Review Your Order
Close

Shopping Cart

PRO-1039189 Miyabi new
Knives  »  » Chef's Knives
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

USD
$ 149 96 149.96
Sugg. $250.00 You save 40%
Free Shipping Over $59 With Code SHIPFREE
Html Area Empty
QUANTITY:
IN STOCK: Ready to Ship
Html Area Empty
Close
Html Area Empty

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.

Specifications Show

  • 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

Videos

NEED HELP DECIDING? | Send us an email | Call us at 800-243-0852
Html Area Empty

Companion Products

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

Stars: 5.0

699 95 $699.95

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
15 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
15
0
0
0
0
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
October 15, 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
June 1, 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)
August 26, 2013
Performs Amazingly, Looks Beautiful
I've had this knife now for over 1 year and it still performs amazingly well (maybe not like day 1 but that's to be expected). I clean and dry it immediately and hone it occasionally, but I feel like any nice knife deserves at least this level of care. Very well balanced and a pleasure to cut with. At first I thought the handle might be a but large, but it fits comfortably in the hand. Really have no negatives.
September 10, 2015
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
May 26, 2014
Nice knife. It was recommended by a chef. I can see why with every cut
July 3, 2016
Purchased
1 year ago
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.
July 31, 2015
Purchased
over 2 years ago
Miyabi Artisan SG2 EXCEPTIONAL CHEF'S KNIFE
I am very devoted to my Wusthof - and it's been my go-to favorite for almost every task I perform in the kitchen. But then my eyes fell on the Miyabi. I've dated other pretty knives and found them wanting shortly after a few whirls around the kitchen dance floor. But Oh my Stars!!!! The Miyabi Artisan SG2 is amazingly sharp... almost scarily so! I don't recommend it for heavier tasks like boning meats (which my trusty Wusthof handles quite nicely). But for everything else - I'm MADLY IN LOVE WITH MY MIYABI. If you've been tempted to get one.. just do it! You won't be sorry. Formidable performance!!! Bravo, bravo, bravo!!!!!!!
October 27, 2016
Purchased
1 year ago
Fantastic and Beautiful Knife
I was unsure whether to buy the 8-in Chef or the 7-in Rocking Santuko. This was my first experience with Miyabi knives so I decided to drop by the Sur la Table store in Dublin, Ca. I'm very familiar with German chef knives but wanted to see how these knives would perform.

Jay the store employee assisted me, was very helpful getting them from the display cases. There is a counter and cutting board where I was able to test the knives with some simple vegetable cuts, slices and mincing using raw carrots from their cooking school.

Both knives are incredibly sharp and beautiful with a lot of extra detail. You can see and feel quality. I decided on the 8-in chef because it felt heavier, I estimate an ounce more than the Santuko.

If you have any doubt about choosing a knife, I highly suggest visiting your local Sur la Table. Like Jay, store employees are helpful and you can try any knife they offer. Selecting a knife is so personal, all knives feel different so pick one that feels comfortable in your hand. You'll be glad you did.
January 8, 2018
This knife is so beautiful. I cuts like a dream and feels great I your hand.
November 18, 2016
Purchased
1 year ago
 

Questions & Answers

Start typing your question and we'll check if it was already asked and answered. Learn More
Browse 10 questions Browse 10 questions and 71 answers
Why did you choose this?
Sur La Table Store
A high-quality knife makes all the difference in preparing a meal. Not only does a sharp, durable knife add efficiency to the chopping process, a good knife makes cutting vegetables easy.
bsurg on Feb 19, 2018
This is a gift for my son- a fantastic home chef. The reviews sold the knife!
Nancy R on Jan 27, 2018
A high-quality knife makes all the difference in preparing a meal. Not only does a sharp, durable knife add efficiency to the chopping process, a good knife makes cutting vegetables easy.
bsurg on Feb 19, 2018
The SG2 metal upgrade in this knife over the model below seemed like a worth wile upgrade as well the belly that the handle has really felt nice in the hand :)
Tyler D on Feb 14, 2018
This is a gift for my son- a fantastic home chef. The reviews sold the knife!
Nancy R on Jan 27, 2018
I liked the demo videos.
Jimmy R on Jan 3, 2018
Excellent knife! Very sharp but easy to use.
Jennifer B on Dec 8, 2017
The reviews seemed good. Thought I would try this one first before purchasing others to complete a set.
Douglas W on Feb 2, 2017
after research this sounds like an amazing knife!
Caleigh T on Jan 23, 2017
On a wedding registry - beautiful and will last a long time
COURTNEY R on Jan 13, 2017
needed a good chef's knife
Albert K on Jan 9, 2017
for everyday use at school and work. always good to have the best knife
Steffany A on Jan 6, 2017
Excellent reviews
Joseph M on Jan 3, 2017
I have been looking for an additional knife to add to my collection and decided on this one after looking at it in store and then reading reviews.
Tammie L on Dec 31, 2016
Referred by friend who uses it and its pretty
David R on Dec 24, 2016
My wife had this knife and love it. Buying it for our vacation home.
Michael W on Dec 23, 2016
read great reviews, has beautiful design and detailed craftsmanship
AARON M on Dec 19, 2016
I have 5 different sizes & I love them, my sister keep asking for her Christmas wish.
imelda b on Dec 18, 2016
great knife!
elizabeth b on Dec 17, 2016
Was on son's Christmas list
Karen S on Dec 14, 2016
REcommendation from a professional caterer.
Cameron H on Dec 14, 2016
It's highly rated
Munir H on Dec 8, 2016
I picked this knife because my husband is really into cooking and always looking for a really good knife. He saw this knife in Sur La Table's magazine and said how good that knife will be to cook with. he also loved how the knife looked.
Ashley R on Dec 7, 2016
For my chef brother who loves Japanese food and culture and also loves great knives.
catherine c m on Dec 1, 2016
I gave a Miyabi knife to my son-in-law just because I loved the way it looked. Turns out it is an excellent knife & is now his favorite.
Bonnie D on Dec 1, 2016
What a beautiful piece of craftsmanship! Great christmas present!
Tracy W on Nov 30, 2016
on sale and quality image
Chris I on Nov 25, 2016
I broke someone else's identical knife they just bought working in their kitchen and replaced with this. Knife very hard broke cutting through squash!!!
Bob G on Nov 22, 2016
Size , sale price
Marie B on Nov 20, 2016
I received this as a gift and love it! I wanted to give it to my friends who also enjoy cooking for a wedding gift.
Kristen M on Nov 20, 2016
recommended by a chef, on sale, beautiful
Lori B on Nov 18, 2016
My adult son asked for this knife for Christmas.
Anita M on Nov 17, 2016
I wanted a really good knife. My daughter is a prof chef and she recommended the miyabi knofe
Yvonne N on Nov 13, 2016
Looking for a gift and if it looks as good when it arrives as it looks on line, should be perfect
DENISE C on Nov 3, 2016
Husband loves it.
Ordered one for brother recently
Rana Y on Oct 27, 2016
quality and cost at the sale price
Roger H on Oct 23, 2016
seems lighter than the knives I have been using
Robert S on Oct 2, 2016
I need a new Chef's knife and used one of these knifes in a cooking class at your store and was very impressed with it.
David S on Aug 10, 2016
Looking forward to a higher level of cooking experience with this knife.
Judith S on Aug 9, 2016
wedding registry
Katherine M on Aug 3, 2016
I'm purchasing this knife as a gift for a good friend who is an amazing cook/entertainer. I have used this same knife for several years and it's still razor sharp and still my favorite vegetable knife (I use it strictly for fruit and veggies).
Christy B on Jul 28, 2016
Wedding gift. good price
Janice W on Jul 11, 2016
I'm an attorney, a dad, a husband, a pilot, and a chef. I take all of my joys seriously. A chef's knife should keep an edge and be comfortable enough to use for hours. The new handle seems to be designed by chef's for chefs. But...it really is all about the steel.
Daniel H on Jun 19, 2016
best one in this size
Nome M on Jun 15, 2016
Quality, appearance and special price.
William O on May 26, 2016
I have another model and it is the best knife I have ever owned
John C on May 3, 2016
I have this and love it and wanted to give it as a wedding gift for my brother.
Stephanie S on Mar 30, 2016
Attended the Knife skills class at the store and fell in love with this knife!!
Deneen S on Mar 17, 2016
A friend has one and is very satisfied.
Rolf P on Mar 16, 2016
My daughter chose it for cooking school.
Patrick B on Mar 4, 2016
great sale of a hybrid japanese / western knife. beautiful.
Michael M on Feb 27, 2016
Previous experience with the brand. The appearance.
David S on Feb 15, 2016
The SG2 metal upgrade in this knife over the model below seemed like a worth wile upgrade as well the belly that the handle has really felt nice in the hand :)
Tyler D on Feb 14, 2018
I liked the demo videos.
Jimmy R on Jan 3, 2018
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
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: I like to keep my knives absolutely razor sharp and I follow the Murray Carter method for sharpening: start by inspecting the blade to make sure it isn't bent or twisted, then bring up a burr using edge trailing strokes on a 1000 grit water stone, then refine using edge trailing strokes on a 5000 grit stone, then draw using only the weight of the blade across the grain of soft wood (pine) to bend the burr, then strop 5-10 times on a 5000 grit water stone to remove the burr, then strop 5-10 times on newspaper placed on the previous stone, then strop 5-10 times on smooth leather. This should provide you with a razor sharp edge. On a daily basis, store in a knife block, on the wall on a magnetic strip, or in a drawer in a sheath. Always wash/rinse the knife immediately after use and dry. Try to always use an end-grain hardwood cutting board or a polymer board at the very minimum. Do not use countertops, plates/stoneware as cutting boards. Avoid bamboo. Never ever ever use glass as a cutting board.
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
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: To answer your question frankly, I would highly recommend taking it to someone who regularly sharpens Japanese knives (usually for chefs) as they typically have the higher end sharpening equipment to ensure the proper edge angles the factory puts on them. Japanese knives usually have between 12 and 15 degree angles, alot of times single bevel, which unless you have a lot of experience using wetstones this may be quite difficult to achieve, and sometimes end up making the knife edge worse off needing a completely new edge. Or, you may be able to ship it to Zwilling J.A. Henckels for them to resharpen it. I know this may not be the answer you're looking for, but hope it helps!
How's the heft on this thing? It's a Japanese style knife but from a German company, so I'm not sure whether it will have the heft to slice through a butternut squash or the like.
A shopper on Oct 30, 2015
BEST ANSWER: It's not going to be as weighty as your standard Wusthof German knife, but it is one of the sharpest knives you can get from the factory, so it goes through food with ease. But you need to be careful with something like a butternut squash because they are quite hard. With this knife having a high rockwell rating of 63 the steel can sometimes chip with hard foods, which is why you wouldn't use this for chopping through any shellfish or things like that.
Is this knife good for left handed users?
Eric W on Feb 18, 2016
BEST ANSWER: The Miyabi SG2 Artisan series come with a D-shaped handle so it fits nicely in the palm of the right hand. It will feel different with a left handed user.
When using a sharpening steel how do you know if you are reaching a 10 degree angle? I'm afraid of going to steep or too shallow.
A shopper on Feb 16, 2016
BEST ANSWER: Do not use a sharpening steel on a SG2 core knife - you risk creating knicks in the blade. The knife should occasionally be sharpened using water-stones as described above. A simple stropping on newspaper followed by leather will probably be enough to bring the edge back up after daily use until a re-sharpening is needed.
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
Does this knife feature a full tang?
A shopper on Jul 29, 2013
BEST ANSWER: Yes, this knife has a full tang
 

TOP
Close
Close

Related Products
Whether preparing razor-thin slices of shallot, slicing into ...
Description:
Whether preparing razor-thin slices of shallot, slicing into a flank steak or hulling strawberries, this knife, designed exclusively for Sur La Table, easily tackles a wide range of cutting tasks. It may also be the most advanced piece of technology ...
Global’s sleek, razor-sharp cutlery is an excellent choice ...
Description:
Global’s sleek, razor-sharp cutlery is an excellent choice for professional chefs and discerning home cooks alike. This heavyweight chef’s knife makes quick work of any prep task—from slicing and chopping fruits and veggies to crushing garlic cloves.Heavy-duty yet easy to ...
Perfect for slicing vegetables, meat, cheeses and more, ...
Description:
Perfect for slicing vegetables, meat, cheeses and more, this inventive knife features a protruding rib of steel that pushes food away from the working blade edge to prevent sticking.Zwilling Pro knives pair Zwilling’s trademark quality and precision craftsmanship with the ...
Designed to exacting standards and only available at ...
Description:
Designed to exacting standards and only available at Sur La Table, Kaizen II improves upon Miyabi’s popular Kaizen collection with the addition of FC61 super steel, redesigned pakkawood handles and a host of new, chef-friendly features. Literally "change for the ...
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?