Does it suck? Or do Miyabi knives have soul? Reviewing a tiny, beautiful Petty.
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- Опубликовано: 10 сен 2024
- The star in this video is the Miyabi 5000MCD 90mm Petty.
Miyabi knives receive a lot of hate (although hate might be a strong word) from the knife connoisseurs. I for one never roast or knock these knives. They are a gateway drug too many, and an end boss knife to others. They are certainly not crap in my opinion. Compared to Global knives.
I always find it frustrating when someone new to a knife community gets a gift of Wusthof, Miyabi, Global, etc and they are excited by their new knife and then have people tell them they should just return it, and get x instead. Thanks for a positive video.
Exactly. Everyone is on their own journey. The fact that I know better (subjectively) doesn't mean I should talk down on people that just got their first, non total crap, knife. I know how happy I was with my Kai Shun and Miyabi blades. It was a huge step from my Western daily drivers. But the rabbit hole got deeper and deeper ever since.
Miyabi is a class knife that is beautifully crafted and very sharp. I don’t care what anyone says.
They are certainly not crap! They were my gateway drug
My first Japanese knife also was a Miyabi, a 210 gyuto. Now I have a nice lineup of exotic Japanese knives, most of which are high carbon (not stainless) models that are astoundingly sharp, and that my wife wont touch. She uses the Miyabi, which I keep sharp for her, and thanks to that my wife stays happy and my hand-forged beauties remain rust-free.
It sounds like you and your wife make a great team.
Same in my house
Right on. I love my kitchen knives. Almost exclusively Japanese but I do have a K-Sab that I use quite a bit. My favorite is a knife made by Shigeki Tanka but one of his lower end knives. VG10, Yo handle, non-rounded spine etc. People in the knife community, at least the forums I have hung around, tend to talk down VG10 so I always stayed away from it. But I saw this knife on sale for $100 and bought it (a number of years ago now) and just fell in love with it. Super easy to sharpen (not carbon easy but not hard), holds a decent edge and doesn't chip easily. The knife doesn't wedge but it isn't a laser either, just a good all-rounder. You'd think I'd reach for the KS but I don't, lol. It is typically my Tanaka or a simple Fujiwara FKH (my go to beater).
Now I like Fujiwara FKM when recommending knives to my non knife geek friends but there are so many options to fit so many needs and personalities, so I am glad things like this exist. As you said, it is a good fit for someone!
Thanks for sharing this. 👍🏼
VG10 got a bad rep because of crappy Chinese VG10 bladescthat chip and snap easily. But I have three VG10 blades from blacksmith's that maKe very good knives with VG10. It makes a big difference WHO made a VG10 blade.
I started off with the Miyabi Evolution 8" chef knife. Then the Evo pairing knife followed by the Kaizen prep. Those will always be the firstborns of my kitchen. Miyabis still rock and perform wonderfully and I would use them in any situation. Masakages and Moritakas are now slowly taking over due to the rabbit hole.
Hey, I started with an Evo 8 inch. Just added a Birch and Bevel and a Martin Huber because the rabbit hole runs deep.
Enjoy your journey as much as you can, don't look back or feel sorry for any choices you make along the way. The rabbit hole goes deeper and deeper, and you are exactly where you are supposed to be. That's what I belief anyway.
Thanks for giving Paolo credit 🙂👍 That was a nice episode.
Indeed! ♥️🙏🏾
Hello and thank you for the video, I've been following you on RUclips for a while and thanks to you I managed to learn more about Japanese knives, I bought my first knife a 5000mcd 20cm and I'm very satisfied with how it works. With respect Costin Dek.
That's what I mean. If it works for you, great! Enjoy your knife. And thanks for watching my videos and supporting my channel. 🙏🏾
I say. Very nice looking knives. plenty good for "normal" aka non knife folks. the issues with these knives are the following. Very overpriced/expensive for what it is. Thick full flat grind with well below average cutting performance in terms of other japanese knives in the same budget or even half the cost. I do really like the handles on this model however. It's very nice. Not as heavy as most other Miyabis. I do have one. It's a 160 mm gyoto. I think it cost me like $300. Which at the time I didn't know better as it was one of my first good knives but today for the money I'd rather get so many other things. I also measured the BTE thickness and it's much thicker than even other factory knives. A shun or yaxell will cost less and cut better. This is why I don't like Miyabi. Shuns get a lot of hate but actually they are good knives. Lighter, better balanced and much thinner bte than any Miyabi. I also have a Yaxell Ketu 210 mm gyoto and that thing can go toe to toe with my Yoshi or Sukenari, honest to god, believe it or not. Wicked flat grind which is easy to maintain for life, very thin behind the edge out of the box, excellent performance through ingredients, SG2 steel and only cost $120 on sale. The issue with it is it's handled heavy for a Japanese knife. The Yoshi or Sukenari just feel much better in hand, but they also cost a lot more. The other issue is the profile on the regular gyoto is very curved for a Japanese knife. It's clearly made for rocking. The K-gyoto version is flatter but I didn't think to get that one. For $120 though it's the best value knife I own by far. Miyabis in general are handle heavy, expensive and very thick behind the edge. I measured a black series at .6 mm BTE for reference. I measured my shun at .4 mm. My Denka is like .25 mm, .3 at the heel and somewhere around .1 near the tip. Delicate asf but its a demon. The Yaxell ketu actually measured very similar to the Denka but the very tip isn't quite so delicate. It's more like .15 at the tip.
Thanks for sharing!
Those Miyabi knives seem great, I think their 18 cm Santoku is a solid recommandation for a first japanese knife, even though a bit pricy !
Imo a 4€ Victorinox pairing knife (or one of the numerous equivalents) can be a better choice for those little tasks, so light and nimble
Definitely need some height for doing anything on a board, I've seen the Masutani Ko-Santoku which is 13.3cm long, that would be a great little knife, what's your take on this ?
I call all small knives a Petty, but officially you call an 80mm/90mm blade a Pairing knife, or Office knife.
Any Victorinox knife will do it's job perfectly fine. But yeah. One might think a Miyabi is easier on the eyes. Has better edge retention. And all the other bullshit reasons that we knife-knerds like and use to rationalise buying expensive knives.
Loving that Flight of the Concords reference at the end!! 🥰
Thanks for catching that. Hail to the hiphopopotamus and Rhymnoceros!
My first knife outside my culinary kit was a Miyabi Santoku 6000MCT then I added the Gyuto210mm 5000MCD. That was 8 years ago. I gifted the santoku and snapped the gyuto in half. I used gyuto as my practice sharping knife for a year. I would not recommend them just because they are expensive and there is better knives out there in the same price range.
There are definitely better knives out there in their price range if you know where to look. You pay a lot for the excellent fit & finish on the Miyabi knives.
Great video as always !!! I did not have the best experience with myabi a few years ago, but maybe I should revisit them. I will agree, the beechwood knives are beautiful looking though.
There is a reason why I gave all my Miyabi knives away, my bro-san. They are okay performing knives, just no match for many knives I now own. But 15 years ago, they were the beesknees by lack of better knowledge and experience. Will I buy a Miyabi ever again? Probably no. I came for the looks, but didn't stay for the performance. Will I roast them and talk down on them because of that? No. I do not agree with all the people who hate on them and don't want to be one of them.
Global makes a ton of shapes and sizes that cater to the culinary industry. I own a few of them myself. 😎
Man... I still own a Global (usually used solely by my mum) and I still cringe whenever I grip the handle when it's wet.
You probably know exactly what I mean.
@@jiahaotan696 yeah I’ve gotten used to it. Feels like holding a scalpel in my hand compared to other knives.
Personally, I don't like them. I'm not a fan of the handles, and the steel dulls on you mid-prep. I do get why they are so popular though. And of course, they are functional. They're just not for me. But because I think they're crap, that doesn't mean I hate them.
Yup, I'm not a fan of the handles at all. As cold as the vastness of the universe.
I can't get used to the handles.
You know, when a word like “crap” or other such terms are used anywhere close to the name of Miyabi, it gives me unpleasant chills.
I fully recognize that there are Japanese master blacksmiths that can create works of art that are superior to even Miyabi. I get it! Their work is like that of Da Vinci or Michaelangelo. I respect and have the highest regard for that. But I can’t afford a Da Vinci or Michaelangelo painting.
The problem for me is that I can not practically justify spending 1000+ dollars on such a knife. It will not make me a better chef. It will not get me through culinary school any better, and it will not provide me with any more resources.
Miyabi will give everything I need and more to do what I need to do. Miyabi is always listed along the top quality of most manufacturers in the world. There are world renowned chefs that enjoy Henkel or Wustof. I’m just saying, I get the precise artistry of such craftsmanship, and indeed it is valuable! But Miyabi doesn’t threaten such traditions or culture. At least not from my mindset.
Miyabi is the best knife coming out of Zwilling and a work of art on its own. This doesn’t impeach the special talents of the master craftsman out there! Not at all!
@douglasborgaro6801 I personally like Shirogami#1 and Aogami Super. Shirogami#2, Aogami#1 and Aogami#2 are also better than SG2, for me. The high carbon steels sharpen like a dream. The powdered steel of Miyabi is a bit tough and takes longer to sharpen. I also prefer SLD semi-stainless steel over SG2. Ginsan3, SG2, VG10 are all good steel on knives if it comes from the hands of a good blacksmith or Japanese factory.
They say Magnacut is a superior steel to all the steels I have mentioned, but I have no personal experience with a Magnacut blade.
Anyway. I appreciate the heck out of Miyabi knives for what they are. They were my gateway drug to a collection of over 60 carefully curated knives.
Despite having an amazing collection of knives, l still use my Miyabi Artisan series petty nearly every day. It's literally my box opener. It's my garlic and shallot go to. I thin it down regularly and will eventually perfect the shape. But the R2 steel easily takes a Bess low 30s edge with minimal effort.
My Miyabi Artisan Santoku served me well for years. It didn't sharpen like a dream, but it was a terribly potent gateway drug. I gave it away and didn't really miss it, but it has played his role in my knife journey.
The same Miyabi santoku was my first Japanese knife. It took a while to pull the trigger because the most I'd ever spent on a knife before was about $25 on a cleaver. I was sick and tired of all the crappy knives I had that wouldn't stay sharp, so I plopped down $165 for that knife and I wondered if I was crazy to spend so much for a single knife. I went with the santoku because that was the shape of the knife I was reaching for the most. That started me down the path and I bought a few Yaxell and Enso knives. I think all three brands are comparable in fit, finish, and sharpness. My only complaint about those knives are the handles. I feel like the more traditional octagonal wa handle gives me better control of the knife... and when knives are this sharp, control is important to me. Those Miyabi, Yaxell, and Enso knives were a great way to scratch the surface though.
These three brands are prime examples of a gateway drug to the higher echelon of Japanese knives. They are a tad bit overpriced, but as I said in this video, they do have a place in the culinary world. And as you say, they scratch the surface of a really deep rabbit hole.
I actually really like the German Japanese fusion of some of the miyabi knives. I prefer the western handle and bolster, but I like the thinner blade and harder steel on Japanese knives.
@thorwaldjohanson2526 There you go. Miyabi sure makes knives that are suitable for people who are inbetween Western and Japanese knives. It's great that some of their knives cater to your personal preferences and needs.
Miyabi “Supreme” line of knives is their premium. The font is very Tommy Hilfiger. It makes a statement and has a different kind of soul.
I’ve never been “cutting edge” attuned to anything. My first serious knife acquisition fifty years ago was Sabatier. Snobs no doubt poo-poo such naivety, but you have made me feel better about my newby clumsiness.
I was using Sabatier, Zwilling, Wusthoff, Victorinox knives professionally for years before I bought my first Japanese knives. There's absolutely nothing wrong with those knives, they are just completely different from Japanese knives when it comes to construction/build, steel quality, balance point, aesthetics and most importantly, the way they are used (cutting techniques) and for what purposes.
For many Western chefs, a good old Sabatier will be preferred over any Japanese knife. It all depends on the personal preference, tasks at hand in the kitchen and the level of skill and technique of the user. I for one am surely not looking/talking down on all the Western knife brands. It's just that my personal preference moved over to the higher echelon of Japanese knives.
@@chefknivesenthusiast …me too, I like my French and German cutlery until I started dabbling with Japanese format; steel, balance point, blade edge and thickness, etc. I still only have rudimentary cutting skills but I feel like I’m playing a fine instrument when holding a Wa handled laser Nakiri. Sure it’s subjective, but I’m with you, Japanese blades have captured my heart.
I’ve been absolutely captivated by the quality and handling of the Japanese knives. I’ve always been partial to them. I cook a lot of Italian dishes.
@@douglasborgaro6801 Well made Italian food is mama mia bellisimo!
I love my little Miyabi petty. It's the only Miyabi I own because I don't like that kind of metal on larger knives.
Thanks for sharing! I get it, that metal is not super easy to sharpen. A bit tough. I love this little petty too, even though I gifted it to my brother.
I just got a Miyabi Birchwood. This left me with less money for sharpening equipment. Recommend affordable brands of strops, whetstones or honing steels?
At Meesterslijpers, we sell Kazoku leather strops for €20. Kazoku ceramic honing rid for €45. Kazoku flattening stone for €15. And the King duo sharpening stone (800 grit + 6000 grit) for €50. These are the four items we use during our sharpening courses. So for €130 you could have a complete starter sharpening kit.
I love masur birch, but I’m definitely a wa handle guy. I don’t use a knife that small very often either and when I do I have one of those Kuhn Rikon ones I bought about a dozen years ago for 10 bucks. The steel actually gets super sharp, but is not pleasurable to sharpen being a stainless blade. I looked into the Miyabi blades when I decided I wanted to get a decent blade, but being me I looked even further and found Japanese knives 🔪.
Good on you for skipping the gateway drug usual suspect. Fifteen years ago, I failed to look further before purchasing my Miyabi (and Shun). Fast forward to the present, owning 80+ carefully curated knives, I'm still looking further.
Well, I tend to go a little fanatical with research when I get into a subject. I was initially going to buy one of those phoney Damascus Chinese blades, but forced myself to do some research. For only a few bucks more I got a Tojiro 240 mm kiritsuke. Sure it’s a factory made knife made from pre laminated white #2 steel, but it punches way above its weight class. It easily gets scary sharp. I was cutting a bunch of bell peppers for a meal last week and just the weight of the blade alone was literally falling through the produce. I’ve made a saya for it, am going to cut it down to about 220 for my limited work space, and will replace the cheapo poplar handle with something nice. I’m on a fixed disability income so cannot emulate your collection in any way 🤷♂️. Still cool to see what you’re up to though and I like your videos. Say Meow to kitty 🐱 for me.
Gotcha. 😺
Haha so my first knife was a kai shun 255mm gyuto, initially i didn't like the size so second was a 200mm gyuto 5000 birch miyabi. The miyabi is great however the 200mm is way too handle heavy and to me feels really weird and off balance. I ended up really taking a liking to the 255 shun over the miyabi but these two knives sent me down the knife obsession rabbit hole, i now own a large variety of . mostly high carbons. Ill happily admit though i still to this day use my shun 255 theyre really not a bad knife. The miyabi on the other hand not so much, bad balance on the 200 gyuto but honestly my biggest peeve is that it gets alot of micro chips quite easily, maybe i just got a dud im not sure but id definitely not pay the coin theyre asking these days for one.
Kai Shun and Miyabi strike as a gateway drug again. And now you know that almost any carbon blade between $200 - $300 will blow the Miyabi out of the water when it comes to performance, sharpenability, edge retention, etc.
@@chefknivesenthusiast haha they sure did!
They make a great steak knife for small hands like mine. I never use a serrated steak knife.
Awesome! Thank you for sharing. 🙏🏾
Love your videos and have a birchwood myself. Feedback for upcoming videos. Pls avoid the water fountain. It is a nice background but the water sound oscillates and is distracting from your actual message.
Thank you for your constructive feedback. I'm on vacation in Bali at the moment. I'm definitely not planning to do many videos in front of waterfalls, fountains, or, like in this video, in a swimming pool. It is what it is, my bro-san. You can also turn on the subtitles that I have added and turn off the sound if it bothers you that much.
Dude... You're Hilarious!
Great video.
I own 4 Miyabi knives and 3 Shun including That one but made by Shun and I use it everyday.
Thanks for the kind words bro-san! Nothing wrong with Miyabi and Shun knives. Are there better knives and steels out there. Yes. Subjectively, yes, for sure. But compared to Global knives, Miyabi and Shun are great.
All objects have a soul, even the machine-made ones, even the most banal and mundane of items... to make it, materials were brought from far away and assembled and it passed through many hands. A cheap $1 knife, used daily to make food for a family, will be the cook's most treasured item...
(That being said, Miyabi isn't my first choice when it comes to getting a new knife. Lol.)
Also, looking good man.
What's kiwami honbazuke? What's the difference between that and normal honbazuke...
Re: peeling: I can cite multiple examples of people around me (SouthEast Asians) that peel that way. As for myself... I picked up cooking from online sources, so I peel towards myself, lol.
Don't pin me down on this, but I think "Kiwami Honbatsuke" is what we know as "Honbazuke". Perhaps it is the official Japanese name for it?
Miyabi is never a choice for me anymore when it comes to getting a new knife. Fifteen years ago I thought they were the beesknees though. So I for one will never talk down on them.
I've seen many Indonesians peeling away from them. But every time people see me peeling something in the West, people are gobsmacked.
What steel do you rate better than SG2?
My favorite steels are Shirogami#1 and Aogami Super.
I truly admire your approach but give me a cheap speed peeler any day and let me be done with it.
No badge of honor for you! 😘 I also use a speed peeler when I have to do bulk preps. But I do like to use a knife when I'm not in a hurry.
I use a Kuhn Rikon (which I sharpen…) on carrots
Everything else can be peeled easily, probably better, and maybe even as fast as a peeler, with a paring knife.
Small bird beak victorinox is incredible for peeling, especially potatoes.
@@emieloss7229 I agree, it's not the easiest to sharpen but definitely can be done
Just random search in Google and I can find the result,how the f***k that shit quality came out from the factory😂.
Depending on your definition of shit. To some they are. To others they are perfectly fine kitchen tools.