Miyabi Birchwood SG2 Santoku Knife

SG2 is a micro-carbide powder steel that allows for a much harder blade and a finer edge. This means the knife stays sharper for significantly longer than traditional kitchen knives, though it requires more careful handling to prevent chipping.

The handle is made of natural wood, so it should never be placed in the dishwasher. Hand wash the knife with mild soap, dry it immediately with a soft cloth, and occasionally apply a food-safe mineral oil to the wood to keep it from drying out.

Because this is a very acute angle, it is best suited for precision tasks like slicing vegetables and proteins. To maintain this level of sharpness, you should use a high-quality whetstone rather than a standard pull-through sharpener, which can damage the delicate edge.

No. Due to the extreme hardness of the Rockwell 63 steel, the blade is brittle and prone to chipping if used on hard surfaces like bones, frozen items, or dense squash. It is designed for refined, precision cutting.

A Santoku is typically shorter and flatter than a traditional Western chef's knife, making it ideal for a vertical chopping motion rather than a rocking motion. Its design excels at dicing, mincing, and slicing vegetables with high accuracy.

The 101 layers of Damascus steel primarily provide structural integrity and protection for the SG2 core. While it creates a beautiful aesthetic, the layering process also helps create a blade that is both incredibly hard and resistant to corrosion.