The Steels
| Property | Miyabi SG2 | Miyabi FC61 | Wüsthof X50CrMoV15 |
|---|---|---|---|
| Hardness | 63 HRC | 61 HRC | 58 HRC |
| Edge retention | Exceptional | Very good | Good |
| Toughness | Lower (brittle) | Moderate | High |
| Sharpening difficulty | High | Moderate | Low |
SG2: The Performance King
Miyabi's SG2 powder-metallurgy stainless at 63 HRC holds an edge substantially longer than any German steel. The trade-offs are significant: at 63 HRC, SG2 is brittle — lateral stress, cutting through bones, or striking a hard spot can chip the edge. Sharpening requires diamond abrasives. This is a knife for disciplined, technique-conscious cooks.
Wüsthof X50CrMoV15: The Reliable Workhorse
At 58 HRC with Wüsthof's precisely controlled heat treatment, X50CrMoV15 is the most reliable kitchen knife steel for the broadest range of cooks. It sharpens easily, holds up to minor abuse, and can be maintained with a standard honing rod. It doesn't have SG2's edge retention, but it performs consistently in imperfect conditions.
Miyabi SG2 is the better steel for maximum cutting performance — in controlled conditions. Wüsthof X50CrMoV15 is the better steel for most home cooks — it delivers great performance reliably without demanding perfection in use and maintenance. The right choice depends entirely on how disciplined your knife care is.