Exclusive Design Miyabi Artisan Bread Knife, 9″

Exclusively at Sur La Table. Introducing the exquisite Artisan SG2 Collection, handmade in the legendary knife capital of Seki, Japan. “Artisan” reflects the rich tradition of metalworking in Japan—where since the 13th century bladesmiths have honed their craft and developed an almost mythic reputation.

Industry-Leading SG2 Core
The ice-hardened symmetrical blade is made from Micro Carbide powder steel SG2, which boasts a Rockwell hardness of 63 through a proprietary ice-hardening process called Criodur. The core is then surrounded with stainless steel that’s hammered to a dramatic Damascus-textured finish.

Legendary Katana Edge
Using traditional methods and new innovative techniques, each knife in the Miyabi Artisan SG2 collection features a hand-honed blade finished with a true katana edge.

First, tsuchime:
The three layers of SG2 steel are hammer-finished to allow food to pass across the blade without sticking.

Then, honbazuke:
The edge is sharpened with this ancient three-step process, which involves sharpening the blade twice on whetstones, then mirror polishing it on a leather wheel.

Finally, katana:
Each blade is hand-honed to an angle between 9½° and 12° per side—a process that was developed over 1000 years ago to create the ultimate sharpness for samurai swords.

Distinctive Cocobolo Pakkawood Handle
Every Miyabi Artisan SG2 handle is specially designed to fit the hand better than its competitors’. Made with unique Cocobolo Rosewood pakkawood featuring brass and red spacers, a mosaic pin, and a stainless steel end cap, the handles are both ergonomic enough for any cook and elegant enough for any kitchen.

• Exclusively at Sur La Table
• The exquisite Artisan SG2 Collection
• Handmade in the legendary knife capital of Seki, Japan
• “Artisan” reflects the rich tradition of metalworking in Japan
• Since the 13th century bladesmiths have honed their craft and developed an almost mythic reputation
• Perfectly balanced bread knife slices neatly into the crustiest loaves and most delicate pastries without any unsightly skidding
• Scalpel-sharp blade glides effortlessly through your bread
• Delivering perfect slices with fewer crumbs
• Industry-leading SG2 core
• Ice-hardened symmetrical blade
• Made from Micro Carbide powder steel SG2
• Rockwell hardness of 63 through a proprietary ice-hardening process called Criodur
• Core is then surrounded with stainless steel that’s hammered to a dramatic Damascus-textured finish
• Today, Miyabi applies the ancient techniques of traditional Japanese samurai swordmaking to create the highest-quality cutlery available
• The unmatched sharpness and impeccable craftsmanship of the katana lives on
• Legendary katana edge
• Hand-honed blade
• Tsuchime: the three layers of SG2 steel are hammer-finished to allow food to pass across the blade without sticking
• Honbazuke: the edge is sharpened with an ancient three-step process, which involves sharpening the blade twice on whetstones, then mirror polishing it on a leather wheel
• Each blade is hand-honed to an angle between 9½° and 12° per side
• This process was developed over 1000 years ago to create the ultimate sharpness for samurai swords
• Distinctive Cocobolo Rosewood pakkawood handle
• Handles are specially designed to fit the hand better than the competitors’
• Features brass and red spacers, a mosaic pin, and a stainless steel end cap
• Ergonomic enough for any cook and elegant enough for any kitchen
• Made in Japan