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Miyabi knives are made in Seki, Japan, with thin, hard blades for precise cuts. Birchwood SG2 pairs a powder steel core with a Karelian birch handle; Black 5000MCD67 and 6000MCT Artisan offer different steels and handle styles. Shop chef's, santoku, nakiri, bread and paring knives and block sets.
Find Miyabi in chef's knives, santoku & nakiri, knife sets and sharpening steels, or compare with Shun.
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Birchwood SG2 has a powder-steel core and Karelian birch handle. Black 5000MCD67 uses MC66 steel with a black ash handle. Artisan has a hammered finish and a rosewood-toned handle. Kaizen uses VG10 steel.
The Japanese chef's knife: a slimmer, lighter version of the Western chef's knife for slicing, dicing and mincing.
No. Hand wash and dry right away to protect the edge and handle.
Hone regularly with a ceramic or diamond steel and sharpen on a whetstone. Japanese edges have a narrower angle than German knives.
SG2 is a Japanese powder steel that takes a very fine edge and holds it a long time.
Both are made in Seki. Miyabi offers a wider range of steels and handle woods; Shun is known for its Classic Damascus and Premier hammered finish.
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