Miyabi Artisan Carving Knife

The Tsuchime finish creates small air pockets between the blade and the food, which significantly reduces friction and prevents slices from sticking to the knife. This allows for smoother, more consistent carving motions.

SG2 steel is significantly harder and denser than standard stainless steel, allowing it to hold a razor-sharp edge for much longer. Because of its high hardness rating of 63 HRC, it requires less frequent sharpening but should be handled with care to avoid chipping.

The D-shaped handle is specifically contoured for right-handed users to provide a secure, ergonomic grip. While it can be held by left-handed cooks, it may not offer the same level of comfort or natural alignment as a symmetrical handle.

Yes, because the blade is extremely hard and sharp, you should avoid using it on glass, ceramic, or stone cutting boards, which can dull or chip the edge. Always hand wash and dry the knife immediately after use to protect the rosewood handle and the integrity of the steel.

The Honbazuke edge is a traditional three-step sharpening process performed by hand. This meticulous method creates a scalpel-like sharpness that is far more precise and durable than the standard machine-ground edges found on mass-produced knives.