Whether you’re a professional or a home cook, every chef loves a sharp knife that is not only functional but beautiful as well. This Miyabi Mizu SG2 is among the best Japanese knives but before trying it, read on to learn more in our review, including features, materials, and everything you need to know about this knife.
This one-of-a-kind knife is well worth the price you pay for it. It is a visual and physical representation of Japanese culture and tradition, and it will be an investment in your passion for cooking.
In this article, we will provide you with every detail about this knife. Then, once you’re through reading, we’re sure you’ll be impressed enough to head out and buy one.
Let’s not waste any more time and get started with our review of this fantastic knife.
The manufacturer of this knife, Miyabi, ensures the knife holds to its Japanese heritage tradition and attributes. Thus, the knife is exceptionally gorgeous with perfect balance and structure. In addition, the Miyabi Mizu SG2 Chef’s Knife is agile, flat, and extremely sharp. Let’s look closer at its features.
The 8-inch blade starts off with the Tsuchime method of 3 layers of SG2 steel. SG2 steel is a powdered stainless steel that is famous for its superior wear resistance. It comprises 1.25-1.45% carbon; 1.8-2.2% vanadium; 14-16% chromium; 2.3-3.3% molybdenum; 40% manganese; .03% phosphorus; .03% sulfur; and .5% silicon.
The Honbazuke process involves the Katana edge sharpened with the ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This was the original process used over 1,000 years ago to create the ultimate sharpness in samurai swords.
The Criodur process ice-hardens the steel for blade retention, making it flexible and highly corrosion resistant. The blade is hand-honed to an angle of 9°-12° on each side, the traditional Japanese blade angle. European knives usually have an angle of 22°, so you can see that Japanese knives are superior with their scalpel-like sharpness.
Finally, the hammered stainless steel has a Damascus texture which creates a wave-like pattern on the blade. This process gives the knife a different design with an eye-catching look. But beyond aesthetics, the Damascus texture ensures food will not stick to the knife as you are using it. In addition, the blade has very high edge retention, which creates much less wear and tear, and makes it easier to sharpen.
The blade is dual-beveled, which makes it suitable for use by both right and left-handed people.
A durable D-shaped Micarta handle complements the high-performing blade. Micarta is a resin-based material that is strong and durable. It tolerates extreme temperatures, resists moisture, and doesn’t become brittle as it ages. In addition, Micarta is resistant to solvents, grease, and just about any caustic substance. The handle has a wood-like look and features a mosaic pin, red spacers, and a metal end cap with the company’s logo.
This is an 8-inch bladed knife with a highly comfortable handle. The word ‘Mizu in Japanese means ‘water,’ which perhaps reflects the Damascus pattern found on the blade. Or, maybe it implies that the knife will cut through any material like water.
However you want to interpret it, the Miyabi Mizu SG2 Chef’s Knife is agile, flat, and exceptionally sharp. Crafted in the oldest of traditional Japanese techniques, you get a knife worthy of its heritage.
Every component of this knife plays a significant role. From the 9° to 12° hand-honed blade to the D-shaped Micarta handle, this Miyabi Mizu SG2 Chef’s Knife is impressive both to look at and to use.
You should never clean a high-quality Japanese knife in a dishwasher because it will ruin the blade. Instead, after every use, hand wash the knife with water, soap, and a sponge. Keep the blade flat against your work surface as you wash it. Ensure the knife is completely dry before you store it. You can use a polishing compound to get rid of any stubborn dirt.
To store your Miyabi Mizu SG2 Chef’s Knife, use a wooden knife sheath or plastic edge guard to protect the blade. Knife blocks are fine, but make sure the block is large enough to protect the entire blade. Avoid using magnetic strips to store your knife, which can weaken the blade’s metal. Never store your knife in a drawer without a sheath or edge guard.
Almost all Japanese knives have maximum durability, but this knife gives you something extra. Although its edge is long-lasting and durable, this splendid Japanese knife comes with a lifetime warranty.
The materials used in making this special type of knife are premium quality and chosen for their unique individual properties. Each component contributes to producing one of the best knives in the world. Miyabi knows what materials go into making the knife, and the quality of the process, which is why they stand behind their product with the lifetime warranty.
There are many chef’s knives, but this knife will always go above and beyond what you expect from a knife. It is a traditional chef’s knife crafted in the Japanese tradition, using materials used to make samurai swords through the ages. The acute angle of the blade (9°-12°) makes it sharper than European-made knives whose blade angle seldom goes beyond 22°. However, this isn’t just a knife – it’s a work of art that reflects its true Japanese pedigree.
This knife is expensive because it is handmade in the traditional Japanese tradition, with materials specially chosen for durability and hardness. This knife is not machine-made for mass production. If you want a tool that ensures a lifetime service, then paying this much money is worth it.
When you look at the knife, you can immediately see and feel its quality when you use it. The blade, handle, edge, and design show it was handcrafted by Japanese artisans and not factory-made for mass production. In addition, the high-quality steel used will ensure the blade stays sharp longer. The blade’s 9°-12° angle makes it far sharper than European models.
The Damascus finish on the blade is a testament to the sturdiness of the knife and makes it stand out among the competition.
Using an inferior and dull knife while cooking can ruin the experience and the food as well. Have you ever tried to cut a tomato with a dull knife? You likely ended up with a pulpy mess instead of the thin and precise slices you wanted.
The Miyabi Mizu SG2 Chef’s Knife is a knife that reflects its Japanese heritage and tradition of producing exceptional quality knives usually passed down from one generation to the next.