Miyabi Artisan SG2 Bread Knife

The Miyabi Artisan SG2 Bread Knife features a straight edge, which is a departure from traditional serrated bread knives. Because of the extreme sharpness of the SG2 steel and the precision of the Honbazuke edge, it slices through crusty loaves cleanly without the tearing often associated with serrated blades.

SG2 micro-carbide powder steel is significantly harder and more wear-resistant than standard stainless steel. With a 63 Rockwell hardness rating, it holds a razor-sharp edge much longer, though it requires more careful handling to avoid chipping.

The Tsuchime hammered finish creates small air pockets between the blade and the food. This reduces surface tension, which helps prevent sticky or soft items from clinging to the side of the knife while you slice.

Yes, the handle is made of Pakkawood, which is durable, but it should never be placed in the dishwasher. To keep the wood in top condition, hand wash the knife, dry it immediately, and occasionally apply a food-safe mineral oil to the handle to prevent it from drying out.

While designed for bread, the straight, sharp edge makes it excellent for slicing delicate items like tomatoes, citrus, or soft cakes. Avoid using it on frozen foods or bones, as the high-hardness steel is prone to chipping under extreme pressure.

Because of the very acute edge angle, you should use a high-quality whetstone to maintain the blade. Avoid pull-through sharpeners, as they are typically set to wider angles and can damage the fine geometry of this Japanese-style blade.