---
product_id: 5435007
title: "Birchwood SG2 Japanese Chef's Knife, 9-inch, Large Blade Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan"
brand: "miyabi"
price: "€ 734.40"
currency: EUR
in_stock: true
reviews_count: 4
url: https://www.desertcart.fr/products/5435007-birchwood-sg2-japanese-chefs-knife-9-inch-large-blade-chefs
store_origin: FR
region: France
---

# Karelian birch handle 100-layer Damascus pattern 9-inch razor-sharp blade Birchwood SG2 Japanese Chef's Knife, 9-inch, Large Blade Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan

**Brand:** miyabi
**Price:** € 734.40
**Availability:** ✅ In Stock

## Summary

> 🔪 Slice like a pro, own the kitchen with timeless Japanese precision!

## Quick Answers

- **What is this?** Birchwood SG2 Japanese Chef's Knife, 9-inch, Large Blade Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan by miyabi
- **How much does it cost?** € 734.40 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.fr](https://www.desertcart.fr/products/5435007-birchwood-sg2-japanese-chefs-knife-9-inch-large-blade-chefs)

## Best For

- miyabi enthusiasts

## Why This Product

- Trusted miyabi brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Durable SG2 Steel Core:** Micro-carbide powder steel ensures long-lasting edge retention and resilience
- • **Precision-Crafted Edge:** Hand-honed 9.5°-12° Honbazuke blade for unmatched sharpness and control
- • **Artisan Damascus Aesthetics:** 100-layer flower Damascus pattern blends beauty with superior blade strength
- • **Ergonomic Karelian Birch Handle:** Natural wood handle offers a luxurious grip that ages beautifully with use
- • **Authentic Japanese Craftsmanship:** Handmade in Seki, Japan, the global hub of premium cutlery excellence

## Overview

The Miyabi Birchwood SG2 is a 9-inch Japanese chef's knife featuring a razor-sharp SG2 micro-carbide steel blade with a 9.5°-12° edge honed via the traditional Honbazuke process. Its 100-layer flower Damascus pattern adds both strength and stunning visual appeal, complemented by a handcrafted Karelian birch handle for ergonomic comfort. Made in Seki, Japan, this knife combines centuries-old craftsmanship with modern steel technology for professional-grade performance.

## Description

MIYABIBirchwood SG2 Japanese Chef's Knife, 9-inch, Large Blade Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan

## Features

- G2 micro-carbide powder steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process to a 9.5 to 12 degree edge

## Product Details

- **Blade Material:** Alloy Steel
- **Brand:** MIYABI
- **Color:** Stainless Steel
- **Handle Material:** Stainless,Steel,Wood
- **Blade Edge:** Straight Edged

## Images

![Birchwood SG2 Japanese Chef's Knife, 9-inch, Large Blade Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan - Image 1](https://m.media-amazon.com/images/I/618UJkl-9YL.jpg)

## Available Options

This product comes in different **Style** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Fantastic, beautiful knife
*by S***N on January 8, 2014*

I saw these online when I was looking at high end knives for me to buy one. There are a couple options you can go for. Some brands have student kits with entry level blades you can get for cheaper. A couple have some knives that are more expensive. I liked this one because of the gorgeous design which was the only criteria I could judge from a picture. The blade is beautiful - I thought you would only find these on japanese made katanas and in movies. The handle is a fine looking light birchwood, sanded or polished to a silky smooth finish. The knife is perfectly balanced at the bolster (the little metal bit where the handle ends and before the cutting edge begins). I could rest it on the back of another knife and have it balance.As for the performance of the knife, I am in awe. It is a pleasure to wield (see the aforementioned balance) and the cutting edge is a thing to fear. I held up a wet washcloth and brought the knife to it (sideways - gravity was not helping the knife). No slashing was needed; I simply rested the knife blade against the cloth in mid air and could feel it bite into the spongy fabric. I pulled back on the knife and could feel no resistance from the cloth as I watched it fall away.This is now the only blade I use in the kitchen (this and a matching paring knife). Over the years I have had many knives as part of knife block sets or general cutlery sets and they now all reside in a container hidden in a low drawer. Meat, fish, vegetables all slice apart effortlessly now. It was advised not to cut through bone with this knife as it could damage the blade, but a chef's knife is not for that in the first place. I think the only knife sharper than this kind is the Korin with carbon steel blade but it requires a lot more care and cleaning around acidic food (like tomatoes). This blade is more corrosion resistant though and still unbelievably sharp.You get a nice knife box that it comes in (I'll take pictures and edit this post) and instructions to hand wash only with a mild detergent, and then wipe dry. This is no grocery store knife, this is a work of art.All that being said, this knife is not for everybody. It costs a lot, so if you are a student or now starting out there are knife sets you can get from reputable brands that might be more value for you. If your knife handling is sub par, then stay far away from this blade. If you are a professional chef you would likely know better than me or already have a favorite knife. However if you spend a lot of time preparing food or you know someone who does and if you/they have the money for it, then it is an excellent choice. Miyabi has other knife styles and blade materials but this one gets my recommendation.

### ⭐⭐⭐⭐⭐ Outstanding Knife
*by M***C on January 10, 2019*

I'm by no means a professional chef (even the term amateur would likely be misapplied), but I've taken a few cooking classes now (including a Knife Skills 101 class) and felt that I was knowledgeable enough about the different brands and styles of knives to get the benefits of a high-quality chef knife. Eventually I will replace all my kitchen knives, but the chef knife is the workhorse of the kitchen so I started with that.I was specifically looking for a 8", Japanese-style knife for the weight, grip style, and more aggressive bevel angle. This Miyabi chef knife clearly fit the criteria and the birchwood handle with layered (Damascus styled) SG2 micro-carbide powder steel blade were absolutely gorgeous. The bevel is incredibly steep (~12 degrees) and you can feel the hand-sharpened edge bit into everything it touches. I've sliced meats and vegetables for several meals now with this knife and it has to be the most effortless knife that I've used. The grip is incredibly comfortable and the weight is very well balanced, adding to the ease of cutting.The packaging that the knife came in from Miyabi was also very well done and on par with what would be expected from a knife in this price range.As these style blades can be a little more brittle with their higher degree of hardness, I haven't done any chopping per se with the knife, but that isn't really the use for a chef styled knife anyway. Also, I'm slightly concerned about the handle staining more easily than other knives that I own, since it is a light color, natural wood material. As a result, I'm more careful to not set this knife down on a dirty cutting board where I have blood from cutting red meat or other residue that could stain the handle.All-in-all, this is an outstanding knife and well worth the higher cost, but should only be an investment you make if you know how to use and especially care for your knives. If you're likely just to throw your knives into a dishwasher when you're done with them, then this isn't the knife for you.

### ⭐⭐⭐⭐⭐ 8 year heavy use review
*by U***3 on April 19, 2024*

I have had this knife for 8 years now and use it almost daily for all of my cooking. The knife is excellent, edge retention is excellent. I keep it sharp with a 1000/6000 grit Japanese whetstone. I oil the wooden handle with mineral oil a few times a year. I use this knife for almost all cutting. I have a Miyabi paring knife for small things and a cleaver for bones. People complaining about the quality or edge retention may have received counterfeit items or do not know how to take care of a hardened steel blade. Particularly people complaining about the blade chipping. You cannot chop bone with this knife. Also, don't chop frozen food. This knife retains an edge better than any other knife I've used. Go with harder steel and you're going to have to deal with carbon steel. Not worth it.

## Frequently Bought Together

- Miyabi Birchwood SG2 Japanese Chef's Knife, 9-inch, Large Blade Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan
- Miyabi Slicing Knife
- Miyabi Utility Knife, Stainless Steel, 6-inch

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*Product available on Desertcart France*
*Store origin: FR*
*Last updated: 2026-01-26*