Miyabi Artisan Bread Knife
Description
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 Japanwhere 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 thats 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 9 and 12 per sidea 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.
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 thats 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 9 and 12 per sidea 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.
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