Miyabi® Artisan SG2 Collection Chef’s Knife, 8"
The kitchen workhorse, the chef’s knife is the knife you’ll probably use most often. Ideal for chopping, slicing, dicing, and mincing just about any ingredient, it’s perfectly balanced and designed to stay scalpel-sharp.
Industry-Leading SG2 Core
The ice-hardened symmetrical blade is made from Micro Carbide powder steel SG2, which boasts a Rockwell hardness of 63 through a proprietary ice-hardening process called Criodur. The core is then surrounded with stainless steel that’s hammered to a dramatic Damascus-textured finish.
Legendary Katana Edge
Using traditional methods and new innovative techniques, each knife in the Miyabi Artisan SG2 collection features a hand-honed blade finished with a true katana edge.
Distinctive Cocobolo Pakkawood Handle
Every Miyabi Artisan SG2 handle is specially designed to fit the hand better than its competitors’. Made with unique Cocobolo Rosewood pakkawood featuring brass and red spacers, a mosaic pin, and a stainless steel end cap, the handles are both ergonomic enough for any cook and elegant enough for any kitchen.
- Manufacturer: Miyabi
- Material: Stainless steel and Cocobolo pakkawood
- Warranty: Limited lifetime warranty
- Made in Japan
Care & Usage Show
- Hand wash
What's In the box? Show
- 8" chef’s knife
New Exclusively at Sur La Table®. Introducing the exquisite Artisan SG2 Collection, handmade in the legendary knife capital of Seki, Japan...See product page for full details »
Overall you can't go wrong with this amazing knife from Miyabi
One drawback is that the steel is so hard that it could chip if misused. Keep a German knife around for cutting bones and frozen things and use this for everything else
That being said, it did arrive razor sharp. It has a nice feel in hand and of course, looks beautiful. I'm coming from using a santoku knife as my primary and thought there might be a bit of an adjustment going back to a chef's knife but I've had no issues.
If I remember, I'll try to follow up in a few months with a long term / final review. For now, it's a great knife at a great price (on sale helped the value part of the equation)
This knife made me look for recipes that called for a Mirepoix, as the blade is so sharp and cuts through materials effortlessly. I enjoy cooking a great deal more since I purchased this knife. I can finally chop like the chef's on TV! I use a pinch grip, and although this blade is often reviewed negatively for folks that use a pinch grip, it works great for me.
I recognize that the blade is not meant for cutting through bone and other difficult material. but I have other knives for that. I enjoy using this knife, and recommend others to use it
Visually, it's a masterpiece when you first lay your hands on it. I use this knife in a working kitchen, and it does indeed hold its own. It has been about a month I've been using this knife and I haven't sharpened it yet.
The metal itself, even though it may appear dull, still holds a fine edge. I've accidently chipped the blade, but that was a mistake on my part. (I dropped it.) Weight, it's comfortable to hold, but the handle when wet makes it slippery to use.
I will definitely buy another if it boils down to it.
4 months ago
Questions & Answers
I purchased this assuming it was, but I need to know for sure to make sure I can use it for a cooking competitio
This knife is best off sharpened by hand with sharpening stones, this process takes some skill. However I have been told by my local Sur La Table store that during their knife sharpening events they do offer hand sharpening on stones for these kind of knives. For simple honing of the knife between uses you could use the Miyabi Sharpening steel holding the blade at a 10 degree angle.
1. Is this a single bevel edge or double bevel edge?2. If it is a double bevel edge, is it symmetrical (50/50)?3. If it is asymmetrical, is it 80/20, 70/30, 60/40, etc.?4. Out of the box, what are the angles for each side
Two or three reviewers thought this was a fragile knife that could dull or chip easily, even if not used strenuously. What methods are used to keep the blade sharp and/or to remove a minor chip? How would you store it
How does the blade thickness compare to western knives like Wusthof Classic for example?