The knife alone is the epitome of all good qualities in a knife: sharpness as you've never experienced, hardness, stunning looks, I believe perfect proportions, the shape of the blade is one other particular reason I felt attracted, long 9.5" blade, the handle is exquisite too, asymmetrical, all details and craftsmanship. Notes: (not very important) Maybe there are two things, I'd have to mention as observations. One, I'm not sure I'm right, but the handle seems like finished natural birch wood but it doesn't seem waxed, glossy, you know. Perhaps what I am trying to say, it doesn't seem very well protected gainst water. Or, maybe it is, I'm not sure. My other Miyabi, a 5000 FCD 8" Gyutoh has a black handle that is like that, glossy and impermeable to water and I was wondering if this one wouldn't be better the same way. Secondly, I believe the box doesn't do justice to this marvel of a knife. I'm not asking for a encrusted wooden box, but at least for a sponge like form in which the knife would sit in its own custom shaped cutout, as the other Miyabi came in. Anyway, overall the knife is important and it is the most beautiful knife I've seen. Read more
Alright, fellow kitchen adventurers, gather 'round. I already had a couple of the bigger, showier Miyabi knives (the ones that make you feel like you could chop down a small tree, or at least a very stubborn butternut squash). But I kept finding myself needing something... more nimble. Something for the smaller, more intricate jobs. Enter the Miyabi Birchwood SG2 5.5-inch Prep Knife. When this little beauty arrived, I was immediately smitten. It's like the perfectly proportioned, slightly less intimidating sibling of the bigger knives. The Karelian Birch handle is just as gorgeous, and that Damascus pattern still makes me swoon. It feels substantial in the hand, but also incredibly agile. Using this knife is pure joy. It's the ultimate sidekick for all things prep. Mincing shallots? Effortless. Slicing garlic cloves paper-thin? Like a hot knife through... well, garlic. Hulling strawberries? Precision personified. It's the knife I reach for when I don't need the full power of a chef's knife, but still demand scalpel-like sharpness and control. The 5.5-inch size is surprisingly versatile. It handles delicate tasks with grace, but still has enough blade length to tackle things like slicing smaller vegetables or trimming meats. It's become my go-to for about half of my kitchen work, leaving the big knives feeling slightly neglected (sorry, guys!). Like its larger brethren, this knife is ridiculously sharp right out of the box. It holds an edge beautifully, and the quality is exactly what you'd expect from Miyabi. It's a pleasure to use, makes prep work faster and more enjoyable, and looks absolutely stunning sitting on my magnetic knife strip. Yes, it's an investment, but if you spend a good amount of time doing detailed prep work, this knife is worth every penny. It's a little powerhouse of precision and beauty. My only complaint is that it didn't magically teach me how to chop like a professional chef, but I'm pretty sure that's a "me" problem, not a knife problem. Five out of five perfectly prepped ingredients! Read more
I love this knife, it is light and extremely sharp and extremely beautiful as well. It fits my small hands super well and has been a wonderful tool to use in my kitchen Read more
Love this knife. My first high end Japanese knife. The highly polished Damascus blade and the birchwood handle are beautiful. Fit and finish of everything is faultless. I only marked down comfort a little because I wish the handle was larger. But the shape of the handle, the incredible wood, the perfect fit of the decorative pin and the handle to the blade, and the kanji on the metal end of the handle, are just great. it is a perfect prep knife. Destroys shallots, makes mincemeat of herbs. Super sharp out of the box, a few hits with the strop after each session maintains the edge so far. A superb product and I am thrilled with my choice. Read more
We have had the knife for 4 years. My wife is not a professional chef. But an awesome cook. That being said, I like having the right tool for the job when I working on a project. As we have gotten older we can afford better quality items. The Miyabi replaced a Wustof knife. I hand sharpen the knives on Arkansas oil stones. I have been sharpening knives since I was a boy-scout. Most of the kitchen knives can shave the hair off your arm after I'm done sharpening them. The Miyabi keeps its edge a long time with use. It is easy to sharpen and the achieved sharpness is on another level. The Miyabi is ridiculous sharp, out of the box and is easy to keep that sharp with a high quality Arkansas stone such as; a surgical black oil stone. Using the knife is comfortable in the hand, and the blade is easy to control when slicing. Read more
This is by far the most beautiful knife I've ever owned I was hesitant at first to even use it because I didn't want to stain it. But it is extremely sharp; the cutting ability is superb. It's a pleasure to do prep work in the kitchen now. This is the second Miyabi knife that I own. The other one is a Morimoto 8" chef knife which has given me excellent performance over the last several years I've owned it. I expect this new knife to be of equal value in my kitchen. Read more
