The Miyabi Artisan SG2 Chef’s Knife is a Hybrid Knife Made With Japanese Steel but Put Together With German Engineering
What We Like
- 63 Rockwell hardness score
- Beautiful and comfortable handle
- Sharp blade
- Japanese craftsmanship
- Tsuchime finish
- Hand sharpened blade
- Ice-hardened blade
- Micro-carbide SG2 core
What We Don’t Like
The Miyabi SG2 Chef’s Knife review shows that this hybrid knife is a beautiful, rough, and durable knife with sharp edges. The handle is made of quality wood with a single stainless steel pin in the middle.
This secures it for your protection. The handle is distinctive but still as functional as many other luxurious blades in the market. The blade is hand-honed using the three-step Honbazuke method.
It is a bit pricey at around $160 – $170 on Amazon. You can find a knife with the same features from a different brand for less than half of this price but they may not be as durable.
Miyabi 34073-203 Chef’s Knife Introduction
Almost every high-end knife in the market today is made of Japanese steel. The Miyabi company produces all its knives in Seki, Japan. The city of Seki has been at the heart of the Japanese sword and knife manufacturing since the 14th century. Of course, there are still many other parts of the world that are known for their excellent stainless steel but none is as common as Japanese steel.
The Miyabi Artisan SG2 Chef’s Knife is one of such knives that is made of premium quality Japanese steel. Even if the knife is made of stainless Japanese steel, it is produced with German engineering, hence the use of the word hybrid.
This SG2 Chef Knife review is the ultimate buying guide for you if you are looking for more information about this hybrid knife. Is it only hybrid by name or is there something about its manufacturing that makes it an excellent premium kitchen knife that is worth its price?
Related Reading: Miyabi Kaizen II Chef’s Knife
Features of the Miyabi Artisan SG2 Chef’s Knife
Japanese Craftsmanship and German Engineering
The Miyabi SG2 Chef’s Knife was made with Japanese craftsmanship and German engineering according to Miyabi. So, it maintains all the features of traditional Japanese knives.
Like many other Japanese knives, it is made of stainless steel just like Japanese swords. The knife has the famous micro-carbide core that ensures durability among other things.
Only one side of the Miyabi Artisan SG2 Chef Knife is sharpened during production so it is razor-sharp. This pattern of sharpening is part of what makes the knife sharp and easy to sharpen when it’s time.
Micro-Carbide SG2 Core
As stated above, the Miyabi Artisan SG2 Knife has a micro-carbide SG2 core. What exactly is the benefit of this? The SG2 is also known as Powered Metallurgy Steel.
It is high carbon stainless steel that is manufactured in Japan and is also known for its high-alloy content. The best kitchen knives in history have micro-carbide cores for good reason.
These knives are stronger, easier to produce, and better at retaining sharpness than their counterparts. The Miyabi SG2 Knife, like others with a micro-carbide core, is made up of several layers.
During production, alternating layers of hot and cold powder steel is used to coat the knife over and over again. The outer layer is what gives it that beautiful, and rough Tsuchime finish.
Related Reading: Miyabi Birchwood Sg2 8-Inch Chef’s Knife
One of the reasons why the Miyabi Artisan SG2 Chef’s Knife is so expensive is the Tsuchime finish required for each blade. It takes time and effort to get that amazing finish.
Apart from the beauty of a Tsuchime finish, it also makes the knife more functional. Cutting sticky and juicy foods with this knife is easy. The blade will glide in and out of the food without stress.
The Tsuchime finish also makes the knife stain-resistant. So, food isn’t going to get stuck on the knife each time you slice. All you have to do when you’re done is wipe the knife with a wet cloth and no soap.
After that, you should let it dry. It’s not a good idea to put the knife inside a dishwasher with the dishes because soaking it in water regularly is going to reduce the lifespan and make prone to corrosion. This is especially so because of the high carbon steel content.
Hand Sharpened Blade
The Miyabi SG2 Knife is sharpened to a 12-degree edge using traditional Honbazuke method. The Honbazuke method is an old method of hand sharpening blades that originates in Japan.
Each blade in the Miyabi Artisan SG2 Chef Knife series is sharpened in three stages. The entire process is complex. It starts with grounding the knife. The grounding is done using a vertically rotating stone.
After that, it is grounded using a horizontally rotating sharpening stone. After the grounding is completed successfully, the edge of the knife polished with a stropping block that is made of leather. This is what gives it that scalpel-like sharpness that chefs love.
Related Reading: Global G-2 8-Inch Chef’s Knife
Ice-hardened Blade For Durability
The Miyabi SG2 Chef’s Knife is ice-hardened for durability. Ice hardening involves placing the blade in liquid nitrogen to make it extremely hard.
It is done right after the blade is removed from heat. Most manufacturers use this hardening method to ensure the durability of their products.
It is this cryogenic quenching that makes it almost impossible for the Miyabi Artisan SG2 Chef’s blade to break in half no matter what you’re trying to cut.
Ice tampered blades are also easier to re-sharpen when you notice that the edge of your knife is getting dull.
Related Reading: Yaxell Super Gou Chef’s Knife
Miyabi Artisan SG2 Chef’s Knife Review The Verdict
One thing is clear from this SG2 Chef’s Knife review; it is an elegant and durable knife. Every part of the knife from the razor-sharp edges to the unique wooden handle makes it a great option for anyone who loves to cook professionally or otherwise.
The knife also comes with a warranty card that allows you to return it if it is delivered to you chipped or defective in any other way. It is relatively lightweight at about 9 ounces.
However, all these great features come at a high price. If you have around $160 to $170 to spend on a single knife, feel free to purchase as it is worth the investment.