Miyabi - 5000FCD Nakiri Knife - 17cm
Using traditional Samurai forging techniques since the 14th century the city of Seki is the birthplace of the Miyabi brand, taking 100 steps and 42 days to create each blade. The manufacturing techniques employed produce knives with durable and precise cutting edges which is the foundation of the Miyabi brand. The Miyabi 5000FCD Nakiri Knife has a plain edge and is 17cm in length. The octagonal pakka wood handle gives a well balanced and comfortable grip with a wonderful mosaic pin providing a wonderfully aesthetic finish to a beautifully crafted blade. The Ice- hardened FC61 steel used for the FRIODUR blade of the Nakiri is wrapped in 48 layers of steel to create a Damascus design. Honed on both sides making it ideal for preparing all vegetables, the Nakiri is what is referred to as a Japanese vegetable knife due to its shape. This being 17cm in blade length makes it the perfectly sized and only Nakiri within the 5000FCD range. The blade is perfect when having to prep lots of tough root vegetables, the blade makes light work of all other vegetables and none meat items.
Using traditional Samurai forging techniques since the 14th century the city of Seki is the birthplace of the Miyabi brand, taking 100 steps and 42 days to create each blade. The manufacturing techniques employed produce knives with durable and precise cutting edges which is the foundation of the Miyabi brand. The Miyabi 5000FCD Nakiri Knife has a plain edge and is 17cm in length. The octagonal pakka wood handle gives a well balanced and comfortable grip with a wonderful mosaic pin providing a wonderfully aesthetic finish to a beautifully crafted blade. The Ice- hardened FC61 steel used for the FRIODUR blade of the Nakiri is wrapped in 48 layers of steel to create a Damascus design. Honed on both sides making it ideal for preparing all vegetables, the Nakiri is what is referred to as a Japanese vegetable knife due to its shape. This being 17cm in blade length makes it the perfectly sized and only Nakiri within the 5000FCD range. The blade is perfect when having to prep lots of tough root vegetables, the blade makes light work of all other vegetables and none meat items.
Using traditional Samurai forging techniques since the 14th century the city of Seki is the birthplace of the Miyabi brand, taking 100 steps and 42 days to create each blade. The manufacturing techniques employed produce knives with durable and precise cutting edges which is the foundation of the Miyabi brand. The Miyabi 5000FCD Nakiri Knife has a plain edge and is 17cm in length. The octagonal pakka wood handle gives a well balanced and comfortable grip with a wonderful mosaic pin providing a wonderfully aesthetic finish to a beautifully crafted blade. The Ice- hardened FC61 steel used for the FRIODUR blade of the Nakiri is wrapped in 48 layers of steel to create a Damascus design. Honed on both sides making it ideal for preparing all vegetables, the Nakiri is what is referred to as a Japanese vegetable knife due to its shape. This being 17cm in blade length makes it the perfectly sized and only Nakiri within the 5000FCD range. The blade is perfect when having to prep lots of tough root vegetables, the blade makes light work of all other vegetables and none meat items.
Using traditional Samurai forging techniques since the 14th century the city of Seki is the birthplace of the Miyabi brand, taking 100 steps and 42 days to create each blade. The manufacturing techniques employed produce knives with durable and precise cutting edges which is the foundation of the Miyabi brand. The Miyabi 5000FCD Nakiri Knife has a plain edge and is 17cm in length. The octagonal pakka wood handle gives a well balanced and comfortable grip with a wonderful mosaic pin providing a wonderfully aesthetic finish to a beautifully crafted blade. The Ice- hardened FC61 steel used for the FRIODUR blade of the Nakiri is wrapped in 48 layers of steel to create a Damascus design. Honed on both sides making it ideal for preparing all vegetables, the Nakiri is what is referred to as a Japanese vegetable knife due to its shape. This being 17cm in blade length makes it the perfectly sized and only Nakiri within the 5000FCD range. The blade is perfect when having to prep lots of tough root vegetables, the blade makes light work of all other vegetables and none meat items.
in 18 offers
The lowest price for Miyabi - 5000FCD Nakiri Knife - 17cm right now is $290.36 at konnichiwa.ca, compared across 18 retailers.
The all-time low was $218.30 on 29 Apr 2026 — today's price is 33% above the lowest ever. It has been notably cheaper before — worth setting a price alert.
Prices last updated 24 June 2026.
Last updated at 24/06/2026 09:39:50
Miyabi 5000FCD Nakiri Knife 17cm
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Miyabi Kaizen II 5000FCD Nakiri Knife 6.5′′ – FC61 Core, Damascus Steel
Miyabi 5000FCD Nakiri Knife | 17cm
Free delivery between Thu – Tue
Miyabi 5000FCD Nakiri 17cm
Free delivery
Nakiri 17cm Knife in Steel
30-day returns
Miyabi 5000FCD Nakiri, 170 mm, 6.7'', 34685-171 / 1002146
Delivery $104
Miyabi 17cm 5000FCD Nakiri Knife 62488
7-day returns
Miyabi 5000FCD Nakiri Knife 17cm 62488
Free delivery between 26 June – 3 July
Miyabi 5000FCD Nakiri 17cm
Free delivery between 28 June – 3 July
Nakiri Japanese kitchen knife Miyabi 5000FCD RAW 34685-171-0 17cm
Free delivery
originally posted on zwilling.com
The Nakiri is an adapted knife that now also works well as a Western knife, although originally a Japanese knife for chopping. This new version feels better in the hand and can handle any chopping or cutting - Eastern or Western style. The Damascus pattern is so visually gorgeous, although cutting with this knife is as good as it looks! You will reach for this knife more and more, as you will see it is up to any task!
originally posted on zwilling.com
Kaizen II is made of a new type of steel, FC61, that very few knife companies are using. It is extremely chip resistant.Japanese knives, by design, have a very thin blade and a very small edge angle. This is what makes them incredibly sharp. Unfortunately, prior to FC61, it could make them a little fragile if you didn't know how to properly use and care for them. FC61 has answered that problem and allows most anyone to own a Japanese knife. Plus it is very hard which gives it incredible edge retention.The nakiri is a true Japanese blade design, perfect for chopping fruits, vegetables, meat or fish.If you want an authentic Japanese knife, end your search with Miyabi. They are made and sold in Japan as the premium knife.
originally posted on zwilling.com
The nakiri shape is one of the most versatile I can use in an Asian kitchen. The knife is surprisingly light and well balanced. I feel the craftsmanship and expertise that went into the knife’s production with every slice. I am sharing photos from the inboxing here.
| Substance | FC61 |
| Type of handle | concealed tang |
| Type of edge | Smooth Edge |
| Edge finishing | Honbazuke edge |
| Manufacturing method | welded |
Miyabi 5000FCD Nakiri Knife 17cm
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Miyabi Kaizen II 5000FCD Nakiri Knife 6.5′′ – FC61 Core, Damascus Steel
Miyabi 5000FCD Nakiri Knife | 17cm
Free delivery between Thu – Tue
Miyabi 5000FCD Nakiri 17cm
Free delivery
Nakiri 17cm Knife in Steel
30-day returns
The Nakiri is an adapted knife that now also works well as a Western knife, although originally a Japanese knife for chopping. This new version feels better in the hand and can handle any chopping or cutting - Eastern or Western style. The Damascus pattern is so visually gorgeous, although cutting with this knife is as good as it looks! You will reach for this knife more and more, as you will see it is up to any task!
Kaizen II is made of a new type of steel, FC61, that very few knife companies are using. It is extremely chip resistant.Japanese knives, by design, have a very thin blade and a very small edge angle. This is what makes them incredibly sharp. Unfortunately, prior to FC61, it could make them a little fragile if you didn't know how to properly use and care for them. FC61 has answered that problem and allows most anyone to own a Japanese knife. Plus it is very hard which gives it incredible edge retention.The nakiri is a true Japanese blade design, perfect for chopping fruits, vegetables, meat or fish.If you want an authentic Japanese knife, end your search with Miyabi. They are made and sold in Japan as the premium knife.
The nakiri shape is one of the most versatile I can use in an Asian kitchen. The knife is surprisingly light and well balanced. I feel the craftsmanship and expertise that went into the knife’s production with every slice. I am sharing photos from the inboxing here.
After getting home with my new knife I started cutting vegetables to test it. I cut celery, radishes, onions, mushrooms, chopped up lettuce for a salad. It was the best knife I have for these duties. I’m quite happy with the 6.5 inch gourmet knife. I’ll pat myself on the back for this purchase.
This MIyabi Kaizen is made and handcrafted in Japan, fabricated from revolutionary FC61 fine carbide steel, Ice-hardened FRIODURx2 blade offers exceptional durability, cutting edge retention, and corrosion resistance.The blade core is surrounded by 48 outer layers of steel which make up the unique Damascus-design pattern on the blade. It is scalpel-like sharpness and comfortably in the hand. It takes more than 100 steps and 42 days to create one knife worthy of the MIYABI brand.
This Nakiri is hands down my go-to knife. When I got it, it was sharp as can be straight out of the box. I’ve had it for 5 years now and it has stood the test of time. Working in kitchens in Malibu and Westlake CA, I needed a knife that could handle high production and long hours. The handle on it is so comfortable to hold and the profile is a standout for me. Not like a typical flat Nakiri, this one has a curve to it that helps the versatility aspect by allowing you to use the rocking technique. This is the knife in my collection that I boast about because I love using it that much
Very well made knife. Balance is a little off as well as handle could be shaped differently and heavier for a better grip and Balance. Blade heavy but nothing to really complain about. Very nice knife.
I’ve been wanting a Nakiri knife for some time. To say this knife is perfectly built for cutting vegetables is an understatement. Additionally, this is by far the most beautiful knife I’ve ever owned. Looking forward to adding more to the collection.
If you liked the sharpness of the original Kaizen, but found the handle a little foreign, then it might be time to reconsider the Kaizen line. The handle and the bolster were beefed up to provide more feedback with a firm pinch grip. The 49-layers of steel are hand finished to an extremely sharp edge that holds. It has a double Damascus pattern that is stunning.This nakiri blade shape is the ultimate chopping - prep knife. Used in Japanese kitchens for centuries, it has the stability of a cleave without the weight. This nakiri has a slight arc making it compatible with Western styles of cutting and chopping.
The Kaizen II will become one of your most reached for knives. The updated Kaizen II has an FC61 core that is stronger and more durable than the original. It will retain its razor sharo edge longer and feel more sturdy in your hand. The handle also has been upgraded to pakkawood and is slightly larger for a comfortable grip in your hand. The Nakiri blade is perfect for all your chopping job and with a slightly curved tip you will be able to smoothly slice through your vegetables.
| Substance | FC61 |
| Type of handle | concealed tang |
| Type of edge | Smooth Edge |
| Edge finishing | Honbazuke edge |
| Manufacturing method | welded |
