Miyabi Birchwood SG2 Bread Knife

This knife features a straight edge. While many bread knives are serrated, the high-performance SG2 steel and the thin, hand-honed profile of this blade allow it to slice through crusty loaves cleanly without the need for teeth.

A Rockwell hardness of 63 indicates an extremely hard steel, which allows the blade to hold a scalpel-like edge for much longer than standard kitchen knives. However, because the steel is so hard, it is more brittle and should be used exclusively on wood or plastic cutting boards to prevent chipping.

Karelian Birch is a rare, dense wood prized for its unique, swirling grain patterns. Beyond its striking aesthetic, the handle is ergonomically shaped to provide a secure, comfortable grip during repetitive slicing tasks.

Yes, the 9-inch blade is versatile enough to handle large roasts, delicate cakes, or thick-skinned fruits like melons. Its thin profile ensures precision, making it an excellent choice for any task requiring long, smooth strokes.

To maintain the 9.5° to 12° edge angle, you should use a high-quality whetstone or a professional sharpening service familiar with Japanese cutlery. Avoid pull-through sharpeners, as they can damage the delicate Damascus layering and the fine edge geometry.

No, this knife should always be hand-washed and dried immediately. The high-carbon steel and natural wood handle are susceptible to damage from the high heat, harsh detergents, and moisture cycles of a dishwasher.