Miyabi
Miyabi Artisan Slicing Knife - 9.5″
Best precision slicer for home chefs seeking professional Japanese craftsmanship.
Experience the pinnacle of Japanese craftsmanship with the Miyabi Artisan Slicing Knife. This exceptional 9.5-inch knife merges traditional techniques with modern innovation, featuring a core of potent SG2 micro-carbide powder steel. Its Tsuchime hand-hammered finish prevents food from sticking, while CRYODUR® ice-hardened blades ensure superior sharpness and durability. Honed to a true katana edge, it honors the samurai sword legacy of Seki, Japan. The ergonomic, D-shaped Cocobolo Rosewood Pakkawood handle provides a comfortable and secure grip for effortless slicing.
$229.99
Owner Satisfaction
4.8
/ 5
Category Rank
68
/ 5007
#68 in Kitchen Knives
Price vs Category Average
+72%
Above average
Blade Material
2
/ SG micro-carbide powder steel
Who it's for
- Home cooks seeking professional-grade sharpness and minimal maintenance
- Aesthetic-focused chefs who value beautiful, display-worthy kitchen tools
- Serious cooks performing repetitive, high-volume slicing tasks
Who should skip it
- Busy cooks who prefer low-maintenance, dishwasher-safe kitchen tools
- Budget-conscious shoppers looking for entry-level kitchen cutlery
- Beginners lacking experience with whetstone sharpening techniques
Performance breakdown
Edge Sharpness
The hand-honed Honbazuke edge delivers surgical precision straight out of the box.
Edge Retention
SG2 powder steel maintains its razor-like bite through extensive heavy-duty use.
Food Release
The Tsuchime hammered finish effectively minimizes drag when slicing through dense produce.
Ergonomic Comfort
The D-shaped Pakkawood handle offers a secure, natural grip for extended sessions.
Blade Durability
CRYODUR ice-hardening ensures the blade remains resilient despite its extreme thinness.
Balance and Control
The lightweight profile provides exceptional agility for delicate, high-speed slicing tasks.
Key Specs
Blade Material
SG2 micro-carbide powder steel
Hardness
63 Rockwell
Blade Length
9.5 inches
Edge Angle
9.5-12°
Handle Material
Cocobolo Rosewood Pakkawood
Blade Hardening
CRYODUR ice-hardened
Country of Origin
Japan
Blade Finish
Hammered, Polished
Features
- Tsuchime hand-hammered finish prevents sticking
- CRYODUR ice-hardened blade for durability
- Hand-honed, 3-step Honbazuke edge
- Authentic, thin Japanese blade profile
- D-shaped Cocobolo Rosewood Pakkawood handle
- Mirror-polished blade with sandblasted katana edge
- Exceptional cutting edge retention
- Handcrafted in Seki, Japan
What customers say
The Miyabi Artisan 9.5″ Slicing Knife earns high praise for its exceptional performance and striking design. Users consistently admire the knife's beauty, noting the hammered finish and elegant D-shaped Pakkawood handle, viewing it as functional art. Performance centers on the incredible sharpness from the SG2 steel core, allowing for effortless slicing through large proteins with minimal drag. Excellent edge retention further justifies the premium cost for many. While the high hardness demands careful handling and hand washing, the overall consensus is that this knife delivers a world-class slicing experience, making it a highly recommended tool for serious cooks.
Know before you buy
The Tsuchime finish creates small air pockets between the blade and the food, which significantly reduces friction and prevents ingredients from sticking to the knife while you slice.
SG2 is a high-performance powder steel that allows for a much harder blade, reaching 63 on the Rockwell scale. This enables the knife to hold a razor-sharp edge significantly longer than standard kitchen knives.
The D-shaped handle is traditionally designed for right-handed users to provide a secure, ergonomic grip. While it can be used by left-handed individuals, it may feel less natural than a symmetrical or ambidextrous handle.
To preserve the 9.5-12° edge angle, you should use a high-quality whetstone for sharpening. Avoid using pull-through sharpeners or honing steels, as these can damage the delicate, thin Japanese blade profile.
No, this knife should always be hand-washed and dried immediately. The high-carbon steel and wooden handle can be damaged by the heat, moisture, and harsh detergents found in a dishwasher.
This length is ideal for long, clean strokes when carving roasts, slicing large proteins, or portioning delicate fish. The thin profile ensures you can make precise, paper-thin cuts without tearing the food.
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