This has been always my first choice for new chef knives. They look great and work even better. Berfection is a great YT guy. Thanks for sharing your version of this knife. 1 knife cuts all.
I just got one of these and the difference between this and my other "sharp" knife is absolutely insane. I got my previous knife to a sharpness that I thought was really good. Then this one is just blew that one away. Now the old one feels dull by comparison.
So sweet❣️ my just came two days before the Xmas can’t wait to start using it! Your cutting skills were awesome and I was trained from a chef from France!
I just Go this miyabi birchwood knife in santoku and 9" chef knife. It's unreal and unlike any other knife I have used. It (literally) cuts under it's own weight. It takes almost zero downward pressure.. you just slice and it falls through food like it's splitting atoms.
I love this knife!!! I’ve owned mine for almost 3 years Best way to describe it It’s sharp as hell! Cuts vegetables so fine so precise This knife is levels ahead of everything else If you try the pinch technique you’d have more control on meat It would cut easier
i'm about to take the plunge after years of procrastinating how is your knife holding up since you made this video ? a shop in my town recommends a pull-through ceramic stone sharpener for miyabi knives for people who don't want to sharpen them using whetstones how do you sharpen your knife ?
He's holding correct. It's a D profile Hattori Hanzo blade. Any Samurai would hold similar...whether pork belly or enemy belly (feudal Japan), the hold is correct.
Me watching the whole time knowing hes holding the knife completely wrong for chopping. You could be much more precise and more efficient holding it the proper way. Ex: th-cam.com/video/aoqVGdmVlKk/w-d-xo.html also for any meat cutting, please use a little sawing strokes as possible, ruins texture and gives it a "shaved" or cliff face look that isnt good for getting an even sear on. Push with the tip angled slightly up into the cut of meat, once youve gone the entire length of the blade, point the tip down and slide back. You can also do this the opposite way. Tip down going away and pull it back to you while pushing the heel of the blade to the cutting board.
Interesting watching you cut different foods, seeing this shows that the Wushof Ikon is sharper than a Zwilling Miyabi. My Wusthof glides through an apple the Miyabi is getting stuck. The Wusthof slices lamb roast like it's going through the paper. I guess it's the decade-long argument: Zwilling or Wusthof. . . every comparison I've seen Wusthof wins. . . Do that as a video, buy a Wusthof Ikon and test the two side by side
The way it’s glides does not necessarily mean the knife is sharper an example is the miyabi black where the Damascus clad etch has a rough texture which causes the food to stick but it’s also razor sharp and cuts perfectly. Also the knife may also be thicker and the grind may be different causing it to be more wedge like but that does not correlate to sharpness of the edge at all, I believe you got it mixed up basing it off of gliding is wrong as there are many many factors to something sticking
I bought in Italy fron resealer two knives MIYABI 4000 FC ,gyutoh 24cm and Kudamono 9 cm and both knives have the blades bend. The quality control of Miyabi knives are inexistent and after sale service same inexistent. I was very disappointed with this brand,i never buy again Zwilling knife
If you are chef, your knife skill is horrible and abuse the Miyabi Knife. I brought a piece of ginger and try it with a Miyabi Birchwood knife at Sur La Table. I could slide the ginger paper thin & julienne it like hair, then I bought the knife right the way. By the way I am not a chef, I only cook couple time a week, this knife provide you "The Beauty of Cutting".
I really just watched this man cut food for 6 mins and didn’t get distracted once
it’s oddly super satisfying
This has been always my first choice for new chef knives. They look great and work even better. Berfection is a great YT guy.
Thanks for sharing your version of this knife. 1 knife cuts all.
So satisfying to see you cut through the ingredients. Great demo
I just got one of these and the difference between this and my other "sharp" knife is absolutely insane. I got my previous knife to a sharpness that I thought was really good. Then this one is just blew that one away. Now the old one feels dull by comparison.
So sweet❣️ my just came two days before the Xmas can’t wait to start using it! Your cutting skills were awesome and I was trained from a chef from France!
excited for you, and thanks!
The Miyabi is a total work of art!
This knife is a beauty that can perform
clickbait-y title ik... but no cap detected!
enjoy,
consistent-jian
Love the vid man!
Thanks bro. Burrfection lead me to this knife. Great video for us amateurs trying to level up
I just Go this miyabi birchwood knife in santoku and 9" chef knife. It's unreal and unlike any other knife I have used. It (literally) cuts under it's own weight. It takes almost zero downward pressure.. you just slice and it falls through food like it's splitting atoms.
ur way with words is on another level 🤣
I love this knife!!!
I’ve owned mine for almost 3 years
Best way to describe it
It’s sharp as hell!
Cuts vegetables so fine so precise
This knife is levels ahead of everything else
If you try the pinch technique you’d have more control on meat
It would cut easier
been using it everyday since i first purchased it, such a reliable knife
this is the $300 knife that bob was obsessed with that one episode
i remember
can you wash this knife with soap and water like usual? or is there some other preferred method
hand wash w/ mild detergent and a non-scratch cloth p much
i'm about to take the plunge after years of procrastinating
how is your knife holding up since you made this video ?
a shop in my town recommends a pull-through ceramic stone sharpener for miyabi knives for people who don't want to sharpen them using whetstones
how do you sharpen your knife ?
knife is holding up nicely! i sharpen with a whetstone!
U really wanna hold Ur knife properly chef it's quite dangerous 😂
He's holding correct. It's a D profile Hattori Hanzo blade. Any Samurai would hold similar...whether pork belly or enemy belly (feudal Japan), the hold is correct.
Nice knife
Great demo of the average consumer
this comment 👆
Me watching the whole time knowing hes holding the knife completely wrong for chopping. You could be much more precise and more efficient holding it the proper way. Ex: th-cam.com/video/aoqVGdmVlKk/w-d-xo.html also for any meat cutting, please use a little sawing strokes as possible, ruins texture and gives it a "shaved" or cliff face look that isnt good for getting an even sear on. Push with the tip angled slightly up into the cut of meat, once youve gone the entire length of the blade, point the tip down and slide back. You can also do this the opposite way. Tip down going away and pull it back to you while pushing the heel of the blade to the cutting board.
Exactly what I thought. Hes got some more practicing to do. Im sure hes gonna get his knife skills up to the level of knife he has now eventually
Damn you look exactly like a badass chef in anime
yukihira soma
If you are a professional cook, I suggest you fix your grip technique unless you have already, you may get sat down.
Did you even watch the video dumbie? He’s a home cook chill out TH-cam patrol
Is this a real/legit damascus steel tho?
Bruh. It's a myabi knife, they don't sell fufu shit lmao. The steel is whatever they say it is, solid brand, solid knifes.
Lol burrfection led me to this knife too
Kind of pains me seeing you use the same wooden board for meat and veggies at the same time :0
Interesting watching you cut different foods, seeing this shows that the Wushof Ikon is sharper than a Zwilling Miyabi. My Wusthof glides through an apple the Miyabi is getting stuck. The Wusthof slices lamb roast like it's going through the paper. I guess it's the decade-long argument: Zwilling or Wusthof. . . every comparison I've seen Wusthof wins. . . Do that as a video, buy a Wusthof Ikon and test the two side by side
The way it’s glides does not necessarily mean the knife is sharper an example is the miyabi black where the Damascus clad etch has a rough texture which causes the food to stick but it’s also razor sharp and cuts perfectly. Also the knife may also be thicker and the grind may be different causing it to be more wedge like but that does not correlate to sharpness of the edge at all, I believe you got it mixed up basing it off of gliding is wrong as there are many many factors to something sticking
The important question is... is it worth the $300?
definitely!
@@M.____________I was thinking other cheap knives can do all things you did in VDO 😂
Pronounce it:
Vur Stoff
Vyr Stoff
Hammer grip omg learn to how to grab a knife first and learn how to use it
I bought in Italy fron resealer two knives MIYABI 4000 FC ,gyutoh 24cm and Kudamono 9 cm and both knives have the blades bend.
The quality control of Miyabi knives are inexistent and after sale service same inexistent.
I was very disappointed with this brand,i never buy again Zwilling knife
If you are chef, your knife skill is horrible and abuse the Miyabi Knife. I brought a piece of ginger and try it with a Miyabi Birchwood knife at Sur La Table. I could slide the ginger paper thin & julienne it like hair, then I bought the knife right the way. By the way I am not a chef, I only cook couple time a week, this knife provide you "The Beauty of Cutting".
You dont deserve a miyabi with cutting skills like that