Miyabi Mizu SG2 Slicing Knife

The 9.5-inch length is specifically designed for long, smooth slicing motions. It is ideal for carving cooked meats, such as roasts, hams, or turkeys, allowing you to cut through proteins in a single stroke without sawing.

The Tsuchime hammered finish creates small air pockets between the blade and the food. This reduces friction and prevents ingredients from sticking to the side of the knife while you slice.

The D-shaped handle is traditionally designed to fit the palm of a right-handed user for a secure, ergonomic grip. While it can be held by left-handed cooks, it may feel less natural than a symmetrical or ambidextrous handle.

Because this knife is honed to a very acute Japanese angle, it is best maintained using a high-quality whetstone. Avoid using pull-through sharpeners, as they are typically set to wider angles that can damage or dull this specific edge.

While the 63 Rockwell hardness indicates a very hard steel that holds an edge exceptionally well, it is paired with the Criodur ice-hardening process. This treatment balances the hardness with the necessary flexibility to prevent the blade from chipping during normal kitchen use.

No, this knife should always be hand-washed and dried immediately. The dishwasher's high heat and harsh detergents can damage the Micarta handle and compromise the sharpness of the precision-honed edge.