I thought you might be interested to know about the birchwood used in this Miyabi knife. The figure is a result of scaring of the timber when the tree repairs the damage done by a wood boring beetle and it leaves the tree stunted. It is known as Masur birch or sometimes Karelian burl if from that area of Finland. The best and most highly figured timber is harvested north of the Arctic circle. All the best.
On your recommendation I purchased a Miyabi. Being in the knife sharpening business I’ll occasionally grab different customer knives and cut something in the kitchen then reach for my Miyabi, ahh no comparison, the Miyabi cuts everything with such ease. Just a slight forward or back as the blade gently passes through it makes cutting up food fun. For anyone who cuts food all day treat yourself to a Miyabi. Expensive? Yes, but why work so hard? You’ll be glad you splurged. Be sure to follow the instructions on the difference in care & handling. At 62 HRC the edge retention is amazing, it’s worth honing at 0.1 micron diamond paste. I touch up on a strop after every use and haven’t needed anything else for a while now. Note it cuts skin just as easy as anything.
I've got this one and the Birchwoo santoku. They're both phenomenal. Quickly replaced my global g2 as my number one knife at work. I love how light they are. I use these knives at least 50 hours a week and they have completely eliminated pain I used to get periodically in my right wrist. 2 years or so in and I can't say enough about these knives. Definitely worth the investment, especially if you cook professionally.
@@alanb7128 The gyuto is 8 inches/20 cm. I find it great for most tasks. I'm in the market for a larger one as well but the 20cm is my go to. The santoku is 7 inches I believe so right around the size of the one you have now.
Owning this Miyabi has been a dream for while. Nice video. Yes in terms of you knife skills, more of a slicing action instead of a push down will obtain the blade slicing power. This is the big difference in cheaper knives like Wusthof to Shuns and Miyabi’s, blades are finer and just build quality will make the slice not kink or push one side which is usually away. Keep in up dude knife skills take serious work and effort in practice.
Owned this for 2 years. The handle is unfinished (raw) wood and not emphasized enough in reviews, beautiful but picks up stains/odors. Its a higher maintenance knife but I would buy it again. Good knife if you have the budget and time.
I greatly appreciate the time and effort you put in to make these videos! I work in the industry so just to see out of the box comparisons and even the head to heads is educational. The only knife I'm left wondering about is the Yaxell Super Gou. If you could make a match up of the Super Gou vs Shun Hiro vs the Mayabi Birchwood as a $300+ luxurious royal rumble I would be delighted!
Like you I enjoy collecting quality kitchen knives. I have way more than anyone would ever need, but you can say the same for any collector of anything. I have collections from Wustof Ikon, Henkles / Zwilling, Dalstrong, MAC and Miyabi. I have the complete set of Miyabi Birchwood knives from Kiritsuke to Petty as after I bought their Nakiri....I had to get the rest of them. Since getting into Japanese knives, I've pretty much shelved my EU ones. My favorite set overall is the Miyabi Birchwood set. They are light, precise, sharp enough to dry shave with, easy to maintain and are just gorgeous knives. The knife I use most is the Miyabi 7" Nakiri, followed by the 9" slicer for meat / fish prep. The slicer blade is frighteningly sharp. I went with a Dalstrong 8" Shogun series folded Damascus for my choice of boning knife. All my older, Wustof and Henkles / Zwilling knives pretty much just sit in a drawer now. Once you go Japanese with knives, you don't go back to EU ones. Glad to see you review one of the knives I use daily. They are very high quality production knives, and I LOVE each one they make in that outstanding series. They are expensive, but they are worth it.
I broke down and bought one seeing they were on sale (still, it's a bit out my price range). Unboxing it you are really struck with the beauty and artistry of the series. I was also shocked at how light it is. Felt delicate... fragile... After cutting up a quarter of an onion, 3 cloves of garlic, 4 mushrooms, couple handfuls of spinach and some ham steak for omelettes? Whoa. Light does NOT equal flimsy or delicate. I've apparently not used a truly sharp knife in a long time and did manage to shave a piece of callous on my thumb(was almost a 1/4" long but still attached) while doing the garlic. This'll be fun. :D
Good exposition, Ryky; as always work well done. I have two of these Miyabi's thanks to the information you provide on your channel. Works of art and use. Thanks.
I just got this knife and I absolutely love it!!! It had a couple of nicks in the blade on the damask pattern but I noticed yours had the same so I really appreciate your videos! 🔪 This is perhaps the sharpest knife I own and I cannot wait to use it
just ordered a Miyabi Mizu SG2 Santoku, got it on sale! can't wait to try it. When I get some more money lol i'd like to get one of these Birchwoods, beautiful knife
I have tried many Japanese knives and I have settled on the Miyabi line, my favourite is the 5000MCD 67. They are expensive but imo one of the best knives you can buy.
Such a beautiful knife! Some of the faults of the knife could be fixed by using the longer (24cm) length. I am not an expert and I don't have experience with many different knife styles like you do, but I have been working as a cook using 9-10 inch chef knives for over 20 years. I also used a Japanese gyuto for a few years. The longer blade length gives you more leverage when using a rocking cut method. The knife doesn't need a huge belly to rock if you are used to that style. The flat section at the heel gives the knife versatility to use chopping or rocking cuts and prevents "accordion" cuts if you follow through properly. The longer length also gives the knife a better balance point at the pinch grip so it isn't so handle heavy.
I am actually surprised you didn't find it comfortable to rock with over small ingredients. I rock and walk with mine all of the time. Cross chop herbs too. But it is the knife I reach for the most so maybe I am just accustomed to it. Sure it isn't the perfect profile for the job but I find it comfortable enough. :) Nice video, thanks for sharing.
Im actually drooling over this knife right now, i just bought the Shun Kaji 8” Western Chefs knife, and that knife is a work of art, im pacing back and forth on pulling the trigger on this, i dont know if i should get it in 8” or 9”
If I remember correctly, the knife rope cut tests are straight out of the box? Perhaps you could do some of those after you sharpen them. That way you can kind of do a comparison of the knives that most people would experience. (I know some of the knives are super sharp out of the box, but there are others that are not very sharp/optimally sharpened out of the box). I'd also like to see some merchant house brands compared to large manufacturers! (Ie: Knife Merchant's Minonokuni vs Japanese Chef Knives's Fu-rin-ka-zan vs. shun)
I think your board is two high. Lowering it will help you with both your cutting force and your wrist discomfort when rocking. Thanks for the review. (For note I'm an ex professional Chef)
I own this knife now for just over 3 years (8 inch) and absolutely love it. before i had a knife set of 6 knife for $20 so..... crap. The wife doesn't touch my knife, it is to sharp she says, and it is. cut my selve a few times and you don't feel the cut, but it is a nice and clean cut so it heals without scarring. I usualy hone it on a ceramic honing rod. tryed to sharpen it once up to a 400 stone bus the rod does better for me, need more practice. But it stays sharp for sooooooo long. About fragile and brittleness, few weeks ago i accidentaly dropped it, it stood upricht in the hardwood floor 1cm next to my foot. Up till now i only have had 1 micro chip on the middle part wich is used the most and i use it daily (at home) for cooking. It is realy light and thin. problem is if you want to cut for example celeriac, it is hard to do with this knife. At first i did get some sore spots on my hands because i wasn't used to the japanes style handle, i als have fairly large hand, almost cover the entire grip when holding it, i think it is better suited for smal to medium hands. Maintenance..... i oil the handle with walnut-citrus oil mix once a mont because it is untreated. dont leave the knive handle laying in water on the counter! after use i usualy rinse it staght away, but ocasially hours later, never a problem. When your hands are wet, the grip gets slippery, but that could be because i oil it....... I am looking for anonther knife for daily use what should i take? was looking at the kramer but WOW is it expensive in the Netherlands, the damast version is €399 (for the 20cm) €459 for the 26cm, but thinking i want a longer one than the Miyabi.... the Miyabi is "only" €290 Also could you redo the ropetest with the Mayabi? but now with the current correct hight bench en better technique? it is quite low on the list and that is due to the inconsistent test in the first few knifes when you just started...
Would you be able to do a cut demo/cut test with the Miyabi Mizu SG2? I know the birch wood seems to get all the love but the Mizu is at a much more reasonable price point where someone could maybe justify the extra cost for an SG2 steel blade. Thanks!
5000mcd vs 5000mcd 67 'black'. Unboxing, sharpen. Rope chop and review. Plus there seems to be some confusion out there amongst retailers as to what steel the black is. One shop tells me its the same as the 5000mcd but hardened differently another says hap 40 and another says zdp 189, and with miyabi not telling us on their website its hard to confirm.
Any suggestions on compounds? I have some enkay green and blue. More particularly maybe anything I should stay away from with the Latigo hide? I know the enkay green works well but I haven't found anything on the blue really. I can't wait for a video with your thoughts and experiences with all the different compounds
I really enjoy your videos. Just one thing, “Gyuto” is a two syllable word (not 3) (purists would say 4 syllables or 4 beats - 2 beats for gyu and 2 beats for to). In this word “gyu” means beef and “to” means blade or sword
Hi Ricky, Thank you for the very informative video! I would however just like to ask one question. I am a lefty and I know this knife has a D Shaped handle albeit a very subtle one. Do you think this knife would be comfortable for a left handed home cook? Thanks!
Shun v. Miyabi? That knife is a beauty. I would like to know why this knife was hated by forum types? Is it just professional disinformation or is it real? I have witnessed hatchet jobs and wonder if Miyabi was just too threatening or if their objections are real. Great video Ryky!
I have owned many Shun classics. Then I purchased a Miyabi birchwood. The Miyabi makes the Shuns feel cheap. The 9 degree edge is like a straight razor.
Bryce Sigmon to be fair, the Shun classic is a far lower priced knife than the Miyabi Birchwood. Take a look at a Shun comparative such as the Shun Hiro and you will have a much harder comparison. I own both and have to flip a coin some days for which to use.
@@jbrown8331 i agree..im getting ready to buy this Miyabi Birchwood in 8” or 9”, however i own a Shun Kaji 8” Western Chef knife, witch is close to the price of this knife .However my Shun is a little more expensive by about $20.O dont see any knife making my Shun look cheaper..
Hello Ryky I recently I purchased a miyabi kaisen knife I wonder if you have a video tutorial that shows how to sharpen this knife? I like the miyabi's knives because of the sharpness I think they are slightly light but I'm afraid of ruin the Damascus pattern I would like to know how to proper sharpen these knives. I have sharpen my knife once and I slightly scratched the polish on the knife. Please if you have a reference video or another kind of tutorial I will be thankful. I like your videos I have learn a lot from them and I like your reviews you are doing a good job sharing all your knowledge thank you.
Thank you so much for this video! I’m considering this knife as an anniversary gift, but I know he prefers double bevel blades. Could you tell me if this is one? I’ve tried searching online, but I haven’t found the answer (unless it was in words I didn’t understand). 🙏
They're relatively easy knives to care for. They're stainless so they won't rust or patina like high carbon steel. I find they sharpen very easily and hold their edge quite well. I don't take any kind of special care with them. Just clean them after service and put them away in their cases.
Hey, great video, as always! Have you ever tested the miyabi birchwood kiritsuke? Curious about using that instead of chefs knife. Would love to see a video on that style knife.
Dear Riky, I know I’m asking fir a lot but please it would be absolutely insane for me if you could take a look at the Santoku from the german manufacturer Schmiedeglut. They are a little company located in Germany and they make every knife by hand and they even make custom knives. They are very pricey but I think that it would be great to mention especially little manufacturers who make everything by hand. Most knife enthusiasts would probably burn for it, besides I think that these brands (mostly from Europe) get mentioned way too less. Greetings from Austria and keep up the good work👍
As my absolute fav knife guy, can you help me out with something. I’m not rich but I can spend money when I see value. I’m looking for heirloom knives. Food and cooking has become a family culture. My boys all owns shun, wusthof and similar knives. We seek skills and ingredients daily. So, my exact question is this... what knives would you suggest that are Japanese in style, wood handles, prefer Damascus and will stand the test of time. I would pay $500-$1000/ knife if they were actually worth it beyond status... also, I want a wide range of knives in one set. 7” kiritsuke if possible... that specific. Perhaps a good custom knife maker?
Dave Armstrong no chef will reccomended getting a set. In fact many chefs will tell you that the only knife you need is the Chef’s knife. The late Anthony Bourdain was known for saying such. Of course you may want a bread knife for tomatoes and the like but I would reccomended picking out a great chef knife and not wasting money on the set. This here Birchwood by Miyabi is incredible. I also like the Shun Hiro in comparison. Perhaps a step below but I still love the Global classics. So light and nimble but with great strength. I have all three of these and more and perhaps I find myself grabbing the Global the most often for day to day. You can get some global classic 5 piece sets for only a few hundred bucks. It depends how elaborate you want to go but I’d just get a good chef knife to start. If you want more knives.. collect chef knives. Lol. Just my 2 cents. Hopefully you get a response from him.
@@jbrown8331 Thanks! That makes sense. I find myself using a small paring knife as well. I've used my sons 8" Wusthof and many times it's just too big for the task at hand. Is it common to have a smaller chef knife? Also, by set... I didn't mean a purchasable set, I meant that I would have my own set that each were picked by hand. EG - 3-4 of the shun knives from one collection. I doubt I'd buy a pre-packages set.
Dave Armstrong yes it is common to have the smaller blade. It’s a 6 inch chef blade. Any set you’re looking at will have an 8inch (regular size) chef blade and a small chef which is around 6 inches. Some will also have 4 or 5 inch Santoku style but they are not needed. All you need is a chef blade and if you want to spoil yourself, get the regular size 8 inch and the smaller 6 inch for smaller tasks. Thank me later and use the savings on a great cutting board. 😁
Is this Miyabi - 5000MCD? I am asking, because I am shopping for these exact knife and I see that the ones that say Miyabi - 5000MCD with exactly the same are more expensive. Is there a difference or just the store I am looking is more expensive?
Got some great advice from somebody very cool, could you in future, talk about maintaining an old , beautiful patina, on a very aged chef knife, understand without specs etc. will not be easy., MrR. C. Douglas, just ask, you do your best, Thankyou, love your talks about strops!
Does anyone know how well this knife works for preparing sashimi/sushi? I'm looking for an exclusive sashimi/sushi knife and want to know if I should go with this or look more into a yanagiba.
This knife for whatever reason is the hardest for me to get a razor edge on. I progress from a 800, 3000. 8000 stone and its never as sharp as my cheapo knives. I suspect its something im doing and the hardness of the steel. Out of the box this thing was crazy sharp!
that logic does not compute. first you say it is not as sharp as your cheapo knives, then you say out of the box, the knife is crazy sharp. these are 2 contradictory statements.
@@veritas932 you're not comprehending what he said. He can't resharpen the Miyabi like when it came brand new from factory due to the harder steel and different angles vs his cheaper knives that has "softer" metal and take less skills to resharpen.
sg2 vs bd1n, please. I feel like my life has been knocked off its axis. Please help with some clarification in terms of the results 140 (birchwood) vs 630 (dragon). I think many of your subscribes like myself find these videos helpful, entertaining and resourceful. And now we find ourselves at a pass and need help. Can our beautiful Miyabi sg2 knives be "dull" in comparison to the Dragons? It's literally a 4.5x difference. What are you thoughts? Is a sg2 cut test with your new strength and technique in the making?
I have practised chopping for a long time, and I am really good at it I actual chop so that he knife goes towards in my body, not outwards. It's far better. you can chop with any knife, this slight imbalance here wont matter too much. Not for me at least
I just received my birchwood knife, and I have two concerns. One is the the Bevel has flaws in two areas between the shoulder and edge. The width varies significantly between the shoulder and edge so much so it’s visible with the naked eye. On the opposite sides there’s two dimples really close to the bevel. Searching google for Miyabi birchwood defects showed a similar experience with someone else. Someone pointed out it may have been a B stock knife. I ordered new, from what I believed was a reputable seller. Waiting to hear back from them. Wish I could attach the photos, thoughts?
i cannot comment since i cannot see the knife, and don't know where you bought it from. they SHOULD have a good return policy, and when you are buying a knife of this price, you should be 100% happy with your purchase. have a look around when you are bored, i just got a shipment of Miyabi in direct from the factory store.burrfection.com/collections/miyabi
@@Burrfection I can send you a quick email, here’s mine rus kozak @ gmail . com just get rid of the spaces in the email. Not sure if you have time to tell me if it’s normal, didn’t know you sold knives as your video was one of the reasons i purchased the birchwood Miyabi.
The ks cost hundreds of dollars more. Id like to see how masamoto vs yoshihiro. I love my yoshihiro knives. I have this knife also. It's really nice, i really like it. I like it alot more than my buddy's Shuns. My boss has a ks theyre nice.
I know you've made disclaimers about your knife skills. I'm an amateur too, but I noticed when you were "rocking" that half the time you were moving the heel up and down (more like a paper cutter) rather than forward and down (like the arm on locomotive wheels). Also, you won't have to raise your hand and wrist as high if you work closer to the heel. Alton Brown has one of the better knife skills videos out there: ruclips.net/video/JPZFVjrlTo8/видео.html And he's goofy 🤓 I also wondered if you would benefit from a lower work surface. I've been putting my cutting board on the built-in cutting board under my countertop and it's SO much better!! I'm 5'-8" and with the cutting surface a little lower than standard countertop height prepping food is much more comfortable. You could also do it with a moveable work surface. Just my two cents, sir. Thanks for all you do, Ryky!
You put oil on it and let it dry between . And boiled lintseed oil. And noooooo washing up liquid and no machine wash. And dry it of after handwashing. :):)
Too light handle for my taste. Resold my 3 Birchwood knives. Far prefer the cheaper Miyabi Artisan that also has 63 Rockwell SG2 Steel, but a far more ergonomic handle for larger hands and more solid feel.
Could do any style does not look like true modern damascus as there is no true damascus neither are right or wrong do some research if you disagree before replying
I bought my full set of birchwood knives 7 years ago, use them daily. LOVE them
nice.... did you season the handle or left it bare raw?
Burrfection absolutely seasoned, i reapply every few months.
I thought you might be interested to know about the birchwood used in this Miyabi knife. The figure is a result of scaring of the timber when the tree repairs the damage done by a wood boring beetle and it leaves the tree stunted. It is known as Masur birch or sometimes Karelian burl if from that area of Finland. The best and most highly figured timber is harvested north of the Arctic circle. All the best.
Once surmised to have been caused by the boring larvae of a certain beetle, Masur Birch in Norway has been shown to be hereditary
On your recommendation I purchased a Miyabi.
Being in the knife sharpening business I’ll occasionally grab different customer knives and cut something in the kitchen then reach for my Miyabi, ahh no comparison, the Miyabi cuts everything with such ease. Just a slight forward or back as the blade gently passes through it makes cutting up food fun.
For anyone who cuts food all day treat yourself to a Miyabi. Expensive? Yes, but why work so hard? You’ll be glad you splurged.
Be sure to follow the instructions on the difference in care & handling.
At 62 HRC the edge retention is amazing, it’s worth honing at 0.1 micron diamond paste. I touch up on a strop after every use and haven’t needed anything else for a while now. Note it cuts skin just as easy as anything.
I've got this one and the Birchwoo santoku. They're both phenomenal. Quickly replaced my global g2 as my number one knife at work. I love how light they are. I use these knives at least 50 hours a week and they have completely eliminated pain I used to get periodically in my right wrist. 2 years or so in and I can't say enough about these knives. Definitely worth the investment, especially if you cook professionally.
Hi just wondering what size blade on your 2 knives I am used to a 24 cm cooks knife and a crappy 18 cm Santoku not sure which one too buy
@@alanb7128 The gyuto is 8 inches/20 cm. I find it great for most tasks. I'm in the market for a larger one as well but the 20cm is my go to. The santoku is 7 inches I believe so right around the size of the one you have now.
Owning this Miyabi has been a dream for while. Nice video.
Yes in terms of you knife skills, more of a slicing action instead of a push down will obtain the blade slicing power. This is the big difference in cheaper knives like Wusthof to Shuns and Miyabi’s, blades are finer and just build quality will make the slice not kink or push one side which is usually away. Keep in up dude knife skills take serious work and effort in practice.
Owned this for 2 years. The handle is unfinished (raw) wood and not emphasized enough in reviews, beautiful but picks up stains/odors. Its a higher maintenance knife but I would buy it again. Good knife if you have the budget and time.
Keep it oiled and if it gets rough feeling use some automotive sandpaper at least 1000 grit and sand past the imperfections and oil again
I greatly appreciate the time and effort you put in to make these videos! I work in the industry so just to see out of the box comparisons and even the head to heads is educational. The only knife I'm left wondering about is the Yaxell Super Gou. If you could make a match up of the Super Gou vs Shun Hiro vs the Mayabi Birchwood as a $300+ luxurious royal rumble I would be delighted!
Like you I enjoy collecting quality kitchen knives. I have way more than anyone would ever need, but you can say the same for any collector of anything. I have collections from Wustof Ikon, Henkles / Zwilling, Dalstrong, MAC and Miyabi. I have the complete set of Miyabi Birchwood knives from Kiritsuke to Petty as after I bought their Nakiri....I had to get the rest of them. Since getting into Japanese knives, I've pretty much shelved my EU ones.
My favorite set overall is the Miyabi Birchwood set. They are light, precise, sharp enough to dry shave with, easy to maintain and are just gorgeous knives. The knife I use most is the Miyabi 7" Nakiri, followed by the 9" slicer for meat / fish prep. The slicer blade is frighteningly sharp. I went with a Dalstrong 8" Shogun series folded Damascus for my choice of boning knife. All my older, Wustof and Henkles / Zwilling knives pretty much just sit in a drawer now. Once you go Japanese with knives, you don't go back to EU ones.
Glad to see you review one of the knives I use daily. They are very high quality production knives, and I LOVE each one they make in that outstanding series. They are expensive, but they are worth it.
nice choice of knives. you have good taste
I broke down and bought one seeing they were on sale (still, it's a bit out my price range).
Unboxing it you are really struck with the beauty and artistry of the series. I was also shocked at how light it is. Felt delicate... fragile...
After cutting up a quarter of an onion, 3 cloves of garlic, 4 mushrooms, couple handfuls of spinach and some ham steak for omelettes?
Whoa. Light does NOT equal flimsy or delicate.
I've apparently not used a truly sharp knife in a long time and did manage to shave a piece of callous on my thumb(was almost a 1/4" long but still attached) while doing the garlic.
This'll be fun.
:D
You'll shave some knuckles or finger nails for sure.
Good exposition, Ryky; as always work well done. I have two of these Miyabi's thanks to the information you provide on your channel. Works of art and use. Thanks.
I just got this knife and I absolutely love it!!! It had a couple of nicks in the blade on the damask pattern but I noticed yours had the same so I really appreciate your videos! 🔪
This is perhaps the sharpest knife I own and I cannot wait to use it
Nice choice
just ordered a Miyabi Mizu SG2 Santoku, got it on sale! can't wait to try it. When I get some more money lol i'd like to get one of these Birchwoods, beautiful knife
I have tried many Japanese knives and I have settled on the Miyabi line, my favourite is the 5000MCD 67. They are expensive but imo one of the best knives you can buy.
My 8" Miyabi will be here Wednesday. Looking forward to more videos and of course more knife purchases .
and how do you like it? and is it still sharp
I don't think you've ever done a Global knife review. I'd love to see that. Great channel.
Just ordered mine. Will have it in 2 days to join my Enso prep knife and my Kramer Euroline Damascus. Getting addicted to collecting
Such a beautiful knife!
Some of the faults of the knife could be fixed by using the longer (24cm) length.
I am not an expert and I don't have experience with many different knife styles like you do, but I have been working as a cook using 9-10 inch chef knives for over 20 years. I also used a Japanese gyuto for a few years.
The longer blade length gives you more leverage when using a rocking cut method. The knife doesn't need a huge belly to rock if you are used to that style. The flat section at the heel gives the knife versatility to use chopping or rocking cuts and prevents "accordion" cuts if you follow through properly. The longer length also gives the knife a better balance point at the pinch grip so it isn't so handle heavy.
I think the table plus chopping board is a little bit to high for him 4 inch lower would suit him more and would be easier for him to cut things.
Yes to head to head combat.
I use miyabi in my prep work as a teppan chef...love miyabi
Can you do a talk about sujihikis and using them as a regular chef knife?
I am actually surprised you didn't find it comfortable to rock with over small ingredients. I rock and walk with mine all of the time. Cross chop herbs too. But it is the knife I reach for the most so maybe I am just accustomed to it. Sure it isn't the perfect profile for the job but I find it comfortable enough. :) Nice video, thanks for sharing.
Im actually drooling over this knife right now, i just bought the Shun Kaji 8” Western Chefs knife, and that knife is a work of art, im pacing back and forth on pulling the trigger on this, i dont know if i should get it in 8” or 9”
Hey, did you end up getting it and if so which do you prefer. I’m contemplating the two
That is actually my dream knife. I think its really nice looking, clean and reminds of the knife i have, except the one i have is hammered too.
If it were a beauty contest Miyabi would win hands down.
If I remember correctly, the knife rope cut tests are straight out of the box? Perhaps you could do some of those after you sharpen them. That way you can kind of do a comparison of the knives that most people would experience. (I know some of the knives are super sharp out of the box, but there are others that are not very sharp/optimally sharpened out of the box). I'd also like to see some merchant house brands compared to large manufacturers! (Ie: Knife Merchant's Minonokuni vs Japanese Chef Knives's Fu-rin-ka-zan vs. shun)
I think your board is two high. Lowering it will help you with both your cutting force and your wrist discomfort when rocking. Thanks for the review. (For note I'm an ex professional Chef)
I was thinking the Same- seems too high even the table that gives more stress on his wrist
I own this knife now for just over 3 years (8 inch) and absolutely love it. before i had a knife set of 6 knife for $20 so..... crap.
The wife doesn't touch my knife, it is to sharp she says, and it is. cut my selve a few times and you don't feel the cut, but it is a nice and clean cut so it heals without scarring.
I usualy hone it on a ceramic honing rod. tryed to sharpen it once up to a 400 stone bus the rod does better for me, need more practice. But it stays sharp for sooooooo long.
About fragile and brittleness, few weeks ago i accidentaly dropped it, it stood upricht in the hardwood floor 1cm next to my foot. Up till now i only have had 1 micro chip on the middle part wich is used the most and i use it daily (at home) for cooking.
It is realy light and thin. problem is if you want to cut for example celeriac, it is hard to do with this knife.
At first i did get some sore spots on my hands because i wasn't used to the japanes style handle, i als have fairly large hand, almost cover the entire grip when holding it, i think it is better suited for smal to medium hands.
Maintenance..... i oil the handle with walnut-citrus oil mix once a mont because it is untreated. dont leave the knive handle laying in water on the counter! after use i usualy rinse it staght away, but ocasially hours later, never a problem.
When your hands are wet, the grip gets slippery, but that could be because i oil it.......
I am looking for anonther knife for daily use what should i take? was looking at the kramer but WOW is it expensive in the Netherlands, the damast version is €399 (for the 20cm) €459 for the 26cm, but thinking i want a longer one than the Miyabi.... the Miyabi is "only" €290
Also could you redo the ropetest with the Mayabi? but now with the current correct hight bench en better technique? it is quite low on the list and that is due to the inconsistent test in the first few knifes when you just started...
That's my knife :) Crimbo present to myself this year!
you are the envy of many....
I’d love to see a head to head/ comparison/ your opinion on the birchwood vs the Kramer!
Would you be able to do a cut demo/cut test with the Miyabi Mizu SG2? I know the birch wood seems to get all the love but the Mizu is at a much more reasonable price point where someone could maybe justify the extra cost for an SG2 steel blade. Thanks!
i started feeding raw to my dogs. they are the heathiest ive seen them and the healthiest dogs ive owned to date!! raw is where its at!
I know this is old but could you do Kramer 8" Damascus vs Miyabhi 8" chefs knife-Gyuto
5000mcd vs 5000mcd 67 'black'. Unboxing, sharpen. Rope chop and review. Plus there seems to be some confusion out there amongst retailers as to what steel the black is. One shop tells me its the same as the 5000mcd but hardened differently another says hap 40 and another says zdp 189, and with miyabi not telling us on their website its hard to confirm.
Daniel Atkins its a microcarbide stainless heat treated to 66.
Yes. Microcarbide is just a fancy way of saying powder steel, which can includ every conceivable steel in existence. Dumb ass
I can't wait to get my strops in! Should be here tomorrow. Thanks again Ricky
yeah!!!
Any suggestions on compounds? I have some enkay green and blue. More particularly maybe anything I should stay away from with the Latigo hide? I know the enkay green works well but I haven't found anything on the blue really. I can't wait for a video with your thoughts and experiences with all the different compounds
I really enjoy your videos. Just one thing, “Gyuto” is a two syllable word (not 3) (purists would say 4 syllables or 4 beats - 2 beats for gyu and 2 beats for to). In this word “gyu” means beef and “to” means blade or sword
Hi Ricky, Thank you for the very informative video! I would however just like to ask one question. I am a lefty and I know this knife has a D Shaped handle albeit a very subtle one. Do you think this knife would be comfortable for a left handed home cook? Thanks!
I want to see the miyabi evolution. I own it and absolutely love it
I agree with Michel, I would like to see the Miyabi black.
Perfect timing. Mine is showing you tomorrow.
By the way this was unboxed in your other video from 2017 ;-)
Please do Artisan vs Birchwood
VikingShaver i think he done something similar
Shun v. Miyabi? That knife is a beauty. I would like to know why this knife was hated by forum types? Is it just professional disinformation or is it real? I have witnessed hatchet jobs and wonder if Miyabi was just too threatening or if their objections are real. Great video Ryky!
I have owned many Shun classics. Then I purchased a Miyabi birchwood. The Miyabi makes the Shuns feel cheap. The 9 degree edge is like a straight razor.
Bryce Sigmon to be fair, the Shun classic is a far lower priced knife than the Miyabi Birchwood. Take a look at a Shun comparative such as the Shun Hiro and you will have a much harder comparison. I own both and have to flip a coin some days for which to use.
@@jbrown8331 i agree..im getting ready to buy this Miyabi Birchwood in 8” or 9”, however i own a Shun Kaji 8” Western Chef knife, witch is close to the price of this knife .However my Shun is a little more expensive by about $20.O dont see any knife making my Shun look cheaper..
Hello Ryky I recently I purchased a miyabi kaisen knife I wonder if you have a video tutorial that shows how to sharpen this knife? I like the miyabi's knives because of the sharpness I think they are slightly light but I'm afraid of ruin the Damascus pattern I would like to know how to proper sharpen these knives. I have sharpen my knife once and I slightly scratched the polish on the knife. Please if you have a reference video or another kind of tutorial I will be thankful. I like your videos I have learn a lot from them and I like your reviews you are doing a good job sharing all your knowledge thank you.
Mine is balanced at the “tang”
Thank you so much for this video! I’m considering this knife as an anniversary gift, but I know he prefers double bevel blades. Could you tell me if this is one? I’ve tried searching online, but I haven’t found the answer (unless it was in words I didn’t understand). 🙏
How can I protect and maintain my miyabi 5000mcd knives? Thank you
They're relatively easy knives to care for. They're stainless so they won't rust or patina like high carbon steel. I find they sharpen very easily and hold their edge quite well. I don't take any kind of special care with them. Just clean them after service and put them away in their cases.
@@jommywopgood advice
I am a lefty and the handle is made for right handed person. Do they make a left version or am I out of luck
Miyabi birchwood or yaxell ypsilon ? which one do you prefer , and why?
Hey, great video, as always! Have you ever tested the miyabi birchwood kiritsuke? Curious about using that instead of chefs knife. Would love to see a video on that style knife.
I would love to buy one, but my knife sharpening skills are super poor. I use an electric sharpener. This would be an insult to this knife.
Can we see it against the miyabi black since they're both very close?
Dear Riky,
I know I’m asking fir a lot but please it would be absolutely insane for me if you could take a look at the Santoku from the german manufacturer Schmiedeglut. They are a little company located in Germany and they make every knife by hand and they even make custom knives. They are very pricey but I think that it would be great to mention especially little manufacturers who make everything by hand. Most knife enthusiasts would probably burn for it, besides I think that these brands (mostly from Europe) get mentioned way too less.
Greetings from Austria and keep up the good work👍
Holy crap dat handle is friggin amazing!
As my absolute fav knife guy, can you help me out with something. I’m not rich but I can spend money when I see value. I’m looking for heirloom knives. Food and cooking has become a family culture. My boys all owns shun, wusthof and similar knives. We seek skills and ingredients daily. So, my exact question is this... what knives would you suggest that are Japanese in style, wood handles, prefer Damascus and will stand the test of time. I would pay $500-$1000/ knife if they were actually worth it beyond status... also, I want a wide range of knives in one set. 7” kiritsuke if possible... that specific. Perhaps a good custom knife maker?
Dave Armstrong no chef will reccomended getting a set. In fact many chefs will tell you that the only knife you need is the Chef’s knife. The late Anthony Bourdain was known for saying such.
Of course you may want a bread knife for tomatoes and the like but I would reccomended picking out a great chef knife and not wasting money on the set.
This here Birchwood by Miyabi is incredible. I also like the Shun Hiro in comparison.
Perhaps a step below but I still love the Global classics. So light and nimble but with great strength. I have all three of these and more and perhaps I find myself grabbing the Global the most often for day to day.
You can get some global classic 5 piece sets for only a few hundred bucks.
It depends how elaborate you want to go but I’d just get a good chef knife to start. If you want more knives.. collect chef knives. Lol.
Just my 2 cents. Hopefully you get a response from him.
@@jbrown8331 Thanks! That makes sense. I find myself using a small paring knife as well. I've used my sons 8" Wusthof and many times it's just too big for the task at hand. Is it common to have a smaller chef knife? Also, by set... I didn't mean a purchasable set, I meant that I would have my own set that each were picked by hand. EG - 3-4 of the shun knives from one collection. I doubt I'd buy a pre-packages set.
Dave Armstrong yes it is common to have the smaller blade. It’s a 6 inch chef blade.
Any set you’re looking at will have an 8inch (regular size) chef blade and a small chef which is around 6 inches.
Some will also have 4 or 5 inch Santoku style but they are not needed. All you need is a chef blade and if you want to spoil yourself, get the regular size 8 inch and the smaller 6 inch for smaller tasks.
Thank me later and use the savings on a great cutting board. 😁
Is this Miyabi - 5000MCD? I am asking, because I am shopping for these exact knife and I see that the ones that say Miyabi - 5000MCD with exactly the same are more expensive. Is there a difference or just the store I am looking is more expensive?
I would love to hear your experience with the Glestain knife if you have used it, specifically compared with the hammered and textured knifes
glestain are the mos functional knives nothing sticks to the blade
a video about the different yaxell knives you have and how they are compared to each other would be nice if you could do one thank.
Do you have any video talking about that gorgeous cutting board? can't find one on the channel.
Got some great advice from somebody very cool, could you in future, talk about maintaining an old , beautiful patina, on a very aged chef knife, understand without specs etc. will not be easy., MrR. C. Douglas, just ask, you do your best, Thankyou, love your talks about strops!
Do you need to treat the handles on these? I got one and a Black series..now I’m worried to use them
Does anyone know how well this knife works for preparing sashimi/sushi? I'm looking for an exclusive sashimi/sushi knife and want to know if I should go with this or look more into a yanagiba.
This knife for whatever reason is the hardest for me to get a razor edge on. I progress from a 800, 3000. 8000 stone and its never as sharp as my cheapo knives. I suspect its something im doing and the hardness of the steel. Out of the box this thing was crazy sharp!
that logic does not compute. first you say it is not as sharp as your cheapo knives, then you say out of the box, the knife is crazy sharp. these are 2 contradictory statements.
@@veritas932 you're not comprehending what he said.
He can't resharpen the Miyabi like when it came brand new from factory due to the harder steel and different angles vs his cheaper knives that has "softer" metal and take less skills to resharpen.
Would love to see an SG2 knife comparison… SG2 is on my radar!
hmmmm.... i think i have a couple to do.... will make it happen.
sg2 vs bd1n, please. I feel like my life has been knocked off its axis. Please help with some clarification in terms of the results 140 (birchwood) vs 630 (dragon). I think many of your subscribes like myself find these videos helpful, entertaining and resourceful. And now we find ourselves at a pass and need help. Can our beautiful Miyabi sg2 knives be "dull" in comparison to the Dragons? It's literally a 4.5x difference.
What are you thoughts? Is a sg2 cut test with your new strength and technique in the making?
I we’ll be great full if you do mayabi vs bob karmer
did you resharpen it before use? How do you like the factory edge?
Better 8 or 9 Inch?
How would you compare the Miyabi Birchwoods to the Matsumoto KS's?
I realy want to but this knife but i fear to dont manteining the knife in a good shape, someone have some tips For help me?
can you please make me a chopping board? I already have many of your strops.. only thing missing is... haha
I have practised chopping for a long time, and I am really good at it
I actual chop so that he knife goes towards in my body, not outwards. It's far better.
you can chop with any knife, this slight imbalance here wont matter too much. Not for me at least
Would love to see a rocking santoku knife review!! Santoku is my favorite knife.
The same model is available as a Santoku.
How would the shun hiro sg2 compare to the birchwood?
Thank you for the video
reupload? or is this some crazy dejavu
shortened version, he announced that he is gonna do some re-does aka shorter versions of them 30+ min vids
Ricky, have you or will you do any reviews on Chicago Cutlery? Any opinions?
Miyabi Artisan vs Shun Premier would be awesome
Would you please review the tops frog market special?
I just received my birchwood knife, and I have two concerns. One is the the Bevel has flaws in two areas between the shoulder and edge. The width varies significantly between the shoulder and edge so much so it’s visible with the naked eye. On the opposite sides there’s two dimples really close to the bevel. Searching google for Miyabi birchwood defects showed a similar experience with someone else. Someone pointed out it may have been a B stock knife. I ordered new, from what I believed was a reputable seller. Waiting to hear back from them. Wish I could attach the photos, thoughts?
i cannot comment since i cannot see the knife, and don't know where you bought it from. they SHOULD have a good return policy, and when you are buying a knife of this price, you should be 100% happy with your purchase. have a look around when you are bored, i just got a shipment of Miyabi in direct from the factory store.burrfection.com/collections/miyabi
@@Burrfection I can send you a quick email, here’s mine rus kozak @ gmail . com just get rid of the spaces in the email. Not sure if you have time to tell me if it’s normal, didn’t know you sold knives as your video was one of the reasons i purchased the birchwood Miyabi.
What's the brand and size of your pot?
Are you going to review the Miyabi Blackwood soon?
yup.... on the way. !
Put it up against the shun blue 10 inch that's a great knife
Is it not a 9 inc one?
was this filmed a while ago? =(
If your dream is to have a subpar knife that costs as much as a handmade knife
Do the Miyabi MC66 versions if possible plz
Should I get the Miyabi fusion Chef Knife? It is within my budget
i like that knife. very sharp out of the box. make sure you like that handle
show us more of this
Lovely. I have the 8" chefs and paring.
I need a knife for onions and cabbage and limes.
Nakiri is what you need store.burrfection.com/collections/nakiri
How tall is the knife?
I would like to see this vs masamoto ks.
me too
The ks cost hundreds of dollars more. Id like to see how masamoto vs yoshihiro. I love my yoshihiro knives. I have this knife also. It's really nice, i really like it. I like it alot more than my buddy's Shuns. My boss has a ks theyre nice.
It is my dream knife!!!!!!!!!❤️
Wusthof pro vs classic ikon
I know you've made disclaimers about your knife skills. I'm an amateur too, but I noticed when you were "rocking" that half the time you were moving the heel up and down (more like a paper cutter) rather than forward and down (like the arm on locomotive wheels). Also, you won't have to raise your hand and wrist as high if you work closer to the heel. Alton Brown has one of the better knife skills videos out there: ruclips.net/video/JPZFVjrlTo8/видео.html And he's goofy 🤓
I also wondered if you would benefit from a lower work surface. I've been putting my cutting board on the built-in cutting board under my countertop and it's SO much better!! I'm 5'-8" and with the cutting surface a little lower than standard countertop height prepping food is much more comfortable. You could also do it with a moveable work surface.
Just my two cents, sir. Thanks for all you do, Ryky!
How do I take care of the handle on a knife like this?
You put oil on it and let it dry between . And boiled lintseed oil. And noooooo washing up liquid and no machine wash. And dry it of after handwashing. :):)
@@nibbnibb1899 thanks baby I love you ❤️
Too light handle for my taste. Resold my 3 Birchwood knives. Far prefer the cheaper Miyabi Artisan that also has 63 Rockwell SG2 Steel, but a far more ergonomic handle for larger hands and more solid feel.
Can you post your dog food recipe?
千篇一律，每把刀他都这么说。
WoW! Thats a sexy ass knife.
Could do any style does not look like true modern damascus as there is no true damascus neither are right or wrong do some research if you disagree before replying