Artisan Chef's Knife


  • Gyutoh-style chef’s knife with a 6.5” blade: your reach-for-it-every-time tool   
  • SG2 micro-carbide powder steel blade layered in a Tsuchime finish
  • Handle fabricated in Cocobolo Rosewood pakkawood, a wood/resin composite material engineered for maximum durability and longevity 
  • Made by Miyabi in Seki, Japan’s center for fine knife manufacturing that traces its legacy back to 13th-century sword making 
  • Hand-wash with lukewarm water and mild detergent; dry immediately

What makes this Japanese all-purpose knife different from its western counterparts? The hand-honed blade is curved, thinner and made of harder steel. It’s also hand-hammered, which keeps food from annoyingly clinging to the blade. It has a true katana edge that will hold its sharpness much longer than other blades.

If you’ve been looking for a knife to make your favorite, it has to feel natural in your hand, light in weight, with a blade shaped to make slicing, chopping and rock-chopping effortless, even if you’re logging long hours in the kitchen. Really, truly, finally—we think we’ve found all of that here. Didn’t even mention how beautiful this knife is.