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MIYABI

Miyabi Chef's Knife, 8-Inch, Birch/Stainless Steel

    • Based on 575 reviews
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Arrives Sunday, May 26
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Style: SG2 Chef's Knife, 8-inch


Features

  • G2 micro carbide powder steel
  • Authentic thin Japanese blade profile
  • Hand honed using the three step Honbazuke process to a 9.5 to 12 degree edge
  • Handle length:5.39 inch

Description

Top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro- carbide powder steel is protected by 100 layers of steel. MIYABI's innovative, ice-hardening process locks in the long-lasting sharpness of the CRYODUR blades. Beneath its beautiful exterior, the flower Damascus pattern provides added durability. The scalpel-like blade is complemented by an equally striking Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Handcrafted in Seki, Japan.

Blade Material: Steel


Brand: MIYABI


Color: Birch/Stainless Steel


Handle Material: Stainless,Wood,Steel


Blade Edge: Plain


Blade Material: Steel


Brand: MIYABI


Color: Birch/Stainless Steel


Handle Material: Stainless,Wood,Steel


Blade Edge: Plain


Blade Length: 8 Inches


Construction Type: Forged


Item Weight: 1.18 Pounds


Blade Color: Silver


Is Dishwasher Safe: No


Item Length: 15.13 Inches


Item Weight: 1.18 pounds


Manufacturer: Miyabi


Item model number: 34373-203


Is Discontinued By Manufacturer: No


Date First Available: August 10, 2011


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Sunday, May 26

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • Best knife
Style: SG2 Chef's Knife, 8-inch
Very impressed with this knife. Handle is beautiful and light. Absolutely cuts like butter. Looking forward to using it for years to come.
Reviewed in the United States on April 30, 2024 by Dennis Kumral
    • Fantastic, beautiful knife
Style: SG2 Chef's Knife, 8-inch
I saw these online when I was looking at high end knives for me to buy one. There are a couple options you can go for. Some brands have student kits with entry level blades you can get for cheaper. A couple have some knives that are more expensive. I liked this one because of the gorgeous design which was the only criteria I could judge from a picture. The blade is beautiful - I thought you would only find these on japanese made katanas and in movies. The handle is a fine looking light birchwood, sanded or polished to a silky smooth finish. The knife is perfectly balanced at the bolster (the little metal bit where the handle ends and before the cutting edge begins). I could rest it on the back of another knife and have it balance. As for the performance of the knife, I am in awe. It is a pleasure to wield (see the aforementioned balance) and the cutting edge is a thing to fear. I held up a wet washcloth and brought the knife to it (sideways - gravity was not helping the knife). No slashing was needed; I simply rested the knife blade against the cloth in mid air and could feel it bite into the spongy fabric. I pulled back on the knife and could feel no resistance from the cloth as I watched it fall away. This is now the only blade I use in the kitchen (this and a matching paring knife). Over the years I have had many knives as part of knife block sets or general cutlery sets and they now all reside in a container hidden in a low drawer. Meat, fish, vegetables all slice apart effortlessly now. It was advised not to cut through bone with this knife as it could damage the blade, but a chef's knife is not for that in the first place. I think the only knife sharper than this kind is the Korin with carbon steel blade but it requires a lot more care and cleaning around acidic food (like tomatoes). This blade is more corrosion resistant though and still unbelievably sharp. You get a nice knife box that it comes in (I'll take pictures and edit this post) and instructions to hand wash only with a mild detergent, and then wipe dry. This is no grocery store knife, this is a work of art. All that being said, this knife is not for everybody. It costs a lot, so if you are a student or now starting out there are knife sets you can get from reputable brands that might be more value for you. If your knife handling is sub par, then stay far away from this blade. If you are a professional chef you would likely know better than me or already have a favorite knife. However if you spend a lot of time preparing food or you know someone who does and if you/they have the money for it, then it is an excellent choice. Miyabi has other knife styles and blade materials but this one gets my recommendation. ... show more
Reviewed in the United States on January 8, 2014 by Syn
    • Beautiful knife
Style: SG2 Chef's Knife, 8-inch
I’ve been using my knife for half a year now. It cuts beautifully, looks amazing, and has retained its edge very impressively. I’m extremely happy with this knife
Reviewed in the United States on February 9, 2024 by Michael
    • Wonderful! I cook a lot and this is ajoy to use. Best and most expensive knife I have ever had.
Style: SG2 Chef's Knife, 8-inch
I cook a lot and this is ajoy to use. Best and most expensive knife I have ever had.
Reviewed in the United States on March 19, 2024 by MBB
    • Outstanding Knife
Style: SG2 Chef's Knife, 8-inch
I'm by no means a professional chef (even the term amateur would likely be misapplied), but I've taken a few cooking classes now (including a Knife Skills 101 class) and felt that I was knowledgeable enough about the different brands and styles of knives to get the benefits of a high-quality chef knife. Eventually I will replace all my kitchen knives, but the chef knife is the workhorse of the kitchen so I started with that. I was specifically looking for a 8", Japanese-style knife for the weight, grip style, and more aggressive bevel angle. This Miyabi chef knife clearly fit the criteria and the birchwood handle with layered (Damascus styled) SG2 micro-carbide powder steel blade were absolutely gorgeous. The bevel is incredibly steep (~12 degrees) and you can feel the hand-sharpened edge bit into everything it touches. I've sliced meats and vegetables for several meals now with this knife and it has to be the most effortless knife that I've used. The grip is incredibly comfortable and the weight is very well balanced, adding to the ease of cutting. The packaging that the knife came in from Miyabi was also very well done and on par with what would be expected from a knife in this price range. As these style blades can be a little more brittle with their higher degree of hardness, I haven't done any chopping per se with the knife, but that isn't really the use for a chef styled knife anyway. Also, I'm slightly concerned about the handle staining more easily than other knives that I own, since it is a light color, natural wood material. As a result, I'm more careful to not set this knife down on a dirty cutting board where I have blood from cutting red meat or other residue that could stain the handle. All-in-all, this is an outstanding knife and well worth the higher cost, but should only be an investment you make if you know how to use and especially care for your knives. If you're likely just to throw your knives into a dishwasher when you're done with them, then this isn't the knife for you. ... show more
Reviewed in the United States on January 10, 2019 by Marc
    • The sharpest and most beautiful of knives
Style: SG2 Chef's Knife, 6-inch
This chef's knife is truly a great work of art. Lovely to look at. Breathtakingly sharp. The finest knife in my kitchen! Highly, highly recommended.
Reviewed in the United States on October 14, 2023 by Robert D. Shepherd
    • 8 year heavy use review
Style: SG2 Chef's Knife, 8-inch
I have had this knife for 8 years now and use it almost daily for all of my cooking. The knife is excellent, edge retention is excellent. I keep it sharp with a 1000/6000 grit Japanese whetstone. I oil the wooden handle with mineral oil a few times a year. I use this knife for almost all cutting. I have a Miyabi paring knife for small things and a cleaver for bones. People complaining about the quality or edge retention may have received counterfeit items or do not know how to take care of a hardened steel blade. Particularly people complaining about the blade chipping. You cannot chop bone with this knife. Also, don't chop frozen food. This knife retains an edge better than any other knife I've used. Go with harder steel and you're going to have to deal with carbon steel. Not worth it. ... show more
Reviewed in the United States on April 19, 2024 by Unknown 233

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