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 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
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!
1 4 3 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!
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.
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
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.
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 ;)
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 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 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.
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!
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.😁
@@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!
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. 😊
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.
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)
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!!!
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.
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!
@@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!
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 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.
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
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?
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!
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 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.
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
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 ;)
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 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 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.
@@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
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.
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?
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.
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).
@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!
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!
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.
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.
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 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
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 =)
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?
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.
Very useful information even 5 years later! Not at all clear about the different steel on the Artisan vs the Birchwood as there are apparently different types of SG2. Perhaps you cover this on a more recent vid. The handle comparisons are fantastic, something very useful in deciding between the lines.
I'm not sure what your talking about. Per miyabi's own website, both are made from their MC63 classification. Which is just their way of trying to use code words to mask the fact its SG2 steel. MC63 is internal miyabi coding. I know the 63 is hardness of the steel. C is probably for carbon. M might be molybdenum? I really don't know and it really doesn't matter. Because it's all SG2 anyway. It's taken to a nice mid hardness of 63. Where it's proper functioning range is 62-64. It's the same core steel to be found in my very own discontinued line of Miyabi Mizu knives. Which were budget models of the birchwood with the same style grip, but the artisan style blade. I hope this helps clear things up. If you're talking about the damascus vs the hammered finish. That isn't the blade steel, it's the cladding or layers of metal on the outside of the core steel. Inside where it counts, at that cutting edge. Both are the same exact metal. You can find full damascus blades, but they are rare expensive pieces of art that underperform in the long run. A good course on metal cladding would be to watch a description of an all clad pan. Or go look @ one. You can see the layers of metal @ the edge.
Do not think you are right from several sources. The two lines Artisan and Birchwood are different steel. The 63 # is the hardness The steel in the premium birchwood has 100 layers, the # of layers in the Artisan is not advertised, but I saw it somewhere. They do definitely use code which instead of clarity, makes knowing the differences problematic, hence the question... Ricky is too busy to answer apparently.
@@Mau105 No mau. I am 100% correct. The miyabi birchwood is a 101 layer damascus. 50 layers of damascus layered on each side of the SG2 core steel. If you read between the lines on the product information it even tells you this. It says the core is protected by 100 layers. What it doesnt say is that 50 are on each side. Because 50 is less than 100 so it sounds nicer saying 100. Furthermore it states on their site "the potent core of SG2 micro-carbide powder steel is protected by 100 layers of steel" - miyabi knives Notice the words "potent core of SG2" The artisan has the same "potent core" and to answer your question as to how many layers on each side. It's 1 layer. The artisan is 3 total layers. A hard core of SG2 forged with a soft cladding on each side of the core steel. A clad knife is fundamental Japanese stuff. Most Japanese knifes are clad, except perhaps some cheap ones or survival knives. Cladding adds properties to the knife. It makes the blade less likely to break, it makes it able to be bent back straight if it gets bent (I've fixed bends in my miyabi mizu knives), and it makes the blades much easier to sharpen and thin over time. You do know what damascus is right? You can ask any industry professional to verify my information. Show them this very chat if you wish. They will verify it for you.
@@Mau105 here's a quote from miyabi about the artisan series "The blade core is made of MicroCarbide powder steel, with two additional layers of steel around the core. The so-called hammer-finish process is used to forge the blade, which later has a soft tsuchime look." - miyabi Also if you check the specs the core steel is the very same SG2.
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.
After I properly completed the detailing of the spine and choil,, I enjoy using my Artisan. Note: I am very left-handed, but the Artisan handle is very comfortable and reliable in that hand.
My artisans spine and choil came great from the factory. Same with all my miyabi mizu knives. Though they use the same steel blanks as the artisan. Being a lefty though you would hate my handles, they are like the birchwood only micarta or something. I'm a lefty too, that learned to shoot, cut, and scissor right handed. It all started with scissors! I can't figure out my dominant fighting hand though... hopefully I never will! I do like the feel of the artisan handle being wood, but I prefer the shape feel of the d handle. Neither compare to my custom nigara handle in green turquoise though! Which would work for a lefty too. It's like something that descended to my level of existence just for me!
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.
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.
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.
It is very unlikely that a very small producer of fully handmade knives is going to be able to afford to send knives out to VBloggers. I have not used his knives, but they seem to be great values for the dollar.
Definition of artisan. 1 : a worker who practices a trade or handicraft : craftsperson a skilled artisan. 2 : a person or company that produces something (such as cheese or wine) in limited quantities often using traditional methods -often used before another noun artisan breads.
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.
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
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?
Would you please do a knife review on the new Miyabi Koh? I find it a very interesting knife. Also I saw another new Miyabi knife that has a darker color birch wood handle than the Birchwood series and a 66 hardness instead of 63 on the Birchwood. Thanks.
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.
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.
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
where to buy Miyabi knives burrfectionstore.com/
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.
Literally a bot comment.
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
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!
Bob Ross + Mr Roger tone and pacing. 👍🏼👍🏼👍🏼
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.
1 4 3
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.
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.
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
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.
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 ;)
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.
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/
Literally a bot comment.
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 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.
you are right - it's important to respect the passion and craftmanship of the creators of this beautifil knifes.
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!
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
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!
Like it that you acknowledge and stay humble and not take things for granted.
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. 😊
I was waiting this video for so long
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.
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 the miyabi santoku SG2 and is amazing
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!!!
Thank you for these videos. I really think about buying a Miyabi. Your video helps a lot :)
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 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!
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
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 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 helped my decision as to what miyabi to buy, thankyou so much
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?
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 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.
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
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 ;)
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!
This is the best knives review channel in TH-cam!!!
thanks, friend. just doing my best !
Super review…… deserves a comment…..thank you very much ……
Many thanks!
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.
Beautiful knives. The birchwood is something special
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 like you very honest,very respectful,appreciate all the works.
thanks Fariz. just doing my best.
Very nice 👌 👍 thank you.
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
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.
I want them all. Seriously beautiful knives.
I just purchased a birchwood miyabi
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?
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.
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
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).
@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
just bought the birchwood, $250 on amazon, very excited
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!
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.
I love your videos. Thanks
welcome and thank you!
I would love to see a Misono handmade gyuto video , I have been using one , they are amazing. Peace love
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.
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 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.
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 =)
Thanks for the reviews. What's with the laundry hanging on the wall?
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?
Do you have any experience with Sukenari? I think you'd really like them. The 270mm ZDP-189 damascus sujihiki is beyond amazing.
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.
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 :(
the pants in the back where do i get those?
Very useful information even 5 years later! Not at all clear about the different steel on the Artisan vs the Birchwood as there are apparently different types of SG2. Perhaps you cover this on a more recent vid. The handle comparisons are fantastic, something very useful in deciding between the lines.
I'm not sure what your talking about. Per miyabi's own website, both are made from their MC63 classification. Which is just their way of trying to use code words to mask the fact its SG2 steel. MC63 is internal miyabi coding. I know the 63 is hardness of the steel. C is probably for carbon. M might be molybdenum? I really don't know and it really doesn't matter. Because it's all SG2 anyway. It's taken to a nice mid hardness of 63. Where it's proper functioning range is 62-64.
It's the same core steel to be found in my very own discontinued line of Miyabi Mizu knives. Which were budget models of the birchwood with the same style grip, but the artisan style blade.
I hope this helps clear things up.
If you're talking about the damascus vs the hammered finish. That isn't the blade steel, it's the cladding or layers of metal on the outside of the core steel. Inside where it counts, at that cutting edge. Both are the same exact metal.
You can find full damascus blades, but they are rare expensive pieces of art that underperform in the long run.
A good course on metal cladding would be to watch a description of an all clad pan. Or go look @ one. You can see the layers of metal @ the edge.
Do not think you are right from several sources. The two lines Artisan and Birchwood are different steel. The 63 # is the hardness
The steel in the premium birchwood has 100 layers, the # of layers in the Artisan is not advertised, but I saw it somewhere.
They do definitely use code which instead of clarity, makes knowing the differences problematic, hence the question...
Ricky is too busy to answer apparently.
@@Mau105 No mau. I am 100% correct. The miyabi birchwood is a 101 layer damascus. 50 layers of damascus layered on each side of the SG2 core steel. If you read between the lines on the product information it even tells you this. It says the core is protected by 100 layers. What it doesnt say is that 50 are on each side. Because 50 is less than 100 so it sounds nicer saying 100.
Furthermore it states on their site "the potent core of SG2 micro-carbide powder steel is protected by 100 layers of steel" - miyabi knives
Notice the words "potent core of SG2"
The artisan has the same "potent core" and to answer your question as to how many layers on each side. It's 1 layer. The artisan is 3 total layers. A hard core of SG2 forged with a soft cladding on each side of the core steel.
A clad knife is fundamental Japanese stuff. Most Japanese knifes are clad, except perhaps some cheap ones or survival knives. Cladding adds properties to the knife. It makes the blade less likely to break, it makes it able to be bent back straight if it gets bent (I've fixed bends in my miyabi mizu knives), and it makes the blades much easier to sharpen and thin over time.
You do know what damascus is right?
You can ask any industry professional to verify my information. Show them this very chat if you wish. They will verify it for you.
@@Mau105 here's a quote from miyabi about the artisan series "The blade core is made of MicroCarbide powder steel, with two additional layers of steel around the core. The so-called hammer-finish process is used to forge the blade, which later has a soft tsuchime look." - miyabi
Also if you check the specs the core steel is the very same SG2.
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.
Have you tried sharpening? I find I’m always having a tough time sharpening miyabi
Sir, is the first knife a 600D?
After I properly completed the detailing of the spine and choil,, I enjoy using my Artisan. Note: I am very left-handed, but the Artisan handle is very comfortable and reliable in that hand.
My artisans spine and choil came great from the factory. Same with all my miyabi mizu knives. Though they use the same steel blanks as the artisan.
Being a lefty though you would hate my handles, they are like the birchwood only micarta or something. I'm a lefty too, that learned to shoot, cut, and scissor right handed. It all started with scissors!
I can't figure out my dominant fighting hand though... hopefully I never will!
I do like the feel of the artisan handle being wood, but I prefer the shape feel of the d handle.
Neither compare to my custom nigara handle in green turquoise though! Which would work for a lefty too. It's like something that descended to my level of existence just for me!
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.
I haven’t seen any Ken Onion Shun’s much at all. Do you think you could get your hands on any of those?
i got the wrong box for the knife. i just got a random miyabi box with my birch wood knife
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.
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.
Can you please review various Shigeki Knives 180mm or bigger. Demascus too
It is very unlikely that a very small producer of fully handmade knives is going to be able to afford to send knives out to VBloggers. I have not used his knives, but they seem to be great values for the dollar.
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
Definition of artisan. 1 : a worker who practices a trade or handicraft : craftsperson a skilled artisan. 2 : a person or company that produces something (such as cheese or wine) in limited quantities often using traditional methods -often used before another noun artisan breads.
Do you like Kramer knives over everything or what's your favorite knife
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.
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 Ricky.. Do you happen to have a Miyabi kaizen by any chance? And if you do, any thoughts about it? Thx
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.
like that rustic wood background and counter.
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?
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.
Would you please do a knife review on the new Miyabi Koh?
I find it a very interesting knife.
Also I saw another new Miyabi knife that has a darker color birch wood handle than the Birchwood series and a 66 hardness instead of 63 on the Birchwood. Thanks.
Thats the miyabi black
Miyabi is German + Japanese = best creation of quality in the world!
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.
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
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%