I have the "spark" version and use it at work. Works good for prep slicing veggies, cutting rolls and even sashimi/sushi . Took me a few shifts to get used to the tip while cutting avocado slices and other tip work. Accidentally bent the tip last week when it slid into the sink next to my station. Thinner tip than my gyuto and santoku. Good addition to my set. Edit: Edge retention is average to below average.
Very sexy pattern on that Damascus! Love the tip but definitely a fragile spot for sure. It seems like Miyabis FC61 isn’t quite where I would like it to be either. Seems like at ~63HRc is where I start to feel comfortable with the level of edge retention
I work in a commercial kitchen and I have been considering getting my own personal knife to use at work instead of the knives my work provides , for prep I cut a lot of onions peppers lettuce and chicken , do you think this style of knife would be an upgrade to your basic chefs knife and would it perform better in my prep needs
1) Are you breaking down chickens? If yes, this thing is too big and the edge is too fragile for that. Get a mercer rennaisance 6" straight regular flex or a Tojiro 150mm Honesuki if you want to upgrade. 2) Do you know how to sharpen? If yes, then you'll be fine. If no, then get a less expensive blade and learn. 3) How rough are you on knives? I'm pretty diligent in my usage but I was getting very very small microchips using an 11dps angle. Bumped it up to 13dps and still have to put more use on it before I know if that was enough but I'm quite confident it was. It's a great option for all the veg prep and really shines on starchy/sticky foods because it has above average food release.
Engineer’s Perspective I somewhat know how to sharpen knives , I have moderate experience with sharpening knives , I try not to be too rough on my blade but sometimes I have to move quickly so there’s some occasional roughness in there
@@justinnorris3149 Definitely can be a fast paced environment! Being 100% honest, unless you have a friend who is willing to hand sharpen it, I'd try really hard for 1-3months to beef up your sharpening skills. Once you feel confident then it'll be a great prep knife and hard to do better for that price. What sharpening setup do you have?
Engineer’s Perspective I have a whetstone set , it has 4 double sided whetstones , I typically use a 1000 grit to sharpen then a 5000 grit to finish it off , I typically sharpen my knife once a month or so , just whenever it needs it
Unfortunate! I will say their Artisan line uses the exact same blades but with the wood handles so you could go that route. They also tend to be a bit more expensive too than the Mizu
@@milaneesie4495 rough! I’d have guessed that an EU run company would have a better selection there but it seems like Japanese knives are just harder to come by over there
A perfect summery of everything one would like to know on this knife. very well done in all aspects! thank you.
Appreciate the comment! That's exactly what I'm shooting for
Chur bro! Calm and relaxed presentation from a normal dude… much appreciated!
Appreciate it!
Cutlery and more and the companies I've bought have done me well on warranties
They definitely will treat customers right if there are any issues. Always good to know companies will stand behind their products like that.
I have the "spark" version and use it at work. Works good for prep slicing veggies, cutting rolls and even sashimi/sushi . Took me a few shifts to get used to the tip while cutting avocado slices and other tip work. Accidentally bent the tip last week when it slid into the sink next to my station. Thinner tip than my gyuto and santoku. Good addition to my set.
Edit: Edge retention is average to below average.
Very sexy pattern on that Damascus! Love the tip but definitely a fragile spot for sure.
It seems like Miyabis FC61 isn’t quite where I would like it to be either. Seems like at ~63HRc is where I start to feel comfortable with the level of edge retention
Rad. Sold. Thank you!
Do it!
Nice review. I want to pick one up in a couple of days
It’s really a great knife! I’d say it’s on the border of workhorse and slicer making it a great all arounder. Hands down my go to prep knife
Fine review my good sir. ✌😁
🙏🏻
I work in a commercial kitchen and I have been considering getting my own personal knife to use at work instead of the knives my work provides , for prep I cut a lot of onions peppers lettuce and chicken , do you think this style of knife would be an upgrade to your basic chefs knife and would it perform better in my prep needs
1) Are you breaking down chickens? If yes, this thing is too big and the edge is too fragile for that. Get a mercer rennaisance 6" straight regular flex or a Tojiro 150mm Honesuki if you want to upgrade.
2) Do you know how to sharpen? If yes, then you'll be fine. If no, then get a less expensive blade and learn.
3) How rough are you on knives? I'm pretty diligent in my usage but I was getting very very small microchips using an 11dps angle. Bumped it up to 13dps and still have to put more use on it before I know if that was enough but I'm quite confident it was.
It's a great option for all the veg prep and really shines on starchy/sticky foods because it has above average food release.
Engineer’s Perspective I somewhat know how to sharpen knives , I have moderate experience with sharpening knives , I try not to be too rough on my blade but sometimes I have to move quickly so there’s some occasional roughness in there
@@justinnorris3149 Definitely can be a fast paced environment!
Being 100% honest, unless you have a friend who is willing to hand sharpen it, I'd try really hard for 1-3months to beef up your sharpening skills. Once you feel confident then it'll be a great prep knife and hard to do better for that price.
What sharpening setup do you have?
Engineer’s Perspective I have a whetstone set , it has 4 double sided whetstones , I typically use a 1000 grit to sharpen then a 5000 grit to finish it off , I typically sharpen my knife once a month or so , just whenever it needs it
I really want one but i live in europe and cutlery and more doesnt ship to europe
Unfortunate! I will say their Artisan line uses the exact same blades but with the wood handles so you could go that route. They also tend to be a bit more expensive too than the Mizu
@@EngineersPerspective701 ive looked but those too wont ship to europe
@@milaneesie4495 rough! I’d have guessed that an EU run company would have a better selection there but it seems like Japanese knives are just harder to come by over there