Miyabi Japanese Knives: All Nine Series at C+M

[@TheRealLagathaRodbrok]

A friend bought me the birchwood from Japan today. So looking forward to seeing it.

[@cutleryandmore]

@@TheRealLagathaRodbrok that’s an awesome friend!!!

[@ChefBrandonAllen]

The Birchwood is stunning, but the Koya is by far the best bang for your buck.

[@shaunmills3598]

just got an 8" kaizen 2 today. 1st good knife ever. most expesnive knife i owned before hand was $35 lol ibrought this kaizen home n sliced onion so thin you could barely see it, just absolutely beautiful!!!

[@cutleryandmore]

@@shaunmills3598 congratulations!!! You’re going to look forward to prepping now!

[@leightaft7763]

Chef here, the KOH is my workhorse. I abuse that thing and it’s still a lazer. Barely need to sharpen it either!

[@MasterofPlay7]

But isn't that entry level blade?

[@dimmacommunication]

SG-2 is manageable but you can feel the vanadium in it, damn takes 3 times to sharpen compared to VG-10 :)

[@cutleryandmore]

It's definitely harder than VG-10 at a 60-61 Rockwell, but still more manageable than the Miyabi Black at 66 Rockwell lol

[@dimmacommunication]

@@cutleryandmore It's not about hardness per se but Vanadium in It 😎 The more you know ✌🏻 SG-2 forms a really nice burr

[@MasterofPlay7]

It's very easy to sharpen for me, I even use Japanese natural stone, no problem grinding away the steel

[@dimmacommunication]

@@MasterofPlay7 If you compare VG-10 to SG2 it's noticeably more resistant to abrasion. There's no way around it.

[@jlozano2014]

My Birchwoods are so fragile, my Artisans are the workhorses, and so much easier to maintain. I've even thought of selling my Birchwoods due to how easy they pit. They are just so beautiful though lol

[@cutleryandmore]

@@jlozano2014 yeah those blades can be a little high maintenance - meant for precision, not power if that makes sense. Check out our Enso SG2 line - same steel but much more durable, 101 lays Damascus, Micarta handle, just good looking durable knives from Japan

[@dimmacommunication]

FC61 is AEB-L steel :)

[@DenSenator]

Спасибо, за подробный рассказ о сериях ножей Miyabi! Узнал много полезной информации. Понравилась серия «Koya”. А о серии “Evolution” вообще впервые услышал. Судя по всему, “Evolution” аналог “Diplóme” у Zwilling? У меня есть несколько ножей серии “Diplóme” и мне они очень нравятся!

[@cutleryandmore]

We love the Koya too! The neutral birch color goes perfectly with any kitchen tone and the blade cuts like butter. Yes, the Evolution is a perfect Zwilling/Japanese hybrid with great blade shape.

[@kevingonzalez9592]

Tripaloski

[@Yagaraschi]

Sadly you dont sell the Miyabi Fusion Morimoto - but i think this specific knife does not sell anymore?

[@cutleryandmore]

Unfortunately the Fusion was discontinued a few years ago and we are sold out. That line was essentially the Kaizen blade with the Evolution handle. So maybe one of those might work for you!

[@davistaishi]

you should give us a easy time to decide which one I really need. it's the goal of this video, isn;t ?

[@cutleryandmore]

Mizu for high performance/value Koya for everyday use, durable and elegant, great value too Birchwood for high performance and incredible looks! Hard to go wrong with any Miyabi knife!

[@manxology]

No offense to this video... but, I can't stand magnetized blades! They creep together on the counter. The never de- magnetize (unless I am missing some trick). So, just for me, it's hard to see all these beautiful knives becoming magnetic.