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Details
Specifications
- Series: Miyabi Birchwood SG2 (5000MCD)
- Blade length: 5.51 inches (140 mm)
- Steel: SG2 (MC63) micro-carbide powder steel core, CRYODUR ice-hardened
- Hardness: 63 HRC
- Blade: 101-layer flower Damascus pattern
- Edge: Honbazuke three-step hand-honed edge, 9.5 to 12 degrees per side
- Handle: Karelian (Masur) birch, D-shaped, with mosaic pin and red accents
- Weight: 2.7 ounces (77 g)
- Made in: Seki, Japan
- Item number: 1019492
Miyabi Birchwood Knives Compared
| Knife | Blade | Shape |
|---|---|---|
| 3.5-inch Paring Knife | 3.54 inches (90 mm) | Paring |
| 5-inch Utility Knife | 5.12 inches (130 mm) | Utility |
| 5.5-inch Prep Knife | 5.51 inches (140 mm) | Prep (shotoh) |
| 6-inch Utility Knife | 5.91 inches (150 mm) | Utility |
| 6-inch Chef’s Knife | 5.91 inches (150 mm) | Chef’s (gyutoh) |
| 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 Nakiri | 6.5 inches (165 mm) | Nakiri |
| 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) | 5.5 in. |
|---|---|
| Blade Length (mm) | 140 mm |
| Blade Width (inches) | 1.25 |
| Grind | 50/50 Bevel |
| Steel Type | SG2 |
| Rockwell Hardness | 63 |
| Stainless | Yes |
| Handle Material | Birchwood |
| Spine Thickness (mm) | 1.7 |
| Brand | Miyabi |
| Country of Manufacture | Japan |
| SKU | 1019492 |
| Manufacturer's Part Number | 34381-143 |
| Manufacturer's Suggested Retail Price | $307.00 |
