Miyabi Artisan 8-Inch Chef’s Knife

Miyabi Artisan 8-Inch Chef’s Knife. Build everyday preparation around a chef’s knife that can move from onions and herbs to boneless meat. Its pointed profile supports both broad board work and smaller cuts near the tip.

At a glance

• Everyday chef’s profile

  Use the main cutting edge for vegetable preparation and boneless proteins, then the tip for controlled detail work.

• SG2 and hammered finish

  Artisan pairs an SG2 powder-steel core with the textured surface of a tsuchime hammered finish.

• D-shaped pakkawood

  The brown pakkawood handle has a D-shaped profile, mosaic pin and metal end cap.

Find your fit

Choose your working length around your board and ingredients. Longer strokes help with larger produce; a shorter blade is easier to position in a compact prep area. Our guides help you compare santoku and gyuto shapes and practice even onion cuts.

Care and storage

Hand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.