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Miyabi Birchwood SG2 5000MCD Knives
Miyabi's Birchwood SG2 5000MCD series is as fine of cutlery as is available in any country and by any maker. The true creme de la creme. Extremely hard and tough steel and elegant, Birch Burl Wood handles. The best in form and function. Miyabi Birchwood Knives feature 50 layers clad on each side of an SG2 powdered steel core, creating a beautiful Damascus pattern. Each blade is hand-honed using a traditional three-step honbazuke process. The blades on each Miyabi Birchwood knife are Cryodur ice-hardened for enhanced hardness, flexibility and are corrosion resistant. It’s sharpened twice on whetstones with custom grits, followed by mirror polishing on a leather wheel. The traditional D shaped handle is made of birch burl wood, and features a mosaic pin accent with an engraved end cap. Miyabi Birchwood knives are meant to be hand-washed. Made in Japan, with a lifetime warranty.
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Miyabi Birchwood SG2 9.5-inch Chef’s Knife
A 9.5-inch gyutoh gives the long, flat edge that professional cooks want for volume prep, and the Birchwood version pairs that length with an SG2 core hardened to 63 HRC. It is the Birchwood chef’s knife for a large board and a long prep list.The extra length slices a whole side of salmon or a brisket in one stroke and dices a case of onions with fewer lifts of the blade. Because the blade is thin, it stays light for its size, and the birch handle balances it near the heel.Our kitchen testing found the Birchwood steel outlasts Miyabi Black on acidic produce such as tomatoes and citrus, which makes this a strong choice for a garde manger or prep station. For a more compact knife, see the Birchwood 8-inch chef’s knife; our kitchen knife shapes guide compares gyutoh lengths. Learn More$419.95 -
Miyabi Birchwood SG2 9-inch Bread Knife
Bread knives take a beating from crust, but a hard steel holds its serrations through it. The Birchwood 9-inch bread knife has an SG2 core and wide serrations that bite into a crusty boule and slice through without crushing the crumb.It also slices tomatoes, citrus and soft cakes cleanly, and the length crosses a full loaf. The serrated edge does not need regular honing.For roasts and fish, see the Birchwood slicing knife. Compare the Miyabi Artisan bread knife, or see our Kitchen Knife Shapes guide. Learn More$344.95 -
Miyabi Birchwood SG2 9.5-inch Slicing Knife
A slicer is made to cut a roast, a ham or a side of salmon in one long draw, without the sawing that tears the surface. The Birchwood 9.5-inch slicing knife is a narrow SG2 blade with a fine edge for exactly that.The narrow profile reduces drag, so slices of brisket or prime rib keep their shape, and the very hard edge leaves a clean cut face on raw fish. Draw the knife toward you in a single stroke rather than pushing down.For crusty loaves, see the Birchwood bread knife. The Miyabi Black sujihiki is the Black alternative for proteins. Our guide to kitchen knife shapes explains slicers and the sujihiki. Learn More$344.95 -
Miyabi Birchwood SG2 9.5-inch Kiritsuke
A kiritsuke has a long, flat edge and an angled tip, a shape that slices fish and proteins in long draws and also chops vegetables. The Birchwood 9.5-inch kiritsuke brings that profile to an SG2 blade with the birch handle of the line.Its length suits slicing a loin of tuna or a roast, and the flat edge push-cuts long vegetables cleanly. The angled tip handles fine slicing and scoring.For a curved, rocking edge of the same length, the Birchwood 9.5-inch chef’s knife is the conventional choice. Compare the Miyabi Artisan kiritsuke, or read our Kitchen Knife Shapes guide. Learn More$384.95 -
Miyabi Birchwood SG2 7-inch Rocking Santoku
A rocking santoku has more curve toward the tip than a standard santoku, so it rocks through herbs and garlic the way a Western chef’s knife does while keeping the santoku’s height. The Birchwood 7-inch version is made for cooks who like a santoku but were taught to rock.The curved edge minces parsley and garlic without lifting the blade, and the tall face keeps knuckles clear of the board. The SG2 core gives a very fine, long-lasting edge.For straight chopping, the Birchwood 7-inch santoku has a flatter edge. Compare the Black version, the Miyabi Black rocking santoku, or see our guide to kitchen knife shapes. Learn More$364.95 -
Miyabi Birchwood SG2 8-inch Chef’s Knife
The Birchwood 8-inch chef’s knife is the Miyabi knife our customers search for most, and with reason: an SG2 powder steel core takes an extremely refined edge and holds it for a long time without regular honing, and the Karelian birch handle makes each knife look a little different from the next. Birchwood and Black are Miyabi’s two most premium lines, for cooks who want top performance and the looks to match.Miyabi calls this shape a gyutoh. It is lighter and thinner behind the edge than a German chef’s knife, with a flatter belly for push cuts through onions and peppers and a fine tip for shallots and herbs. The D-shaped handle settles the blade into a pinch grip.Birchwood or Black?In our own head-to-head testing in working kitchens, the Birchwood steel stayed sharp longer than Miyabi Black through heavy vegetable prep, particularly citrus, onions and tomatoes. Black held its edge longer only when used mainly on proteins and low-acid foods. Compare the Miyabi Black 8-inch, or step up to the Birchwood 9.5-inch for more length. Our guide to kitchen knife shapes explains the gyutoh. Learn MoreRegular Price: $364.95
Special Price $299.99
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Miyabi Birchwood SG2 7-inch Santoku
The santoku is the Japanese all-purpose knife, with a flat edge, a rounded nose and a tall blade, and it suits cooks who chop with straight downward strokes rather than rocking. The Birchwood 7-inch version adds an SG2 core and a Karelian birch handle.Its flat edge meets the board along its length, so cabbage, carrots and boneless chicken cut cleanly in one stroke, and the height scoops prep off the board. The refined SG2 edge holds well through acidic produce, which our testing found to be the Birchwood steel’s strength.For a rocking cut, choose the Birchwood rocking santoku. For pure vegetable work, the Birchwood nakiri has a straight, square blade. See our Kitchen Knife Shapes guide for the santoku and its relatives. Learn More$364.95 -
Miyabi Birchwood SG2 6.5-inch Nakiri
A nakiri has a straight edge from heel to tip and a square front, so the whole edge meets the board at once and cuts all the way through carrots, scallions and cabbage. The Birchwood 6.5-inch nakiri is for cooks who do heavy vegetable prep and want an edge that lasts through it.That is where the Birchwood steel performs best. In our testing in working kitchens, it held its edge longer than Miyabi Black through heavy prep of onions, tomatoes and citrus. Use straight up-and-down or push cuts; the flat edge is not made for rocking.For a pointed alternative, see the Birchwood bunka. The Birchwood santoku is the all-purpose option. Our Kitchen Knife Shapes guide explains the nakiri. Learn More$334.95 -
Miyabi Birchwood SG2 6.5-inch Bunka Knife
The bunka combines a nakiri’s flat edge with a clipped, pointed tip, so it chops vegetables like a nakiri and also handles fine tip work such as scoring and coring. The Birchwood 6.5-inch bunka puts that shape on Miyabi’s premium line.Use the flat section for dicing onions and slicing peppers, and the reverse-angled "K-tip," or reverse tanto, for shallots, herbs and the detail work a square nakiri cannot do. It is a compact main knife for a cook who does most of the cutting on vegetables.For a squared tip, compare the Birchwood nakiri. The Miyabi Artisan bunka is the same shape with a hammered finish. Our guide to knife shapes describes the bunka. Learn More$364.95 -
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
