Long, strong blade with serrated edge. The Miyabi Birchwood SG2 9-inch bread knife cuts effortlessly through hard bread crusts. It also cuts neat slices due to its aggressive long prongs. Miyabi Birchwood SG2 knives combine the greatest hardening technology, most precious knife materials and the artistry of traditional craftsmanship. The result, blades with 63 Rockwell Hardness that have outstanding cutting edge retention, corrosion resistance and toughness. The Katana edge is hand-finished with the traditional 3-step Honbazuke method. The angle of each blade is honed by an artisan to 9.5 to 12 degrees per side. The acute angle in concert with the Honbazuke method yields scalpel-like sharpness. The exceptional blade is complemented by an equally stunning Karelian (Masur) Birch handle.