Meglio 8” Gyuto in CPM-Magnacut Mini Review
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- Опубликовано: 5 мар 2022
- The Meglio Knives Magnacut 8" Gyuto is a great value for a knife that really does it all. A design that is light, nimble and sharp for precise work but strong enough to be a workhorse. The profile is rounded with a nice positive heel for rocking but still able to easily up/down chop. The heel is extended out to a tip for a "paring" capability that is great for coring strawberries or even getting into apples.
The design is aided by the steel choice of using CPM-Magnacut at 62-63HRc, which is both far more stainless and tough than a standard German X50CrMoV15 at 58HRc. Magnacut achieves this feat by allowing all of the chrome to stay in solution for corrosion resistance and uses only fine grained vanadium carbides (VC) for wear resistance. The heat treat seems to be top notch, making deburring very easy and giving a super fine edge that will be appreciated in most kitchens.
The use of VC in the steel is the key to such high performance but it leads to a discussion on sharpening. VC is harder than the alumina abrasives that are used in most Japanese waterstones. The steel can definitely still be sharpened to good results on those stones, especially using quality ones, but it will feel noticeably harder, take longer and may not be ideal. For maximum results it is recommended to use diamond abrasives. The Venev resin-bonded waterstones are a fantastic option giving high performance and value for diamond abrasives. Recommend the 240F/400F for new egdes or reprofiling and the 800F/1200F for touchups and polishing.
The perfect grinds, rounded spine, chamfered heel area and dead on handle fit are just icing on the cake of a really well executed knife. The price is a bargain for a100% American made blade using top grade steel.
Non-affiliated Link:
www.meglioknives.com/productions
www.gritomatic.com/collection...
Outstanding video, thank you! How have I never seen your channel, this is so great.
Glad you liked it!
A little editorial note on this wonderful review: The E in "Meglio" is pronounced as in "better", which is exactly what "meglio" means in Italian.
Appreciate the constructive comment!
Great review. Thank you
Appreciate the comment!
Great review, thanks for including the thickness behind the edge and heel height. I’m thinking about picking up a 10”
Definitely try to include those important details. The 10” may have a bit different cutting profile but no doubt a high performer
Great review mate! As a chef I'd say you covered all the important aspects. I just ordered one of these bad boys to replace my 18 year old 8 inch gyuto.
Glad you liked it! I do these mini reviews to get that info out there so I that's music to my ears that it's coming across to someone who knows!
Just ordered a 400/1000. Have watched the performance and feel it's a solid product. Thanks for the intro. 👍
You’re welcome!
This is a lovely review! It's so fascinating to hear all the same words Brandon uses coming from someone else. We're so glad you love your Meglio knife!
Appreciate the comment! It’s been the go to workhorse for a month now and going strong
Real world experience = knives pay my mortgage.
I'm a professional Executive Chef with 20+ yrs experience.
I've been using a Bradford Chef knife in M390 and a Meglio Santoku in 20CV for over a year, now.
Modern powder steels are second to none in the kitchen.
And I think I need one of these in my knife bag!
I agree man! I am not a professional but the way the edge breaks down on Maganacut and SG2 are awesome for hammering things out and still making a relatively delicate cut afterwards.
Meglio is convexing these now too so hopefully better food release! Must buy!
What would be your opinion between the Medford magnacut and meglio magnacut chef/gyuto?
That's a good looking Gyuto and the prices seem very reasonable. I have a chefs knife in magnacut and really impressed with the steel, it's sharpened around 9-10 dps and holds an edge quite well.
Thanks! I like the fine and clean edge it takes most of all. This one here is really a do-all so I'm still deciding if I'll lower the angle or not but the real beauty is it's capable of sick angles like you're pulling off!
I will say in terms of a kitchen knife I ask myself if it's worth the degraded sharpening experience on Japanese waterstones which are so common for the buyers of these knives. Especially since this particular one isn't fully taking advantage of the edge stability. I think it's worth it regardless but only time will tell!
Mine is probably at 5 degrees per side its as low its scratching the sides of the knife.
Magnacut is some reallt impressive steel
@@knifesharpeningnorway Pretty low, my straight razors are around 7-8dps.
@@NORTHWESTKNIFEGUY jupp its as low as i could go without tearing up the side of the knife
I love tipwork
Just the tip
Wonderful steel - will look to get a MC knife when the go on their next sale
Do it!
I was so impressed at how keen magnacut gets. My Spyderco Mule in MC may be the sharpest knife I currently have. This is just by feel as I don't have a Bess tester to standardize that but it feels amazing
I've also been extremely happy with how fine the edge it takes for a relatively high carbide, stainless steel. Also seems to deburr better than most stainless I've come across. That all said it still isn't quite to the level of say Cruwear, M4, 4V much less Blue/White steels for Japanese kitchen knife users
@@EngineersPerspective701 Hi, you mean it isn't quite to the level of those steels in terms of how fine an edge it takes? Or some other parameter?
@@jcwc011 No this takes a finer edge and actually tends to come up cleaner. But it’s a bit softer than other heat treatments. Not bad or worse but I feel like they could have pushed it a bit further is all. Still satisfied with the performance though
@@EngineersPerspective701 Thanks for the insights.
@@EngineersPerspective701 any idea what the HRC on this is because clearly it's capable of really amazing things at the 63 to 65 range based what people like Shawn Houston reports. And even the Spyderco mule at 62 is by my experience really good in all the areas that MagnaCut is supposed to be good at.
Man I want to pull the trigger so bad on this knife 😂 I need some MAGNACUT in my collection. I higher end pocket knives and have quite a few pocket knives in the 2:00 to 400 dollar range but for some reason have a hard time putting down that much money on a chef's knife even though I'm a chef 😲🤷🏻♂️🤦🏼♂️ probably due to the worry-free aspect of a cheaper knife in an industrial kitchen I'd probably keep this for home. I just got about 5 different TwoSun kitchen knives in 14c28n which is a great budget steel and I'm liking them for only 50 bucks a piece. Also I just used some Venev stones for the first time yesterday on my Work Sharp precision adjust, they worked very well on the pocket knife that I sharpened. The fact that you know about them tells me you know what you're talking about and have earned yourself a subscriber sir, thank you very much for the review 🔥
Appreciate the comment! I know there is always a danger of your stuff disappearing in a pro kitchen setting so I totally get that.
That said this thing is really awesome! The heat treat doesn't shoot for the highest hardness ever and there is a reduction in the ultra fine edge retention but the carbide volume and type keeps the edge in a great spot for a loooong time. Will continue to cut through tomato skin and pork fat for as long as anyone would need it too.
Not to mention that how Meglio heat treated this stuff makes for some of the best sharpening stainless steel I've come across so far. Definitely prefer it over CTS-BD1N. Jury is still out if I like it more than Miyabi SG2 but I'd tentatively say the Meglio's Magnacut wins.
That really sounds like a nice one. Ideal all around kitchen knife in about all ways other than if one is wanting a super laser. Seems like I don't hear people talking about grind angle too much so that was interesting to get me thinking about things, like the spine thickness and how that might factor relate. This has me wanting a kitchen knife in magnacut, I will probably get one eventually, seems pretty ideal for the application but the knives we already have are pretty darn good so I'm not feeling too much pressure.
Honestly I am REALLY loving this one. We'd discussed before how I was looking for a high performance all arounder and I think this is possibly a perfect example of that.
The grind angle makes a bit difference for wedging foods like big sweet potatoes and squash. Even then there is more to it. When I was thinning my Takamura and getting the Messermeister is 8" chef stealth really drove home its effects.
I'm still deciding if I think this knife is made better by being in Magnacut (other than the stainless advantage). Because it doesn't go to the level of thinness that Magnacut allows and in some ways I don't feel like it takes advantage of that. That said it's about equivalent to Miyabi geometry so still very nice and well into the good cutter territory.
On the flipside I think Magnacut may allow this knife to be a workhorse that most knives of this geometry cannot. So I do think it may be worthwhile. Still deciding 100% how I feel about the sharpening and edge retention/breakdown.
@@EngineersPerspective701 I sure would be curious about a laser in magnacut taken to max hardness. I'm imagining something like the takamura R2 but with magnacut at 65 rockwell and without going overboard but a little more design flair like the meglio.
@@turing2376 I think it would be amazing. Magancut having so much more stability and strength over R2 would allow for even thinner geometry and that’s saying something
I don’t own one, but I follow them on Instagram and they are doing a great, great job.
First one I've had. The quality of the grinds, fit and finish alone are impressive. Really nice design too!
Mmm that thing looks sweet? How the knuckle clearance? I don’t have a nice chef knife yet and I’m looking at different brands. Also, I love that cutting board. Where did you get it?
Very good knuckle clearance with a 50mm height and average size handle. It also tends to angle up away from the board helping more yet.
The board was actually a wedding gift from Target! So many compliments on it but I don’t think they sell it anymore. I linked it in the comments of a past mini review but it was sold out
Interesting that you need to ask if you like the looks of it.
545 for it. Now I am inspired to make my own
Standard versions are $295 right now
Magnacut✌️✌️✌️
Definitely like the steel lots
@@EngineersPerspective701 seems like a great steel for food
Great knife! The problem that I see is that food can get stuck very easily in between the screws. I think rivets are a better option. But for all the people who prefer form over function a little more, this is a great knife!
Excellent point but to say this knife is form over function is pretty insulting to the maker. You’d be hard pressed to find a more functional blade
Are you kidding?! Ti screws are the best hardware you get for this kind of knife!
So the whole thing is as impossible to rust as you can get! And you can take them apart to clean (or change handles) easily.
Between the practical blade shape, plain satin finish, and black G10 grips w/Ti screws. How do you get more 'plain' than that???
@@JohnZ556 well you probably never worked in a busy kitchen 🤭 Taking it all apart to clean it properly each day multiple times wouldn‘t be an option for me. …But each as he wants! If you like this knife, then go for it haha.
How thin is the tip? Next time, you could show how it handles fine cutting eg of a garlic gloves. Doesn't look like it has much distal taper.
The tip is not thick by German standards but definitely left robust enough for a fast paced environment I’d say. Personally wish it was a bit thinner
Be prepared to spend some money when you watch this channel.
Don't buy magnacut yet, it's ridiculously overpriced for the performance.
@@troyounce3295 is there something better for the price?
Lol, it's a community of enablers! No friends of the bank account here!
You have to be more specific man. The cost of a knife has very little to do with the steel within reason. I'd pay this much for an equal quality blade in AEB-L or 52100. Both are WAY cheaper and "Lower Performance" than magnacut.
In a kitchen knife, the fine edge it takes and holding thin angles is the top priority. Magnacut is top tier for stainless and competes with non-stainless options in this regard. It's only downside is that it's a nice sharpening stainless, but still not like non-stainless steels. I'm talking across the whole range too Blue #2 to 4V, M4, etc.
@@EngineersPerspective701 To be clear, my comment was a compliment. You're showcasing and demonstrating some good product that some people will want to buy. Nothing more intended.
Reasonable hardness eh? I know that game.
I do wish it was harder. That and poor food release hold back the knife a little but it’s still the best I’ve come across
Already sold out.
They'll make more. Worth the wait for another batch
Slap Chop (TM)
😂
once its dull it takes hours to sharpen
Not at all. Maybe 10-20min for a perfect edge
Why did you pronounce it "meelio?"
Should have been “mehlio”. I learned too, little too late though
Just ordered this knife. Can't wait to gut the first person that asks me about what I think about the Ukraine war....
Hope you enjoy it. Don’t make videos unrelated to global events otherwise you’ll be sharpening it like crazy 😂
What is youre stance on War on Ukraine? Are going to ban Russian and Chinese knives?
I’d like to keep this channel more free of politics and current wars for now. Suffice it to say that I hope Ukraine is able to make Putin pay
Bro, what? Do you just find channels that are selling random stuff and ask them what they think about political warmongering? Dude, Get. Out. Of. The. Matrix. Knives are awesome, being stuck in the matrix isn't awesome...
@@jonandivyjones if you are not against Putin youre with him. The new values are set now. Youre with Europe or against it.
The stupidity of Drusvult's comment! Hahaha
On so many levels:
-You stopping support of china will not affect them 😂 they have 1.4 billion people in their own country.
-Not informed about the war In Ukraine. The information he has is from the media
-Doesn't realise that Russia's economy has been boosted due to in-house production, the Russian Ruble has strengthens 50% this year the highest jump out of any country in all of history they’re prospering.
-Dosn't realise China/India/Africa/Turkey etc. still trade with Russia
-The Technology we use in the US is built in China on Russia energy supplies, Coal and Gas.
-Europe relies on Russian Gas. This is why there is a rush on renewable energy to cut the need for Russian Gas and most European countries are just playing along they don’t really wish to rid of gas to trade for a fast-tracked technology
The only promising future tech is Hydrogen and that can't even come close to ground drilled gas or a switch to a regeneration bettery system which would create too much pollution think about running the whole of Europe on regen!
It takes too long to create hydrogen we need 5 years to maybe get close.