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SKU: 1039189

Miyabi® Artisan SG2 Collection Chef’s Knife, 8"

EXCLUSIVE

Introducing the exquisite Artisan SG2 Collection, handmade in the legendary knife capital of Seki, Japan. “Artisan” reflects the rich tradition of metalworking in Japan—where since the 13th century bladesmiths have honed their craft and...Read More

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Description

EXCLUSIVE Introducing the exquisite Artisan SG2 Collection, handmade in the legendary knife capital of Seki, Japan. “Artisan” reflects the rich tradition of metalworking in Japan—where since the 13th century bladesmiths have honed their craft and developed an almost mythic reputation.

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
  • Includes: 8" chef’s knife
  • Care: Hand wash
  • Material: Stainless steel and Cocobolo pakkawood
  • Warranty: Limited lifetime warranty
  • Made in Japan

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Companion Products

Miyabi Exclusive
Miyabi Artisan SG2 Collection Seven-Piece Knife Block Set

Stars: 5.0

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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 »

Customer Reviews

5.0 / 5.0
6 Reviews
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Miyabi SG2 chef's knife rocked my world
Picked up this knife a few days ago and am loving it so far. Visually, it's quite stunning. The hammered blade is beautiful and it is a show piece in my kitchen. The handle feels great in my hand, it is well-balanced and the blade is razor sharp.

Overall you can't go wrong with this amazing knife from Miyabi
Was this review helpful? Yes (40) No (9) · Flag as Inappropriate
October 14, 2012
This knife is amazing
It's one of the sharpest knives I've ever used. The SG-2 Steel is super hard so it will hold an edge well.

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
Was this review helpful? Yes (14) No (0) · Flag as Inappropriate
May 31, 2013
Performs Beautifully. I reach to this knife 1st
This knife is by far my favorite to pick up to chop vegetables. I'm a vegetarian. And between the Shun Asian Cook Knife & the Global Chef knife, I reach for this knife because of the balance and size. It performs beautifully. Get a John Boos Block to go with it
Was this review helpful? Yes (12) No (2) · Flag as Inappropriate
May 7, 2013
Preliminary review - excellent!
I've only had the knife a few weeks and have been fairly busy, but I have used it a number of times now. I'll preface the rest of the review with the fact that this is my first investment in a good knife.

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)
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August 25, 2013
Great Knife
I bought this knife about 2 months ago, and have used it around 5 days per week without honing. The blade is still my sharpest blade in the kitchen. I was averse to using chef's knives before due to the thick bolster, which is typically annoying; I have several lower-end Santoku blades that I had used to perform most tasks before I used this knife.
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
Was this review helpful? Yes (3) No (0) · Flag as Inappropriate
May 25, 2014
Wonderful Knife
I bought this knife early July to replace my old Japanese chef knife, and I have to say, switching brands had me on edge.

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.
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July 31, 2015
Purchased
1 month ago
 

Questions & Answers

Browse 7 questions and 26 answers
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Why did you choose this?
Sur La Table Store
Just cause
Akshay V on Jul 28, 2015
We researched several different chefs knives and this seems to be the best one.
Jan J on May 29, 2015
I needed a knife that lasted quite a long time, a something that'll cut with ease. Hearing how formidable this knife was towards any other, I had to choose it.
Joshua B on Jul 9, 2015
Excellent knife! Bride and groom into cooking!
Virginia B on May 24, 2015
Is this chef's knive NSF certified?

I purchased this assuming it was, but I need to know for sure to make sure I can use it for a cooking competitio
A shopper on Feb 22, 2013
Best Answer: It is not NSF because of the cocobolo pakkawood handle, but it's a great knif
Reply · Report · Beausefus on Feb 25, 2013
· Add Answer · I Have This Question Too (3)
My wife just purchased this amazing knife for me. Question - what is the best way to sharpen myself and which sharpener (Chef's Choice) will work best with my knife and the 4 Global knives that I have? Thank you
A shopper on Mar 20, 2015
Best Answer: After much research I purcashed the Miyabi Artisan knife from Sur La Table. It is a great knife, extremely sharp with great balance. Sharpening this knife is different from knifes made by American and German manufactures, this knife is made with a 9.5 - 12 degree per side angle on the blade, most other knives and most sharpening machines are designed with a 20 degree per side angle.

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.
Reply · Report · Craig K on Mar 20, 2015
· Add Answer · I Have This Question Too (1)
Edge Shape of Miyabi Artisan SG2 8"" Chef�s Knif

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
A shopper on Jun 23, 2013
Best Answer: I just bought this knife last week and though I am not sure of the angle of the bevel, mine is definitely a double beveled edge
Reply · Report · adamkrajew on Sep 1, 2013
· Add Answer · I Have This Question Too (1)
How should it be kept sharp?

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
RobRailsback on May 19, 2014
Best Answer: To remove nicks & chips, Miyabi suggests grinding the knife with a coarse whetstone, then smoothing it with a finishing stone. I suggest storing these knives in a countertop knife block
Reply · Report · AmandaSltCsStaff on May 20, 2014
· Add Answer · I Have This Question Too (1)
Does this knife feature a full tang?
A shopper on Jul 29, 2013
Best Answer: Yes, this knife has a full tang
Reply · Report · AmandaSltCsStaff on Jul 29, 2013
· Add Answer · I Have This Question Too (0)
What is the thickness of the blade?

How does the blade thickness compare to western knives like Wusthof Classic for example?
A shopper on Aug 22, 2013
Best Answer: The Miyabi Artisan SG2 blade is about 3mm thick. Wusthof knives tend to be about 5mm thick, so you're looking at a 2mm difference
Reply · Report · AmandaSltCsStaff on Aug 22, 2013
· Add Answer · I Have This Question Too (0)
 

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