Miyabi Mizu SG2 9.5" Chef's Knife

I've been very impressed with the cutting performance of this knife. It arrived razor sharp out of the box with an excellent grind. So far I've used it on cabbage, tomatoes, cucumbers, bell peppers, onions, and carrots, and it has handled every task with ease. It glides through dense vegetables while still making clean, effortless cuts on softer produce. The geometry behind the edge really stands out.

My opinions on the appearance are a bit more mixed. The Damascus cladding is beautifully executed, and the tsuchime (hammered) finish gives the knife an elegant look while also helping reduce food sticking. The craftsmanship is obvious.

My only real complaint is the large text etched on the left side of the blade. In my opinion, it looks more like a billboard than tasteful branding and distracts from what is otherwise a very attractive knife. Had the branding been more subtle, I think the overall appearance would have been outstanding.

Overall, the performance has exceeded my expectations. If cutting ability is your top priority, this knife delivers.

I have a Miyabi Kaizen which is a great knife, but the Mizu worth the extra money -- sharper, stays sharp longer, food releases better, and feels more balanced, at least for my hand. Looks nicer too, if you like a bit of shine. The Mizu n this shape is a great all-arounder, other than you do have to baby it a little because of its hardness, the price you pay for its sharpness and edge retention.

My husband was very happy with this knife

Beautiful from every angle. Great steel. The weight of a Western knife is well balanced. Nice blade geometry. Great investment.

Been wanting a "real" knife for years... finally the hit and I love it. Cuts like butta