MIYABI Mizu SG2 8-inch Chef's Knife

The Miyabi Mizu SG2 Chef's Knife is designed for chopping, dicing, mincing, and slicing meats and vegetables. The crafting of Miyabi Mizu knives begins with the Tsuchime method, which involves using 3-layers of SG2 steel with a hammered finish to prevent food from sticking to the blade. Following this, the Honbazuke process utilizes an ancient 3-step method to sharpen the Katana edge, involving two sharpening sessions on whetstones and mirror polishing on a leather wheel. This technique, which was used over 1000 years ago for samurai swords, is employed to achieve the ultimate sharpness in the blade. The Criodur process is then used to give the steel hardness for blade retention, flexibility, and resistance to corrosion.

In order to achieve outstanding performance, the blade is hand-honed at the traditional Japanese angle of approximately 12 degrees on each side, resulting in a level of sharpness akin to that of a scalpel. This exceptional blade is complemented by a durable D-shaped Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo that contributes to its balance. It is handcrafted in Seki, Japan.

The knife boasts Premium SG2 Micro-Carbide Powder Stainless Steel with a hammered ("Tsuchime") damascus finish and undergoes a Cryodur heat-treatment process using ice-hardening, resulting in a blade with an impressive 63 Rockwell Hardness rating, excellent flexibility, and superior edge retention. The traditional Honbazuke sharpening method, derived from the art of Japanese sword making, involves a 3-step process that produces a double bevel edge with a razor sharp 12-degree angle. A durable Micarta D-shaped handle with a bolster and metal end cap provides the perfect comfort and balance, and includes a decorative mosaic pin, red spacers, and the Miyabi logo engraved on the handle end. The knife is proudly made in Seki, Japan.

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