MIYABI Mizu SG2 Chef's Knife (8-inch)

The Miyabi Mizu SG2 Chef's Knife is a versatile kitchen tool designed for chopping, dicing, mincing, and slicing meats and vegetables with precision and efficiency. The knife's impressive features begin with the Tsuchime method used in its making, which involves the layering of 3-layers of SG2 steel and a hammered finish to prevent food from sticking to the blade.

Next, the Honbazuke process takes center stage, where the Katana-style edge is sharpened using an ancient 3-step method. This process, which was once used to sharpen samurai swords, involves sharpening the blade twice on whetstones, followed by a final mirror-polishing on a leather wheel. The result is a blade with an unparalleled sharpness.

The steel's hardness, flexibility, and corrosion resistance are further enhanced by the Criodur heat-treatment process, ensuring the knife's outstanding performance and durability. The blade is hand-honed at the traditional Japanese blade angle of approximately 12 degrees on each side, giving it a scalpel-like sharpness that makes cutting tasks a breeze.

Complementing the exceptional blade is the stunning and durable D-shaped Micarta handle, which features a mosaic pin, red spacers, and a metal end-cap with the Miyabi logo. This design not only adds a touch of elegance to the knife but also provides the user with the perfect balance and comfort during use.

Handcrafted in Seki, Japan, the Miyabi Mizu SG2 Chef's Knife is a true testament to the region's rich heritage in bladesmithing. Its premium SG2 Micro-Carbide Powder Stainless Steel construction, coupled with the hammered ("Tsuchime") damascus finish, ensures that this knife not only performs exceptionally well but also looks striking on any kitchen counter.

The Cryodur heat-treatment process, which uses ice-hardening, results in a blade with a remarkable 63 Rockwell Hardness rating, providing excellent flexibility and superior edge retention. This means that the knife will maintain its razor-sharp edge for longer, reducing the need for frequent sharpening.

The traditional Honbazuke sharpening method, which originated from traditional Japanese sword making, is a 3-step process that produces a razor-sharp 12-degree double bevel edge. This specialized sharpening technique ensures that the Miyabi Mizu SG2 Chef's Knife is always ready to tackle any culinary task with precision and ease.

In conclusion, the Miyabi Mizu SG2 Chef's Knife is a masterpiece of Japanese craftsmanship, combining traditional techniques with modern materials and design. Its exceptional performance, stunning appearance, and uncompromising quality make it a must-have addition to any serious home or professional chef's kitchen.

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