The Miyabi Birchwood collection is fabricated with authentic Japanese workmanship and artistry along with German technology and engineering, resulting in incredibly sharp knives with the ultimate ergonomic design and offering you an unmatched cutting experience.

Let’s get to know more about these knives through this extensive Miyabi Birchwood Review.

1 – Miyabi Birchwood SG2 Chef’s Knife (6-inch)

An essential item in every kitchen, the chef’s knife functions as a multifunctional tool, and the Miyabi Birchwood Chef’s knife makes for the perfect addition to every chef’s knife collection, from the budding novice to the seasoned professional.

For ultraprecision and ease, the 6-inch Miyabi Birchwood Chef’s knife does not disappoint with its chopping, mincing, and dicing capabilities. The Miyabi Birchwood range of blades features a core fabricated with micro-carbide SG2 steel and 101 layers of Damascus, offering exceptional durability.

To attain a Rockwell hardness of 63, the SG2 core is ice-hardened, providing you with improved hardness, resistance to corrosion, and flexibility.

Boasting a strikingly sophisticated appearance with the handle crafted with Karelian (Masur) Birch, embellished with a mosaic pin, red spacer features, and a steel end cap.


  • Hand-crafted using Japanese artisan mastery.
  • Fabricated using micro-carbide SG2 steel with 101 Damascus layers for improved durability and extended use.
  • Ice-hardened SG2 core to a Rockwell hardness of 63 guaranteeing corrosion resistance and long-lasting use.


  • Robust knife with a long-lasting sharp blade for superb cutting performance.
  • Resistance to rust and corrosion offers a resilient knife.
  • Includes a lifetime warranty.


  • The knives require handwashing as it not really recommended to place them in the dishwasher due to the risk of being tarnished.
  • The knives require sharpening every so often.

2 – Miyabi Birchwood Steak Knife Set

Crafted with expert hands of traditional Japanese artisans, this exquisite set of Miyabi Birchwood steak knives epitomize grandeur and longevity.

Fabricated with 101 layers of Damascus along with the micro-carbide SG2 steel blade, ensuring durability.

To even further cement qualities of durability and corrosion resistance, the SG2 core is ice-hardened until a Rockwell hardness of 63 is attained. Handles of Karelian Birchwood are pleasing to the eye with the mosaic pin, two red spacer accents, and finally, the striking Miyabi logo engraved on the cap.

The knife handle allows you to comfortably use the knife without it slipping from your hands. Miyabi offers a magnificent cutting experience, and guests will be pleased with this superb four-piece set.


  • Knives are fabricated in Seki, Japan.
  • Crafted with SG2 micro-carbide steel.
  • Blade profile exhibits the original Japanese slimline style.
  • The three-step Honbazuke process is used to handcraft the knives with a 9.5 to 12-degree edge.
  • Cryodur blade is ice-hardened to Rockwell hardness of 63.
  • Knives feature traditional Japanese Karelian Birch handles.
  • Exhibits a 101-layer flower Damascus motif and Katana edge.
  • Heel and spine are rounded.


  • Lasting sharpness is guaranteed.
  • Resistant to rust and corrosion.
  • Includes a lifetime manufacturer’s warranty.
  • Ergonomic handle offers a secure grip and comfort even after extended use.


  • The knives are not dishwasher friendly. They will need to be hand-washed after each use to prevent them from being tarnished and increase longevity.

3 – Miyabi 5000MCD-B Birchwood Shotoh Utility Knife

The Miyabi MCD collection, with its exclusive multi-faceted, ergonomic design, is a superior offering perfect for professional and amateur chefs.

The 5-inch Miyabi 5000 MCD-B Birchwood Shotoh is a refined utility knife with a Masur Birchwood handle connecting with the beautifully crafted steel blade. A flower Damascus motif sets this knife apart along with its powerful cutting core designed with robust Micro-Carbide MC63 powdered steel.

Compact and lightweight, this resourceful paring knife excellently peels, trims, cleans, and cores as well as garnishes fruit and vegetables.


  • Crafted with MC63 MicroCarbidePowder Steel, Cryodur ice-hardened to a level 63 Rockwell Hardness.
  • Features flower Damascus motif and an authentic slimline Japanese blade profile.


  • Exhibits a symmetrical honed blade delivering supreme sharpness.


  • The dishwasher should be avoided and only hand washing used to clean the knife properly.

4 – Miyabi Santoku 5000MCD Knife

The Miyabi Santoku 5000MCD 18-cm knife possesses exemplary ability to cut, chop, slice, and dice either meats, cheeses, or fruits and vegetables with its superior sharpness.

The handle displays remarkable quality with its Masur Birch fabrication. MicroCarbide M63 powder steel is encapsulated within 100 layers of two different types of fine quality, premium steel for maximum durability.

The knife also features an ice hardened, Cryodur blade promising supreme hardness and long-lasting durability.


  • The traditional Japanese D-shaped handle offers ergonomic handling styles, guaranteeing complete comfort whilst working.
  • A decorative cap end with a Miyabi logo is exquisitely displayed on the handle.


  • Authentic Japanese Honbazuke honing used to craft the blade provides unmatched sharpness.
  • Ergonomically designed for improved comfort.


  • There are no cons, except that the knife is not dishwasher friendly and should be hand washed instead to prevent damage.


In this Miyabi Birchwood Review, we have discussed how both amateur and professional chefs would be impressed with the excellent Miyabi Birchwood options available.

They will be surprised by how well they all perform should they select one of these sophisticated knife creations.

Depending on your requirements and your budget, the full collection or any part of it makes a fantastic addition to any kitchen. These sharp double-beveled knives are guaranteed to make a great impact!


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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