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 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.

The Samurai Tradition
Today, Miyabi applies the ancient techniques of traditional Japanese samurai swordmaking to create the highest-quality cutlery available on the market. Pick up any of these knives and you’ll see that the unmatched sharpness and impeccable craftsmanship of the katana lives on.

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.Features Hide
* Exclusively at Sur La Table
* The exquisite Artisan SG2 Collection
* Handmade in the legendary knife capital of Seki, Japan
* “Artisan” reflects the rich tradition of metalworking in Japan
* 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
* Perfectly balanced and scalpel-sharp, it’s ideal for chopping, slicing, dicing, and mincing just about any ingredient
* Industry-leading SG2 core
* Ice-hardened symmetrical blade
* Made from Micro Carbide powder steel SG2
* Rockwell hardness of 63 through a proprietary ice-hardening process called Criodur
* Core is then surrounded with stainless steel that’s hammered to a dramatic Damascus-textured finish
* Today, Miyabi applies the ancient techniques of traditional Japanese samurai swordmaking to create the highest-quality cutlery available
* The unmatched sharpness and impeccable craftsmanship of the katana lives on
* Legendary katana edge
* Hand-honed blade
* Tsuchime: the three layers of SG2 steel are hammer-finished to allow food to pass across the blade without sticking
* Honbazuke: the edge is sharpened with an ancient three-step process, which involves sharpening the blade twice on whetstones, then mirror polishing it on a leather wheel
* Each blade is hand-honed to an angle between 91/2° and 12° per side
* This process was developed over 1000 years ago to create the ultimate sharpness for samurai swords
* Distinctive Cocobolo Rosewood pakkawood handle
* Handles are specially designed to fit the hand better than the competitors’
* Features brass and red spacers, a mosaic pin, and a stainless steel end cap
* Ergonomic enough for any cook and elegant enough for any kitchen
* Made in Japan