Miyabi Artisan

The Tsuchime finish creates small air pockets between the blade and the food, which helps prevent ingredients from sticking to the knife while you chop or slice.

SG2 steel is significantly harder and denser than standard stainless steel, allowing it to hold a much sharper edge for a longer period. Because of this high hardness, it is best suited for precise slicing rather than heavy-duty tasks like cutting through bone or frozen foods.

The D-shaped handle is traditionally designed to fit the palm of a right-handed user for better control. While left-handed cooks can use it, they may find the ergonomic shape less intuitive than a standard symmetrical handle.

To preserve the hand-honed katana edge, you should avoid using glass or stone cutting boards, which can dull the blade quickly. We recommend using a whetstone for sharpening and always hand-washing the knives to protect the Cocobolo Rosewood handles.

Yes, the high-performance SG2 steel and durable construction make them excellent for professional use. However, because they are thin, high-hardness Japanese blades, they require careful handling to avoid chipping.