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Constructed of SG2 micro-carbide steel with Damascus design, total of 101 layers
Blade features a Katana 9.5 to 12° edge, hand-honed using the traditional 3-step Japanese Honbazuke method
5000MCD, Cryodur ice-hardened to 63 Rockwell hardness; rounded spine and heel
Traditional Japanese D-shape handle made of Karelian Birchwood; the only wood ever used in a Faberge egg
Handle features a mosaic pin accent with two red spacers and stainless engraved end cap
Handcrafted in Seki, Japan with a lifetime warranty; hand-wash only

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Miyabi Birchwood SG2 9" Bread Knife

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