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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 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 5.5-inch Prep Knife
A prep knife, or shotoh, has more height than a utility knife, which gives knuckle clearance on the board for mincing shallots and garlic. The Birchwood 5.5-inch prep knife is a compact second knife for quick jobs that do not need a full chef’s knife.The SG2 edge stays sharp through daily small prep, and the blade is short enough to control precisely at the tip.For a narrower blade, compare the Birchwood 6-inch utility knife. Our guide to kitchen knife shapes covers the small knives. Learn More$244.95 -
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 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-inch Honing Rod
This 9-inch honing rod is made to match the Miyabi Birchwood line. Birchwood knives do not need regular honing; the rod is for the occasional touch-up that brings back the bite of an edge between whetstone sharpenings.Hold the rod vertically on the board and draw the knife down it at the same low angle as the factory edge, with light pressure and alternating sides. A few strokes are enough on a hard steel.It suits the Birchwood 8-inch chef’s knife and other Birchwood knives. Owners of Miyabi Black should use the Black tungsten honing rod. Learn More$234.95 -
Miyabi Birchwood SG2 4-Piece Steak Knife Set
A good steak knife cuts cleanly instead of tearing the meat, and these four Birchwood steak knives use the same SG2 core as the kitchen knives of the line. They come in a bamboo presentation case.The fine, straight edges slice through a steak or a pork chop with little pressure and leave clean cuts. The birch handles match the rest of the line, so the set suits a household that already owns Birchwood knives.For the kitchen, see the Birchwood 7-piece block set. For a less costly steak set, compare the Miyabi Koh steak knife set. Learn More$799.95 -
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 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
