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Details
Specifications
- Series: Miyabi Artisan SG2 (6000MCT)
- Blade length: 6.69 inches (170 mm)
- Steel: SG2 (MC63) micro-carbide powder steel core, CRYODUR ice-hardened
- Hardness: 63 HRC
- Blade: hand-hammered tsuchime finish with a sandblasted katana edge
- Edge: Honbazuke three-step hand-honed edge, 9.5 to 12 degrees per side
- Handle: cocobolo rosewood Pakkawood, D-shaped, with mosaic pin and red spacers
- Made in: Seki, Japan
- Item number: 1034067
Miyabi Artisan Knives Compared
| Knife | Blade | Shape |
|---|---|---|
| 3.5-inch Paring Knife | 3.54 inches (90 mm) | Paring |
| 5-inch Utility Knife | 5 inches (127 mm) | Utility |
| 5.5-inch Prep Knife | 5.51 inches (140 mm) | Prep (shotoh) |
| 8-inch Chef’s Knife | 7.87 inches (200 mm) | Chef’s (gyutoh) |
| 9.5-inch Chef’s Knife | 9.45 inches (240 mm) | Chef’s (gyutoh) |
| 7-inch Santoku | 7.09 inches (180 mm) | Santoku |
| 7-inch Rocking Santoku | 7.09 inches (180 mm) | Santoku |
| 6.5-inch Bunka Knife | 6.69 inches (170 mm) | Bunka |
| 9.5-inch Kiritsuke | 9.45 inches (240 mm) | Kiritsuke |
| 9.5-inch Slicing Knife | 9.45 inches (240 mm) | Slicer |
| 9-inch Bread Knife | 9.06 inches (230 mm) | Bread |
Choosing a Miyabi Line
| Line | Steel | Who it suits |
|---|---|---|
| Miyabi Birchwood | SG2 powder steel, 63 HRC | Top performance with a natural birch handle; holds its edge best through acidic vegetable prep |
| Miyabi Black | MC66 powder steel, 66 HRC | Top performance with a black maple burl handle; holds its edge longest on proteins and low-acid foods |
| Miyabi Artisan | SG2 powder steel, 63 HRC | The same class of powder steel, for cooks who care less about the look |
| Miyabi Kaizen | VG10, 60 HRC | Damascus looks at a more moderate price; holds an edge well but needs careful use to prevent chipping |
| Miyabi Koh | FC61, 61 HRC | A durable workhorse that responds well to honing; a good first Japanese knife |
| Miyabi Evolution | FC61, 61 HRC | A durable workhorse with a riveted Western-style handle; easy to care for |
Keeping the Edge
This powdered steel takes an extremely refined edge and holds it very well without regular honing. When it does dull, sharpen on fine whetstones at the factory angle. Harder powdered steels are easier to care for, not harder; simply avoid bone, frozen food and twisting cuts.
Care
- Wash by hand with warm, soapy water and dry at once. Do not put Miyabi knives in a dishwasher.
- Cut on wood or soft composite boards; glass, stone and ceramic boards damage a hard edge.
- Store in a block, on a magnetic strip or in an edge guard, not loose in a drawer.
Additional Info
| Blade Length (Inches) | 6.7 in. |
|---|---|
| Blade Length (mm) | 170 mm |
| Blade Width (inches) | 2 |
| Grind | 50/50 Bevel |
| Steel Type | SG2 |
| Rockwell Hardness | 63 HRC |
| Stainless | Yes |
| Handle Material | Cocobolo Rosewood Pakkawood |
| Spine Thickness (mm) | 2 |
| Brand | Miyabi |
| Country of Manufacture | Japan |
| SKU | 1034067 |
| Manufacturer's Part Number | 1034067 |
| Manufacturer's Suggested Retail Price | $293.00 |
