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Sur La Table Cookware Sale

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

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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

Companion Products

Miyabi® Artisan SG2 Collection 7-Piece Knife Block Set

Stars: 5.0

New Exclusive Exclusively at Sur La Table®. 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... More About Miyabi Artisan SG2 Collection Seven-Piece Knife Block Set »

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4.6 / 5.0
11 Reviews
5 Stars
4 Stars
3 Stars
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1 Star
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
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October 14, 2012
Last week, I began searching the internet for a new Chef Knife and that search led me to Sur La Table in Roseville, CA. My intention was to look at some of their knives and maybe learn a little more to supplement my internet research. I walked out with a Miyabi� Artisan SG2 Collection Chef�s Knife, 8"".

Entering SLT, I walked to the knife counter and Anthony, who knows more about knifes than anyone should, greeted me and we began Cutlery 101. I tried every knife in my price range, which was $100-$200. In fact, I cut so many carrots he had to go to the back of the store and get more. Initially, I was expecting to buy one of the high-rated, hefty German made knives, but I was so wrong. I fell in love with the feel and function of the Japanese style knife and the Artisan SG2 cut those orange vegetables as if they were sticks of butter. To me, this knife, redefines the word �sharp�, as well as being a stunning work of art.

There are two others in my family who love cooking and during the prep work for Easter dinner�well, let�s just say I couldn�t get the knife away from them. My son-in-law practiced cutting paper thin apple slices and my daughter-in-law cut her apple into little cubes the size of minced garlic. Why, you might ask? Because they could, and no one ever had held or used a knife like this one before.

Regarding some saying it might be fragile, I believe it is harder than the Shun, and it certainly does not feel fragile in any way. I guess on the very rare occasion I need to cut through bone or hardwood, I can always use my old Cutco knife, which has now been downgraded to the back of the junk drawer. Highly recommended
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March 31, 2013
Sweet Like a Hattori Hanzo sword
Went to a Sur La Table in Santa Monica and tried a bunch of really nice knives. Tried the Kramer Henckels, nice Wusthof, etc chefs knives on some potatoes. The Miyabi was not only one of the coolest looking knives but really felt it fit my hand the nicest (very comfy handle and rounded spine) and it cut the potato like it wasn't even there! You can cut see through thin potatoes if you want. For the sale price you can't really find any better knife if you want to go the Japanese route, which felt way sharper and lighter than the Wusthof.
Only downside is after reading reviews of SG2/VG-10 steel being easier to chip, I am a little more nervous but so far so good. I cut a lot of brisket for Jerky and it cuts super thin pieces like butter
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February 28, 2013
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
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May 31, 2013
I recently received the Miyabi Artisan 8"" chef knife for a wedding shower gift - I am in love! I have never owned a 'nice' knife and always make do using one of my steak knives or my Kuhn paring knife in the kitchen. I love to cook and often entertain so there is always lots of chopping, slicing & dicing taking place - the Miyabi knife is a life saver! Not only does it cut like a breeze but it is beautiful! I love the handle and the hammered look to the blade. I tested many knives at Sur la Table when registering and found a lot of the brands to be heavy and bulky. The Miyabi Artisan is comfortable to hold and superior to use! I can't wait to get more knives from this collection
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April 14, 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
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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
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May 25, 2014
Excellent blade, Comfortable grip, Great price when on sale
After reading some reviews I took a chance on the 8" chef's knife when it was on sale and was not disappointed. It cuts great, feels secure (I'm left handed by the way), and last but not least, looks very nice. But looks wasn't what I was looking for when I got this knife. I bought it on sale when I started taking some cooking lessons and needed a good knife for everyday use. Well I bought this one and one year and about 10 months later I've only ever had to sharpen it once. Sharpening is a bit of a chore, but if you want that super sharp blade to stay super sharp it takes some work.
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October 28, 2014
I agree with ChefLeDing1
Great craftsmanship has gone into this knife. However, the SG2 core does NOT hold an edge well. Edge easily folds, chips, dents...and I am not cutting bones, not breaking down chicken, not even cutting fast. I always hand wash, dry, and store in a blade cover. Even my plastic blade cover has scratched the outer steel!

It's a decent knife, as far as looks and weight balance. It comes very sharp, but that won't last long. I wish I would've gone with my gut instinct and bough the Wustof 8"" chef's knife
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September 6, 2013
"Miyabi SG2 8"" Chefs Knife"
IMO, this knife works as SLT promotes. Not the best knife in my kitchen.
Now the SG2 core, katana edge, cocobolo wood handle, and layered steel damacus is simply marketing hype.
This knife is extremely sharp and very beautiful with its hammered finish.
You bet, it is very fragile and not use deboning cluck or turf. Piscine meat using as a fillet knife excels.
Bottom line, for heavier duty knives, go with Wusthof Classic. Jap knives like Miyabi and Shun are very, very fragile. You can easily chip and dent their edges.
Wusthof can ""take a licking and take a beating."" And don't even think wasting money on any forged Henckels knives. I learned my lesson many years ago
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October 29, 2012

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