Miyabi
Fashion in Cape Town

If you are looking for bright, fresh, edgy women's clothing with a slight twist - then you have come to right place! Miyabi's clothing range is the ultimate.

Manufactured in the ancient Japanese sword-making capital of the world, MIYABI knives are authentic works of art. Skilled artisans ensure each knife is of the finest caliber. Designed in Japan, made in Japan and crafted with time-honored Japanese techniques, MIYABI knives are purely Japanese. Like Solingen, Germany, Seki is Japan's capital of sword and knife production. This esteemed collaboration brings the very best quality of Japanese knives to chefs worldwide. MIYABI is a ZWILLING Group brand and is synonymous with genuine Japanese knives. Like Solingen in Germany, Seki is Japan's blade capital and thus the centre of Japanese knife production. HENCKELS Japan acquired one of the leading Seki-based manufacturers of high-quality knives in The very best quality of Japanese knives is the result of this collaboration. By choosing the right knife, you will achieve the best cutting results and protect the blade, ensuring its exceptional performance. We explain below which type of knife is most suitable for each type of kitchen task. Avoid using these knives to cut hard food like frozen food or shellfish. When cutting, avoid bending the knives as this could damage the sensitive cutting edges. The Shotoh is a paring knife, ideal for quick precision tasks like cutting, peeling and garnishing fruit and vegetables. The long, broad blade is best for finely slicing meat and large vegetables. Its robust blade is especially good for filleting and boning fish and meat. It is also used for filleting and boning, as well as for chopping vegetables. The best-selling blade shape in Japan, Santoku works well with meat, fish and vegetables. Its long blade is ideal for slicing raw or cooked meat and fish. Its long blade is ideal for precision cuts of raw or cooked meat and fish. The Sakimaru Takobiki is perfect for preparing sushi and sashimi. The fine blade is ideal for slicing wafer-thin slices of raw fish. You will only achieve the best cutting results using the right blade. Find out below which type of knife is most suitable for which work. The Kudamono is a vegetable knife and is perfect for cutting and peeling fruit and vegetables. The Shotoh is a small knife, ideal for cutting, peeling and garnishing fruit and vegetables. After the Santoku, the Shotoh is the best selling blade shape in Japan. It is used when the Shotoh is too small and the Gyutoh too big: an all-purpose kitchen knife. The Gyutoh is regarded as the slicing knife and is mainly used for finely slicing meat and large vegetables. The name relates to the versatility of this blade shape, for instance for vegetables, meat or fish. It is ideal for slicing raw or cooked meat and fish. The knife is particularly suitable for cutting raw fish fillets into thin slices (sashimi) and is often referred to as a sashimi knife. The Yanagiba can also be used to trim fillets of meat. This blade shape is an all-rounder in Japanese cuisine and is widely used for the preparation of sashimi and the fine slicing of vegetables. The scalloped edge cuts effortlessly through hard bread crusts and slices thinly and cleanly.