• Miyabi SG2 Birchwood Gyuto 200mm from Miyabi
  • Miyabi SG2 Birchwood Gyuto 200mm from Miyabi
  • Miyabi SG2 Birchwood Gyuto 200mm from Miyabi
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Miyabi SG2 Birchwood Gyuto 200mm

Miyabi SG2 Birchwood Gyuto 200mm

$507.00 AUD
$507.00 AUD
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Shipping calculated at checkout.

About Miyabi Birchwood - Miyabi knives stand out as works of art in the manufactured knife world. Zwilling of Germany, realizing that high-performance Japanese steel was taking over the knife world, did the practical thing and bought themselves two Japanese knife factories in Seki City Japan, a mecca for knife producers. Because of this unique blend, they offer a look and feel that bridges both cultures that are rare among knife makers.

Miyabi really outdid themselves in terms of sexiness with their Birchwood series. A blade forged from SG2 steel is guaranteed to work exceptionally well. What really ties this knife together is the rounded Birchwood handle, made to nest perfectly in your hand. Not just the average Birch, a Karelian (Masur) Birch is used, a highly prized material used for many purposes.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

Shape Gyuto
Maintenance Level Low
Blade Length 200 mm |
Blade Height 45 mm
Thickness 2.1 mm
Weight 178 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Western Handle - D-Shape Metal Bolster Birchwood
Knife Line Miyabi Birchwood
Brand Miyabi
Made in Seki, Gifu, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 4009839276019
SKU: 34373-201

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.95 / 5 from 20 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["balance","handle","knife","edge"].

Review highlights

Reviews

Amazing knife

"The knife is great best knife I’ve ever used. And it cuts"

— Dave A. (5/5)

knife

"knife handles very well, needs to be regularly honed as do all knives. keeps its edge very well, handle isn’t drying out (although i do oil it every few days). knife has very accurate balance point. i am by the water on yacht for work and knife does not rust at all even in such humid climate. would definitely recommend."

— rhys s. (5/5)

Great chef knife!

"This aan amazing knife! The folds of metal in the blade are true art. It is balanced well, and fits in my hand and my husband's. The edge holds a good sharpness and is a great addition to our knife collection. It's a bit of a show piece with the gorgeous birch handle and Damascus blade!"

— Nicole H. (5/5)

Superb design and balance. Holds

"Superb design and balance. Holds edge really, really well..My go to Gyotu. Would highly recommend to anyone. Mark B."

— Mark B. (5/5)

Miyabi Birchwood Gyuto

"The new knife is amazing . We love the character of the handle. We have used it many times & on different food items. A few swipes each week with the sharpening tool keeps it sharp & is very easy to use. We will definitely be buying more."

— Wayne H. (5/5)

Great Knife

"Great Knife"

— dillon k. (5/5)

Useful and gorgeous!

"Great go to chopping knife!"

— Vanya S. (5/5)

My First Really Good Kitchen Knife

"This is such a joy for me! I'm an old guy who learned to rely on women to do the cooking. I have been a single parent for nearly 20 years now. The first few years I made food that...well, the nutrients were in it, but generally a mushy and homely melange. But a person learns. Over the last decade or so I've gotten pretty good People like the food I make, and the presentation is generally photogenic. Knives...At first I had a bunch of mismatched knives that I struggled to use. A while back I bought a $200 set of knives and it made quite a difference. Just recently and quite by chance I found a store that specializes in Japanese knives. I went in and came out with a Miyabi SG2 Birchwood Gyuto 200mm knife. I can't say enough about it. It sure is good looking. Obviously there is an "art" in artisan and it's plainly visible in this knife. The steel is silver with dark ripples showing that it has been made with skill and care. The handle is worthy of such a beautiful blade. Smooth and hard, with an inlay so perfectly inset that it is absolutely smooth at the surface. It's balanced and so comfortable to hold and to wield. I've never had a knife with so keen a blade. It takes a beautiful edge and holds it well. Cutting with it is effortless. Finely I can thin slice and finely dice and it comes out looking like it ought to. Care is simple: Just mild soap and water, rinse, and dry before putting it in the blade guard. When I take it out I hone it against the ceramic rod I purchased with it and it's just as fresh and new as it was when I purchased it. So easy to do. I've known for a while that I would one day have a really good set of knives. This is my first one; it will not be my last. I cannot recommend it more highly."

— Paul S. (5/5)

A bit longer than I

"A bit longer than I like for dexterity but it is beautiful and maintains an amazing sharp edge."

— Tara M. (5/5)

The Miyabi Birchwood Gyuto 200mm

"Great knife. As advertised. Best size/shape for a "go to" kitchen knife"

— Andre P. (5/5)

Q&A

What whetstone is recommended for this knife?
Hey there, I would recommend a [1000 grit](https://knifewear.com/products/knifewear-stone-1000-grit-210x70x20mm?variant=32975091983) and [4000 grit](https://knifewear.com/products/knifewear-4000-grit-stone?variant=32897967759) stone for this knife for regular maintance. If you have chips or need to build a new edge, you'll need something course like a [220 grit stone](https://knifewear.com/products/knifewear-stone-220-grit-210x70x20mm?variant=32975112015). Let me know if you have any other questions! - Ellie

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