Miyabi Artisan Chef's Knife

SG2 is a high-performance powder steel known for its extreme hardness and ability to hold a razor-sharp edge significantly longer than conventional stainless steel. This allows for a thinner, more precise blade geometry that makes slicing through ingredients feel effortless.

Yes, the hammered texture creates small air pockets between the blade and the food, which helps prevent ingredients from sticking to the side of the knife while you chop. It also adds a distinct aesthetic character to each individual blade.

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

Because this knife is hand-honed to a scalpel-like edge, it is best maintained using a high-quality whetstone. Avoid using pull-through sharpeners or honing steels, as they can damage the delicate edge of the SG2 steel.

No, this knife must be hand-washed and dried immediately after use. Dishwasher detergents and high heat can dull the blade's edge and compromise the integrity of the Pakka wood handle.