Description
The Miyabi Mizu SG2 Chef’s Knife is used for chopping, dicing, mincing, and slicing meats and vegetables. The making of Miyabi Mizu knives start off with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago for samurai swords to create the ultimate sharpness. The Criodur process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. To deliver the outstanding performance, the blade is hand-honed at the traditional Japanese blade angle of approximately 12 degrees on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shaped Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo that adds balance. Handcrafted in Seki, Japan.
- Premium SG2 Micro-Carbide Powder Stainless Steel with hammered (“Tsuchime”) damascus finish
- Made in Seki, Japan
