Miyabi Birchwood SG2 Japanese Chef's Knife, 9-inch, Large Blade Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan

This is an exceptional knife. Before buying I learned that steel any harder, folded more, begins to become brittle. That being said, for the price, don’t drop this knife.

Very comfortable to hold, cuts like no other, very happy with my Japanese steel.

This knife is very well balanced and has an amazing feel in your hand. Great edge out of the box and performs well across many different cutting mediums. Gratzi mille!

I really like the box that it comes in for storage after use. Very sharp and well balanced. Cut like butter

I saw these online when I was looking at high end knives for me to buy one. There are a couple options you can go for. Some brands have student kits with entry level blades you can get for cheaper. A couple have some knives that are more expensive. I liked this one because of the gorgeous design which was the only criteria I could judge from a picture. The blade is beautiful - I thought you would only find these on japanese made katanas and in movies. The handle is a fine looking light birchwood, sanded or polished to a silky smooth finish. The knife is perfectly balanced at the bolster (the little metal bit where the handle ends and before the cutting edge begins). I could rest it on the back of another knife and have it balance.As for the performance of the knife, I am in awe. It is a pleasure to wield (see the aforementioned balance) and the cutting edge is a thing to fear. I held up a wet washcloth and brought the knife to it (sideways - gravity was not helping the knife). No slashing was needed; I simply rested the knife blade against the cloth in mid air and could feel it bite into the spongy fabric. I pulled back on the knife and could feel no resistance from the cloth as I watched it fall away.This is now the only blade I use in the kitchen (this and a matching paring knife). Over the years I have had many knives as part of knife block sets or general cutlery sets and they now all reside in a container hidden in a low drawer. Meat, fish, vegetables all slice apart effortlessly now. It was advised not to cut through bone with this knife as it could damage the blade, but a chef's knife is not for that in the first place. I think the only knife sharper than this kind is the Korin with carbon steel blade but it requires a lot more care and cleaning around acidic food (like tomatoes). This blade is more corrosion resistant though and still unbelievably sharp.You get a nice knife box that it comes in (I'll take pictures and edit this post) and instructions to hand wash only with a mild detergent, and then wipe dry. This is no grocery store knife, this is a work of art.All that being said, this knife is not for everybody. It costs a lot, so if you are a student or now starting out there are knife sets you can get from reputable brands that might be more value for you. If your knife handling is sub par, then stay far away from this blade. If you are a professional chef you would likely know better than me or already have a favorite knife. However if you spend a lot of time preparing food or you know someone who does and if you/they have the money for it, then it is an excellent choice. Miyabi has other knife styles and blade materials but this one gets my recommendation.

Can't find a single thing wrong. The knife is handle bias for quick, non-fatiguing action of the blade, has stellar fit and finish, and of course comes with a good edge. I tossed mine on a strop just for the added fine finish but it absolutely wasn't needed.This is for me but it would be great for another!

“grazie mille” what a spectacular piece. Time and true craftsmanship went into this knife. Well done.Thank you

I'm by no means a professional chef (even the term amateur would likely be misapplied), but I've taken a few cooking classes now (including a Knife Skills 101 class) and felt that I was knowledgeable enough about the different brands and styles of knives to get the benefits of a high-quality chef knife. Eventually I will replace all my kitchen knives, but the chef knife is the workhorse of the kitchen so I started with that.I was specifically looking for a 8", Japanese-style knife for the weight, grip style, and more aggressive bevel angle. This Miyabi chef knife clearly fit the criteria and the birchwood handle with layered (Damascus styled) SG2 micro-carbide powder steel blade were absolutely gorgeous. The bevel is incredibly steep (~12 degrees) and you can feel the hand-sharpened edge bit into everything it touches. I've sliced meats and vegetables for several meals now with this knife and it has to be the most effortless knife that I've used. The grip is incredibly comfortable and the weight is very well balanced, adding to the ease of cutting.The packaging that the knife came in from Miyabi was also very well done and on par with what would be expected from a knife in this price range.As these style blades can be a little more brittle with their higher degree of hardness, I haven't done any chopping per se with the knife, but that isn't really the use for a chef styled knife anyway. Also, I'm slightly concerned about the handle staining more easily than other knives that I own, since it is a light color, natural wood material. As a result, I'm more careful to not set this knife down on a dirty cutting board where I have blood from cutting red meat or other residue that could stain the handle.All-in-all, this is an outstanding knife and well worth the higher cost, but should only be an investment you make if you know how to use and especially care for your knives. If you're likely just to throw your knives into a dishwasher when you're done with them, then this isn't the knife for you.

If there is a piece of advice I can give on this; is to handle it before you buy. The knife feels very comfortable to me however that's quite personal.The attention to detail is great on this, every finish is perfect and the box it comes in looks great (just a bonus!)The blade is quite sharp Out of the box and edge retention (so far) is great.Obviously you cannot put this in a dishwasher as that would destroy the handle.

Beautiful knife! Very sharp so becareful.

Receiver of gift expressed exceptional quality of knife and extreme sharpness.

The media could not be loaded.  Tiene uno de los mejores filos que he probado hasta el momento. Lo he usado ya casi 1 mes y hoy me di cuenta de que la hoja esta doblada (no se si vino ya doblado y no lo vi) Un cuchillo de este precio no puede estar asi. Decepcion

i am very satisfied with the performance