- 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 Santoku Knife – 7″
Bring precision and versatility to your kitchen with the Miyabi Birchwood SG2 7" Santoku Knife—a beautifully crafted Japanese blade designed for chopping, slicing, and mincing with ease. A perfect blend of a chef’s knife and cleaver, this all-purpose tool is ideal for everyday meal prep.
Handcrafted in Japan, it delivers exceptional sharpness, balance, and durability for both home cooks and professionals. ✨
Versatile “Three Virtues” Blade🔪🥕
The Santoku—meaning “three virtues”—is engineered to handle chopping, dicing, and mincing effortlessly. Its wide blade and balanced design allow for smooth, controlled cuts across vegetables, meats, and herbs. 🥩🌿
SG2 Steel Core with Damascus Layers
At the core is SG2 micro-carbide steel, prized for superior edge retention and razor-sharp performance. The blade is encased in 101 layers of Damascus steel, delivering enhanced strength and a striking flowing pattern.
Ice-hardened to approximately 63 Rockwell hardness, this knife offers outstanding durability, corrosion resistance, and long-lasting sharpness.
Premium Birchwood Handle 🌿
The ergonomic handle is crafted from Karelian (Masur) Birchwood, providing a comfortable, secure grip for precision control. Finished with a mosaic pin, red accents, and a polished steel end cap, it combines elegance with functionality.
Handcrafted Japanese Craftsmanship
Each Miyabi knife is hand-finished in Japan using traditional techniques that produce a scalpel-sharp edge. Designed for longevity, this Santoku knife will remain a trusted kitchen essential for years to come.
Key Features
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🔪 7" Santoku knife for all-purpose prep
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🥕 Ideal for chopping, slicing, and mincing
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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: 34374-183
About Miyabi Birchwood
The Miyabi Birchwood collection showcases the finest in Japanese knife-making. Featuring an SG2 steel core and 101-layer Damascus construction, each knife delivers exceptional edge retention, durability, and visual appeal.
Paired with elegant Karelian Birchwood handles, these knives offer a refined balance of performance and craftsmanship.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels is a world-renowned leader in premium kitchenware. With centuries of expertise, the brand is known for precision, innovation, and long-lasting quality.
From cutlery to cookware, ZWILLING products are built to deliver professional performance in every kitchen. 🌍🍳
| Name: |
Miyabi Birchwood SG2 Santoku Knife - 7″ |
| UPC: |
035886276089 |
| 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.
