Miyabi Artisan Chef's Knife 9.5-inch

Precision Engineering for the Professional Kitchen

When the board is stacked with 50 lbs of mirepoix, the Miyabi Artisan 9.5-inch Chef’s Knife (Gyuto) becomes your most valuable asset. Unlike standard stainless steels that compromise between edge retention and durability, the SG2 micro-carbide powder steel core utilized here is engineered to be both exceptionally hard and remarkably tough. This means you can maintain a laser-sharp 9.5° to 12° edge through grueling shifts without the frequent chipping associated with lesser high-carbon alloys.

The Tsuchime Advantage: Efficiency in Every Stroke

The blade features a stunning Tsuchime (hammered) finish. Beyond its hand-crafted aesthetic, these indentations create individual air pockets that break surface tension between the blade and the ingredient. Whether you are dicing starchy potatoes or slicing through fatty proteins, food releases instantly, preventing the 'suction effect' that slows down your rhythm.

Hand-Finished Craftsmanship from Seki, Japan

Each blade undergoes the proprietary CRYODUR ice-hardening process, reaching a 63 Rockwell hardness. The edge is then hand-honed using the three-stage Honbazuke technique—the same method used for traditional katana—resulting in a 50/50 bevel that tracks perfectly straight. The oversized 9.5-inch profile provides additional leverage and a generous flat spot for clean contact with the board, while the smoothed spine and bolster ensure a comfortable choke grip during extended use.