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Miyabi
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1039189
Miyabi Artisan SG2 Collection Chef’s Knife, 8"
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149
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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.
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
Companion Products
Miyabi
Miyabi Artisan SG2 Collection Seven-Piece Knife Block Set
699
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$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
17 Reviews
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
Overall you can't go wrong with this amazing knife from Miyabi
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October 15, 2012
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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
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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June 1, 2013
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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)
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 26, 2013
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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.
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September 10, 2015
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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
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 26, 2014
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Nice knife. It was recommended by a chef. I can see why with every cut
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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.
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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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!!!!!!!
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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.
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.
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January 8, 2018
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This knife is so beautiful. I cuts like a dream and feels great I your hand.
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Questions & Answers
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Browse 10 questions
Browse 10 questions
and 71 answers
Why did you choose this?
Sur La Table Store
Gift registry
Polona R F
on Apr 24, 2018
I have been wanting a new knife and this one is beautiful. In addition it has great reviews.
Lesley G
on Mar 23, 2018
Gift registry
Polona R F
on Apr 24, 2018
Beautiful knife, looking for something to make my life easier as a Chef
Nicholas F
on Apr 16, 2018
Beautiful knife, looking for something to make my life easier as a Chef
Nicholas F
on Apr 16, 2018
Versatility and its beauty. plus the quality of the knife
Amy W
on Mar 22, 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
I purchased this assuming it was, but I need to know for sure to make sure I can use it for a cooking competitio
BEST ANSWER: It is not NSF because of the cocobolo pakkawood handle, but it's a great knif
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- Inaccurate
- Beausefus on Feb 25, 2013
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
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
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.
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- Inaccurate
- Michael L on Nov 28, 2017
Edge Shape of Miyabi Artisan SG2 8"" Chefs 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
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
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
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- Inaccurate
- adamkrajew on Sep 1, 2013
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
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!
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- Inaccurate
- Jason D on Mar 21, 2015
- Purchased on Nov 18, 2014
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.
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.
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- Inaccurate
- Jason D on Nov 1, 2015
- Purchased on Nov 18, 2014
Is this knife good for left handed users?
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.
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- Inaccurate
- Dudley K on Jan 8, 2018
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.
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.
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- Inaccurate
- Michael L on Nov 28, 2017
What is the thickness of the blade?
How does the blade thickness compare to western knives like Wusthof Classic for example?
How does the blade thickness compare to western knives like Wusthof Classic for example?
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
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- Inaccurate
- AmandaSltCs Staff on Aug 22, 2013
Does this knife feature a full tang?
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