- Combination of a chef's knife and cleaver
- G2 micro-carbide powder steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 63
- 101-layer flower Damascus design with katana edge
- Traditional Japanese Karelian (Masur) Birch handle
- Rounded spine and heel
- Handcrafted in Seki, Japan
Miyabi Birchwood SG2 Nakiri Knife – 6.5″
Designed for precision vegetable prep, the Miyabi Birchwood SG2 6.5" Nakiri Knife combines the clean-cutting efficiency of a cleaver with the finesse of a chef’s knife. Its straight-edge, rectangular blade is perfect for chopping, slicing, and dicing with smooth, effortless motion.
Handcrafted in Japan, this knife delivers exceptional sharpness, balance, and artistry for both everyday cooking and professional use. 🇯🇵✨
Precision Vegetable Cutting🔪🥬
The Nakiri’s flat edge and wide blade allow for full contact with the cutting board, making it ideal for clean, precise cuts through vegetables, herbs, and delicate ingredients. No rocking required—just smooth, straight-down slicing. 🥕🌿
SG2 Steel Core with Damascus Layers
At the heart of the blade is SG2 micro-carbide steel, offering outstanding edge retention and sharpness. Encased in 101 layers of Damascus steel, the blade provides durability along with a stunning, wave-like pattern.
Ice-hardened to approximately 63 Rockwell hardness, it ensures long-lasting performance, strength, and corrosion resistance.
Elegant Birchwood Handle 🌿
The Karelian (Masur) Birchwood handle delivers a comfortable, secure grip for maximum control. Accented with a mosaic pin, red spacers, and a polished steel end cap, it brings refined beauty to your kitchen tools.
Handcrafted Japanese Excellence
Each Miyabi knife is hand-finished in Japan using traditional techniques that create a scalpel-sharp edge. Built for durability and precision, this Nakiri knife is designed to perform for years with proper care.
Key Features
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🔪 6.5" Nakiri knife for precise vegetable prep
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🥬 Ideal for chopping, slicing, and dicing vegetables & herbs
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🧬 SG2 micro-carbide steel core for lasting sharpness
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🌊 101-layer Damascus blade for strength and beauty
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❄️ Ice-hardened (~63 Rockwell) for durability
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Handcrafted in Japan using traditional methods
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🌿 Karelian Birchwood handle with mosaic pin accents
Item number: 34375-173
About Miyabi Birchwood
The Miyabi Birchwood collection represents the highest level of Japanese knife craftsmanship. Featuring an SG2 steel core with 101 layers of Damascus, each knife delivers superior sharpness, durability, and long-term performance.
Finished with elegant Karelian Birchwood handles, these knives offer a perfect balance of beauty, comfort, and precision.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels is a global leader in premium kitchenware. With centuries of innovation and craftsmanship, the brand is known for exceptional quality and performance.
From knives to cookware, ZWILLING products are designed to deliver professional results in every kitchen. 🌍🍳
| Name: |
Miyabi Birchwood SG2 Nakiri Knife - 6.5″ |
| UPC: |
035886392208 |
| Manufacturer: |
Miyabi |
Care of Knives
A good knife is an investment. With proper care, it will last a lifetime.
All Zwilling J.A. Henckels and the Miyabi Red Marimoto Edition knife are dishwasher safe. However, we do not recommend putting knives in the dishwasher. Banging against other cutlery or pots and pans could chip the edge. High heat and detergent can discolor and damage the handle. Instead, wipe the knife clean in your sink with a wet cloth of soft sponge with dish soap. Dry immediately. Other Miyabi and all Kramer by Zwilling knives need to be hand washed (see instructions below)
No metal is completely "stainless." Do not allow acidic foods (lemon, mustard, tomato, etc) to remain on the blade after use. This may cause tarnishing. Should the blade show signs of staining, use a non abrasive metal polish for cleaning. Carbon steel knives develop a patina over time, causing the steel will turn dark gray or black. To minimize discoloring, immediately after cutting highly acidic food, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use.
Removing Rust Spot - If rust spots form on a carbon steel blade, they can be easily removed with an abrasive bench stone also called a "Rust Eraser" following these steps
1. Wet Rust with water 2. Rub spot with light pressure in one direction parallel to the blade's pattern. 3. Wipe the blade clean and dry with a paper towel.
Do not use tough bone with knives (except meat cleavers). Do not use knives for poking, prying, separating, or cutting semi-frozen or frozen foods. Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife. Zwilling J.A. Henckels warranty does not cover misuse.
Proper Knife Storage
Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place. A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears.
Cutting Surfaces
Cutting Surfaces should be smooth, easy to clean and "give" on contact with knife cuts. Zwilling J.A. Henckles recommends: wooden or bamboo cutting boards and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.
