Miyabi Birchwood SG2 9" Bread Knife
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Constructed of SG2 micro-carbide steel with Damascus design, total of 101 layers
Single bevel blade features a Katana 9.5 to 12° edge, hand-honed using the traditional 3-step Japanese Honbazuke method
5000MCD, Cryodur ice-hardened to 63 Rockwell hardness; rounded spine and heel
Traditional Japanese D-shape handle made of Karelian Birchwood; the only wood ever used in a Faberge egg
Mosaic pin accent with two red spacers and stainless engraved end cap
Handcrafted in Seki, Japan with a lifetime warranty; hand-wash only
The Miyabi Birchwood SG2 Bread Knife is sharp enough to slice through tough crusts while still producing full, even slices. The scalloped edge makes cutting crusty bread and cake easily, allowing you to glide through without creating excessive crumbs and also works well to slice large fruit such as pineapple or watermelon. Miyabi Birchwood SG2 knives are made from the finest materials delivering high-performance and are exquisite. The blade consists of SG2 micro-carbide steel, one of the hardest high-performing steels on the market creating a 63 Rockwell Hardness. The Damascus clad features 50 layers on each side of the knife blade totaling 101-layers including the SG2 steel core. The blades are Cryodur ice-hardened for enhanced hardness, flexibility and are corrosion resistant. Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge. A Katana edge is featured on each knife blade, reminiscent of the legendary Japanese swords, known for superb craftsmanship. The blade is adorned with a Birchwood traditional D-shaped style handle with an intricate mosaic pin, accented with two red spacers and stainless engraved end cap. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Handcrafted in Seki, Japan with a lifetime warranty.
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