Miyabi Artisan Chef's Knife

The Tsuchime finish creates small air pockets between the blade and the food you are cutting. This reduces friction and prevents ingredients from sticking to the side of the knife, allowing for smoother, more efficient chopping.

SG2 steel is significantly harder and denser than standard stainless steel, allowing it to hold a much sharper edge for a longer period. Because of its high Rockwell hardness of 63, it requires less frequent sharpening but should be used on wood or plastic cutting boards to avoid chipping.

The D-shaped handle is ergonomically designed specifically for a right-handed grip. While it provides excellent control and comfort for right-handed chefs, left-handed users may find the handle shape less intuitive.

To maintain the 9.5-12° Honbazuke edge, you should use a high-quality whetstone for sharpening. Avoid using pull-through sharpeners or honing steels designed for softer Western blades, as they can damage the delicate, high-hardness edge.

No, this knife must be hand-washed and dried immediately after use. The high-carbon steel and the Pakkawood handle can be damaged by the harsh detergents, high heat, and moisture cycles of a dishwasher.

CRYODUR is a specialized heat treatment where the blade is cooled to extreme temperatures. This process optimizes the molecular structure of the steel, resulting in a blade that is both exceptionally hard for edge retention and flexible enough to resist breaking.