Miyabi Japanese Knives: All Nine Series at C+M

[@josepjosephson5986]

such a great review, thank you

[@cutleryandmore]

@@josepjosephson5986 absolutely, thanks for watching. Shun series overview uploading today or tomorrow!

[@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.

[@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

[@dimmacommunication]

FC61 is AEB-L steel :)

[@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

[@BigArt85]

Hello. Isnt miyabi 6000mct from mc63 steel? Or is it the same as sg2 steel?

[@cutleryandmore]

@@BigArt85 Yuppers, SG2 steel core!

[@BigArt85]

@@cutleryandmore Thank u for quickly respond. Just bought mtc6000 santoku;-)

[@cutleryandmore]

@ did you sign up for the newsletter so you get our 15% off?

[@BigArt85]

@@cutleryandmore well im from Poland and Got 20% of from polish distributor. So Just spent about 220USD ;-)

[@cutleryandmore]

@ ahh ok good deal - we only ship within the US so glad you found a local distributor!

[@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!

[@boro841]

7000D - Miyabi ?

[@cutleryandmore]

@@boro841 Brandon here from the video - I don’t believe Miyabi has made the 7000d for a very long time.

[@OPSteel97]

I have a Black chef’s knife that my wife put in the dishwasher. The wood is now dull as can be. Completely bummed. Any suggestions on how to fix? Btw, I am now divorced. No lie, lol.

[@cutleryandmore]

@@OPSteel97 rub it heavily with food grade mineral oil. Let it soak in overnight. It may be good as new by morning. You can get a 8-16 oz bottle on Amazon for $15ish. Good luck with singlehood lol and congrats!

[@OPSteel97]

@ Thanks! I have used said mineral oil, but didn’t let it soak. I’ll try that. The wood is rough now, too, so I fear I may need to lightly sand it and then buff it with some really good wax. We shall see, but thanks for the quick reply! I order from you guys quite often! Eyeing the birchwood slicing knife now for sushi 🍣!

[@cutleryandmore]

@ I put on gloves, and legit lather it in for a few mins, keep putting more on, don’t wipe off the excess. I generally put it in a wire baking rack so it can drip off as needed. If it’s that bad the next day still, maybe a 320 grit sandpaper. The challenge is making sure it’s flush to the bolster and end cap, so maybe hold Off on sanding until you let it rest after oiling it for a few days. We appreciate your business. You may want to look into Yoshikane next since you’re a fan of knives. Just saying ;)

[@OPSteel97]

@@cutleryandmore hmmmm…I will check them out right now. Love you guys!

[@OPSteel97]

What is the best sashimi knife that you guys carry?

[@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.