Miyabi Birchwood SG2 Knives

SG2 micro-carbide powder steel is a premium Japanese steel known for exceptional hardness, edge retention, and fine grain structure. Produced using advanced powder metallurgy, SG2 allows for a razor-sharp edge with superior durability compared to traditional stainless steels. The result is long-lasting sharpness, precise cutting performance, and remarkable edge stability.

To preserve performance and appearance, hand wash the blade with mild soap and warm water, then dry immediately. Avoid dishwashers and prolonged exposure to moisture.

The Karelian birchwood handle is a natural material and benefits from occasional light conditioning with food-safe mineral oil. Store knives in a block, on a magnetic strip, or in a protective sheath to protect the edge.

A well-equipped kitchen begins with three core blades:

• An 8-inch Chef’s Knife for versatile slicing, chopping, and dicing
• A Santoku or Nakiri for precise vegetable preparation
• A Bread Knife for cleanly slicing crusty loaves and delicate pastries

From there, a utility knife offers added flexibility for detailed prep work. The Miyabi Birchwood SG2 collection is designed to build a complete, performance-driven set.

Miyabi Birchwood SG2 knives are sharpened to approximately a 9–12 degree angle per side. This acute edge angle contributes to their exceptional cutting precision. When sharpening, maintain this angle to preserve performance and edge longevity. For best results, use quality whetstones or professional sharpening services familiar with Japanese blades.