After seeing the production process of Miyabi in their factory I positively changed my mind about the brand. I tought Zwilling were having 3rd party people making their " Miyabi " blades but it's 100% their their facility in Seki. Favourite steel is " FC61 " (basically 13c26 )
@@dimmacommunication the facility was already making some amazing knives before Zwilling acquired it and they were very open to blending some of Zwilling’s German engineering into the production process. What’s great is that each knife goes through about 130 different steps and some of the higher end knives are touched by up to 40+ different artisans. It’s an excellent blend of Western and Eastern craftsmanship 🔥
@@cutleryandmore Yeah I love that they didn't stick to JAP steels only, my fav are FC61, 63 for some applications ( instead of VG-10 ) and never tried 66, probably too delicate for me, maybe suited to a sushi master
It’s actually a pakkawood handle. The proprietary bit about the metal is only the name - steel is AEB-L. Otherwise nice review. That said, I have this knife and love it. Completely agree regarding the matte finish and resistance to slicing.
After seeing the production process of Miyabi in their factory I positively changed my mind about the brand.
I tought Zwilling were having 3rd party people making their " Miyabi " blades but it's 100% their their facility in Seki.
Favourite steel is " FC61 " (basically 13c26 )
@@dimmacommunication the facility was already making some amazing knives before Zwilling acquired it and they were very open to blending some of Zwilling’s German engineering into the production process. What’s great is that each knife goes through about 130 different steps and some of the higher end knives are touched by up to 40+ different artisans. It’s an excellent blend of Western and Eastern craftsmanship 🔥
@@cutleryandmore Yeah I love that they didn't stick to JAP steels only, my fav are FC61, 63 for some applications ( instead of VG-10 ) and never tried 66, probably too delicate for me, maybe suited to a sushi master
It’s actually a pakkawood handle. The proprietary bit about the metal is only the name - steel is AEB-L. Otherwise nice review. That said, I have this knife and love it. Completely agree regarding the matte finish and resistance to slicing.
Oh, your'e totally right! My bad - the Kaizen is Micarta and the Kaizen II is Pakkawood. Good ear! Glad you're enjoying the knife.
this knife is badass
FC61 is 13c26, when you sharpen the knife you can feel the steel being super smooth.
I prefer it to VG-10
Who makes that apron? Thanks.
@@kelvinwilliams6999 Under NY Sky - been using them for years!
@cutleryandmore Thanks!