I first purchased Miyabi Birchwood knives a few years ago. I was drawn to them for several reasons. The smoothe handle is very comfortable to hold. Since its wood each one is unique and looks better and better with use. The "super steel" used in the blade is very strong and stays sharp for a long time. When it needs to be sharpened the high carbon content makes it easy to maintain. The artistry extends from the handle into the blade. The Damascus style design and the Katana style edge watermarking shows the attention to detail when making these blades. I recently added the rocking santoku to my collection. The curve is great for slicing and mincing making quick work of my herbs and veggies. Its a great hybrid of the Western chefs knife and the traditional Japanese santoku.
Practically rocks into cut by itself! SG2 is one of the best...then wrapped 100 times for stability and unsurpassed sharpness. Real birchwood handle makes every one unique...in addition to Damascus pattern.
I love how this knife takes the great width of a santoku knife and the curve of a chef's knife to make it easy to glide through cutting. Speaking of the blade, it is a beautiful and intricately designed piece of craftsmanship and the handle is also gorgeous that gets more and more richly colored as I use it.
The Birchwood collection is a pleasure to use. the traditional Jaapnese handle is lovely to keep in your hand. the incredible sharpness of the SG2 steel maintains its edge and cuts like perfection!. I like using the Rocking Santoku instead of going back and forth between a chef and a tradional santoku.
This Miyabi Birchwood is definitely a knife that is bound to be your favorite and a knife you will pass on. The handle is made from Birchwood and provides a natural no-slip grip. The blade is amazingly sharp and is a rocking santoku, so it is easy to rock through your cuts rather than the traditional chopping.
This is the best rocking santoku I have ever used. The blade has a core of SG2 micro-carbide powder steel and protected by a additional 100 layers of steel. The knife is scalpel like sharp and glides through anything like butter. The gorgeous handle is made out of coveted Birchwood.
A chef's knife is a go-to for basically everything and while A Santoku knife is the best blade for chopping but you're unable to go into a rocking motion with a Santoku...but in steps a rocking Santoku and now you have an amazing blade for both chopping and rocking! The Birchwood series is one of my favorites to use because the SG2 steel core has the sharpest edge and stays that way use after use. Over the top design touches are the 100 layers of steel to create a damascus pattern and of course the Birchwood handle that is nonslip and super comfortable.
The Miyabi Birchwood Santoku is both attractive and a workhorse of the kitchen! The craftsmanship is pure Japanese with the 100 layer flower Damascus design, yet gives the function to cut in the Western rocking motion. Pure bliss to own this knife! Super sharp, stays sharp, yet flexible.