What makes the Miyabi Artisan Chef's Knife, 8" blade so durable?

The Miyabi Artisan Chef's Knife, 8" blade is forged from SG2 steel and features a Cryodur blade that is ice hardened to Rockwell hardness 63 for long-lasting edge retention. SG2 micro-carbide-powder steel blade Cryodur blade is ice hardened Hand honed using the Honbazuke method Sharpened to a 9.5–12 degree angle

What is the significance of the katana edge for the Miyabi Artisan Chef's Knife, 8"?

The katana edge is hand honed as an homage to samurai swords and gives the blade scalpel-like sharpness. Each blade is hand honed Uses the historic Honbazuke method Sharpened to a 9.5–12 degree angle

What benefits does the tsuchime finish provide for the Miyabi Artisan Chef's Knife, 8"?

The hand-hammered tsuchime finish helps prevent food from sticking to the blade while you cut.

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Miyabi Artisan Chef's Knife, 8"

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Frequently Asked Questions

The Miyabi Artisan Chef's Knife, 8" blade is forged from SG2 steel and features a Cryodur blade that is ice hardened to Rockwell hardness 63 for long-lasting edge retention.
- SG2 micro-carbide-powder steel blade
- Cryodur blade is ice hardened
- Hand honed using the Honbazuke method
- Sharpened to a 9.5–12 degree angle
The katana edge is hand honed as an homage to samurai swords and gives the blade scalpel-like sharpness.
- Each blade is hand honed
- Uses the historic Honbazuke method
- Sharpened to a 9.5–12 degree angle
The hand-hammered tsuchime finish helps prevent food from sticking to the blade while you cut.