Miyabi
Miyabi SG2 Damascus 180mm Bunka with Birchwood Handle
£286.00
Pickup currently unavailable
This Bunka in Miyabi's top-of-the-line Birchwood series is made of SG2 (MC63) steel core, clad in stainless steel with a sophisticated 100-layer Damascus finish. The Cryodur blade is heat-treated and ice-hardened using Miyabi's innovative technology to 63 HRC, offering superb edge retention. The fit and finish is superior, with a very smooth choil. The ergonomically designed D-shaped handle is made of Birchwood, and fitted with Kramer signature mosaic pins. Miyabi's Kanji character (雅) is engraved at the bottom of the handle.
Spec:
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Miyabi (Part of Zwilling Japan)
- Model No.: 34388-183
- Knife Type: Bunka
- Blade
- Construction: San Mai
- Grind: Double Edged (50/50 Grind)
- Hagane (Core Steel): SG2 (MC63)
- Jigane (Cladding): Stainless Steel
- Hardness: 63 HRC
- Hand-sharpened
- Blade Finishes: Damascus
- Blade Length: 180mm (7")
- Blade Height (at heel): 49mm
- Spine Thickness
- Above heel: 2.1mm
- Middle: 1.9mm
- Handle
- Shape: Marushinogi (D-shaped)
- Material: Birch Wood
- Bolster: Stainless Steel
- Length: 123mm
- Overall Length: 318mm
- Weight: 173g (6.10oz)
- Mark (Front): In Japanese Kaniji "Miyabi" (雅)
- Mark (Back): "Miyabi 5000MCD Made in Japan" ; The Model No. ; "Cryodur Micro Carbide MC63 Stainless Steel"
About Miyabi 雅
Miyabi is Zwilling's answer to the superior quality of Japanese knives. Realising that it is simply impossible to catch up with Japanese knifemaking, Zwilling Group has decided to set up Zwilling Japan, and recruit local craftsmen to make Japanese knives using the tradition of the ancient masters. According to Zwilling, "Miyabi knives are authentic because MIYABI does not try to be Japanese; it really is Japanese."
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
Customer Reviews
Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
J
It was a dream knife to have one miyabi birch wood series… it was very sharp from the box and honestly it is so beautiful.
B
This knife is so beautiful in person. It can be dangerously sharp in the wrong hands. But honestly I have a few of the Miyabi Kaizen 2 chef knives and that is what I’ll compare this to. The kaizen is more unforgiving when it comes to precise cuts. The birchwood cuts flawlessly from any angle. The chances of you scraping the knife or chipping the knife are next to none. The knife scraping is the only reason I upgraded to the birchwood line. Absolutely no regrets I love my rocking santoku It’s definitely a handsome knife so everyone will compliment the knife. It’s really a joy to use I use my miyabi at work and at home now for 4 months and the knife still doesn’t need sharpening. I have honed it with the miyabi steel only one time in the 4 months I’ve owned it. The handle is Breathtaking and no photo will do it justice. Now im not sure about raw but I seasoned my handles out of the box and I do not regret that decision. Not one stain or splinter of wood is out of place on this thing it’s truly amazing. The mixture I added helped make the amber Accents of the handle stand out and Pop. It’s also the smoothest wood you will ever touch. Please buy this knife it’s the best on the block for it’s price points. Very reasonable anything with this much attention to detail is going to be worth it’s weight in gold. The miyabi birchwood is no exception!