Miyabi Cuchillo Santoku Mizu SG2 de 7

Excellent knife by all metrics. Shaving sharp out of the box, although a quick strop definitely did it some good. The sg2 steel is very hard and has held an edge for a few weeks of pretty heavy home use. I have not taken it to work bc I would not bet on it surviving a coworker trying use it as a can opener while my back is turned. The blade is very thin at the spine and pretty thin behind the edge. The combination of a hard steal and a thin blade definitely make this knife brittle. It feels delicate in the hands. While this is not a problem for me, I would not recommend this knife for someone who does not already have decent knife skills. For that, person, I'd recommend something like a miyabi koh/koya which will not hold its edge quite as well, but it will be more durable. In my opinion,

This is a really solid knife. Out of the box, it’s incredibly sharp—by far the sharpest I’ve owned so far. It slices through food with almost no effort, which makes prep work a pleasure.I did notice a very minor chip on one side of the edge after some use. It’s small and I suspect it came from my own technique, but I’m confident that after the first sharpening I’ll have it looking and performing like new again.Overall, this is a high-quality blade at a great price. I’m already planning to pick up a few more from the Mizu line. If you’re looking for a dependable, razor-sharp knife that offers outstanding value, this one is a winner.

Beautiful knife, seems to be of good quality.

It’s almost an insult to call this merely a “knife.” This is the first real knife I’ve ever owned, and it’s a total game changer. It is easily one of the most beautiful and high quality *things* in my home. Its construction is truly a work of art (even the logo in the handle is carefully detailed and beautiful), and the balance is flawless. It is also WICKED SHARP (9-degree (!) cutting angle). You can cut over-ripe tomatoes into paper-thin slice with ease (and I’m by no means skilled with a knife). I haven’t tried it yet - but I’m sure at one point I’ll try to shave with it - pretty sure it’s sharper than my razor.It’s hard to call a $225 knife a bargain, but considering what you get (and that you’ll spend the rest of your life looking forward to every time you’ll get to use it, it really

This is a fabulous knife. Nicely balanced and obviously VERY sharp. As a former professional chef who's owned many dozen knives I can say the Miyabi's are hands-down my favorites.

This knife is sharp and beautiful.I think it's quite heavy compared to size.I do not think it's suitable for cutting solid things.The hardness of the blade is high, but it seems to break

This Santoku reeks of quality. The powdered steel edge is laser sharp and maintains that edge for a long, long, long time. The blade is laminated so that it is thin and very strong as well as sharp so that slicing with it is a joy. I have many quality kitchen knives and the Miyabi Mizu SG2 is superb example of what a Santoku should be.Dan De Vita

The knife is razor sharp out of the box, and I can easily push cut receipt paper, and even chopping the same paper to small pieces from my hand with fast cut.The only pity is the handle has no slope from the blade, and it will leave a dent to your finger when use it a lot or long time at one time.