Miyabi
Miyabi Mizu SG2 9.5" Slicing Knife
Best premium slicer for culinary enthusiasts seeking precision.
The Miyabi Mizu SG2 Slicing Knife is expertly crafted for carving a variety of cooked meats with precision. Its blade features a Tsuchime hammered finish over an SG2 steel core, designed to minimize food from sticking. The traditional Honbazuke process sharpens the blade to a scalpel-like edge, honed at a 9 to 12° angle per side for exceptional sharpness. Enhanced by the Criodur ice-hardening process, the steel offers superior hardness, flexibility, and corrosion resistance. Complementing the blade is a durable, D-shaped Micarta handle with a mosaic pin and red spacers, providing a comfortable and balanced grip. Handcrafted in Seki, Japan, this knife comes with a lifetime warranty.
$229.95
Owner Satisfaction
4.7
/ 5
Category Rank
578
/ 5007
#578 in Kitchen Knives
Price vs Category Average
+72%
Above average
Who it's for
- Home cooks and professionals prioritizing a consistently sharp blade.
- Cooks preparing delicate proteins and large cuts requiring neat presentation.
- Enthusiasts appreciating traditional Japanese knife artistry and comfortable handling.
Who should skip it
- Budget-conscious buyers or those needing a versatile, everyday utility knife.
- Novice knife users or those accustomed to more forgiving, softer steel blades.
- Cooks seeking a multi-purpose knife for diverse daily kitchen applications.
Performance breakdown
Edge Retention
SG2 powder steel at 63 Rockwell holds a razor-sharp edge indefinitely.
Slicing Precision
The 9-12 degree angle delivers effortless, paper-thin cuts through cooked proteins.
Food Release
Tsuchime hammered finish effectively prevents delicate slices from sticking to steel.
Ergonomic Balance
D-shaped Micarta handle provides a secure, comfortable grip for extended carving.
Corrosion Resistance
Criodur ice-hardening process ensures the blade remains resilient against kitchen moisture.
Build Quality
Expert Japanese craftsmanship evident in every detail from bolster to mosaic pin.
Key Specs
Made in Seki, Japan
Lifetime Warranty
Blade Construction
3-layer stainless steel with SG2 powder steel core and a Tsuchime hammered finish
Handle Construction
Black micarta D-shape, with stainless bolster, engraved end cap, red spacers and Mosaic pin accent
Rockwell Hardness
63 degrees
Edge
Approximately 9 to 12 degrees, double bevel
Blade Length
9.5"
Blade Height
1-3/8"
Features
- SG2 powder steel core with hammered Damascus finish
- 63 Rockwell hardness for superior edge retention
- Traditional Honbazuke 3-step sharpening for razor sharpness
- Traditional Japanese 9-12° hand-honed edge
- Durable Micarta handle with mosaic accent
- Durable Micarta D-shape handle for comfort and balance
- Decorative mosaic pin and red spacers
- Criodur ice-hardening for enhanced steel properties
- Handcrafted in Seki, Japan
- Made in Seki, Japan
- Limited Lifetime Warranty
What customers say
Customers consistently laud the Miyabi Mizu SG2 slicing knife for its exceptional quality and refined design. Users frequently highlight its remarkable sharpness and impressive edge retention, crediting the premium SG2 steel. The knife's elegant aesthetic and ergonomic handle are also highly praised, providing a comfortable and balanced feel during extended use. Many consider it a top tier tool for precise slicing tasks, appreciating its superior craftsmanship and the luxurious experience it delivers. This knife is seen as a worthwhile investment for serious cooks.
Know before you buy
The 9.5-inch length is specifically designed for long, smooth slicing motions. It is ideal for carving cooked meats, such as roasts, hams, or turkeys, allowing you to cut through proteins in a single stroke without sawing.
The Tsuchime hammered finish creates small air pockets between the blade and the food. This reduces friction and prevents ingredients from sticking to the side of the knife while you slice.
The D-shaped handle is traditionally designed to fit the palm of a right-handed user for a secure, ergonomic grip. While it can be held by left-handed cooks, it may feel less natural than a symmetrical or ambidextrous handle.
Because this knife is honed to a very acute Japanese angle, it is best maintained using a high-quality whetstone. Avoid using pull-through sharpeners, as they are typically set to wider angles that can damage or dull this specific edge.
While the 63 Rockwell hardness indicates a very hard steel that holds an edge exceptionally well, it is paired with the Criodur ice-hardening process. This treatment balances the hardness with the necessary flexibility to prevent the blade from chipping during normal kitchen use.
No, this knife should always be hand-washed and dried immediately. The dishwasher's high heat and harsh detergents can damage the Micarta handle and compromise the sharpness of the precision-honed edge.
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