- 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 6" Utility Knife
Upgrade your everyday prep with the Miyabi Birchwood SG2 6-inch Utility Knife, a versatile, mid-sized blade designed for precision and control. Perfectly positioned between a chef’s knife and a paring knife, it excels at slicing meats, preparing sandwiches, chopping vegetables, and handling daily kitchen tasks with ease.
Handcrafted in Japan, this knife blends traditional artistry with advanced materials, delivering exceptional sharpness, durability, and refined performance.✨
Versatile Everyday Cutting Tool🔪🥪
The 6-inch blade offers excellent balance and maneuverability, making it ideal for a wide range of tasks. From slicing tomatoes to trimming proteins or prepping lunch ingredients, this knife provides smooth, effortless cuts every time. 🍅🥩
SG2 Micro-Carbide Steel Core
At its core is SG2 micro-carbide steel, known for superior hardness and long-lasting edge retention. The blade is wrapped in 101 layers of Damascus steel, enhancing durability while creating a striking, flowing pattern.
The blade is ice-hardened to approximately 63 Rockwell, delivering outstanding strength, corrosion resistance, and razor-sharp performance.
Elegant Birchwood Handle 🌿
The Karelian (Masur) Birchwood handle offers a comfortable, secure grip while adding natural beauty to your kitchen tools. Finished with a mosaic pin, red spacers, and a polished steel end cap, it combines ergonomic control with sophisticated design.
Handcrafted Japanese Precision
Each Miyabi knife is hand-finished in Japan using time-honored sharpening techniques that produce a scalpel-like edge. Built for long-term use, this utility knife is designed to deliver consistent, high-performance results for years to come.
Key Features
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🔪 6" utility knife for versatile everyday prep
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🥪 Ideal for sandwiches, meats, vegetables, and fruits
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🧬 SG2 micro-carbide steel core for superior sharpness
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🌊 101-layer Damascus blade for durability and elegance
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❄️ Ice-hardened (~63 Rockwell) for long-lasting edge retention
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Handcrafted in Japan using traditional techniques
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🌿 Karelian Birchwood handle with mosaic pin and red accents
Item number: 34372-163
About Miyabi Birchwood
The Miyabi Birchwood collection represents the pinnacle of Japanese knife craftsmanship. Each blade features an SG2 steel core with 101 layers of Damascus, offering unmatched sharpness, durability, and edge retention.
Paired with beautifully crafted Karelian Birchwood handles, these knives deliver a perfect balance of elegance, comfort, and performance—ready to tackle even the most demanding kitchen tasks.
About ZWILLING J.A. Henckels
Established in 1731, ZWILLING J.A. Henckels is a globally recognized leader in premium kitchen tools. With nearly three centuries of expertise, the brand is known for innovation, craftsmanship, and reliability.
From precision cutlery to cookware, ZWILLING products are designed to deliver professional-quality performance and lasting durability in every kitchen. 🌍🍳
| Name: |
Miyabi Birchwood SG2 Utility Knife - 6″ |
| UPC: |
035886275990 |
| 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.
