Miyabi Birchwood SG2 Japanese Chef's Knife, 8-inch, Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan

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.

A very fine knife for veggies and other food prep. It's extremely sharp and exudes a luxurious finish. I used food grade mineral oil on the handle to bring the color of the wood out, finishing it with boiled linseed oil. Such a beautiful knife. Made in Japan! Not some cheap Chinese knockoff co-opting the culture and yes owned by Zwilling which is German, but go watch the Japanese process that is strictly followed.

great knife, sharp out of the box and retains sharpness with minimal care. The handle is incredibly comfortable and looks great after treating it with mineral oil

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.

Absolutely incredible knife, you get what you pay for. I've been cooking professionally for five years and I've used a lot of different knives in that time. They all have their merits, you can get a decent chef's knife that will take you far in the kitchen world for thirty bucks. However, if you've done your research about different types of steel, different handles and brand reputation, you are more likely to choose something like this. I think we all know the main competition of Myabi rhymes with Junn, and they make good knives too, I've used them. This knife however, while similar to it's counterpart, far surpasses it it in my opinion. Much lighter, much higher quality steel (research SG2 vs. VG-10), and 101 layers of steel to form this knife. Myabi knows what they are doing. This blade is beautiful, I would have gone with it purely based on the steel specs but let's face it, that Damascus pattern is stunning. I bought a Teak end-grain cutting board at the same time and the pair are really stunning. The handle is unfinished, I rubbed it down with mineral oil on arrival and it brought out a brilliant glow. If you are going to spend the $230 (compare to hand-made shipped from Japan for anywhere from $600-$5000) then you need to learn to maintain a knife as nice as this. Get a water stone and learn to use it, for this knife I recommend either 1000/6000 grit or 3000/8000 grit. DO NOT assault this knife with a diamond steel or an electric wheel and complain that you can't get an edge. Every time someone does that to a nice blade a kitchen angel bursts into flame. My next step is stropping which gets it to where it will slice phone book paper, not held in the hand but simply folded so it's tall on a cutting board with a straight downward swipe. Obviously knives this sharp will go straight through whatever you set them too, including newbie's finger-tips. Honestly probably not the best "My first kitchen job" present, but for someone who loves to cook, this is something very special. -Mario B.

This knife is extremely sharp. Makes cutting through vegetables and other food a breeze. The wooden handle is nice to hold and the knife is well balanced and light, giving you confidence. It’s also beautiful to look at. The hardened steel should make it a knife to last a lifetime. I’ve had this knife for months, using it frequently. Very happy with this purchase!

I bought this knife as a gift for my wife after seeing her struggle with our older kitchen knives, and the difference was immediate. It’s incredibly sharp, well-balanced, and cuts through ingredients effortlessly. Early days, but she absolutely loves it so far. Definitely feels worth the investment for anyone looking to upgrade their kitchen tools.

I have had this knife for 8 years now and use it almost daily for all of my cooking. The knife is excellent, edge retention is excellent. I keep it sharp with a 1000/6000 grit Japanese whetstone. I oil the wooden handle with mineral oil a few times a year. I use this knife for almost all cutting. I have a Miyabi paring knife for small things and a cleaver for bones. People complaining about the quality or edge retention may have received counterfeit items or do not know how to take care of a hardened steel blade. Particularly people complaining about the blade chipping. You cannot chop bone with this knife. Also, don't chop frozen food. This knife retains an edge better than any other knife I've used. Go with harder steel and you're going to have to deal with carbon steel. Not worth it.