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Knives
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Miyabi Birchwood SG2 2 Piece Chef's & Paring Knife Set
The Miyabi Birchwood SG2 (5000MCD) series represents the pinnacle of Japanese blade-smithing. This 2-piece set provides the two most essential tools for any kitchen: the workhorse 8-inch Gyutoh (Chef's Knife) for effortless slicing and dicing, and the 3.5-inch Paring Knife for intricate detail work. At the heart of each blade is a core of SG2 micro-carbide powder steel, protected by 100 layers of two different steels, creating a stunning "Flower Damascus" pattern. Hand-honed in Seki, Japan, using the traditional 3-step Honbazuke process, these blades feature a scalpel-like 9.5° to 12° edge. Key Features: Exotic Karelian Birch Handles: Each knife is finished with a traditional D-shaped handle made from Karelian (Masur) Birch—a rare wood so prized for its unique rippling grain that it was the only wood ever used in a Fabergé egg. The result is a set that is as much a gallery piece as it is a high-performance culinary instrument. SG2 Micro-Carbide Core: One of the world’s hardest steels (63 Rockwell), ensuring an edge that stays sharp significantly longer than standard stainless steel. 101-Layer Flower Damascus: A breathtaking aesthetic that also provides exceptional durability and prevents food from sticking to the blade. CRYODUR® Ice-Hardened: The blades undergo a signature -196°C ice-hardening process to maximize corrosion resistance and edge retention. Traditional D-Shape Handle: Ergonomically designed to reduce hand fatigue during long prep sessions, accented with a mosaic pin and decorative end cap. Handcrafted in Seki, Japan: Produced by master artisans in the historic capital of Japanese sword-making. Learn More -
Miyabi Black 2-Piece Knife Set: 8-inch Chef’s and 3.5-inch Paring
Two Knives for Most of the Daily Work The Miyabi Black 2-Piece Knife Set pairs the series’ 8-inch chef’s knife with its 3.5-inch paring knife. Between them, the two cover most everyday prep: the chef’s knife handles board work from dicing to slicing, and the paring knife handles peeling, trimming and detail work in the hand. It is a practical starting point for cooks building a Miyabi Black collection.
Construction and Performance Ultra-hard core steel. Both knives share a fine-grained powder steel core that holds a keen edge through extended use. Ice-hardened blades. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect each hard core and give the pair a matched rippled pattern. Honbazuke edges. Each edge is hand-honed in three stages for clean cuts through dense vegetables and delicate fruit alike. D-shaped handles. The traditional Japanese profile gives a comfortable grip on both knives. Each handle’s grain and color are unique.
Building the Collection The natural additions to this pair are the Miyabi Black 9.5-inch Bread Knife for bread and the Miyabi Black 10-inch Tungsten Honing Rod for edge maintenance. Learn More
