Miyabi
Miyabi Artisan SG2 9" Bread Knife
Best premium bread knife for home cooks seeking precision and artistry.
Experience the artistry of Japanese knife-making with the Miyabi Artisan SG2 Bread Knife. This 9-inch blade, handcrafted in Seki, Japan, embodies centuries of metalworking tradition. Its SG2 Micro Carbide powder steel core, hardened to 63 Rockwell, ensures exceptional sharpness and durability. The Tsuchime hammered finish and Damascus-patterned cladding not only look stunning but also prevent food from sticking. Achieve perfect, crumb-free slices every time with this masterfully balanced knife, featuring an ergonomic Cocobolo Rosewood handle for comfortable control.
$234.95
Owner Satisfaction
4.8
/ 5
Category Rank
2
/ 5007
#2 in Kitchen Knives
Price vs Category Average
+76%
Above average
Blade Material
Stainless Steel, Damascus Steel
/ Stainless Steel, Damascus Steel
Who it's for
- Home cooks seeking long-lasting sharpness and minimal maintenance
- Aesthetic-focused chefs who value ergonomic balance and visual beauty
- Bakers demanding clean, professional-grade slices for delicate loaves
Who should skip it
- Budget-conscious shoppers looking for an affordable kitchen essential
- Casual users wanting easy, at-home knife sharpening capabilities
- Left-handed cooks requiring ambidextrous or neutral handle ergonomics
Performance breakdown
Edge Retention
SG2 powder steel core maintains a razor-sharp edge through heavy use.
Crumb Control
Precision serrations deliver clean, professional slices without tearing delicate crusts.
Release Performance
Hammered Tsuchime finish effectively prevents sticky dough from clinging to blades.
Ergonomic Comfort
Cocobolo Rosewood handle offers a secure, natural grip for extended prep.
Balance and Control
Masterful weight distribution makes long, repetitive slicing tasks feel effortless.
Build Quality
Handcrafted Japanese construction ensures heirloom-level durability and aesthetic appeal.
Key Specs
Blade Material
Stainless Steel, Damascus Steel
Core Material
SG2 Powdered Steel
Blade Hardness
63 Rockwell
Edge Angle
9.5° to 12° per side
Blade Length
9 inches
Total Length
14.5 inches
Handle Material
Cocobolo Rosewood Pakkawood
Care
Hand wash recommended
Features
- SG2 micro-carbide powder steel core
- Tsuchime hammer finish prevents sticking
- Traditional Honbazuke sharpening
- Ergonomic Cocobolo Rosewood handle
- Perfectly balanced for precise cutting
- Delivers perfect slices with fewer crumbs
- Handmade in Seki, Japan
- Achieves 63 Rockwell hardness
What customers say
The Miyabi Artisan SG2 9" Bread Knife is celebrated for its exceptional sharpness and quality craftsmanship, making its price point feel justified. Its SG2 steel blade glides through crusts without damaging soft interiors, retaining its edge remarkably well. Users appreciate the knife's beautiful hammered finish and Damascus layering, which enhance its premium feel. The D shaped Pakkawood handle provides a comfortable and secure grip, elevating the entire bread slicing experience. This knife turns a simple task into a luxurious one, offering heirloom quality for discerning home cooks.
Know before you buy
The Miyabi Artisan SG2 Bread Knife features a straight edge, which is a departure from traditional serrated bread knives. Because of the extreme sharpness of the SG2 steel and the precision of the Honbazuke edge, it slices through crusty loaves cleanly without the tearing often associated with serrated blades.
SG2 micro-carbide powder steel is significantly harder and more wear-resistant than standard stainless steel. With a 63 Rockwell hardness rating, it holds a razor-sharp edge much longer, though it requires more careful handling to avoid chipping.
The Tsuchime hammered finish creates small air pockets between the blade and the food. This reduces surface tension, which helps prevent sticky or soft items from clinging to the side of the knife while you slice.
Yes, the handle is made of Pakkawood, which is durable, but it should never be placed in the dishwasher. To keep the wood in top condition, hand wash the knife, dry it immediately, and occasionally apply a food-safe mineral oil to the handle to prevent it from drying out.
While designed for bread, the straight, sharp edge makes it excellent for slicing delicate items like tomatoes, citrus, or soft cakes. Avoid using it on frozen foods or bones, as the high-hardness steel is prone to chipping under extreme pressure.
Because of the very acute edge angle, you should use a high-quality whetstone to maintain the blade. Avoid pull-through sharpeners, as they are typically set to wider angles and can damage the fine geometry of this Japanese-style blade.
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