping is the shared weakness
Both brands chip if you twist them through squash, cut bones, hack at frozen food or use a glass board. That’s the most common complaint from owners of either brand, and it’s a trade-off of hard steel rather than a defect. If your kitchen is rough on knives, my Shun vs WÜSTHOF comparison explains why a German knife may suit you better than either.
Handles favor different hands
Shun’s Classic handle is D-shaped Pakkawood. Miyabi’s Kaizen and Mizu handles are Micarta, a linen-and-resin composite, also in a D shape with a metal end cap. D-shaped handles tend to suit right-handed cooks best. Miyabi’s Kaizen II uses black Pakkawood instead. If you’re left-handed, try before you buy, or look at Shun’s Premier line, whose handle is rounder.
Shun’s free sharpening is a real advantage
Shun will sharpen any of its knives at no charge for the original owner; you cover the postage. Miyabi has no equivalent free service, so you’ll sharpen it yourself on a whetstone or pay someone. For a cook who doesn’t want to learn sharpening, that alone can decide it.
Which Brand Suits You?
Choose Shun if this is your first Japanese knife
The Classic’s curved belly feels familiar, the slightly wider edge is a bit more forgiving and the free sharpening covers you if you never learn to use a whetstone. My Shun knives review covers the other lines.
Choose Miyabi if you want the sharpest knife and will maintain it
If you already own a whetstone or want to learn, Miyabi’s thinner edge rewards you. Kaizen at 60 HRC is the most forgiving Miyabi; Mizu SG2 holds its edge the longest. I go through every current line in my Miyabi knives review.
For paring knives, either is fine
A paring knife works in the air or on soft food, so it rarely gets the abuse that chips a chef’s knife. Choose by handle feel and which brand your other knives come from.
Chef’s Knives, Nakiris and Paring Knives Compared
Three chef’s knives first (one Shun, two Miyabi), then a nakiri and a paring knife from each brand.
1. Shun Classic 8″ Chef’s Knife: Best First Japanese Knife
Who it’s for: cooks moving from a German chef’s knife to Japanese steel who don’t want to change how they cut or learn to sharpen.
Shun calls the Classic its original authentic Japanese line introduced to the United States. The 8″ chef’s knife has a VG-MAX core inside 68 layers of Damascus cladding, sharpened to 16 degrees, with a D-shaped ebony Pakkawood handle. The profile keeps a real curve, so a rocking motion works the way it does on a WÜSTHOF or ZWILLING.
Against the Miyabi Kaizen it feels a touch less sharp out of the box, because 16 degrees is a wider angle than Miyabi’s. In exchange, the edge is a little sturdier, sharpening is simpler and Shun will do it for you for free. That’s why it’s my pick for most people here. The reservation is the usual one with Shun: it chips if used on bones or frozen food.
Key specs
- Blade: 8″, VG-MAX core with 68-layer Damascus cladding
- Edge: 16 degrees
- Handle: D-shaped Pakkawood
- Handcrafted in Japan; free sharpening and honing
Pros
- Curved belly suits German-trained cooks
- Free sharpening for the original owner
- Slightly sturdier edge than the Miyabis
Cons
- Less keen out of the box than the Kaizen
- Can chip on bones and frozen food
My verdict: the safer Japanese chef’s knife of these three. Skip it only if maximum sharpness is the reason you’re buying.
2. Miyabi Kaizen 8″ Chef’s Knife: Best Thin Japanese Edge
Who it’s for: cooks who want a noticeably sharper knife than a Shun and are happy to maintain it on a whetstone.
The Kaizen pairs a VG10 core, ice-hardened to 60 HRC, with 65 layers of flower-pattern Damascus. Miyabi hand hones it to 9.5 to 12 degrees with its Honbazuke method, which is what gives it that slippery, effortless feel on tomatoes and onions. The handle is black linen Micarta in a D shape with red spacers and a metal end cap.
At 60 HRC, Kaizen is the softest Miyabi steel, which makes it the most forgiving of the brand’s lines and a sensible match for the Shun Classic. It still cuts with less effort than the Shun. My hesitations: the D-shaped handle is less friendly to left hands, and without a free sharpening service you’ll need to sharpen it yourself; my how to sharpen Miyabi knives guide shows the method.
Key specs
- Blade: 8″, VG10 core, 65-layer flower Damascus, 60 HRC
- Edge: 9.5 to 12 degrees, hand honed (Honbazuke)
- Handle: black linen Micarta, D-shaped, metal end cap
- Made in Seki, Japan
Pros
- Sharper edge than the Shun
- Most forgiving Miyabi steel
- Micarta handle shrugs off water
Cons
- D-shaped handle favors right-handers
- No free sharpening service
My verdict: the Miyabi I’d set against the Shun Classic. Buy it if sharpness matters more to you than easy upkeep.
3. Miyabi Mizu SG2 8″ Chef’s Knife: Best for Edge Retention
Who it’s for: careful cooks who want a chef’s knife that stays sharp for a very long time between sharpenings.
Mizu uses SG2, a powder stainless steel, ice-hardened to 63 HRC, under a hammered Damascus finish. Miyabi sharpens it to a 12-degree double bevel with the same Honbazuke process and fits a D-shaped Micarta handle with a bolster and metal end cap.
This is the hardest blade in the comparison. It holds its edge the longest, which is why I named it Miyabi’s best overall chef’s knife in my Miyabi review. That hardness also makes it the least forgiving: a twist in a winter squash or a slip onto a bone is more likely to leave a chip than on the Shun or the Kaizen. I’d only buy it for a cook who already treats knives gently.
Key specs
- Blade: 8″, SG2 powder steel, 63 HRC, hammered Damascus finish
- Edge: 12 degrees, double bevel, hand honed
- Handle: Micarta, D-shaped, bolster and metal end cap
- Made in Seki, Japan
Pros
- Longest edge retention here
- Hammered finish helps food release
Cons
- Least forgiving of all three chef’s knives
- Very hard steel takes longer to sharpen
My verdict: a superb knife for the right owner. If you’re not sure you’re that owner, take the Kaizen or the Shun.
4. Shun Classic 6.5″ Nakiri: Best Shun Nakiri
Who it’s for: vegetable-heavy cooks who want a nakiri with an easy-care edge and Shun’s sharpening service behind it.
A nakiri has a flat, rectangular blade that touches the board from heel to tip, so slices separate cleanly. The Shun Classic version is 6.5″ long with VG-MAX steel, Damascus cladding, a 16-degree edge and the D-shaped Pakkawood handle.
Compared with the Miyabi Kaizen II nakiri, it’s a little less keen but slightly sturdier, which matters on a vegetable knife that meets hard carrots and squash. Its smooth blade lets wet slices cling more than a hammered one would. If you’re choosing a nakiri from any brand, my best nakiri knives guide covers more options.
Key specs
- Blade: 6.5″ flat nakiri, VG-MAX inside 68 Damascus layers
- Edge: flat, 16 degrees
- Handle: D-shaped Pakkawood
- Handcrafted in Japan; free sharpening and honing
Pros
- Sturdier edge for hard vegetables
- Free sharpening for the original owner
Cons
- Not as keen as the Miyabi
- Wet slices stick to the smooth blade
My verdict: the easier nakiri to live with. Choose the Miyabi only if you sharpen yourself and want the finer cut.
5. Miyabi Kaizen II 6.5″ Nakiri: Best Miyabi Nakiri
Who it’s for: cooks who sharpen on a whetstone and want the thinnest, keenest vegetable knife from either brand.
Kaizen II uses FC61, a ZWILLING steel with fine carbides, ice-hardened to 61 HRC and wrapped in 48 layers of Damascus. Miyabi hand hones it to 9.5 to 12 degrees and gives it a thin Japanese profile with a black Pakkawood handle.
On soft food, think tomatoes, onions and herbs, the thinner edge glides in a way the Shun can’t quite match. On dense food the Shun’s sturdier 16-degree edge is the safer tool. The Kaizen II handle is Pakkawood rather than Micarta, so it feels a little warmer and less grippy when wet. Like every Miyabi, it’s a hand-wash knife you’ll sharpen yourself.
Key specs
- Blade: 6.5″, FC61 steel, 61 HRC, 48-layer Damascus
- Edge: 9.5 to 12 degrees, hand honed (Honbazuke)
- Handle: black Pakkawood with mosaic pin
- Handcrafted in Seki, Japan
Pros
- Keenest vegetable edge in this comparison
- Thin profile glides through soft food
Cons
- More delicate edge on dense vegetables
- No free sharpening service
My verdict: the nakiri for sharpness lovers. Most other cooks will be happier with the Shun.
6. Shun Classic 3.5″ Paring Knife: Best Shun Paring Knife
Who it’s for: anyone who wants a precise peeling and trimming knife from Shun, or a small first Shun.
The 3.5″ Classic paring knife uses the same VG-MAX core, 68-layer cladding and 16-degree edge as the bigger Classics, on a D-shaped Pakkawood handle. It’s built for peeling, coring and small cuts in your hand.
Paring knives are where hard Japanese steel carries the least risk, since they rarely meet bones or a heavy chop. Against the Miyabi, the Shun’s wider edge is slightly less keen but easy to keep up, and Shun’s free sharpening covers it too. The D handle feels a bit chunky on such a small blade for some hands.
Key specs
- Blade: 3.5″ paring, VG-MAX inside 68 Damascus layers
- Edge: 16 degrees
- Handle: D-shaped Pakkawood
- Handcrafted in Japan; free sharpening and honing
Pros
- Low chip risk for a Japanese knife
- Free sharpening included
Cons
- D handle can feel bulky on a small blade
- Less keen than the Miyabi
My verdict: an easy, low-risk Shun. Pick it to match a Shun chef’s knife.
7. Miyabi Kaizen II 3.5″ Paring Knife: Best Miyabi Paring Knife
Who it’s for: cooks curious about Miyabi’s thinner edge who want to try it on a small knife first.
This paring knife shares the Kaizen II nakiri’s FC61 steel at 61 HRC, 48-layer Damascus, Honbazuke edge at 9.5 to 12 degrees and black Pakkawood handle. It’s thin and very sharp, made for peeling, scoring and fine trimming.
On strawberries, shallots and citrus peel, the thinner edge feels sharper than the Shun. Since a paring knife rarely faces anything hard, the delicate edge matters less here than on a chef’s knife, which makes this a low-risk test of whether Miyabi suits you before spending more. My reservation is upkeep: a tiny blade at a narrow angle takes some care to sharpen evenly.
Key specs
- Blade: 3.5″, FC61 steel, 61 HRC, 48-layer Damascus
- Edge: 9.5 to 12 degrees, hand honed
- Handle: black Pakkawood
- Handcrafted in Seki, Japan
Pros
- Very sharp for fine work
- Good low-risk introduction to Miyabi
Cons
- Narrow edge is fiddly to sharpen
- No free sharpening service
My verdict: the Miyabi to try first. If you love it, the Kaizen chef’s knife is the natural next step.
FAQ
Is Miyabi better than Shun?
Miyabi is sharper and harder, Shun is more forgiving and easier to maintain. Choose Miyabi if you sharpen on a whetstone and want the keenest edge; choose Shun if this is your first Japanese knife or you’d like free sharpening. Neither is better for everyone.
Who owns Miyabi?
Miyabi is owned by ZWILLING J.A. Henckels, the German company based in Solingen. Production happens in Seki, Japan, using ZWILLING’s steel and ice-hardening know-how with Japanese finishing. My are Miyabi knives worth it post covers what that means for buyers.
Is Shun made by Kai?
Yes. Shun is Kai Group’s premium kitchen line, made in Seki, Japan. Kai has made blades there since 1908.
Can Shun or Miyabi knives cut through bones?
No. Both use hard Japanese steel that can chip on bones, frozen food or twisting cuts. Use a boning knife or a cleaver for bones, or a softer German chef’s knife if you need one knife for everything.
Which is easier to sharpen, Shun or Miyabi?
Shun. Its 16-degree edge and slightly softer steel are easier to sharpen on a whetstone, and Shun sharpens for free for the original owner. Miyabi’s narrower 9.5 to 12 degree edge and harder steels take more skill, and there’s no free service.
Are there knives better than Shun?
Sharper, yes: Miyabi’s thinner, harder edges cut with less effort. More durable, yes: German knives like WÜSTHOF roll instead of chipping. Shun’s strength is balance, combining a keen Japanese edge, a Western-friendly shape and free sharpening.
Final Verdict
Shun is the brand I’d recommend to more people. Shun’s Classic 8″ chef’s knife is sharp, familiar to use and backed by free sharpening, which makes it the easier first Japanese knife. Miyabi wins for cooks who want the finest edge and will sharpen it themselves: the Kaizen 8″ is the sensible Miyabi, and the Mizu SG2 8″ holds an edge the longest if you treat it gently.
Already leaning Shun? My Shun Premier vs Classic comparison helps you choose between its two main lines.
Gary Portman founded knivesadvice.com in 2019. He learned to cook in his family’s kitchen as a kid and has used kitchen, pocket and outdoor knives ever since, from paring and fillet knives to survival blades he carries camping and hiking. He writes the site’s buying guides, brand reviews and sharpening how-tos to help readers find the right knife for the job. More about Gary.