Miyabi Birchwood vs Shun Premier - Chef's Knife.
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- Опубліковано 11 жов 2024
- geni.us/BCv1Ln - Insane Discount on the Miyabi Birchwood Chef's Knife.
geni.us/CeBUqS - Insane Discount on the Shun Premier Chef's Knife.
The Miyabi Birchwood line is Miyabi’s highest end knife line. It uses SG2 steel with a hardness of 63 for the blade and then further wraps either side with 50 layers of stainless steel, creating one of the most jaw-dropingly gorgeous damascus patterns you’ve ever seen. The blade is ground down to an insanely sharp 9 degree angle and the handle itself is made of birchwood- a wood originally used for million dollar faberge eggs.
The Shun Premier is an extremely high-end line-- it uses hard steel, it is clad in 34 layers of stainless steel, it has a hammered finish, it has a full tang passing through a brown pakkawood handle, and it comes with lifetime sharpening.
In this video, compare and contrast the Miyabi Birchwood Chef's Knife to the Shun Premier Chef's Knife and give my thoughts.
I have a set of Miyabi Birchwoods and I absolutely love them. For any body interested in bringing the beauty of the handle to the next level, I treated them with a mixture of tung oil and citrus solvent. I did about 5 applications. Basically just till it didn't look like it was soaking in any more. Absolutely transformed the beauty of that handle. Next level.
Turn on the light and zoom in to fill the video frame around the cutting board.
Chef here,
Actually the grind angle is important on both knives. a grinding degree of 11-9 is proffered for meat and seafood as to not damage the delicate tissue. A grinding degree of 12-15 is better as it holds it's edge better against bone and vegetables. I own both, and they both make fast work of an onion in the right person's hands.
I think the Shun Hiro would be a better comparison as it is SG2 as well and similarly priced to the Birchwood.
How can you say that the knife will never need to be sharpened? Unless you mean that it should be kept in a display case, that is quite misleading. All knives will dull with use. This may hold its edge better, but it is probably harder to sharpen and will chip easier due to its higher Rockwell hardness. Your confidence in your misguided statement ruins this whole review.
^^Same question! Have you used either of them professionally to make that statement?
I spend a couple of hours a day on average using my knife in the restaurant at good speed. About 5kg of veg - onion, kale, scallion, ginger - fine chopped, brunois, shredding, julienne and so on.
No knife is going to stay sharp more than a few days i guarantee you that. Forget forever
Not forever - but with HAP 40 and ZDP 189 - line cooks are getting months!!! but yes - everything will eventually dull! This one is only SG2 (R2 powdered steel from Kobelco - or Takefu who makes sheets - SG2). HRC is about 63 +-1 for R2.....but around 67 for the HAP40 and ZDP189.
Here's a man who knows his steel. Well played.
From what I understand, This stainless powder steel was able to use a LOT less chrome which is a rather large molecule compared to steel. Instead they used something different giving the steel a much lower chance of chipping. I mean the miyabi has a much lower chance of chipping against the Shun.
Goos points, except hardness and chipping (toughness) are not perfectly correlated when comparing different steels. Steel alone wouldn't suggest the Birchwood knife would be more prone to chipping simply because of Rockwell hardness
I have the Miyabi birchwood Gyuto, and i am SO happy with it! Sometimes I just take it out to admire it, its such a beauty!
Should do shun hiro sg2 vs Miyabi Birchwood SG2
Thanks for making such clear distinctions between these knives.
They’re 2 different priced knives. $100 dollar difference.
Maybe compare it to Miyabi mizu sg2?
Yo man, for all the people that can afford decent headphones that have at minimum stereo audio, can you please consider centering the audio and not have it 100% to the left? I thought my headphones were broken FFS. Thanks.
The Bike Adventure 👍 same here
Not sure when the Shun Hiro released, but that would make for a better comparison.
baseballhunter42 miyabi black vs shun hiro would also be a good comparison as well
I have a shun Nagare and 5000black zdp189. Hands down the shun cuts more effortlessly. Vg10 vs 189 and I returned the miyabi.
FYI the shun you can get a sg2 in 64
I'm leaning towards starting to build a set of Miyabi Birchwood, but the Shun lifetime sharpening seems to be a real money saver. I know you say you shouldn't need to have the Miyabi Birchwoods sharpened, but I've seen other reviews where they have needed sharpening which would be a significant expense for a full set.
Knife will dull so you will have to sharpen it.
I own the 9 inch Miyabi and it does need sharpening once in a while but holds an edge for a good length of time depending on use. I would suggest you buy the stones and learn how to sharpen one...it really isn't that hard to do once you get the hang of it.
The Miyabi never needs sharpening if you never use it.
If they are for decoration , yes they won’t need sharpening. If you used them as a chef or cook a lot you will have to maintain and sharpen any knife.
I stopped watching when he said it'll never ever need sharpening.
that is one of the greatest myths about japanese kitchen knifes. no matter that steel is on the knife, they all need to be sharpen time to time!
that definitely made me raise and eyebrow.
would like to see miyabi birchwood vs yaxell gou sg2 video
The 9 degree angle is going to make that knife fragile. In a high demand kitchen situation for general use , I believe that knife won't cut the mustard no matter how sharp it is. That is more of a specialized slicing knife, if it had to peel and cube a butternut squash regularly, I doubt it could.
it's SG2 powdered metelurgy technology. Not only harder, but more supple than VG10. Plus On the VG10 knives, miyabis are less "chippy" than shuns.
no NEITHER a specialized slicing knife. They are Chef knives. Slicing knives have shorter height.
I'd still rather use german steel to do hard squash, but the SG2 is more up to the task that vg10 is.
Harrison Hamada I own several sg2 knives tempered in the low to mid 60s rockwell c. I still stand by what I said. You won't find many of these in situations requiring hard daily use. Any increase in hardness decreases suppleness. Alloys in the sg2 can contribute toughness but usually at the expense of edge retention. That edge angle makes it a kitchen oddity, maybe in a sushi bar it would work but most places, I don't think so.
Steve Bogucki I use a miyabi with a 9 degree edge, its high quality steel I know from experience that it's not fragile at all, just hella sharp.
Colin Do you use it as a professional or at home?
At home.
I'll bet that the Shun has gone through a hand-inspection process too. It's not all machine.
Both are good, and I have had both.
Shun Premier Kiritsuke knife.
Miyabi 8-inch Birchwood Gyuto chef's knife.
Both are excellent knives.
(the Shun got stolen at my worksite, so I can't immediately compare.)
Nice cutting board! Great review. Thanks!
If I was basing my decision purely on aesthetics I would without a shadow a doubt choose the Miyabi birchwood. The craftsmanship is something to be adored. Performance wise... probably splitting hairs between the two. It's a $150 price difference here which is pretty steep.
Great review. How about the cutting board? Any good reviews on those?
you need studio lights and a good mic. i appreciate the verbal info but every gripe you had on the shun, we can't see
What chopping block do you use? I use a half end-grain, half edge-grain maple board and I'm looking for a new full end-grain board because I'm not happy with the wear on the edge grain sections. Even with regular heavy conditioning with mineral oil it's showing signs of scarring.
Well that was pretty much a commercial for Miyabi.
A knife that you never ever ever need to sharpen? That sounds like some straight up bullshit to me
If that was true I would buy 3!
Just got the Birchwood
It is an amazing knife.
Better than a Kramer period
I’m excited to use it
It will easily be my day to day workhorse knife
Workhorse? What’s the display knife then!?! A wusthof 1814?
Better than a Kramer?
@@sankadill the comparable priced Kramer got dusted in performance by this knife
The Birchwood is SG2 at 9-10 degrees and the Premier is VG10 at only 16 degrees.
Vgmax
@@drepark2294 it is a good steel, but it is proprietary to shun.
Other companies call it VG10 W
@@hrhamada1982 They used to leverage VG10 prior to VGMax, it’s not the same as the VG10W
@@drepark2294 VGMax is propritary. It is a trademarked name that is licensed to SHUN. Miyabi who makes the Birchwood has NEVER used VGMAX
@@hrhamada1982 understood but my point is that vg10 is not the same as vgMax even though it’s specific to shun. Miyabi leverages sg2 but from my understanding doesn’t keep its edge as long as shown in some test.
Watched a few of this guy's reviews and all I want to contribute is; Buy a thesaurus.
Lol is this The Vehement Marketer? voice sounds familiar :)
miyabi 5000 mcd is that newer model from the birchwood
What is "automated handmade"?
Can we start a go fund me so we can get him something to slice
he spent his entire life savings on those two knives and the cutting board.
Love my Miyabi Birchwood. :)
Knife Wizard - I think I need some advice here. I noticed that most of the offerings from Miyabi have the D-shaped handles. I happen to be left handed. Would this be a problem for me, or are these D-shaped handles nothing something a left handed user should have any problem with?
I already happened to have a Shun Premier Santoku gifted to me a while back and am really intrigued that you believe the Miyabi knives to be of better quality than Shun. So I’m very interested to make the investment in a Miyabi, but am worried that the D-Shaped handles are generally indicative of a right handed knife... I certainly don’t want to make a bad purchase and get something designed only for right handed users. What are you opinions on these D-shaped handles on the Miyabi knives? Thanks
How would the Miyabi or Shun be compared to the MAC professional French Chef Knife
You obviously work for Miyabi. and why not compare the Birchwood to the And why not compare the Birchwood to the Shun hero?
I have the heroes and they're all perfectly fine no burs or any manufacturing defects.
It would of been nice to actually cut something so we could see the difference.
I don't think this was a fair comparison. One knife costs 2x as much. One is an assembly line knife...not sure if the Miyabi's are too or if it's "more hand made". If both knives are sharpened on whetstones using 3 "usual" grits and then stropped...THEN...we'd have a fair comparison. I'd bet the difference in sharpness would be negligible. Maybe undetectable. The only areas where the Miyabi would still come out ahead is in fit/finish. But performance wise....
one is for the home chef and the other professional chefs (and "knife enthusiasts"--who usually don't have the knife skills to warrant owning the knife).
more light please
Somewhere in all these "similar" knife comparisons .....there is the important goal of cooking good food.
Just saying.
Why is the audio mono?
can't afford a camera use your next door neighbors $300 phone for god's sake...... YOU ARE TALENTED
Idk man I have a shun and Miyabi probably sharpened them both about the same I was trying to figure out why the are so much money
how's the warranty on them?
25 years
Handmade doesn't automatically mean better. You're assuming that the hands were perfect.
It's a pity you don't compare knifes from the same category. Miyabi is twice the price of Shun Premier. Come on. Twice.
agreed there are much better knives than the premier ( which I own) and at much higher prices . I love the Shuns
"Never have to sharpen" ok bro, ok, do you never use your knives? You made some really good points on construction and aesthetic, but man, YOU MISSED THE MARK SO HARD.
Isn't the Kaji top of the Shun range? It's also SG2 ...
+gdwfs The Kaji is not a standard Shun knife-- it is a limited edition knife meant for Williams Sonoma.
The Knife Wizard Limited to what ? a decade. I would take the kaji western chef knife over that one in real world use any day.
The Knife Wizard Williams Sonoma has exclusive distribution rights. Kaji is still a part of Shuns regular line.
Really a poor comparison, my first problem was when he said that the Shun Premier line was their best offering which is completely wrong. I stopped watching there...
I HIGHLY doubt the Miyabi was 100% hand-made. LOL!! Maybe less machines were involved. Few JP kitchen knives are 100% handmade. :))
Now put it into the hands of a Gordon Ramsey for an expert opinion...Or even Chef Morimoto...who has 2 of his own signature lines with Miyabi..maybe not..he'd be biased. :)
What comparison is this since from the start you are already leaning to one knife over the other. 👎
I’ll save you 3mins 40,......he gives verdict at 22secs. Also put the Miyabi up against another “fully handmade” knife for a fair comparison, what a pointless review.
Too much lies. Shun is good enough and has all the quality of miyabi except the cutting edge.
Never need to sharpen?
Lol. Yeah ok, I think I'm done with this amateur hour review here.
Plus, the shun is roughly 50% the cost of a miyabi Birchwood.
This isn't apples to apples and it makes no sense.
This review stinks!!! Knife will never need sharpening . . . B.S
And the Shun premier knife line is not their top of line!
B/S comparison. Never sharpened!! Come on....
im sorry this is weak comparison
More biased than the election lol
Not sure when the Shun Hiro released, but that would make for a better comparison.
This review stinks!!! Knife will never need sharpening . . . B.S
And the Shun premier knife line is not their top of line!