Miyabi Artisan Chef's Knife

SG2 is a high-performance powder steel known for its superior hardness and edge retention. It allows the blade to be sharpened to a finer, more precise edge that stays sharp significantly longer than traditional stainless steel knives.

Yes, the hammered texture creates small air pockets between the blade and the food. This helps reduce friction and prevents ingredients from sticking to the side of the knife while you chop.

Pakka wood is a composite material made of wood veneers and resin, making it highly resistant to moisture and heat. It offers the aesthetic warmth of natural wood with the durability and stability required for a professional-grade tool.

No, this knife must be hand-washed and dried immediately after use. The dishwasher's high heat and harsh detergents can damage the wood handle and dull the precision-honed edge.

Because this knife is honed using traditional Japanese techniques, it is best maintained with a high-quality whetstone. Avoid using pull-through sharpeners, as they can be too aggressive and may damage the fine SG2 steel edge.

A 9.5-inch blade provides extra reach and leverage, which is excellent for slicing large vegetables or proteins in a single motion. If you are accustomed to a standard 8-inch chef's knife, this length will feel more substantial but offers greater efficiency for larger tasks.