Miyabi 5000MCD 67 is beautiful and amazing knife and the cutting quality and performance is superior. As you said, you have to be very careful when you use it. I use it only in some special cases and with special care.
I handle it exactly the same. My favorite is by far the 5000MCD rocking santoku. But as you said I also use it only on special occasions and with much more care. Still love it. I think it's the nicest mass production knife money can buy.
superior? My 45 Euro Culilux Gyuto from Germany is worlds superior to any Miyabi. Even though the Miyabi knives are beautiful, they are simply too thick to have a reasonable cutting performance.
I'm going to add this to my knife block and see how the blade holds up being put to use like my Zwilling Pro or Wusthof Classic. Then I'll do a follow up video to report how it holds up!
The problem with miyabis ZDP-189 ( the actual name of the steel) is the heat treat. It is chippy af AND a pain to sharpen on whetstones. ZDP-189 made well is a really good steel, but mass produced blades like this one perform poorly and suck to maintain and have terrible edge geometry. Especially at the given price point you can get way better handmade japanese knives
It's definitely a strong blade and can handle some tough love. We've had a lot of returns with this knife because people treat it like a Wusthof Classic. So, we're just trying to do our best to let people know, it requires some mindfulness when using. How long have you had yours?
@@cutleryandmore You probably had a lot of returns because it's not a good knife and the price is high. I bought one from you probably 4 years ago and if I could I'd return it too. For the money there isn't a worse knife on the market. Also that fake looking cladding doesn't even look nice. The Birch series which is one level down from this actually look good at least. And it's actually real pattern welded steel. The black series looks like laser etched or some kind of coating. Like the Koh which is a monosteel with a fake cladding line on it, so clearly faking things is a thing Miaybi does. The handle material is also very heavy which makes the knife overly handle heavy. If you want a flashy handle heavy axe like Miyabi, the Birch is for sure a better choice in every way and it costs less. Personally, I'd suggest avoiding Miaybi knives all together. Other factor made knives on your site like Shun or Yaxell are vastly better knives and better value too. A shun classic is nearly 50% thinner than this black series behind the edge and it's not overly handle heavy. A dull shun classic or Yaxell Ketu will move through ingredients with more ease than this black series would with a fresh edge on it. Because it has the geometry of an axe, not a fine kitchen knife.
At first I didn't like it either, I started to hate the pitch of the knife you know it was like cutting with a knife made out of stone or something , but I got used, keeps sharp for a long time and so on...honestly I should say that I do prefer the birchwood line, in fact I love them
Unfortunately, I can't understand why you are spreading such “fear” of the knife here. I've been using it for a long time and I'm not an absolute knife pro. Of course you should know how to sharpen a knife, but even with this knife it is absolutely doable. I sharpen it on diamond and am absolutely fine with it.
It is intended for a very specific person. The kind with more money than brains. Someone that doesn't know ANYTHING about kitchen knives but wants to be flashy and spend a lot of money on something showy and gaudy. "MC 66" aka "Micro carbide 66 hrc" which is just Zwilling marketing jargon for a power process steel with 66 HRC target hardness, is actually Hitachi ZDP-189 steel. Calling "MC 66" steel sounds really silly and goofy. There is no such thing as "MC 66 steel." The low info marketing department at Zwilling and their low info customers don't realize that actually telling people it's ZDP-189 would be a positive selling point. Not something to hide. ZDP is a very expensive and exclusive steel that was engineered from the ground up by Hitachi steel specifically for the highest end kitchen knives. Look at the size of that edge bevel btw. You could see that thing from the moon This knife is like .5 mm BTE thickness. Twice the thickness of any good Japanese kitchen knife. Clearly designed for amateurs, and at that kind of axe geometry, there isn't much risk of catastrophic chipping unless you really abuse it like chop bones or something. At worst you'll just tiny microchips which are just normal and expected with steel like this, that's basically the way steel this hard and abrasion resistant gets dull.
I have one and I'm a sushi chef and I absolutely HATE sharpening it. Thankfully cause it holds an edge for a LONG time, I don't have to sharpen it as often but I seriously HATE sharpening this thing. I swear I take off at least 1/2 a mm off my stones when I sharpen it.
I don’t think this knife is intended for people with more money than brains lol. I think a zdp-189 knife would be great for repetitive tasks that a cook needs sharpness for all day. Maybe not finishing slicing or chopping generally, but juliennes or finer work on tough fruits makes a lot of sense for it if they have to do it all day. I’ve been curious why butchers don’t use harder steels with all the cuts they do all day, but apparently it’s preferred to just have something so soft that they can just sharpen between individual big cuts like finishing slices. Seems strange to me, but I hardly trim my own cuts that aren’t poultry or fish. Personally, I’m considering the 5.5” prep knife as my next splurge, but that’s really it. I don’t like a paring knife that often, but my utility knife gets the most use and I’m tired of babying it. I probably wouldn’t get any of the others as I’m not a professional, but it is kind of a dream for me in that one size
@@CharlesChacon The core isn't an issue. It's one of the only good things about the knife. It's everything else that's the issue. Namely, the terrible thick grind and 2, the handle heavy weight balance. For the money there isn't a worse knife you could find. You could get so many much better knives for this kind of money.
@@Arcamea What kind of stones are you using? ZDP is obviously a lot more abrasion resistant than the vast majority of other steels used in kitchen knives however it should not be that difficult to sharpen. One issue with these Miyabi in particular is the THICK edge geometry, which means you have more steel to remove each time. Any decent quality modern stones will be able to grind it without issue however. Unlike vanadium steels you don't need advanced abrasives like diamond because ZDP doesn't contain vanadium carbides, it only contains chromium carbides. Also you maintain it more regularly you won't have to do such intensive sessions. Yes ZDP is harder to grind than normal stainless but I find it very easy to sharpen, very easily takes extremely keen edges, and also very easily polishes to a mirror. You can go straight from 500 grit to something like a 12k super stone and get a mirror finish without issue on ZDP.
@@TimJohnson-x1o I have have a bunch of stones from Suehiro, Naniwa, Shapton, KING. Most of the time when I sharpen my knives, I rarely actually go below 1000 cause my knives are never really dull. But with my Miyabi Black I have to constantly use a coarse stone. I have a giant brick 320 grit Suehiro and just to raise a burr takes a little bit of time. Luckily I don't have to sharpen this knife often but I hate when I do.
People just out there lookng for a fancy knife.. marketing is so good.. i think its sad so many people are tricked by the nice looks of them.. and then get them and are dissapointed irl.. It reminds me of the wusthof classic knives.. 200 bucks.. but they should be 50-60.. if only for masterchef. Tons of people get these wusthof knives instead of like a zwilling that costs less then half for the same quality/performance.. only because of the brand name.
I have this knife. I bought it from cutlery and more. It was my 2nd really "nice" knife. I agree you don't want this knife. Because it's not a good knife. Sure it uses a fancy core steel but there is more a good knife than fancy steel. Everything else about the knife is bad. In fact it's one of the worst knives I own. What's wrong with it? First of all it's handle heavy, like all western knives. 2nd, the grind is trash. A real Japanese kitchen knife will be maybe 15 thou behind the edge. All the down to 10 thou or less. This thing is more twice as thick behind the edge. The secondary bevel aka the edge is so large you could see it from space. It's like 2 mm wide. Anyone that knows the first thing about knvies will see that and know right away that it's junk. Lastly the cladding is hideous. It doesn't even look real. I wouldn't be surprised if like the Miyabi Koh it's a fake cladding line, fake Damascus. Sure looks like it. I'm planning on selling mine, so I'm not going to grind into it to find out. But I do regrind and restore Japanese kitchen knives a hobby these days. Way nicer knives than this. For the money this is literally the worst knife you could possibly get. You could get something like an incredible handmade real damacus Sukenari with the same ZDP-189 core steel for the price, and unlike this thing the Sukenari will actually feel good to use and cut like a laser beam. This thing wont cut anything as soon as the secondary bevel is toast because the grind is garbage. You're welcome. Considering I've spent probably 3 grand on cutlery and more, and I'm a happy customer too, I dare you not to delete this comment. I bought this knife when I didn't know anything about knives and just wanted something "good." I thought expensive means good. It does not. For the record, all Miyabis have terrible thick grinds with huge secondary bevels. I have 3 of them, all purchased from Cutlery and More without issue. Yaxells and Shuns on the other hand have excellent grinds. Just FYI. Any half hearted chef knife enthusiast knows well to avoid Miaybi for this and other reasons. The Yaxell Ketu I got on sale from your site is one of the best value knives I own. The balance isn't perfect but way better than most Miaybis but the grind is superb. It cuts on a similar level to a Yoshikane. It's crazy thin behind the edge at the tip.
I appreciate you sharing your experience! It sounds like you've learned a lot about knives since purchasing the Miyabi Black. We are here to offer a large selection of knives from the best makers and appreciate everyone’s feedback on our offerings. We are all about helping those that are taking their culinary tools seriously, to find the best knife for them. Funny you should mention Sukenari, we just got restocked on them after quite sometime and have a few ZDP189 3-layer and Damascus blades that will be up on the site soon. Happy cooking!
I want to ask something not related to the video. You are currently offering a Thanksgiving sale on your website. I want to ask if you will offer better deals on BFCM (e.g. will there be new coupons at that time)? I have a lot of choices, but I am not sure whether to buy now or wait until BFCM.🤔
We will have some really good deals for BFCM, but it will be just lower prices on about 100 handpicked items (not a coupon that apply to full lines like we are running now for Thanksgiving). If for some reason you notice the same item you bought is lower priced come BF/CM, just reach out to our customer service and we can credit you back the difference.
Working my way up to getting one of these I just ourchased the Enzo kiri with stand and yaxell honing ceramic rod from you guys ! I can’t wait!
Thanks for your business! We hope you love your new Enso knife.
Miyabi 5000MCD 67 is beautiful and amazing knife and the cutting quality and performance is superior. As you said, you have to be very careful when you use it. I use it only in some special cases and with special care.
@@pete2673 nailed it! How long have you had yours?
It's literal garbage and by far the worst knife for the money in the world. You can get better knives for 1/6 the price.
I handle it exactly the same. My favorite is by far the 5000MCD rocking santoku. But as you said I also use it only on special occasions and with much more care. Still love it. I think it's the nicest mass production knife money can buy.
superior? My 45 Euro Culilux Gyuto from Germany is worlds superior to any Miyabi. Even though the Miyabi knives are beautiful, they are simply too thick to have a reasonable cutting performance.
I'm going to add this to my knife block and see how the blade holds up being put to use like my Zwilling Pro or Wusthof Classic. Then I'll do a follow up video to report how it holds up!
The problem with miyabis ZDP-189 ( the actual name of the steel) is the heat treat. It is chippy af AND a pain to sharpen on whetstones. ZDP-189 made well is a really good steel, but mass produced blades like this one perform poorly and suck to maintain and have terrible edge geometry. Especially at the given price point you can get way better handmade japanese knives
It's not made of glass, actually it's really strong!
It's definitely a strong blade and can handle some tough love. We've had a lot of returns with this knife because people treat it like a Wusthof Classic. So, we're just trying to do our best to let people know, it requires some mindfulness when using. How long have you had yours?
@ 3+years now
@@cutleryandmore You probably had a lot of returns because it's not a good knife and the price is high. I bought one from you probably 4 years ago and if I could I'd return it too. For the money there isn't a worse knife on the market. Also that fake looking cladding doesn't even look nice. The Birch series which is one level down from this actually look good at least. And it's actually real pattern welded steel. The black series looks like laser etched or some kind of coating. Like the Koh which is a monosteel with a fake cladding line on it, so clearly faking things is a thing Miaybi does. The handle material is also very heavy which makes the knife overly handle heavy. If you want a flashy handle heavy axe like Miyabi, the Birch is for sure a better choice in every way and it costs less. Personally, I'd suggest avoiding Miaybi knives all together. Other factor made knives on your site like Shun or Yaxell are vastly better knives and better value too. A shun classic is nearly 50% thinner than this black series behind the edge and it's not overly handle heavy. A dull shun classic or Yaxell Ketu will move through ingredients with more ease than this black series would with a fresh edge on it. Because it has the geometry of an axe, not a fine kitchen knife.
Eggs are really strong too, you can stand on one without issues. As long as force is only applied in a specific direction of course.
At first I didn't like it either, I started to hate the pitch of the knife you know it was like cutting with a knife made out of stone or something , but I got used, keeps sharp for a long time and so on...honestly I should say that I do prefer the birchwood line, in fact I love them
MC66 isn't really stainless though, it rusts pretty easily
Unfortunately, I can't understand why you are spreading such “fear” of the knife here. I've been using it for a long time and I'm not an absolute knife pro. Of course you should know how to sharpen a knife, but even with this knife it is absolutely doable. I sharpen it on diamond and am absolutely fine with it.
It is intended for a very specific person. The kind with more money than brains. Someone that doesn't know ANYTHING about kitchen knives but wants to be flashy and spend a lot of money on something showy and gaudy. "MC 66" aka "Micro carbide 66 hrc" which is just Zwilling marketing jargon for a power process steel with 66 HRC target hardness, is actually Hitachi ZDP-189 steel. Calling "MC 66" steel sounds really silly and goofy. There is no such thing as "MC 66 steel." The low info marketing department at Zwilling and their low info customers don't realize that actually telling people it's ZDP-189 would be a positive selling point. Not something to hide. ZDP is a very expensive and exclusive steel that was engineered from the ground up by Hitachi steel specifically for the highest end kitchen knives. Look at the size of that edge bevel btw. You could see that thing from the moon This knife is like .5 mm BTE thickness. Twice the thickness of any good Japanese kitchen knife. Clearly designed for amateurs, and at that kind of axe geometry, there isn't much risk of catastrophic chipping unless you really abuse it like chop bones or something. At worst you'll just tiny microchips which are just normal and expected with steel like this, that's basically the way steel this hard and abrasion resistant gets dull.
I have one and I'm a sushi chef and I absolutely HATE sharpening it. Thankfully cause it holds an edge for a LONG time, I don't have to sharpen it as often but I seriously HATE sharpening this thing. I swear I take off at least 1/2 a mm off my stones when I sharpen it.
I don’t think this knife is intended for people with more money than brains lol. I think a zdp-189 knife would be great for repetitive tasks that a cook needs sharpness for all day. Maybe not finishing slicing or chopping generally, but juliennes or finer work on tough fruits makes a lot of sense for it if they have to do it all day. I’ve been curious why butchers don’t use harder steels with all the cuts they do all day, but apparently it’s preferred to just have something so soft that they can just sharpen between individual big cuts like finishing slices. Seems strange to me, but I hardly trim my own cuts that aren’t poultry or fish. Personally, I’m considering the 5.5” prep knife as my next splurge, but that’s really it. I don’t like a paring knife that often, but my utility knife gets the most use and I’m tired of babying it. I probably wouldn’t get any of the others as I’m not a professional, but it is kind of a dream for me in that one size
@@CharlesChacon The core isn't an issue. It's one of the only good things about the knife. It's everything else that's the issue. Namely, the terrible thick grind and 2, the handle heavy weight balance. For the money there isn't a worse knife you could find. You could get so many much better knives for this kind of money.
@@Arcamea What kind of stones are you using? ZDP is obviously a lot more abrasion resistant than the vast majority of other steels used in kitchen knives however it should not be that difficult to sharpen. One issue with these Miyabi in particular is the THICK edge geometry, which means you have more steel to remove each time. Any decent quality modern stones will be able to grind it without issue however. Unlike vanadium steels you don't need advanced abrasives like diamond because ZDP doesn't contain vanadium carbides, it only contains chromium carbides. Also you maintain it more regularly you won't have to do such intensive sessions. Yes ZDP is harder to grind than normal stainless but I find it very easy to sharpen, very easily takes extremely keen edges, and also very easily polishes to a mirror. You can go straight from 500 grit to something like a 12k super stone and get a mirror finish without issue on ZDP.
@@TimJohnson-x1o I have have a bunch of stones from Suehiro, Naniwa, Shapton, KING. Most of the time when I sharpen my knives, I rarely actually go below 1000 cause my knives are never really dull. But with my Miyabi Black I have to constantly use a coarse stone. I have a giant brick 320 grit Suehiro and just to raise a burr takes a little bit of time. Luckily I don't have to sharpen this knife often but I hate when I do.
People just out there lookng for a fancy knife.. marketing is so good.. i think its sad so many people are tricked by the nice looks of them.. and then get them and are dissapointed irl.. It reminds me of the wusthof classic knives.. 200 bucks.. but they should be 50-60.. if only for masterchef. Tons of people get these wusthof knives instead of like a zwilling that costs less then half for the same quality/performance.. only because of the brand name.
I have this knife. I bought it from cutlery and more. It was my 2nd really "nice" knife. I agree you don't want this knife. Because it's not a good knife. Sure it uses a fancy core steel but there is more a good knife than fancy steel. Everything else about the knife is bad. In fact it's one of the worst knives I own. What's wrong with it? First of all it's handle heavy, like all western knives. 2nd, the grind is trash. A real Japanese kitchen knife will be maybe 15 thou behind the edge. All the down to 10 thou or less. This thing is more twice as thick behind the edge. The secondary bevel aka the edge is so large you could see it from space. It's like 2 mm wide. Anyone that knows the first thing about knvies will see that and know right away that it's junk. Lastly the cladding is hideous. It doesn't even look real. I wouldn't be surprised if like the Miyabi Koh it's a fake cladding line, fake Damascus. Sure looks like it. I'm planning on selling mine, so I'm not going to grind into it to find out. But I do regrind and restore Japanese kitchen knives a hobby these days. Way nicer knives than this. For the money this is literally the worst knife you could possibly get. You could get something like an incredible handmade real damacus Sukenari with the same ZDP-189 core steel for the price, and unlike this thing the Sukenari will actually feel good to use and cut like a laser beam. This thing wont cut anything as soon as the secondary bevel is toast because the grind is garbage. You're welcome. Considering I've spent probably 3 grand on cutlery and more, and I'm a happy customer too, I dare you not to delete this comment. I bought this knife when I didn't know anything about knives and just wanted something "good." I thought expensive means good. It does not.
For the record, all Miyabis have terrible thick grinds with huge secondary bevels. I have 3 of them, all purchased from Cutlery and More without issue. Yaxells and Shuns on the other hand have excellent grinds. Just FYI. Any half hearted chef knife enthusiast knows well to avoid Miaybi for this and other reasons. The Yaxell Ketu I got on sale from your site is one of the best value knives I own. The balance isn't perfect but way better than most Miaybis but the grind is superb. It cuts on a similar level to a Yoshikane. It's crazy thin behind the edge at the tip.
I appreciate you sharing your experience! It sounds like you've learned a lot about knives since purchasing the Miyabi Black. We are here to offer a large selection of knives from the best makers and appreciate everyone’s feedback on our offerings. We are all about helping those that are taking their culinary tools seriously, to find the best knife for them. Funny you should mention Sukenari, we just got restocked on them after quite sometime and have a few ZDP189 3-layer and Damascus blades that will be up on the site soon. Happy cooking!
How do you really feel...😂
I want to ask something not related to the video. You are currently offering a Thanksgiving sale on your website. I want to ask if you will offer better deals on BFCM (e.g. will there be new coupons at that time)? I have a lot of choices, but I am not sure whether to buy now or wait until BFCM.🤔
We will have some really good deals for BFCM, but it will be just lower prices on about 100 handpicked items (not a coupon that apply to full lines like we are running now for Thanksgiving). If for some reason you notice the same item you bought is lower priced come BF/CM, just reach out to our customer service and we can credit you back the difference.