Miyabi Mizu SG2 9.5" Kiritsuke Knife

Its razor sharp and has a very nice feel to it. Perfect!

Real joy to use and look on this knife. Good blade steel, enjoyable handle ergonomic.

My recommendation

I had been wanting a kiritsuke for some time now, and this one was the one I kept going back to.

I have been using it for maybe two weeks now, and there is some adjustment for me. I have been using a 10" victorinox chef knife for years, and it's cutting style is more rock chop and slide if that makes sense.

The Miyabi Kiritsuke is less rock chop and more push cut style. You can rock a little, but it is definitely meant for push cut. I am learning to do so.

This knife is solid and the tip makes it SO easy to go through small stuff like garlic. Cutting through tomato is awesome! The first time I cut through one, I kind of laughed to myself because it was so perfect.

Anyway, the price for an SG2 9.5" knife was very good. It was the best price for the size and material I could find.

I highly recommend it !

Do know though, you may need to learn how to use it if you are accustomed to a regular western chef knife.

For an SG2 knife, this one is hard to beat. It's affordable and the quality is really quite good. It comes with an excellent factory edge, but after polishing it up a little bit on 4000 and 8000 grit stones, even cutting thick paper, along with the nice weight of this knife, felt like cutting through air. You really notice the difference SG2 makes compared to other steels that are popular for knives in a similar category. It's very easy to work with and feels very, very clean while you cut. The weight in particular is quite nice as it makes cutting effortless if you have a lighter touch as I do. The straight profile is nice if you're a fan of push cuts, and combined with the length, this knife also makes an excellent general slicer when you're not using it for general work. The handle is quite comfortable, a bit better than other D shaped handles I've tried.

$179 for a 9.5" SG2! This deal can't be beat. The kiritsuke has a unique long, flat edge, making it good for precise even chopping and for slicing meat.