Miyabi Mizu SG2 9.5" Chef's Knife

Recently bought the Mizu for my job in a fine dining resturant and have used this blade for about a week now and it is an absolute workhorse. Every aspect of it from the very standard 8" american chef knife profile to the D-shaped handle makes it really comfortable for pretty much anyone to pick up. and how the knife actually performs is top tier or barely a notch below, coming from someone with the oppourtunity to test it against $1000+ blue steel knives. It is EXTREMELY sharp and accurate with a very thin blade, needless to say both of my executive chefs are very impressed with how it performs for the price and it has been able to get through prep with me extremely fast. Beautiful knife!

Great looking knife. Nice in hand, good materials. Razor sharp out the box. Micarta handle have some texture. Like to use this knife.

Only one negative: uneven sharpened edge at one side near the tip. However it's just a small visual point and don't affect cutting experience.

Nice and sharp. Very good duo for me.

Great knife

Miyabi is one of my favorite Knife makers.

Outstanding knife, able to still cut paper thin tomato slices even after a month of use. Cutting surface is SG2 and needs to be cared for -- seems to have inadvertently formed tiny chips from slapping the knife against a magnetic wall knife holder. I didn't like the aesthetics of the shiny hammered stainless and red logo on the side of the blade, and they rubbed down easily to a nice matte finish using a scotch guard pad. The SG2 core is rock hard, but the rest of the blade is relatively soft stainless which made that easy. I imagine it would scratch easily if it's important to you to keep up the shine. The surrounding stainless also deforms / bends if forced, so need to be careful of that as well.