Miyabi Mizu SG2 9.5" Kiritsuke Knife
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Micro Carbide powder steel SG2 construction (MC63); core is surrounded with a hammered stainless steel Damascus textured finish
63 Rockwell hardness; special Criodur ice-hardening process maximizes properties of the steel
Traditional Japanese blade hand-honed to a 9 to 12° angle
Micarta D-shape handle, with a mosaic accent complimented by red spacers and a metal end cap with logo
Handcrafted in Seki, Japan with a lifetime warranty
The Miyabi Mizu SG2 Kiritsuke Knife is designed for all the tasks for which you'd use a chef's knife. It works extremely well with vegetables, julienne, dice, and more. Can also be used for cleaning and portioning boneless proteins, particularly fish, and slices cooked proteins with grace and ease. The straight edge won't rock through cuts such as a traditional chef's knife. Miyabi Mizu SG2 starts off with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago for samurai swords to create the ultimate sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the outstanding performance, the blade is hand-honed at the traditional Japanese blade angle of 9 to 12° on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo that adds balance. Handcrafted in Seki, Japan with a lifetime warranty.
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Miyabi Mizu SG2 8-inch Chef's Knife
A quick look at the beautiful Miyabi Mizu SG2 Chef's Knife. Primarily used for chopping, dicing, mincing, and slicing meats and vegetables.