Miyabi Artisan Slicing Knife

The Tsuchime finish creates small air pockets between the blade and the food, which significantly reduces friction and prevents ingredients from sticking to the knife while you slice.

SG2 is a high-performance powder steel that allows for a much harder blade, reaching 63 on the Rockwell scale. This enables the knife to hold a razor-sharp edge significantly longer than standard kitchen knives.

The D-shaped handle is traditionally designed for right-handed users to provide a secure, ergonomic grip. While it can be used by left-handed individuals, it may feel less natural than a symmetrical or ambidextrous handle.

To preserve the 9.5-12° edge angle, you should use a high-quality whetstone for sharpening. Avoid using pull-through sharpeners or honing steels, as these can damage the delicate, thin Japanese blade profile.

No, this knife should always be hand-washed and dried immediately. The high-carbon steel and wooden handle can be damaged by the heat, moisture, and harsh detergents found in a dishwasher.

This length is ideal for long, clean strokes when carving roasts, slicing large proteins, or portioning delicate fish. The thin profile ensures you can make precise, paper-thin cuts without tearing the food.