Discover the Beauty and Precision of Miyabi Knives
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- เผยแพร่เมื่อ 22 ต.ค. 2024
- Elevate your culinary experience with the exquisite craftsmanship of Miyabi knives. These Japanese-made blades are renowned for their razor-sharp precision, exceptional durability, and stunning aesthetic. Discover the perfect Miyabi knife to suit your needs, from classic chef's knives to versatile santoku blades. Experience the difference a truly exceptional knife can make in your kitchen.
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I bought the Myabi 5000 about 3 years ago, didn't use for year because it was so expensive and wasn't sure, knowing I could always sell it as new. I finally decided to use and was amazed at sharpness out of the box. It is such a joy preparing diner, also such beautiful craftsmanship. After watching a couple of your video's I was able to sharpening it back to original edge out of box, which I call beyond sharp. Worth many times the price if you enjoy cooking and food prep, truly amazing knife if there was ever one.Just be careful using and where you place it and how you store
I love my miyabi's. But my Nigara homono tsuchime migaki kiritsuke nakiri with custom western grip in green turquoise blows it all out of the water. In every way including cost lol.😅
Im hoping one day to grow the balls to buy a 700 dollar 240mm gyuto. But the stars need to align with a blade made by Yu kurosaki or Takeshi Saji with a custom western grip in ice blue turquoise. Then ill have top notch kitchen art, a home defense tool, and something to slay white walkers with! Ohh ya and a badass knife of venerable origins.
You do an amazing job describing these knives. You can feel your excitement in a very palpable way each time you open a new knife. Keep up the good work.
just found your channel in 2023. great stuff. dipping my toes into home cooking and appreciate your videos.
Bob Ross + Mr Roger tone and pacing. 👍🏼👍🏼👍🏼
Keep doing unboxings please... As an industry chef there are only so many knives that I can buy and will buy to use at work. Too risky to spend more than $200 on a work knife... So someone has to buy the super nice knives and unbox them to scratch that itch for me ;)
The birchwood is an incredible knife. I finished the handle as you described in an earlier video. I'm actually not a huge fan of Damascus finishes, but the knife is super sharp, can be re-sharpened without too much trouble, and it is really a beauty. It looks like something I'd want to pass along to my children.
If your not a fan of damascus want to trade for my mizu series? It's got the same handle style made from lower maintenance materials! Sounds like a win-win to me!
I just got back from the knife festival in Japan I got my daughter a set of knives to start her life out.
It's awesome to see how passionate you are about the knives you review, and how grateful you are for the knives you receive. Keep up the good work!
just purchased my first MIYABI ... ARTISAN SG2 ROCKING SANTOKU 7" and love it
1 reason was because i believe you and watch your channel often, thank you my friend,
also purchased 3 high end Wusthof knives and you helped there as well.
I very much appreciate your time, effort and expertice. Thanks
Great video. The SG2 steel is worth all the hype IMO. I find the edge that can be put on SG2 is heads and shoulders above any other metal, including carbon. I also find it is not as difficult to put that edge on as I've read.
Miyabi makes great knifes i have the mayabi fusion and love it got it 2 months age and use it heavily at work cutting onions carrots fruit and lettuce. works great didnt sharpened it for 3 weeks and could of waited for alot longer. only thing is i bent it alittle when i was cutting hard cheese, hard to tell but still works fine. the knife feels nice on my hand going get more miyabis later on in my culinary path.
Love the reviews keep it up
I just bought the Artisan today... It's gorgeous... I can't wait to make stir fry tomorrow!
How is it? Looking at one myself.
I just ordered the first knife, Myabi 600D cant wait! I already have Atoma Diamond 140# Kings 1000/6000, Chosera 1000 and 3000 bought on Amazon via your links, and a GLOBAL 1000 grit bought in a store. Cant wait to sharpen the new Myabi.
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Another amazing video. Best knife videos online, hands down! Thank you for making these videos, I have learned so much from you. The bonus is being entertained at the same time!
thanks for watching and commenting!
I have the 5000mcd birchwood ordered and cannot wait until it arrives!! Thanks for the vid man, great job.
Hi!! I sharpened my Myiabi mizu a few days ago using a guided whetstone system and an inclinometer to match that 9° angle as much as I could. I think original edge was just a bit higher on one side and pretty much around 9° on the other one.
After a few days of use I feel like the edge is a little bit more brittle compared to what it used to be.
For example stopping it on the leather feels like the edge has bent a bit.
Original edge seemed to be much more consistent as it stayed sharp and straight for moths.
Do you think is a "burr" problem or maybe slightly lowering the sharpening angle has driven me to this?
I finished the blade with a shapton 30.000 so it seems strange to me that this could be due to a "burr".
I look forward to the unboxings. It's fun. 😍 I, also, am looking forward to you preparing dishes using these various beautiful knives chopping and cutting foods. I know that you are not a professional chef so I don't expect you to prepare foods like one. I expect you to prepare foods like most of us do. 😊
you are right - it's important to respect the passion and craftmanship of the creators of this beautifil knifes.
Just found your channel in 2024. Great stuff. Dipping my toes into restaurant cooking and appreciate your videos.
this will solve all of your knife problems burrfectionstore.com/
I have the birch wood 5000mcd santoku for about a year know and it's my daily go to for all vegetables. It cuts so smoothly and sits so good in even my large hands, I love it.
The sharpness stays for a long time. Only sharpened it 2ce so far and just strop it 3 times a week and that's more then enough.
i strop my personal knives every 3-4 days and they stay razor sharp.
I love how emotional you got when discussing the Birchwood Knife. I've just recently found out about this knife and as someone who only cooks for myself or my friends I realize this isn't really something for me, but as an artist, I really appreciate this knife. I'm so in love with it that I am kind of considering getting a job in a kitchen just so one day I will have another reason to get it other than "it's a work of art and I want it" which would be a valid reason if I were wealthier. I live in Romania and the cost of that particular knife here is 560 $ and the minimum wage is 350$, so that makes titalmost imposible to get at this moment. It really is beautiful and I can't wait to see your review on it. Keep on doing the good work and I hope you're having a pleasant day!
just keeping it real!
I just subscribed to your channel and watched your initial review of four lines of the Miyabi knife collection.
I like your attention to the details of each knife by pointing out their differences and similarities.
Your appreciation for the artistry and craftsmanship of each quality knife is quite refreshing and enjoyable to see.
I am most impressed by your humbleness and your attitude of thankfulness to your sponsors, as well as the Craftsmen behind the design and creation of each knife.
Looking forward to exploring your other reviews.
Did he mention miyabi's are machine made? Im sure some are hand made, but im fairly certain my miyabi mizu is machine forged like a german knife. Just using japanese core steels and layering processes. Perhaps those damascus blades are hand forged though.
Its tough finding info because the brand hides through obscirity in the quotes ive seen. From blanket statements that miyabi knives are hand forged without stating model line, to stating all blades are forged using traditional japanese processes and modern technologies. Modern technologies... you wouldnt mean machine forging would you?
Personally im fine with machine forging if the cost represents such. I just seek clarity in the products i purchase.
Miyabi knives were my initial choice in a good knife. I felt it was a safe choice and have enjoyed my blades. But i now shop for Japanese knives of superior construction made by artisans with a history of knife making in an industry at the pinnacle of knife making.
If you looking for a japanese knife made by true japanese artisans working under master japanese bladesmiths. I would check out Nigara homono, Yu kurosaki, or Takeshi saji.
I also feel its worth paying extra for a custom western grip in the long run.
Just so people know... (all Miyabi brands)
First knife is the "Morimoto Fusion" (VG-10).
Second knife is the "Mizu". (SG2)
Third knife is the "Artisan" (SG2)
Fourth is the "Birchwood" (SG2)
I wish the blade height was noted on each.
My research says...(assuming 8" or 8.5" knife)
"Fusion" = 44.45mm
"Mizu" = 50mm
"Artisian" = 47.6mm
"Birchwood" = 50mm (some sites say 44mm)
I'll reply back, when my Birchwood arrives.
I got 6000
Thanks this guy never put link to the knife his showing on the video. Talking too much and no demo action.
Hiya.
I usually don't have the patience to listen to TH-cam videos that goes on and on and on, which of course happens here but I very much enjoyed the detailed description you gave.
It's also nice to see people in love, which I think is happening here with you and your new knife. 💕
Congrats + wishing you a happily ever after.😁
welcome and thanks for commenting
I've had my own birchwood knife 8" chef for about 4 years now working professionally in kitchens and it's it perfect. You will absolutely fall in love with it. Work the $280 I wanna get the 9" which I believe is $300
ThexSTR8EDGEx Look into the 240mm Miyabi Artisan
I have the 240mm 9.5" and rather wish I had gone for the 200mm 8" in order to have closer control. I guess it's a matter of personal taste. Trying to decide whether to get the 8" as well (seems like expensive duplication) or to get the nakiri?
A very detailed review of miyabi knives. Actually looking for my first quality chef knives, but have always been hesitant due to comments regarding blade chipping with Japanese knives. Thanks again for your excellent review, looking forward to learning about sharpening a chef knife with their rockwell hardness rating.
Like it that you acknowledge and stay humble and not take things for granted.
I've got a Morimoto Santuko that my dad got me for Christmas a few years ago. I'm a home cook (went to culinary school but never ended up working in the industry) and I use it as my workhorse. I've got a Mundial Suntuko as well but these days it is mostly my "backup". 7". A few years old (I got it the year the came out I remember seeing an ad about Hinkel and Miyabi working with Morimoto for that line... was at a kitchen store in an outlet with my family and they had a display where you could slice vegetables and it would slice celery with 0 weight behind it... literally I set it on the celery and released and it went through). It was my first enthusiast knife and I've used it, abused it, and am not very good with my sharpening stones and don't use them often enough. And it still is my favorite knife.
My wife on the other hand has small hands and less strong wrists. She isn't a fan. She just got her first knife (we went to a few shops and they handed her basically every chef's or santuko they had in the 5-7" range) and she finally found one she liked. This weekend was the first weekend I ever got her to seem to not dislike helping me prep dinner. She went with a 5.5" Shun Santuko (classic so nothing fancy). So it'd make sense why she doesn't like my Morimoto or Mundial. Those are both bulky knives and have a larger grip.
Overall I've been thrilled with the Miyabi after a few years of abuse. I'm looking to add a yanagiba and just found out there is a specialty store that specializes in mid range and high end knives in my area that her and I are going to. Just in time to slice a bit of tuna and salmon left from dinner tonight for tomorrow (probably poke since we both ate far too rice much while watching GoT tonight)
right on. that's why there is always a knife for someone. there's no perfect knife, just the right knife for a particular user
I have actually used all 4 of the knives you down us at work. They all are very sharp as you stated, but the Birchwood... it's a very beautiful looking knife and it feels so good in your hand. I too have small hands, and the Artisan, I really didn't care for the feel. The other 2, I liked them, BUT...I want the Birchwood! I really enjoy your videos, thank you.
lucky man!
get it?
I think the Knives are very beautiful and also sharp and i already got two of them. The only problem i got with these knives is that a small part of the tip always breaks off. Could you please tell me your opinion and maybe you can relate ?
I have most of the Miyabi Birchwood knives. Gorgeous, EXTREMELY sharp, holds a good and lasting edge but you have to treat the raw wood handles if you want to use them without worry of staining from water or cooking oil that might be on your hands when you pick them up. I got the 9" Gyuto instead of the standard 8", their Kiritsuke, Santoku, Nakiri, Sujihiki and Petty. I didn't' get the serrated bread knife as I already had a good Wustof Ikon one. I'll probably get it at some point, however, just to complete the Birchwood set. They are FANTASTIC knives for mass produced ones. They're not Masamoto KS series, master craftsman, hand made level collectible type knives but most don't need $2000 knives to make dinner. They are, IMO, the best mass produced knives currently made today.
This is where my Japanese knife journey began. The Miyabi mizu series. They have won me over on SG2 stainless!
I'm thinking about getting those. How are they doing? Any comparisons?
@@YanDoroshenko I have only compared them to lesser knives in a true and just fashion. To which they have performed quite well. But we're expected to.
They haven't been sharpened in 2 years. My 8" chef knife sliced a med rare prime rib roast better than an electric slicer. The electric started well, but began jiggling the roast 1/2 way in and being slow and difficult. The knife came in and saved the day. I'll be using my new knife sharpener (Christmas gift) to get these things tuned up for some head to heads soon. I have a lower end Tojiro that performs great, and a nigara homono tsuchime migaki kiritsuke nakiri 165mm in SG2 as well to test against. Both have fresh factory edges.
The Tojiro and nigara both cut on what I would consider a sensual level... it so smooth it feels sexual, that's what I'm trying to say! For the price I think Tojiro can't be beat, but it won't hold an edge as long as SG2. you can get a Tojiro in SG2 for around 200. I bet it's a proper nice knife.
Both Tojiro and miyabi are machine made knives until you get to the high end. Which is okay, it keeps costs down. I like the hand feel of both, but the mizu probably wins for me with its grip and it has a tsuchime!
None of my blades have chips, I'm no knife expert, but I do take care of them. I wouldn't say I baby them though. My chef knife or santoku has dug into ham bones on accident, to which I stopped and backed out. Thats about the most scared I've been for my knife.
2 of my blades did get bent somehow, in hind sight I think it was from smashing garlic, which I have found is not recommended for Japanese knives (now I do a palm strike, ninjitsu style!). I fixed the knives super easy in under 5 minutes.
If I had any complaint. I think the cladding on these might be a bit soft. I've washed mine with a bottle brush for the last 2 years, and it's noticeably scratching my blades. Bottle brushes are the softest bristle brushes compared to the other more scrubby kinds. My nigara seems like it's using something else for the cladding, and I don't think the tojiro has a cladding but could be wrong.
If you want I'll give some comparisons on cutting after I have everything tuned up nice. But I don't know how long these knives will be around, they are discontinued.
I wouldn't recommend getting a set, but you do you. My 2 favorite shapes from them are the chef knife and the 5.5" prep knife. I also have the santoku, kiritsuke, and the rocking santoku from the artisan line. My least favorite is the rocking santoku, it's rarely used. My santoku was a mainstay, but it's getting replaced by my nakiri.
Eventually I'll have an awesome set of handmade Japanese knives and my miyabi's will be in my camping kit or dispersed to family. I think my kiritsuke will stand in remembrance and become a potential wall hanger one day.
@@brandonhoffman4712 Wow! Thanks for the detailed explanation, it's definitely helpful. I think I'll be getting a 5" shotoh (petty) and an 8" or 9.5" gyuto (chef), both Mizu, and we'll see from there...
@@YanDoroshenko I have the 8" and my next knife will be a 240mm or 9.5" if that helps you.
Though I would make sure your comfy with a big blade.
I'm getting a cheap mercer millenia 10" for 30 bucks to make sure I'm good on the size. I swear by the mercer as a "training wheels knife for the pinch grip" any way you hold it it's just secure and inspires confidence. But it's otherwise not such a great knife. It all handle and no cattle! I use mine as a beater, but it dulls so fast I want something else.
That being said I still feel it's my go to training knife. My mom is getting a 6 inch mercer with the Tojiro DP 180mm gyuto for christmas (she's afraid of big knives). My dad is getting a mercer only because he is a heathen! And he's getting a fly tying vice! Both are also getting a meater 2+ wireless smart meat thermometer.
The meater might be my biggest game changer in the kitchen. Suddenly my meat will pass the Gordon Ramsey doneness check! It used to be just overdone for your saftey!
Recently got a Miyabi Birchwood and a Miyabi Artisan. Recommend any brand of strops, honing tools or other items that help them stay sharp?
I could get Miyabi sharpening and honing tools, but they're expensive. Hoping there's a less pricey brand of strop, whetstone, honing steel etc.
just one minor correcttion. The red is not a decal. Decals can peel off. this is actually two layers of some material (probably g10) between the handle material and the blade. As you said. attention to detail
it is the same material as the circular spacers on the birchwood, mizu and the and the artisan. It will not peel off.
Mizu and artisan are the exact same blades, except they have different handles. Mizu has the same handle as the kaizen. Mizu are usually at the same price point as Artisan, and they often throw the sales at opposite times of each other so they can hide the "total length of time on sale" of one model
Birchwood is sg2 core 101 layer Mizu and artisan are sg2 3 layer
cryodur is the proprietary name for a sub zero hardening. It's ALL 4 models, not just the birchwood.
SG2 in the 3 models featured is LESS "chippy" than VG10
Wow, cuterly and more LOVES YOU!!!!
It's great because most of us wouldn't have access to comparisons
Thanks ryky!
thanks for the info and correction. i'm still just a rookie.
I rely on your info and your instruction a lot.
I hope when I chime in it does not detract. I only want to aid your excellent content, not distract your followers.
Burrfection : Another "minor" correction: @ 10 03, 16 03 It's not a 'ferrule" but am integral ; bolster. A ferrule is a separate "cap"; the bolster in this case is a forged "hump" in the knife billet. Some Westernized Japanese knives these days have bolsters, but they are soldered or brazed onto the knife body.
Bolsters ease the transition from the handle to the blade and should provide additional security in a pinch grip, as well as comfort. Some 'new age' supposedly ergonomic bolsters aren't.
Would love to see you cut stuff with these knives!
Watch My Videos He can't cut. 0 knife skills
Nice dude, classy.
Raphael where is your videos
I recently got a miyabi 800dp gyutoh 20cm, i think that that one really looks the best and i just love every day i am looking at it!
I have the Miyabi 6000MCT Santoku, so not the Gyuto, but from the same series as the 3rd knive knife. I also have the Miyabi 5000MCD Kiritsuke, so not the Gyuto, but from the same series as the 4th knife. Both knives are amazing to work with, soothing to stare at, great price/quality and I'm just as grateful for them and humbled by them as this amazing dude!
awesome. great picks!
@@Burrfection I actually treated the Miyabi with Birchwood handle (and 2 other of my Japanese knifes with wooden handles) the way that you did. Also turned out really nicely, thanks for that video too!
I am from germany and i love your videos. I learned so much to sharpen knives. I also love the unboxings and reviews of so many different knives. The only negative thing is, that i have to order the knives oversee and i have to make a decission which knive because i can´t get them all ;)
this helped my decision as to what miyabi to buy, thankyou so much
I learn so much from your channel and the next knife I buy is definitely going to be the Miyabi Birchwood because of your video. Keep up the fantastic work!!!
Just got the 5" birchwood paring/utility knife and plan to get the 8" or 9" chef and the 9" slicing knife as well. I'm trying to decide which style will be the most useful overall, any recommendations? I really love the way the birch looks with the Damascus (san mai) blade, haven't been able to find any knives that are as aesthetically pleasing to me.
@Burrfection: I just Purchased the "Miyabi Black 8" Chef Knife" and its got a hardness of 66 on the Rockwell scale! Now you said you'd show us the difference between sharpening a 60 compared to a 63 Rockwell hardness scale! Is there a chance you could also throw in a 66 hardness knife as well for your sharpening tutorial?
I ask because this is my first really nice Chef knife and I'm proficient at sharpening chisels, and other woodworking tool and blades. I only have minimal experience with knives... I'm working on placement in both directions... I'm a lefty so, I favor one direction over another! I'm sure we all do, vut I have to learn quickly to be good in any direction!
yeah. that video is on the way
i have the miyabi santoku SG2 and is amazing
I got the mcd 5000 gyutoh recently, how can I keep it in good shape? I bought a leather strop and a 1000 and 3000 grit whetstone. How often should I use them for keeping the knife in top form
Do not sharpen your knife more than 3 times a year.
Would you be able to show or give some thoughts on the Miyabi Mizu prep knife? Looking into something of a light use amateur kitchen knife that will mostly see lemons and easy vegetables now and then.
Beautiful knives. The birchwood is something special
Hi there! I know it's an old video, but would these be good knives to use with meat where they may touch against bones, and would they work for rocking while chopping without chipping the tip?
Cutlery and More has the Miyabi Kaizen and Kaizen II for $149. The Kaizen is VG10 with 64 layers of Damascus and a Rockwell of 60. The II uses Zwillings proprietary FC61 steel with 48 layers of Damascus and a Rockwell 61. Are you familiar and do you have a preference? Or is there another knife you prefer at that price point? I can't decide.
The only thing proprietary about FC61 is the name. It's Zwilling's (Miyabi's parent company) own distinction for Sandvik 13C26 steel aka AEB-L, a high-carbon, low-alloyed steel originally developed for razor blades. Lovely steel, gets crazy sharp and keeps its sharpness for quite a while.
Thank you for these videos. I really think about buying a Miyabi. Your video helps a lot :)
I like you very honest,very respectful,appreciate all the works.
thanks Fariz. just doing my best.
Have you tried sharpening? I find I’m always having a tough time sharpening miyabi
Thank you very much for this unboxing, I'm really leaning towards the Mizu 9.5" chef's knife as Christmas gift to my son & his wife(unfortunately, I cant afford the Birchwood).
My local japanese knife shop has around 1500 different options to purchase but does not stock Miyabi or Kai Shun. I asked him why and he said that they are not true Japanese knives. He said you can get much more special, handmade Japanese knives of better quality for less, plus you're supporting an independent Japanese traditional craft. And for the same price of a bIrchwood you can get something truly amazing.
Do they have a website?
What is the name of the knife shop you speak of thanks in advance.
Too bad no answers 😢
@@samgeurdi6351 I have tried answering many, many times and my comments are always removed somehow. Probably it can tell I copy a link
@@samgeurdi6351You have to search for Japanische Kochmesser. It's a swiss website so has a ch at the end.
By the way is miyabi birchwood handle can wash with soup n water n will it be easily be moldy on its handle prone to humidity n wetness if it is kept inside a drawer?
Great Review - thanks a lot - it is soooo extremely beautiful to see how much you appreciate the art works ..... the Artisan has already my name of it (due to your reviews). thanks
Super review…… deserves a comment…..thank you very much ……
Many thanks!
its not a decal. its a red washer inserted with the parts of the handle. its polished to smoothness along with the bolster and end cap. Sets the knife apart from other knives if you ask me =)
well over $200.00 for Birchwood=2x that, about $400.00 for 210mm Chef so I just bought the Kaizan which is the Mizu in here I believe. I assumed it must be different steels or they changed the name, either way I was buying for professional use so I feel that was the wise choice. I was upgrading my Yaxall Mon which has served me very well the last few years as a Sous Chef and my last year of Culinary school.
Thank you for your content man, it really helps me make an educated decision when investing in quality Cutlery!
I have found your videos very helpful. You recommended I try a Dahlstrom chef knife. I ordered one. But when you showed these Miyabi knives I fell in lust. Got both of them . Both are beautiful knives. The Dalstrond is solid and impressive like a corvette. But the Miyabi is like a Ferrari. Light sleek and sharp. Thanks again for your help.
haha. you are a lucky man, Fredrick
You are right. I am very lucky. I did have to choose and return one. Small kitchen.
I’m new and looking for a nice starter chef knife before going into the top notch knives. So a Dalstrong is a good starter?
@@Hyper_Driven hopefully I'm not too late here. They are an excellent starter brand but arguably a bit over priced for what is basically a Chinese brand with great marketing. You know exactly what you are getting however and they are probably the best of the mass produced Chinese bunch. i have owned a couple of the Shogun series, chef and santoku, both have been nice enough and nicely finished, take a good edge, but perhaps not quite as hard as they advertise. I probably wouldn't buy any of their other lines as there are better out there at a similar/more affordable price range
Great videos Ryky. Cutlery and More has a sale. The Miyabi Mizu 8" chef for $150 and the Yaxell Super Gou 8" for $200. Which do you prefer? Is the Super Gou worth the extra $50?
How reactive are they to acids like lemons, onions, etc? I am looking at the Mizu SG2 (The second one you reviewed on this video)
Any with a carbon edge, like the Miyabi, will be fairly reactive, but they are still very easy to clean.
I want them all. Seriously beautiful knives.
A coworker got the 10" Artisan for christmas last year and ive been blessed to use it a couple times (he used my shun plenty before he had a comparable knife) and I have to say i prefer my shun classic. I dont like the fatter handle and the blade itself seems wider than my shun, which makes it harder for cleaning protiens
That's amazing...your comment shows that no chef is alike! I, for example, didn't like the Shun Premier at all. It's just kind of blocky in my opinion.
Do you have any experience with Sukenari? I think you'd really like them. The 270mm ZDP-189 damascus sujihiki is beyond amazing.
Just opened my Myabi Birchwood 5000MCD Gyuto Knife, and I am definetly keeping the box. What a beauty. I am going to make fried rice, vegies and chicken, cant wait to cut all the food into pieces.
I been looking at the Miyabi knives. Would love to see you do a review on any of the Konosuke brand
Jorge. They are great machined knives. Quality is tops. Can get many steels in similar models. I have a K. chef's knife in B#2 and it's pretty nifty.
K's, as a brand name are great! but what model are you wishing to discuss? I've used the Fujiyama Blue, and give it high praise for the blade. The K's are handmade so there is some variation in length, in spine thinckness in the taper of the edge and even the belly. Be ready for that if you choose one.
By contrast, the Miyabi are semi-handmade. Every single one within a production run, and even overall will be almost identical. Again Miyabi has a WIDE range of knives from "german steel", through FC61 (the same as Kramer), through SG2 all the way up to ZDP189. There are model defferences of handle, ergonomics and of the belly shape, but again, within one model, they will be identical. interms of western aesthetics, they are gorgeous. Konosukes are not as "pretty". they're working knives.
It is pretty rare for small Japanese producers to be able to afford to send their knives to bloggers, but Ryky has a pretty good relationship with CKTG. They are semi exclusive to CKTG> Who knows if Mark wants to send some knives, and IF he does, which ones will he send. It's probably a bit more likely he'll send Richmonds, Yahikos and Kohetsus IF he sends anything because they ARE fully his brands.
How does the Birchwood handle age and deal with grease and oil from stuff like chicken or maybe ribs and salmon that you like to make? You should share some information on your smoker, rubs and technique. I use a Primo charcoal smoker and a Yoder pellet smoker.
Do you like Kramer knives over everything or what's your favorite knife
Hi Ricky.. Do you happen to have a Miyabi kaizen by any chance? And if you do, any thoughts about it? Thx
I haven’t seen any Ken Onion Shun’s much at all. Do you think you could get your hands on any of those?
Of these knives, the Birchwood by far outperforms the others in actual use. It's just very expensive. All of the handle materials that Miyabi uses are resin impregnated or stabilized. Of note, however: the Birchwood handle will discolor over time since the surface of the wood has been left raw and not further sealed.
Time to cut some potatoes and onions and stuff.
WOW, they are really beautiful knives. Just one question: Are they sharpened asymmetrically? If so, I really want to see you sharpening them!
Mizu, Artisan, and Birchwood are ALL 50%50%
Hello, love your videos. I just got a Myabi Artisan slicer. As I rock the blade on a flat surface I can feel multiple high and flat spots that I don't think are supposed to be there. I assume this is not normal and I can fix it on a stone but I wanted to know if you've seen this before.
This is the best knives review channel in TH-cam!!!
thanks, friend. just doing my best !
I have the miyabi 5000mcd. It is truly a work of art! I totally understand what you were experiencing during the unboxing...it was the same for me. I'm curious, do you think this knife would ever need to be sharpened since it has a Rockwell rating of 63. Also, I've heard mixed reviews about using a honing steel with this knife (and Japanese knives in general). I was under the impression you should never use a honing steel with these knives but sharpening can be applied when necessary. What's your take?
all knives will need sharpening at some point. 62 HRC is hard, but it really depends on how you use it, and what your threshold is for dull knives.
agrees with what ryky said. It WILL need resharpening depending on how you use it and your threshold of what "sharp" is.
The reason I chmed in is because of the second part of your question about the honing rod. A honing rod does NOT shaqrpen a knife, it realigns it. The Miyabi is about the same hardness as a honing rod making it practically worthless.
There ARE ceramic honing rods that will work with harder knives because they actually do wear away some steel. It's NOT as big a difference as using a honing steel on saft "german steel" but it can hold back having to put them on the stones for a while.
I personally have owned and can recommend those by Idahone, Messermeister and Tadea.
They are about 1200 grit and about 78 Rockwell, but they can break if dropped. There are some "black ceramic" honing rods. IF you get a good brand, they're even harder. Do NOT buy off brand. I've seen some real junk ceramic honig rods. Get one from a reputable mfgr.
And remember honing rods are NOT a substitute for flat stones, they're to tide you over until you need a stone.
Your review is great but I just wish you could zoom in on the knives as they are looking too small to see any of their details.
I was waiting this video for so long
I love your videos. Thanks
welcome and thank you!
Big fan of the show first time make a comment love the birchwood knife so much can't get anywhere in Australia
welcome. bummer you can't get the birchwood where you live. they probably cost way too much to import.
Burrfection thanks for reply. Yes I think that's the case I've only seen the entry level of the miyabi sold at the local shop
I've got the 5000mcd birchwood, 5000fcd, mcd67, then a nikiri and petty. They are all incredible. You really can't go wrong with any of them, just get what you need and feels best to you.
Does it hurt knowing that you'll have to brick them all?
p.s. It would be great if you can compare the Birchwood to Kramers in both sharpening and use, as they are in roughly same price ranges.
nope. excited, really
Very nice 👌 👍 thank you.
After 1 year of using fusion morimoto i have to say its not so good as i expected. It chiped once but its not issue, its not keeping edge very well :(
Hi Ricky. I enjoy watching your videos, I even bought a Naniwa Chosera 800 from watching them.
Only thing I can comment on this video is, you say Very Very a lot, kinda makes it sound like a commercial .
Looking forward in watching move videos.
Thanks for the reviews. What's with the laundry hanging on the wall?
You should review a Carter Cutlery kitchen knife, even the ones made by his assistants(muteki). I tried a Spyderco design by Carter and while not made by him was a beautiful knife but better can be acquired for the $. Miyabi makes nice knives for a reasonable price
I bought a 8" Mizu chef's knife and immediately noticed that the hammered finish on one side of the blade did not extend as far as in the video. One side looked just like the video shows and the other was short by almost two inches. If the hammered finish was symmetrical I may not have noticed but my version looks like a quality control issue. I'm surprised this defect even got out of the building. I'd keep it for a big discount.
Miyabi is German + Japanese = best creation of quality in the world!
I'm thinking of getting a Naniwa Professional Stones (New Chosera) 1k and 3k. Would this be good starting point for my "premium" Stone collection ? Just been using a cheap sharp peddle to hone my technique and I now I'm ready to move to better stones.
yeah, you'll never have to get anything else. i would go with the 800 instead of the 1000, since i think it cuts and feels better. kit.com/Burrfection/knife-kit, you can see all of my top picks there. i would also pick up the $7 rust eraser i have listed there to clean your stones instead of a nagura.
Burrfection thanks for the replying ! Got the 800/3k and rust erasers, now just waiting for them haha. Keep doing these great videos. I learned so much from you, and found a new hobby, now I have all my family and friends bring me their knifes for sharpening.
be careful. you may become better than me, and make a career of it.
Between Miyabi Mizu and Miyabi Artisan which is a better knife ( since they both are SG2) any suggestion would be appreciated
8 months ago, I assume you have either by now. I would say that they are virtually the same with the Artisan having a more custom handle. I plan on buying the Artisan or the first knife he revealed.
The first knife has a great gully for the finger in a pinch grip. When cutting a lot, the middle finger slides into the L shaped gully and be a pain.
Great video as always. Your channel is always great fun to watch and I'm happy to see how far it's come. P.S. if you could get your hands on a honyaki that would be awesome.
just bought the birchwood, $250 on amazon, very excited
Another great video, but i wanna feedback probably you do a close up shot on the product using like micro lens which we can really see the details
This is going to cost me a fortune to get the birchy. But it is what it is. Cand M running 20 % on most knives will entice me. Have to get one Miyabi in the collection.
join the club! wish i had discount code for you..... but either way, you'll love it.
Do the discount codes there work with Miyabi? I ask because I tried to get them off bedbathandbeyond and surlatable and both said the manufacturer doesn’t allow discount codes for their products.
hey Love your Channel! I am thinking of getting a first highend knife, but I am unsure if the damacus will hold up. Many people say the layers will fade over time. Let me know! Really stuck between the Enso HD, Miyabi, Shun any tips? I am just a stay home dad just like you!
you probably will scratch the damascus , or any knife, really. damascus layers are strictly cosmetic, so just know that you are paying for looks, not performance.
agrees with ryky that most people will scratch the daqmascus and that after 3 layers, it's only cosmetics anyways.
Having a Damascus finish does NOT mean it's a high end knife. There is plenty of absolute junk with that finish. Nor does not having a Damascus finish mean it's not a high end knife. If you've been following ryky for a while, you probably know I always speak highly of several knives that are only 3 layers like the Tojiro DP, The Tojiro SG2, Tojiro Super Aogami 3 layer, Yaxell Mon, The Miyabi Mizu, Miyabi Artisan, Global Sai, etc. You've probably heard me speak glowingly of monosteel knives like MAC, Misono, Global, etc
The enso is a superb vaqlue for the dollar. It's made by Yaxell and ALL their knives are super high quality and great value for the dollar. Miyabi and shun are very good quality. I think the shun is slightly overpriced, especially the shun classic series. But their other lines are closer in value to what they should be. You should also be looking at Tojiro.
If you're a stay at home dad home cook, you might also want to look at some steels like AUS8 or cromova that are relatively hard, but not too "chippy" until you build up some skill.
thanks for the input Gents. I was at the store, and I couldnt help but got drawn to a Shun Premier 5.5 Nakiri. Its very thin and seems brittle, I have yet to test it out, but I used a cheap 5 inch nakiri I found at the dollar store for many years, and I feel this should at least be better than that one. For now I also bought the Enso HD as a main driver for that multipurpose kinda knife. I am actually in need of help finding a decent board that wont dull my japanese knives. After many many research, I concluded that any end grain Walnut, Maple cutting boards are the best woods for the knives and are hard enough to high scarring. But they are around 150 dollars average online. I been finding 50 dollar ones of Acacia woods boards similar in size. The price itself makes it a real deal for me. Any thoughts? Thanks for the reply :)
Shun Premier is objectively a great knife.
BUT
It is NOT for everyone.
Shun Premier DOES require more of the user than many other knives. Good cutting technique and a good board is important.
I have one acacia board. I don't use it that much, (but it is a gorgeous wood!) I would tend to be careful when buying a board to buy a good quality reputable maker. I have seen dozens of boards crack and delaminate.
Yes end grains are better for knives, but plank ones are not that bad when you consider the end grain ones are probably hitting hundreds of lines of glues. I have no problem recommending Boos or Cotton and Dust. If you want a custom one for a VERY reasonable price check out Christopher Stavely. I'm getting some of his sayas
i would love to know how the food sticks to the knives especialy on the mat "sandblasted part" of the knife. And i have been in doubt between buing moritaka or the artissan but when i saw your describtion of the handdle i think i will rather buy this one. keep up the nice work and hows your dog havent heard him in a while is he allright
will do some tests to see the performance of the finish. dog (Roxy) is great. thanks for asking.
Hi mate..
Those knives are truly made with love ❤️..
Enjoy and admire..
Knives like these need to be use to their full potential they where made for..!!
Cheers TONY.👍🍺⛏🇦🇺🔪
they are exceptional knives.
Burrfection
Thanks for your feedback.
Cheers Tony.👍
These knives are made by CNC machines and robots. They have no SOUL.
Please confirm: The Mizu, Artisan and Birchwood are DEFINITELY a full tang construction? I spoke to the lady at Miyabi customer service and she wasn’t sure (and I’ve heard elsewhere on TH-cam that it is NOT). Many Thanks.
they are COMPOSITE tang.
A full tang does NOT mean "good" like it used to with American made home cook knives from the 50's and 60's. Almost all Japanese knives are either rattail or composite tang and you won't hear anyone ever put down an Anryu or a Doi becaquse it's not full tang.
Full tang is an obsolete marketing term that has always had zero value in the world of high end knives and only had value in lower and mid end knives at one time, NOT any more
Hi everybody, I know the birchwood is untreated, same as the one that I have with zwilling pro holm oak wood, but the problem is this untreated wood (zwilling pro holm oak) seem to be very sensitive to water and stain, where its expanded and shrinking, and has not perfectly aligned anymore with the tang after few use over time, where noticeable gap was formed between the tang and the wood. Is this birchwood have the same issue with the holm oak wood, please advise me.. I like the flower pattern but quite skeptical with the birchwood materials..
What actually happens when you don't return the knives? Do they actually come after you?