The tomato trick is easy when your knives are sharp. It's all about simple physics really, first, a tomato is full of water so it is somewhat heavy, so on the cutting board, you have quite a bit of friction to hold it in place. However the same water is also very useful for another thing and it is : When you slice the tomato, the water act as a lubricant, it helps your blade go back and forth and reduces friction. So as long as you have a sharp blade, it'll go through easily. Well, it worked for me and all my knives and they're not miyabis. Funny thing was when I told my girlfriend : look, I just cut that tomato in very very thin slices! and she just told me to stop doing weird things and wasting food.
That's why I don't exactly like serrated knives, they just tear and rip food appart. It works but :/ not fun to resharpen when it gets dull and it doesn't do such a clean job.
alexvpaq Yea but your less expensive (aka: cheap) knives won't hold that edge like the Miyabi's. Your gal may be impressed - but she only says that because she's hot fo' yo' bod! NO disputing this .... not at all. MIYABI will kick ass!
It really bugs me when people talks about "sharp knives". Any knife can be sharpened to ridiculous sharpness. The difference is how long it will hold that edge.
+Philippe Carphin sure it's nice when a knife comes sharp out of the box, but that's just an added bonus. A bonus that only affects less than 1% of the lifetime of the knife. Now I don't sharpen new knives, but when the time comes and I have to sharpen them, I've always gotten them sharper than when they were new.
Exactly! Any knife can come sharp but within a week, is going dull. Its how you sharpen them effectively that matters, plus a blade that wears down with sharpening, ain't gonna cut it ( so to speak)
Not true dude..... look up carbon knives vs stainless steel knives.....chromium molecules are large in stainless steel knives and can’t get sharper than carbon knives on a molecular level
@@ChoeDave I have Blue Carbon steel knives and stainless steel knives. I can get both as sharp as each other. The carbon steel is better at edge retention as it's harder but it won't get noticeably sharper.
@@ChoeDave I happen to own both. Blue carbon steel knives and stainless steel. I can get both super sharp. The difference with carbon steel is that it has harder edge retention as it is harder. The carbon steel will not get noticeably sharper
MrCoolbat They're okay, but I'd recommend a flexible filét knife(this one is a favorite of mine: www.sabatier-shop.com/kitchen-knives_129_authentique-1834-limited_1834---8-in-filet-knife__1834fs20.html), that will make that cut at the elbow way less awkward. In most cases you won't need to cut through bones, since you can separate the joints instead, but if you do, don't use these knives. They're very thin and brittle, so they will most likely chip when you try to chop through anything thicker than the bones in the pinky finger. What you want for that is either a bone saw or a nice cleaver ( I recommend this one: www.cleancut.se/butik/knivserier/victorinox/kockkniv-klyvkniv-detail), allthough preferably have both in your kit, since they have different uses.
Between that and "the harder it is the less deep it goes", I was left scratching my head wondering what the hell this was all about. In any event, at least it was kept out of the kitchen.
5:40 This video is totally bias and obviously sponsored, if that Shun was sharped like the Miyabi knives it would have no problem cutting the sponge. But instead you claim that this is a Shun blade, this is exactly what a Shun does. lol what a joke. edit - just want to clarify that I'm not calling Miyabi knives bad (they _are_ good knives). All I'm saying is this video is BS.
Absolutely right not only the knife not sharpened but also he doesn't use it correctly. Disgusting sponsored video, I can cut through sponge or tomato, the same way his "super knife" did with my regular (not premium class) tramontina knife.
My 40 dollar knife cant cut through a sponge better than his miyabi, I have never understood how people think that papercutting and spongecutting is a proper way to tell if a knife is good or not. Edge retention and the ease to resharpen, there is where it is at.
Totally biased video trashing Shun. I own a Shun and it cane out of the box ridiculously sharp. I bet if Shun was sponsoring this know he would be trash talking Miyabi...
A dull vs sharp knife? Why bashing on another brand that is not sharpened. The most biased "demonstration" i have seen. You pulling the knifes that are sure good down by doing this. A dull knife is... well just dull no matter the brand. Duh...
I can get my Self made O1 steel to cut the sponge, The Miyabi Knives are impressive in the built quality but the sharpness can be applied to almost any knive.
***** With all due respect, I appreciate a fine work of art as much as the next man but a very good chef's knife just does not have to be this elaborate. Pattern-welding ("Damascus") steel developed all over the world in ancient times because of the unreliable, primitive carburization processes then in use. Such blades are no longer needed. I'm quite sure a much cheaper carbon-steel blade can accomplish the same feats of slicing. AND anyone who spends a dime on fancy finishes and handle materials is wasting his money. Kitchen knives are TOOLS not artworks. The real challenge is in teaching people what to look for what's really important and above all how to keep blades properly sharp. That is the real task, so that fewer cooks lose blood when their knife skates off a damned onion half they're trying to slice.
pinz2022 Id have to disagree on the idea that knives cant be "art". Many of us collect knives not only for use but for ascetic reasons as well. I do agree that sometimes people take it too far and are more worried about what the knife looks like rather than what steel the knife has but it honestly doesn't hurt to own a variety of knives with different steel just to actually understand what you're looking for when you get into the higher price ranges. Id rather personally have 2 good carbon steel knives over something excessively expensive & flashy. My go-to workhorse is a Victorinox 7 inch santoku. Ive owned the knife for about 5 years now and price vs quality Id say its the best knife I own but it all comes down to personal preference.
LKH9 Yea I completely understand that. Look how much people will pay for a traditional Japanese wakizashi or katana and obviously they don't get put to use for their intended purposes though some people do practice with them. I just cant personally justify paying that much for a knife but I can understand the allure of owning them and if I had such a disposable income I wouldn't mind owning something so expensive.
Noel Ramos It can AND it also can walk on the moon. MIYABI'S can EXPLORE the moon and then leave for MARS! Those 'cheaper knives' will stay on the moon and dream of Mars. It's the TRUTH! :)
Oh yeah, man it was damn near impossible to get my set of Miyabi knives.....I had to drive down to my local Sur la Table, pick them out, PAY for them and THEN drive home!! Jesus, this guy is so lucky to have a company hook-up to save him this hassle.
Stop writing "sharpest knives in the world" the sharpness has nothing to do with the knife itself, but how you sharpen it! You can sharpen any knife to be the sharpest in the world, even a piece of wood, but not all material and sort of knives would be able to stay sharp etc... It's all about the quality of the knife dude.
I would also like to add that even a 440 stainless pocket knife can easily attain the sharpness necessary to cut paper easily. Now damascus is made from metals that behave more like glass, and metals that act more like plastic. most pockets knifes or handmade knives have 200 layers. I would recommend more layers for a kitchen knife because of the amount of layers that will actually cut through the objects.
Actually, different materials will be able to attain different sorts of edges and hold different sorts of edges - and the key there is 'holding' that edge. I've got some great production knives, even some with steep grinds, but they just don't have the right steel for a really steep grind and couldn't hold such a grind - in other words, they just aren't sharp like these knives (and nor would I want them to be).
***** I'm going out on a limb and guessing you are just trying be a troll. The sharpness of a knife and quality of a knife are two very different things. He didn't say that quality of the knife had to do with the sharpness of it.
honestly one of my $10 edc pocket knives can cut sponge like butter and passes the tomato test with flying colors. anyone who's any good at sharpening knives can make that happen. I carry an opinel #6 carbone with a 12 degree bevel, just a bit of stropping every few days keeps it sharp enough to shave comfortably. my other knife, a kershaw scrambler, cuts food nicely as well, but the 18 degree convex bevel is considerably more durable and usually used for cutting nastier things like cardboard
butre jp I doubt your $10 knife will get anywhere near as sharp as one of these Miyabis, but then it doesn't really need to. You can probably get it 95% of the way there. One of the big advantages of these knives is that they'll hold that super sharp edge for much, much longer than a cheaper blade. So for example, if you were working in a high end high-output kitchen, you'd need to sharpen that $10 knife every 20 minutes. That's the point of these knives. That said, the point I think you were going for, the fact that you don't need a $500 knife to make sushi, is totally legitimate.
butre jp That's all well and good, but you're kinda missing the point: a knife you have to sharpen everyday, or every other day, or even every third day, is an incredibly shitty knife for actual, day-in, day-out, use. So yeah, paying 500$ for a knife you're going to use the 1-3 times a month you make sushi at home is probably pretty dumb unless that's what you really want to spend that much money on. However, if you're a chef, and you're cutting constantly for 8-12 hours a day, having a blade that retains its edge nigh indefinitely by comparison is worth it. Why? Because you're forgetting that time is money--even at minimum wage, a 500$ knife that's worth the money will pay for itself in 1-2 months of not having to constantly sharpen it. The people who are using it generally tend to make quite a bit more than minimum wage, too, so you want them doing what you pay them for, not spending half of their am prep sharpening their shit. You don't want them stopping during peak service times to sharpen their knives either, as that would cost you even more money. On top of all that, you have to remember that sushi dining tends to be a pretty intimate experience (as far as meals go), and the guests will often be no more than 3-5ft from the chef. A beautiful blade, with beautiful bladework, and beautiful presentation, will all be things that your guests see, and easy conversation points for chefs to break into with customers and guests, making for a better overall experience, and thus, increasing the likelihood they come back. Just the amount of "what are those lines in the blade?" conversations that start up would probably surprise you. This is all on top of the fact that such blades typically resist natural degradation and oxidation processes that can significantly alter delicate food profiles on top of it. So yeah, I have shitty knives that are incredibly sharp too, but would I want to use them for long term food prep applications? Hell no. It'd be a pain in the ass.
I tend to sharpen my knives once and then spend about 10 seconds a day honing them for the full lifespan of the knife. Buy what makes you feel good but in the end more money doesn't make a better knife. Steel is cheap, even fancy knife steels are incredibly inexpensive.
butre jp These knives are basically for knife fans and chefs. Knife fans will buy them because they are cool. If all you're doing is cooking for yourself or your family three times a day, a $10 knife that you hone before using is just fine. Chef's will buy them because for them, it's not 10 seconds a day for the $10 knife, it's 10 seconds every 20 minutes or less, depending on what they're cooking. It doesn't seem like a lot, and honestly it isn't, but that kind of thing destroys your workflow. It might take 10 seconds to stop and sharpen the knife, but it can take 5+ minutes to get back into your work groove. So a poor quality knife then is costing you 1/4 of your working time. Now obviously, a chef probably isn't going to buy a damascus steel Myabi knife. That's really just for pretty. He might buy one to display or something, but he's probably not going to use it. He will buy the high end workhorse knives though.
the saying "sharpest knives in the world" is the same as "the largest number in the world" aka. a non-sense statement. All of those cut tests can be accomplished with any freshly and properly sharpened knife. Here are what I see; in the paper cut test, use really magazine/advert. paper instead of such thick copy paper and use push cut. Tomato test - this is the biggest marketing flop! - use the full tomato instead that that cut-in-half piece, because the juice is actually holding the tomato down on the cutting board providing extra force to hold the tomato! Sorry if I sound harsh but truth hurts, for almost 400 euros, one can buy much more affordable (but still high quality) hand-made knife from a Japanese blacksmith. It's not the price tag nor the marketing flops, it's the person who's maintaining and using the knife!
Thanh Huynh thats where brain comes into play. So your telling me a $14 knife will stay sharp longer then a knife thats made of high quality steel? What your paying for is the craftsmanship, quality material and long lasting sharpness. So don't say any knife can be just as sharp because your right, but after using it for a whole day, i'm sure your ordinary knife will not even cut a piece of paper.
Tommy Aventador this is when yours need to come into play! Don't put your words into my mouth, I've never said "$14 will stay sharp longer..." or whatever you are trying to assume
The sandwiched steel thing is more or less entirely bullshit. If you have a very hard edge, and the rest is softer steel, that doesn't make the edge any less likely to chip. If you bend a blade that has a super hard edge, the body will bend, and the edge will crack. Instead, what gives a blade strength and edge retention is a balance between hardness and durability, which would be high 50s, or low 60s on the rockwell scale. I make most of my blades out of 1095, with a quench in oil at critical, and a tempering at 450f for two hours. This leaves them hovering in the range of 55-60, which allows for excellent edge retention, but also flexibility enough to not chip or break when cutting bone. Or, on, say, a bushcraft knife, the flexibility to baton through a log, and have neither a rolled edge from being too soft, or a chipped edge from being too hard. Layered steel, at least with modern blades, is purely cosmetic, at this point. The honest to god reason why layered steel is traditional in Japanese blades has nothing to do with strength or flexibility. It has to do with the very small quantities of decent steel available to Japanese smiths in the (distant) past. Because of this, they reserved the good steel for the edge, and the poorer steels for the remainder of the blade, which didn't need to do the cutting. It took a tremendous amount of skill to craft blades by this method, and these skilled smiths were lionized, and the methods have since become associated, in Japan, with blades of significant quality. Now, even though modern blades made of a single homogeneous steel without a differential heat treat can perform as well or better than layered blades, the knives done in this manner are the ones that fetch the highest prices in many places. That being said, I don't think poorly of the blades in the video. While sandwiched steel doesn't improve performance over other high quality homogeneous steels, it also doesn't detract from performance, if the core steel is of good quality, which I expect these blades are. It also produces an aesthetically beautiful end product, which is in itself a laudable goal, and one I strive for in my own blades.
+Hrothgar Lets view it this way, you have a soft steel blade totally homogeneous in its material constitution, then you decide to harden purely the edge of it, so you just heat the edge with a torch until lets say 6mm of wideness are purple or orange color along the total edge, at that point you submerge it on oil. The prior said as a marketing resource.
+Víctor “MoscaEléctrica” Pino That's a differential heat treat. If I were to do one in my shop, I'd use refractory cement to cover part of the blade, and put it in my forge. Then after temper, final grind, and polishing, you can do a dip in an etching solution like ferric chloride, and you'll have a nice hamon.
+Hrothgar The central practical function of San Mai construction on modern blades is to prevent corrosion while still being able to use higher performing reactive tool and high speed steels, so cladding with stainless or even iron that has lower reactivity and tends to surface rust rather than pit, gives the blade more longevity and requires less maintenance. This is particularly important if you're paying high dollar for a custom in something like CPM M4, 10V or even harder REX series.
If you're using a premium, modern stainless, the rust issue is almost non-existent. I've gone swimming in the ocean with an s30v blade in my pocket, and it didn't so much as spot up. Meanwhile, I work in 1095, and don't really have issues. You oil each time till the patina builds up, and then, so long as it's dry when you put it away, no rust.
Hrothgar 1095 tends to surface rust rather than pit and oxidizes very quickly, and therefore takes a patina quite quickly, certain high speed tool steels with higher carbide concentration tend to pit - and that's not something that can be lightly buffed out. If I were working with say, CPM M4 in the kitchen, I'd definitely want it clad.
+Sushi-Liebhaber One of the reasons why the thumbs down, might be when he tried to explain the blade itself, it's painfully clear that he doesn't not know what he is talking about. He might be a great chef, but he is not a blade smith. Also any blade will go dull, to say a shun blade will not cut, sure if you don't sharpen it. With patience and a little training you can get almost any knife as sharp as these knives the difference between good steel and bad is is how long they stay that way.
I'm using Zwilling knives, which are good, but these look simply amazing...hopefully will be able to try these some day :) I should probably do a video like this for my knives, just to be able to compare a bit^^
srzy Zwilling bought Miyabi they don't make the Miyabi knives.They are still a different division and use different methods but sold and distributed in combination of Zwilling.
I have a friend who spent about 800 Swiss Francs for each of his Japanese kitchen knives. However, I couldn't detect an impact on the taste of the food. Though I must say, they were pretty to look at.
Blacksmith/bladesmith here. Learned the craft from a man who had been a bladesmith for over 60 years. One thing I have learned in the trade is that anyone who says something is the sharpest, strongest, best etc etc is either posturing or trying to make a profit. This video is in the latter category. $400 for this? I'll admit quality comes with a price. From the maker's skill to the materials used, you will pay a premium for top quality work. But this video is just selling a name. I see nothing here that can't be bought for half the price. Any good smith with a decent knowledge of metallurgy can forge a blade that can do the same.
recipes for forged weapons are already pretty widely available. even in popular culture, such as games, recipes for basic katanas are available and the only ingredients you need are like ingots or iron and coal.
Im not wrong, stop trolling. your only argument here is sharpness duration and any good chef will sharpen their knives often. Unless your cutting bone you are not going to chip your knife ever, in which case sharpness is not a factor the mass of the knife is i.e why cleavers are big and why you use them for bone. Anyways... the knives in this video are to hard for bone and would likley chip also. fucking fan boy, there are numerous videos on the tube explaining how to sharpen and hone and knife to be able to cut paper with ease. jog on kido
I didn't say you were wrong. swords are just made out of metal and you can forge them in one of those brick fire ovens. i never did it for real before but in games like Skyrim i made several of my own swords using just iron ingots, coal and a recipe that i bought or learned. real life isn't much different. you just need metal and you can make anything.
Gotta love the tricks. Notice how the "lower quality" knife is scraped across the sponge at a more vertical position, while the "better" knife is more horizontal towards the sponge with a wayyy better hand movement. You can have the sharpest knife in the world, and still make it look dull by the "way" you slice something. smh...
I bought the Miyabi chef knife maybe 10 months ago, it was on special at the La Cantera Shops near Six Flags in San Antonio, Texas. Cost me about $230 with a 10% professionals discount. I work two jobs, one as a Sushi "Chef" in a restaurant, and the other at an HEB where I make sushi there as well. When I first started working at the restaurant I didn't have my own knife and I bought a Global, which I was happy with. But then as I became more proficient and comfortable, in my mind I felt I needed something that could perform more advanced maneuvers, and had a style more to my taste. The reason I decided to go with this knife was because of the form and the feel, and of course the beauty of it. I use my Miyabi every day, and unfortunately the handle has lost it's luster, but the blade has gotten more gorgeous to me. When I first brought it into work, of course all the other chefs were ragging on me... one guy said he had a knife for 10 dollars and it cuts better than mine etc. Of course he's been working there for 10 years, So I say the cutting is his skill not the knife. Every so often he makes me an offer for my knife lol... Funnily enough, during a two week span after I had brought in the Miyabi, almost every other chef on the team ended up getting a new knife, including the head chef =). Anyway, to each their own of course... but I really am quite fond of my blade. The relationship between my hand and the Miyabi's structure, and the purpose of my actions are really starting to "blend" together. The more I use my knife I gain a deeper understanding of the Spirit of what I am doing. I discover a different grasp, or will find a new combination of pressure and movement, learn to be more relaxed. There is a certain lip/ridge at the heel of the blade that I never even thought to use the first few months of having the blade, and then one day my finger naturally fell there and it was like something clicked. Everything became easier and more precise! I have found some limitations, when it comes to performing certain techniques, but probably the fault is my own. I really wanted to have a knife as I made a journey from intermediate skill to quality veteran, and this Miyabi has been a great companion. Not only has it helped my confidence to grow, it teaches and guides me in the cutting aspect of the Sushi craft. But even as it helps mold, it also creates a sense in me, that there is another level to go, and through what it lacks, it give me a picture of what the next level will be, and the future knife that will one day replace it when we grow apart. It's like a really loving significant other, who helps you grow up, that only wants the best for you and then will let you go.
Not that hard as I have hunting knives which you seem to make. It is geometry of japanese knives that make them particularly sharp but only good in kitchen. Used one outdoor and had to repair a chip. They are so thin behind the edge that they are specific for the kitchen, often only 2mm at thickest part.
I was impressed with the sponge test so I tried it on a $2 knife I got at a Japanese dollar store. Sure enough my $2 knife can do that as well. It won't hold an edge as long however I don't plan on being in the kitchen for hours a day. Still, very stylish knives you are demonstrating.
just incase anyone is wondering the "composite blade" he is talking about is made from steel called 'san mai'. So if you see san mai its the same arrangement, hard in the middle, soft on the outside
LOL "These are very expensive knives, and they're probably very difficult to get for the amateur chef or even a professional chef.." Seriously dude? There is a link to your website where I can get these knives superimposed on the video.. Cut the crap and talk about the knives instead of trying to justify your ridiculous price. It's just cold worked low C chrome alloy steel which is actually a silly alloy. 0.1% Carbon? Rockwell ratings for the core of the knife? So it's just rated for how easily the knife will break? You want a hard (yet still tough AKA annealed) edge with a ductile core. Why is this the opposite? Fancy etching with overly expensive weak steel..
So the core being referenced here is different from core from sword smithing or the like. The core of these knives goes right from the spine to the edge with the soft steel sandwiching(think two slices of bread) the hard steel. In the case of swords and the like the soft core steel is often enveloped by the hard steel(So V with the soft steel filling the inner V). Essentially, you want the hard steel to form the edge, which allows for longer lasting sharpness which these knives does have. In the case of swords there is a lot of high stress applied to the blade so the soft core is important, but for kitchen knife there is no real reason to have a soft steel anywhere. These knives really only has the soft steel outer layer for the Damascus pattern effect. I own a Miyabi knife(got it from a different source though), and while it was expensive I'm still happy with the purchase. They do come very sharp and I haven't had to resharpen it yet. The reality though is that I could have gotten any cheap knife and used that since I can sharpen knives and therefore dulling is non-issue. In fact the high hardness scales means that when I do have to sharpen the knife it will be much tougher to do than softer steel, and I'm really not looking forward to that day. I will freely admit the purchase and my liking of the knife is purely based on the aesthetic factor. If you are looking for function over beauty then I hear that victorinox makes a good chef knife for the price.
do you have any idea what the word "annealed" means? annealing the steel would mean going it was effectively unhardened and would hold an edge for a grand total of 1 cutting session, if that.
This video was sponsored by Miyabi. They are no way the sharpest knives in the world. They are good commercially made Japanese knives, but the sharpest are hand forged Japanese knives.
I don't see it in the transcript or in the description that it is sponsored. If it is sponsored, legally and ethically it should say that it is a sponsored video (it might also be in the UA-cam terms of service - I will have to check).
The 7000mcd or now the 5000mcd 67 is made from zdp189, so it has quite big carbides (even though its called micro carbide steel). That means, the 5000mcd with its sg2 core will get sharper with the same amount of work. Not only because of the hardness. Beautiful knives, every single one of them. Great video!
There's a lot of "chefs" here claiming that they use 9 dollar knives, and an expensive knife isn't needed. With the Miyabi, if you're lucky, you can pick them up for around $240 a knife. Whcih, yes; is a lot of money. But I've worked in 2 places; a breakfast diner, where the chef used $20 knives, and an extremely up-scale restaurant/spa where the chef used $200 knives. Right there, you can tell the difference, from a place that made $10 means to a place that made $80 dollar meals. What makes a Myabi so sharp and expensive is that 1) it's virtually indestructible, 2) the edge will go as sharp as you can make it, 3) it is PERFECTLY balanced and served a specific purpose, 4) the edge will last a LONG time, 5) the edge will always be consistent. I've used a $300 knife. I've also used a $20 knife daily. And the $20 knife was not consistent. The edge could be sharpened to a razor, but after cutting a bucket of raw potatoes, it was toast. And when it was re-sharpened, there were some softer spots on the blade and it was unavoidable. Anyone here claiming to be a "true chef" and says they use a $10 knife every day are either a damn liar, or work at a fish and chips chop. You literally cannot produce Sushi, or any other fine-food with a $10 knife. Any REAL chef knows that.
+Quan Cena I disagree. A $10 knife sharpened by a professional can do any job. The problem here is the $10 knife won't hold the edge and it just isn't practical to send it off to sharpen every day. I think this demonstration is idiocy. Both Shun and Miyabi can be sharpened to cut the sponge and both will hold a good edge. They're made of quality materials.
cartossin I think I mentioned that? If not, that was my point, anyway. You can properly sharpen a $200 knife and it will retain that edge for months if used properly. Also balance, feel, etc comes into play. If you look at a carpenter or trades-man; sure, you can do their jobs with a Black and Decker $10 drill. But it's their trade; their craft. You start small and build your tool-set, which is why they have $200 drills.
Quan...and plenty of folks don't bother buying expensive tools (drills, knives, etc.) because they bust the crap out of em. You know this, but that's another reason why you see butchers with $20 Dexter Russell & Forschner knives.
Soooooo, an eight minute commercial for Miyabi knives. Okay. I especially like the implication at the beginning that he is one of the best chefs on the planet.
I have owned the whole set of knives on the left for about 4 years now and they are simply amazing! We use them everyday at home to cut all kinds of food and they have no need to be sharpened yet, they work just like day one. Expensive? It's all a matter of perspective, quality is always more expensive but in the long run you save money.
I bought a Miyabi today. Word that comes to mind is "unbelievable". It sliced through a loaf of bread so smoothly and cleanly that it did a better and quicker job than my bread knife. Needless to say, this knife is now my baby.
pinz2022 The whole point is that there was no point to your comment. The origional comment was a joke, the replies were jokes, and my reply was a joke. Every comment here was a joke up until your comment acting like I knew nothing about blades.
Most are but I must warn you the handles have been designed to fit the right hand better than the left, if not go with a western style handle which is more apt for both hands, also watch out for the 600pro series which are a single bevel knifes are only made for right hand use only.
+Multi-Hobbyist If only women could think like this. Sleep with me: I get sex - she gets the most fucking intelligent seed in the world, to give birth to sheer geniouses. But no, they don't want to use their brains.
This video is a bit of a joke. Not only are you comparing an unsharpened knife to a sharpened knife, but you didn't even serve the Miyabi Knives justice, by sharpening them properly. I've got a set of Wusthoff knives and Kasumi Knives, and even out of the box, I could slice paper effortlessly. Kai Shun knives are excellent, and are loved by sushi chefs and western chefs alike. There are far more prestigious knives out there, hand made by prestigious knife makes. Zanmai, kuichiki and Korin make some of the best knives I've seen as of yet.
It's not about that. It's about the quality and artisanship of the knives. You can pay £5 for a set of kitchen knives, yet my set of kitchen knives cost over a grand. Why? Because I know that they are made of the highest quality VG10 Damascus steel, individually hand forged, and made b a renowned manufacturer. This guy however, is an obsessed fanboy who got happy that he got a free set of knives, and is parading them around, like no other,
lazyweapons No damascus (or any pattern-welded steel for that matter) will out perform modern alloys. That said, QUALITY damascus is a completely competent material for this application. When you get to the top tier of knives they all can pretty much do the same things and aesthetics / personal preference becomes more of a deciding factor. If you want a truly wicked sharp knife... obsidian or diamond is what they use for eye surgeries. Obsidian is so sharp it can cut BETWEEN cells.
I think this video had nothing to do with anything else than sharpness of knives. A supermarket bought cheap knife can effortlessly be sharpened to do the same thing as those knives just did! The thing is just that those high end knifes are made of high grade metal and folded so you do not need to re- sharpen them as often because of the quality and hardness of the steel.
lol 130 layers. They just folded 1 piece 8 times. That said, that is a good way to make a knife but it's not worth the money nowadays. Years ago, yes, it took lots of labor to make a great knife. Nowadays, with high quality steels & modern tempering techniques a cheaper knife can work just as well. That said, a cheaper knife may not be as well designed or have the artistic aspect to it. Higher $ knives can be worth the $ for several reasons but the sharpness isn't really much of a selling point anymore.
Actually, it would be made of definitely more than 1 piece of metal because it has a Damascus pattern, which is impossible to make with only 1 type of metal.
Nemecross Actually, you are right, that's true. More accurately, They take a high carbon piece & a low carbon piece, layer them & then start the folding process. It's still makes a beautiful pattern & a good knife. It's just not some exotic, process. I do a fair amount of metal work on a hobby basis. I am far from an expert but do have a basic knowledge of the process so maybe that takes some of the mystique out of it for me.
I have most of the Birchwood 5000 MCD knives, to include: 9" Gyuto, 9" {Sugihiki} slicer, 9.5" Kiritsuke Gyyuto, {Executive Chef's knife} 7" {Bocho} Santoku, 7" Nakiri and 5.5" petty. They are NOT cheap, but as with many things in life, you get what you pay for. They are very beautiful, EXTREMELY well made for factory produced knives vs. individual hand made knives from the Sakai region, like the Masamoto KS knives, which cost twice as much per blade, and the Miyabi's are scary SHARP....right out of the box. You can dry shave your face with them. They are straight razor sharp. I went with a Dalstrong, 8" Shogun Series boning knife {also forged, folded Damascus} as the Miyabi Birchwood series doesn't have a dedicated boning knife and substitutes its 5.5" petty in place of a dedicated boning knife and I already had their 5.5" petty. I prefer the longer, {8"} thinner, more flexible western style boning blade of the Dalstrong to the more traditional, triangular blade Honesuki / Garasuki style Japanese boning knives. Previous to getting the Miyabi's, I had a various array of Wustof Ikon and a few Zwilling / Henkles knives. All very good German, high quality, stamped knives....but they pale in comparison to Miyabi's forged, folded Damascus SG2 steel, 5000 MCD series knives. Think Corvette vs. Lamborghini. Both nice, but one is WAY nicer than the other. Funny thing is, Miyabi is owned by Zwilling. They bought the Miyyabi company. Unlike what you said, they were all very easy to acquire online. Point, click, order and boom....delivered. Easy Peasy. Only hard part was looking at the bill for them. Amazon has some, Sur La Table has all of them with free 3 day delivery except for the 9'5" Kiritsuke and 9" Gyuto {Chef's knife} which can take up to 14 days to get. These knives are not for the casual, any knife will do cook that just makes simple meals once or twice a week. They are for high end blade collectors, pro chefs that want the best tools or very serious home cooks that want the best tools and do a LOT of food prep throughout the week. I see these knives being used by pro chefs at home who don't want them stolen at work as I hear that these knives are HIGHLY COVETED in work environments and are often stolen by fellow jealous line workers. They are works of art and you can almost buy a complete set of Henkles knives for the price of just one 9" Miyabi Birchwood Gyuto. I LOVE these knives, but they definitely are not for everyone. I'm a knife collector and a pretty serious home cook, too, so yeah, I had to get all of these beauties and they are, to me, worth every penny and they are by far the finest knives I've ever used.
You should still buy one to frame one or to make up a story as if its from your gpa... :)) I would love to pass mine to my grand children but cant find my future wife
+Ranga 116 Modern Damascus isn't a type of steel. Its different types of steel, pattern welded into a billet, before being worked into a knife or tool. The only reason its even called Damascus, is due to its resemblance to the ancient weapons forged in Damascus, Syria from Wootz Steel.
Actual chef here... 9 times out of 10 a knife this expensive is not necessary....hell probaby more than 9. sushi and sashimi... yes. they are very soft and need a blade and edge geomentry that are incredibly thin and sharp with minimal drag. You do NOT need a knife like this for regular veg prep. a good western knife or even a very inexpensive japenese knife with a sharp double bevel is more than enough. i have a nine dollar thai knife that outclasses almost everything i own. Don't be fooled by the pretty 'hand hammering' and forge welded patterns. if money isnt an object though, they do make great knives.
I use real Japanese knives which have bad balance. Because real knives are supposed to be sharpened again and again. = Initial balance means nothing. Look at all long knives all SUSHI maestros use, it is not because the length is good for them. It is only because it will be shorter and shorter sooner or later.=good Japanese knives are sharp but not hard. No need to be too hard caz anyway we must sharpen them quite often. And none use cheap stainless knives like these,, absolutely none!!! Hey Davy! If you can name any Japanese cook who uses this kind of silver bladed kinky knives in real SUSHI restaurant, please let me know.
This video was sponsored by Miyabi. They are no way the sharpest knives in the world. They are good commercially made Japanese knives, but the sharpest are hand forged Japanese knives ,hand forge knives the tang is surrounded by the handle the knife fully goes down the center
Scrootcher I i could name a hundred. check out the professionals at epicurran edge and they will show you what a real knife can do. these myabi blades are just steeply marked up because they sell you a warranty. if it breaks, easy to replace because it cost only $25 to make. an ohishi will perform just as well, but has no warranty because it's a quality product that doesn't need one. any knife expert will tell you to never buy a blade with a warranty. myabi is a corporate monster owned by henkels. nothing wrong with that, but Japan still has master blade smiths that put out knives at sub - $400 prices that will just laugh at the stainless myabi. try a carbon ayogami super steel knife sometime. you'll understand.
Scrootcher I in terms of sharpness on a single cut, nothing matters more than the edge that was placed on it initially, but myabi can't put the keenest edge on due to a few reasons of longevity. most myabi knives can't handle less than 40 degrees inclusive for more than a few cuts due to stainless having less ductile properties at the same Rockwell hardness. any good high carbon steel can do this as it doesn't need the additional material required to create a stainless steel. so a good carbon steel can take an edge down to 30 degrees inclusive or sometimes even less, and hold it longer. a well forged, tempered and heat treated knife also has a more reliable grain structure, also helps a consistent Rockwell hardness across the entire cutting edge. further, the very best knives come from the factory stropped down to 5 microns or less, which is where you get an absolutely insane cut. myabi knives are just ground, not polished along the edge, which under a microscope looks like hacksaw. if you are interested in buying kitchen knives, call the guys at epicurean edge. they will be more than happy to suggest extremely high quality knives to you at whatever your price range is, and i guarantee that myabi will never be on that list. simply put, carbon steel is a superior knife steel (it also is easier to sharpen) and once it develops a patina, doesn't even need any extra care over stainless beyond simply drying it after you wash it. this guy's video is not well disclosed at sponsored, so treat this like nothing more than a commercial.
If I direct a very narrow stream of high pressure water at the edge of my sharpest knives the water molecules will be cut into atoms of hydrogen and oxygen. I'm trying to get a better edge on them though because I want knives that are really, really, really sharp even though a "water cutting" edge is not too bad.
IF YOUR NOZZLE IS SMALL ENOUGH TO WHERE IT WILL ONLY LET ONE MOLECULE OF WATER THROUGH AT A TIME YOU SHOULD HAVE ONE HYDROGEN ATOM AND ONE HALF OF AN OXYGEN ATOM ON EACH SIDE OF THE BLADE UmBER 54. IF YOU GET YOUR KNIFE SHARP ENOUGH WE WILL GO INTO BUSINESS TOGETHER WE WILL BUY SOME URANIUM 235 AND WE WILL PUT ONE OF YOUR KNIVES AND ONE URANIUM ATOM IN A BOX WE CAN START SELLING ATOMIC BOMBS. I BET WE CAN SELL THEM TO ALL THE THIRD WORLD COUNTRIES BUT THEY WILL HAVE TO FURNISH THEIR OWN SUICIDE BOMBER TO SET IT OFF.
Wait....how the hell did I get here and why am I watching this?
ikr
"I like to handle the wood"
Phrasing!!! lol
knew i wasnt the only one who laughed
+Kyle Cantrell Yea I pretty much lost my mind when he said that! Funny in 5th grade, funny today :D
Phrasing hahaha classic archer
Kyle Cantrell I read that as he said it 😆
The tomato trick is easy when your knives are sharp.
It's all about simple physics really, first, a tomato is full of water so it is somewhat heavy, so on the cutting board, you have quite a bit of friction to hold it in place. However the same water is also very useful for another thing and it is : When you slice the tomato, the water act as a lubricant, it helps your blade go back and forth and reduces friction. So as long as you have a sharp blade, it'll go through easily. Well, it worked for me and all my knives and they're not miyabis.
Funny thing was when I told my girlfriend : look, I just cut that tomato in very very thin slices!
and she just told me to stop doing weird things and wasting food.
That's why I don't exactly like serrated knives, they just tear and rip food appart. It works but :/ not fun to resharpen when it gets dull and it doesn't do such a clean job.
alexvpaq I use a ceramic knife. Had it over a year and haven't needed to sharpen it yet.
alexvpaq what are you babbling on about? the knife is cutting the tomato, that's not a trick, that's the knife doing what knives do.
Éric Pomainville He means any decently sharp knife will do the job, it doesn't have to be Miyabi.
alexvpaq Yea but your less expensive (aka: cheap) knives won't hold that edge like the Miyabi's. Your gal may be impressed - but she only says that because she's hot fo' yo' bod! NO disputing this .... not at all. MIYABI will kick ass!
sick Damascus steel bayonet bro does it come in stattrak?
+tyler mckechnie so funi xdddd
+tyler mckechnie HAHAHAHHAHAHAHAHHAAHAH
+We Rise Together ,
It really bugs me when people talks about "sharp knives". Any knife can be sharpened to ridiculous sharpness. The difference is how long it will hold that edge.
+Philippe Carphin sure it's nice when a knife comes sharp out of the box, but that's just an added bonus. A bonus that only affects less than 1% of the lifetime of the knife. Now I don't sharpen new knives, but when the time comes and I have to sharpen them, I've always gotten them sharper than when they were new.
Exactly! Any knife can come sharp but within a week, is going dull. Its how you sharpen them effectively that matters, plus a blade that wears down with sharpening, ain't gonna cut it ( so to speak)
Not true dude..... look up carbon knives vs stainless steel knives.....chromium molecules are large in stainless steel knives and can’t get sharper than carbon knives on a molecular level
@@ChoeDave I have Blue Carbon steel knives and stainless steel knives. I can get both as sharp as each other. The carbon steel is better at edge retention as it's harder but it won't get noticeably sharper.
@@ChoeDave I happen to own both. Blue carbon steel knives and stainless steel. I can get both super sharp. The difference with carbon steel is that it has harder edge retention as it is harder. The carbon steel will not get noticeably sharper
Thankfully I'm allowed to touch my food when cutting it, therefore I can just use a regular knife.
How good are the knives at cutting limbs off of a corpse
MrCoolbat They're okay, but I'd recommend a flexible filét knife(this one is a favorite of mine: www.sabatier-shop.com/kitchen-knives_129_authentique-1834-limited_1834---8-in-filet-knife__1834fs20.html), that will make that cut at the elbow way less awkward. In most cases you won't need to cut through bones, since you can separate the joints instead, but if you do, don't use these knives. They're very thin and brittle, so they will most likely chip when you try to chop through anything thicker than the bones in the pinky finger. What you want for that is either a bone saw or a nice cleaver ( I recommend this one: www.cleancut.se/butik/knivserier/victorinox/kockkniv-klyvkniv-detail), allthough preferably have both in your kit, since they have different uses.
Thanks, the wife changed my password to pornhub so I need to get rid of her.
MrCoolbat made me laugh
MrCoolbat lmao
+MrCoolbat hahaha haha haha you sir I tip my hat to
He "likes to handle the wood..." His words, not mine...
Taken out of context that sounds so wrong. LOL
knew I wasn't the only one who noticed that :P
Ha!! Knew I would find it in the comments
Between that and "the harder it is the less deep it goes", I was left scratching my head wondering what the hell this was all about. In any event, at least it was kept out of the kitchen.
as soon as he said that i looked for it and boom... top comment
5:40 This video is totally bias and obviously sponsored, if that Shun was sharped like the Miyabi knives it would have no problem cutting the sponge. But instead you claim that this is a Shun blade, this is exactly what a Shun does. lol what a joke.
edit - just want to clarify that I'm not calling Miyabi knives bad (they _are_ good knives). All I'm saying is this video is BS.
Absolutely right not only the knife not sharpened but also he doesn't use it correctly. Disgusting sponsored video, I can cut through sponge or tomato, the same way his "super knife" did with my regular (not premium class) tramontina knife.
This guy is a complete knob, and he gives one of the worst comparison videos I've ever seen.
My 40 dollar knife cant cut through a sponge better than his miyabi, I have never understood how people think that papercutting and spongecutting is a proper way to tell if a knife is good or not.
Edge retention and the ease to resharpen, there is where it is at.
Totally biased video trashing Shun. I own a Shun and it cane out of the box ridiculously sharp. I bet if Shun was sponsoring this know he would be trash talking Miyabi...
Jayee any knife can be that sharp...a quality knife just stays sharp longer.
A dull vs sharp knife? Why bashing on another brand that is not sharpened. The most biased "demonstration" i have seen. You pulling the knifes that are sure good down by doing this. A dull knife is... well just dull no matter the brand. Duh...
"I like to handle the wood". Alrighty!
is it factory new ?
That would be a good video to make, take some factory new knives and compare them... To answer your question I think at that point it may have been.
***** okay. CS:GO did some thing useful for the first time. lol!
Sorry don't play CS:GO, I've been hooked on Halo since the first one.
***** I don't play CS:GO either. Just saw the comments and liked the idea of the Questions. lololol
+How To Make Sushi ewwww halo
I can get my Self made O1 steel to cut the sponge, The Miyabi Knives are impressive in the built quality but the sharpness can be applied to almost any knive.
HE MUST HAVE GLUED THAT TOMATOOWS TO THE WOODEN TABLE WITH TAMATOEGLUE
Nope
***** ADONBILIVIT
***** With all due respect, I appreciate a fine work of art as much as the next man but a very good chef's knife just does not have to be this elaborate. Pattern-welding ("Damascus") steel developed all over the world in ancient times because of the unreliable, primitive carburization processes then in use. Such blades are no longer needed. I'm quite sure a much cheaper carbon-steel blade can accomplish the same feats of slicing. AND anyone who spends a dime on fancy finishes and handle materials is wasting his money. Kitchen knives are TOOLS not artworks.
The real challenge is in teaching people what to look for what's really important and above all how to keep blades properly sharp. That is the real task, so that fewer cooks lose blood when their knife skates off a damned onion half they're trying to slice.
pinz2022
Id have to disagree on the idea that knives cant be "art". Many of us collect knives not only for use but for ascetic reasons as well. I do agree that sometimes people take it too far and are more worried about what the knife looks like rather than what steel the knife has but it honestly doesn't hurt to own a variety of knives with different steel just to actually understand what you're looking for when you get into the higher price ranges. Id rather personally have 2 good carbon steel knives over something excessively expensive & flashy.
My go-to workhorse is a Victorinox 7 inch santoku. Ive owned the knife for about 5 years now and price vs quality Id say its the best knife I own but it all comes down to personal preference.
LKH9 Yea I completely understand that. Look how much people will pay for a traditional Japanese wakizashi or katana and obviously they don't get put to use for their intended purposes though some people do practice with them. I just cant personally justify paying that much for a knife but I can understand the allure of owning them and if I had such a disposable income I wouldn't mind owning something so expensive.
"I like to handle the wood" LOLOLOLOLOLOLOLOL
I use chainsaw....
good choice my friend! Johnson Jimmy.J
***** Will you start making videos anytime soon?
sperm whale sushi?
Jimmy my friend you are a bada**XO!!!
I use an ak47.
Wow that's a long commercial. I guess for free knifes I would also do a long commercial.
mike Bordeaux yea ill do anice fucking commercial for 1000bucks worth of knives
But can it split an atom?
It can split a atom better and more efficiently than the cern super hadron collider
***** nigga damn.!
Noel Ramos It can AND it also can walk on the moon. MIYABI'S can EXPLORE the moon and then leave for MARS! Those 'cheaper knives' will stay on the moon and dream of Mars. It's the TRUTH! :)
Yeah, but are they sharper than a Hattori Hanzo sword?
Of course they are shaper than the swords in "kill bill"!
jk
Not even close
@@JohnSthesimpleman Better than my Ginsu 2000?
ua-cam.com/video/4q7GCuWFsSs/v-deo.html
Oh yeah, man it was damn near impossible to get my set of Miyabi knives.....I had to drive down to my local Sur la Table, pick them out, PAY for them and THEN drive home!!
Jesus, this guy is so lucky to have a company hook-up to save him this hassle.
That sponge test wit the shun is absolute bullshit. I have 2 shuns and they're sharp as hell and could easily halve a sponge.
Stop writing "sharpest knives in the world" the sharpness has nothing to do with the knife itself, but how you sharpen it! You can sharpen any knife to be the sharpest in the world, even a piece of wood, but not all material and sort of knives would be able to stay sharp etc... It's all about the quality of the knife dude.
Agree!
I would also like to add that even a 440 stainless pocket knife can easily attain the sharpness necessary to cut paper easily. Now damascus is made from metals that behave more like glass, and metals that act more like plastic. most pockets knifes or handmade knives have 200 layers. I would recommend more layers for a kitchen knife because of the amount of layers that will actually cut through the objects.
Actually, different materials will be able to attain different sorts of edges and hold different sorts of edges - and the key there is 'holding' that edge. I've got some great production knives, even some with steep grinds, but they just don't have the right steel for a really steep grind and couldn't hold such a grind - in other words, they just aren't sharp like these knives (and nor would I want them to be).
Heather Spoonheim You just aren't sharp as these knives.
***** I'm going out on a limb and guessing you are just trying be a troll. The sharpness of a knife and quality of a knife are two very different things. He didn't say that quality of the knife had to do with the sharpness of it.
honestly one of my $10 edc pocket knives can cut sponge like butter and passes the tomato test with flying colors. anyone who's any good at sharpening knives can make that happen. I carry an opinel #6 carbone with a 12 degree bevel, just a bit of stropping every few days keeps it sharp enough to shave comfortably. my other knife, a kershaw scrambler, cuts food nicely as well, but the 18 degree convex bevel is considerably more durable and usually used for cutting nastier things like cardboard
butre jp I doubt your $10 knife will get anywhere near as sharp as one of these Miyabis, but then it doesn't really need to. You can probably get it 95% of the way there. One of the big advantages of these knives is that they'll hold that super sharp edge for much, much longer than a cheaper blade. So for example, if you were working in a high end high-output kitchen, you'd need to sharpen that $10 knife every 20 minutes. That's the point of these knives.
That said, the point I think you were going for, the fact that you don't need a $500 knife to make sushi, is totally legitimate.
Leois12 lol
butre jp That's all well and good, but you're kinda missing the point: a knife you have to sharpen everyday, or every other day, or even every third day, is an incredibly shitty knife for actual, day-in, day-out, use. So yeah, paying 500$ for a knife you're going to use the 1-3 times a month you make sushi at home is probably pretty dumb unless that's what you really want to spend that much money on. However, if you're a chef, and you're cutting constantly for 8-12 hours a day, having a blade that retains its edge nigh indefinitely by comparison is worth it.
Why? Because you're forgetting that time is money--even at minimum wage, a 500$ knife that's worth the money will pay for itself in 1-2 months of not having to constantly sharpen it. The people who are using it generally tend to make quite a bit more than minimum wage, too, so you want them doing what you pay them for, not spending half of their am prep sharpening their shit. You don't want them stopping during peak service times to sharpen their knives either, as that would cost you even more money. On top of all that, you have to remember that sushi dining tends to be a pretty intimate experience (as far as meals go), and the guests will often be no more than 3-5ft from the chef. A beautiful blade, with beautiful bladework, and beautiful presentation, will all be things that your guests see, and easy conversation points for chefs to break into with customers and guests, making for a better overall experience, and thus, increasing the likelihood they come back. Just the amount of "what are those lines in the blade?" conversations that start up would probably surprise you. This is all on top of the fact that such blades typically resist natural degradation and oxidation processes that can significantly alter delicate food profiles on top of it.
So yeah, I have shitty knives that are incredibly sharp too, but would I want to use them for long term food prep applications? Hell no. It'd be a pain in the ass.
I tend to sharpen my knives once and then spend about 10 seconds a day honing them for the full lifespan of the knife.
Buy what makes you feel good but in the end more money doesn't make a better knife. Steel is cheap, even fancy knife steels are incredibly inexpensive.
butre jp These knives are basically for knife fans and chefs. Knife fans will buy them because they are cool. If all you're doing is cooking for yourself or your family three times a day, a $10 knife that you hone before using is just fine.
Chef's will buy them because for them, it's not 10 seconds a day for the $10 knife, it's 10 seconds every 20 minutes or less, depending on what they're cooking. It doesn't seem like a lot, and honestly it isn't, but that kind of thing destroys your workflow. It might take 10 seconds to stop and sharpen the knife, but it can take 5+ minutes to get back into your work groove. So a poor quality knife then is costing you 1/4 of your working time.
Now obviously, a chef probably isn't going to buy a damascus steel Myabi knife. That's really just for pretty. He might buy one to display or something, but he's probably not going to use it. He will buy the high end workhorse knives though.
that tomato test was probably one of the coolest thing ive ever seen here
the saying "sharpest knives in the world" is the same as "the largest number in the world" aka. a non-sense statement.
All of those cut tests can be accomplished with any freshly and properly sharpened knife. Here are what I see; in the paper cut test, use really magazine/advert. paper instead of such thick copy paper and use push cut. Tomato test - this is the biggest marketing flop! - use the full tomato instead that that cut-in-half piece, because the juice is actually holding the tomato down on the cutting board providing extra force to hold the tomato!
Sorry if I sound harsh but truth hurts, for almost 400 euros, one can buy much more affordable (but still high quality) hand-made knife from a Japanese blacksmith.
It's not the price tag nor the marketing flops, it's the person who's maintaining and using the knife!
comparing a knife like that against a Shun is hobble too!
Thanh Huynh thats where brain comes into play. So your telling me a $14 knife will stay sharp longer then a knife thats made of high quality steel? What your paying for is the craftsmanship, quality material and long lasting sharpness. So don't say any knife can be just as sharp because your right, but after using it for a whole day, i'm sure your ordinary knife will not even cut a piece of paper.
Tommy Aventador this is when yours need to come into play! Don't put your words into my mouth, I've never said "$14 will stay sharp longer..." or whatever you are trying to assume
hahaha perfect original comment and perfect response
vertigoEdits i use a $20 forshner offset will cut you anything.
Hard to say these are the greatest when there is no comparison to other brands. The "grain" on them is really nice though.
If there is no comparison, then to me that means there the greatest. Based off what you said at least.
Keith R
I think you misunderstood him.
He means he didn't compare the blades to any others. That is, he only demonstrated the Miyabi knives.
The sandwiched steel thing is more or less entirely bullshit. If you have a very hard edge, and the rest is softer steel, that doesn't make the edge any less likely to chip. If you bend a blade that has a super hard edge, the body will bend, and the edge will crack.
Instead, what gives a blade strength and edge retention is a balance between hardness and durability, which would be high 50s, or low 60s on the rockwell scale. I make most of my blades out of 1095, with a quench in oil at critical, and a tempering at 450f for two hours. This leaves them hovering in the range of 55-60, which allows for excellent edge retention, but also flexibility enough to not chip or break when cutting bone. Or, on, say, a bushcraft knife, the flexibility to baton through a log, and have neither a rolled edge from being too soft, or a chipped edge from being too hard.
Layered steel, at least with modern blades, is purely cosmetic, at this point. The honest to god reason why layered steel is traditional in Japanese blades has nothing to do with strength or flexibility. It has to do with the very small quantities of decent steel available to Japanese smiths in the (distant) past. Because of this, they reserved the good steel for the edge, and the poorer steels for the remainder of the blade, which didn't need to do the cutting. It took a tremendous amount of skill to craft blades by this method, and these skilled smiths were lionized, and the methods have since become associated, in Japan, with blades of significant quality. Now, even though modern blades made of a single homogeneous steel without a differential heat treat can perform as well or better than layered blades, the knives done in this manner are the ones that fetch the highest prices in many places.
That being said, I don't think poorly of the blades in the video. While sandwiched steel doesn't improve performance over other high quality homogeneous steels, it also doesn't detract from performance, if the core steel is of good quality, which I expect these blades are. It also produces an aesthetically beautiful end product, which is in itself a laudable goal, and one I strive for in my own blades.
+Hrothgar Lets view it this way, you have a soft steel blade totally homogeneous in its material constitution, then you decide to harden purely the edge of it, so you just heat the edge with a torch until lets say 6mm of wideness are purple or orange color along the total edge, at that point you submerge it on oil.
The prior said as a marketing resource.
+Víctor “MoscaEléctrica” Pino That's a differential heat treat. If I were to do one in my shop, I'd use refractory cement to cover part of the blade, and put it in my forge. Then after temper, final grind, and polishing, you can do a dip in an etching solution like ferric chloride, and you'll have a nice hamon.
+Hrothgar The central practical function of San Mai construction on modern blades is to prevent corrosion while still being able to use higher performing reactive tool and high speed steels, so cladding with stainless or even iron that has lower reactivity and tends to surface rust rather than pit, gives the blade more longevity and requires less maintenance. This is particularly important if you're paying high dollar for a custom in something like CPM M4, 10V or even harder REX series.
If you're using a premium, modern stainless, the rust issue is almost non-existent. I've gone swimming in the ocean with an s30v blade in my pocket, and it didn't so much as spot up.
Meanwhile, I work in 1095, and don't really have issues. You oil each time till the patina builds up, and then, so long as it's dry when you put it away, no rust.
Hrothgar 1095 tends to surface rust rather than pit and oxidizes very quickly, and therefore takes a patina quite quickly, certain high speed tool steels with higher carbide concentration tend to pit - and that's not something that can be lightly buffed out. If I were working with say, CPM M4 in the kitchen, I'd definitely want it clad.
Why all thumbs down?
Good explanations about the backgrounds, beautiful knives and nicely demonstrating the sharpnes.
Like!
+Sushi-Liebhaber One of the reasons why the thumbs down, might be when he tried to explain the blade itself, it's painfully clear that he doesn't not know what he is talking about. He might be a great chef, but he is not a blade smith. Also any blade will go dull, to say a shun blade will not cut, sure if you don't sharpen it. With patience and a little training you can get almost any knife as sharp as these knives the difference between good steel and bad is is how long they stay that way.
I'm using Zwilling knives, which are good, but these look simply amazing...hopefully will be able to try these some day :)
I should probably do a video like this for my knives, just to be able to compare a bit^^
zwilling makes these knives haha
I know, still different^^
srzy
Zwilling bought Miyabi they don't make the Miyabi knives.They are still a different division and use different methods but sold and distributed in combination of Zwilling.
Ah ja moin
I mean miyabi was bought by Zwilling so technically a miyabi is also a Zwilling 😂
I have a friend who spent about 800 Swiss Francs for each of his Japanese kitchen knives. However, I couldn't detect an impact on the taste of the food.
Though I must say, they were pretty to look at.
"now I used to recommend this one, because this is the only one I had" instantly discredited yourself.
Blacksmith/bladesmith here. Learned the craft from a man who had been a bladesmith for over 60 years.
One thing I have learned in the trade is that anyone who says something is the sharpest, strongest, best etc etc is either posturing or trying to make a profit. This video is in the latter category.
$400 for this? I'll admit quality comes with a price. From the maker's skill to the materials used, you will pay a premium for top quality work. But this video is just selling a name. I see nothing here that can't be bought for half the price. Any good smith with a decent knowledge of metallurgy can forge a blade that can do the same.
any knife can be made as sharp or sharper..
I hope he does a video showing how he forged those knives!
recipes for forged weapons are already pretty widely available. even in popular culture, such as games, recipes for basic katanas are available and the only ingredients you need are like ingots or iron and coal.
Im not wrong, stop trolling. your only argument here is sharpness duration and any good chef will sharpen their knives often. Unless your cutting bone you are not going to chip your knife ever, in which case sharpness is not a factor the mass of the knife is i.e why cleavers are big and why you use them for bone. Anyways... the knives in this video are to hard for bone and would likley chip also. fucking fan boy, there are numerous videos on the tube explaining how to sharpen and hone and knife to be able to cut paper with ease. jog on kido
also all swords can be as sharp as any other sword too dick head!
I didn't say you were wrong. swords are just made out of metal and you can forge them in one of those brick fire ovens. i never did it for real before but in games like Skyrim i made several of my own swords using just iron ingots, coal and a recipe that i bought or learned. real life isn't much different. you just need metal and you can make anything.
5:03 You know that your knife is sharp when you can't even the the edge.
The the edge ?
+Wildstar40 Well, I mean the blade when you hold it horizontally with the edge facing away from you.
read your original comment
+NonsensicalVids Do you even care about how I call it? I'm just saying that the knife it's thin enough to "disappear in thin air".
Copter256 ... What i'm saying is your original comment makes no sense
Gotta love the tricks. Notice how the "lower quality" knife is scraped across the sponge at a more vertical position, while the "better" knife is more horizontal towards the sponge with a wayyy better hand movement. You can have the sharpest knife in the world, and still make it look dull by the "way" you slice something. smh...
These are like Samurai Swords check the clouding on the blades..:)
HOW DID I GET HERE
I have a knife in my drawer that claims to be the sharpest knife in the world also
I bought the Miyabi chef knife maybe 10 months ago, it was on special at the La Cantera Shops near Six Flags in San Antonio, Texas. Cost me about $230 with a 10% professionals discount.
I work two jobs, one as a Sushi "Chef" in a restaurant, and the other at an HEB where I make sushi there as well.
When I first started working at the restaurant I didn't have my own knife and I bought a Global, which I was happy with. But then as I became more proficient and comfortable, in my mind I felt I needed something that could perform more advanced maneuvers, and had a style more to my taste.
The reason I decided to go with this knife was because of the form and the feel, and of course the beauty of it.
I use my Miyabi every day, and unfortunately the handle has lost it's luster, but the blade has gotten more gorgeous to me.
When I first brought it into work, of course all the other chefs were ragging on me... one guy said he had a knife for 10 dollars and it cuts better than mine etc. Of course he's been working there for 10 years, So I say the cutting is his skill not the knife. Every so often he makes me an offer for my knife lol... Funnily enough, during a two week span after I had brought in the Miyabi, almost every other chef on the team ended up getting a new knife, including the head chef =).
Anyway, to each their own of course... but I really am quite fond of my blade.
The relationship between my hand and the Miyabi's structure, and the purpose of my actions are really starting to "blend" together.
The more I use my knife I gain a deeper understanding of the Spirit of what I am doing. I discover a different grasp, or will find a new combination of pressure and movement, learn to be more relaxed.
There is a certain lip/ridge at the heel of the blade that I never even thought to use the first few months of having the blade, and then one day my finger naturally fell there and it was like something clicked. Everything became easier and more precise!
I have found some limitations, when it comes to performing certain techniques, but probably the fault is my own.
I really wanted to have a knife as I made a journey from intermediate skill to quality veteran, and this Miyabi has been a great companion.
Not only has it helped my confidence to grow, it teaches and guides me in the cutting aspect of the Sushi craft. But even as it helps mold, it also creates a sense in me, that there is another level to go, and through what it lacks, it give me a picture of what the next level will be, and the future knife that will one day replace it when we grow apart.
It's like a really loving significant other, who helps you grow up, that only wants the best for you and then will let you go.
+cigma I was in that exact store yesterday looking at them...
what restaurant do you make sushi at, if you don't mind my asking?
I don't think I could sleep well at night knowing my wife had a high quality set of kitchen knives.
I can cut sponge as easily with my 14$ opined. Is it so hard to sharp you knife for 30 sek once a week?
damn, these are very sharp knives :) I know how hard is to reach that kind of sharpness :)
very nice, but i would still much rather one of yours trollskyy bro ;) keep up the amazing work
OK. Very sharp but your's look better.
Not that hard as I have hunting knives which you seem to make. It is geometry of japanese knives that make them particularly sharp but only good in kitchen. Used one outdoor and had to repair a chip. They are so thin behind the edge that they are specific for the kitchen, often only 2mm at thickest part.
still it would make cutting meat all that much more enjoyable, nothing like a good blade
gnargnarhead a
Recently bought one of these knives for my boyfriend as a Christmas present, I'm really excited for his face expression when opening it lmaooo
I was impressed with the sponge test so I tried it on a $2 knife I got at a Japanese dollar store. Sure enough my $2 knife can do that as well. It won't hold an edge as long however I don't plan on being in the kitchen for hours a day. Still, very stylish knives you are demonstrating.
"soft steel is soft..."
Worlds sharpest knifes. I'd say it depends on how they are set up.
Just imagine throwing those at your enemies.
just incase anyone is wondering the "composite blade" he is talking about is made from steel called 'san mai'. So if you see san mai its the same arrangement, hard in the middle, soft on the outside
LOL
"These are very expensive knives, and they're probably very difficult to get for the amateur chef or even a professional chef.."
Seriously dude? There is a link to your website where I can get these knives superimposed on the video.. Cut the crap and talk about the knives instead of trying to justify your ridiculous price. It's just cold worked low C chrome alloy steel which is actually a silly alloy. 0.1% Carbon?
Rockwell ratings for the core of the knife? So it's just rated for how easily the knife will break? You want a hard (yet still tough AKA annealed) edge with a ductile core. Why is this the opposite?
Fancy etching with overly expensive weak steel..
+Dloweification The guy talking clearly doesn't know knives. He just spewed bullshit because he got $1500 worth of free shit.
Dloweification BOOM!
Dloweification Epic burn!
So the core being referenced here is different from core from sword smithing or the like. The core of these knives goes right from the spine to the edge with the soft steel sandwiching(think two slices of bread) the hard steel. In the case of swords and the like the soft core steel is often enveloped by the hard steel(So V with the soft steel filling the inner V). Essentially, you want the hard steel to form the edge, which allows for longer lasting sharpness which these knives does have. In the case of swords there is a lot of high stress applied to the blade so the soft core is important, but for kitchen knife there is no real reason to have a soft steel anywhere. These knives really only has the soft steel outer layer for the Damascus pattern effect.
I own a Miyabi knife(got it from a different source though), and while it was expensive I'm still happy with the purchase. They do come very sharp and I haven't had to resharpen it yet. The reality though is that I could have gotten any cheap knife and used that since I can sharpen knives and therefore dulling is non-issue. In fact the high hardness scales means that when I do have to sharpen the knife it will be much tougher to do than softer steel, and I'm really not looking forward to that day. I will freely admit the purchase and my liking of the knife is purely based on the aesthetic factor. If you are looking for function over beauty then I hear that victorinox makes a good chef knife for the price.
do you have any idea what the word "annealed" means? annealing the steel would mean going it was effectively unhardened and would hold an edge for a grand total of 1 cutting session, if that.
This video was sponsored by Miyabi. They are no way the sharpest knives in the world. They are good commercially made Japanese knives, but the sharpest are hand forged Japanese knives.
Yep, and shun is also not that bad. He make it look like trash wkwk
@@fssfafsfsfs9286 Right. I own a shun and its a great knife.
@@avarmauk Shun is a decent knife, but I've found Miyabi makes a better knife
I don't see it in the transcript or in the description that it is sponsored. If it is sponsored, legally and ethically it should say that it is a sponsored video (it might also be in the UA-cam terms of service - I will have to check).
like how he hits the blade of the knife at 00:41, good to see the knifes are being properly handled
The 7000mcd or now the 5000mcd 67 is made from zdp189, so it has quite big carbides (even though its called micro carbide steel). That means, the 5000mcd with its sg2 core will get sharper with the same amount of work. Not only because of the hardness. Beautiful knives, every single one of them. Great video!
But the sg2 core steel knifes will dull a lot faster.
I cut those sponges like that with my pocketknife
There's a lot of "chefs" here claiming that they use 9 dollar knives, and an expensive knife isn't needed. With the Miyabi, if you're lucky, you can pick them up for around $240 a knife. Whcih, yes; is a lot of money. But I've worked in 2 places; a breakfast diner, where the chef used $20 knives, and an extremely up-scale restaurant/spa where the chef used $200 knives. Right there, you can tell the difference, from a place that made $10 means to a place that made $80 dollar meals.
What makes a Myabi so sharp and expensive is that 1) it's virtually indestructible, 2) the edge will go as sharp as you can make it, 3) it is PERFECTLY balanced and served a specific purpose, 4) the edge will last a LONG time, 5) the edge will always be consistent.
I've used a $300 knife. I've also used a $20 knife daily. And the $20 knife was not consistent. The edge could be sharpened to a razor, but after cutting a bucket of raw potatoes, it was toast. And when it was re-sharpened, there were some softer spots on the blade and it was unavoidable.
Anyone here claiming to be a "true chef" and says they use a $10 knife every day are either a damn liar, or work at a fish and chips chop. You literally cannot produce Sushi, or any other fine-food with a $10 knife. Any REAL chef knows that.
+Quan Cena Can't produce fine-food with a $10 knife. Can't do it, huh?
Obvious shill is obvious.
+Quan Cena I disagree. A $10 knife sharpened by a professional can do any job. The problem here is the $10 knife won't hold the edge and it just isn't practical to send it off to sharpen every day. I think this demonstration is idiocy. Both Shun and Miyabi can be sharpened to cut the sponge and both will hold a good edge. They're made of quality materials.
cartossin I think I mentioned that? If not, that was my point, anyway. You can properly sharpen a $200 knife and it will retain that edge for months if used properly. Also balance, feel, etc comes into play.
If you look at a carpenter or trades-man; sure, you can do their jobs with a Black and Decker $10 drill. But it's their trade; their craft. You start small and build your tool-set, which is why they have $200 drills.
Quan...and plenty of folks don't bother buying expensive tools (drills, knives, etc.) because they bust the crap out of em. You know this, but that's another reason why you see butchers with $20 Dexter Russell & Forschner knives.
OMG that tomato test was so satisfying.
I love your sushi videos, but my 20 dollar henckle santoku cut that sponge very easy
very nice ,,, but the bottom you cut off that tomato , is the top.
not if you wear a hat or need a suppository ,,,,
Hey, its the guy that played the part of Goku in the live action show!
Yes that was me! (JK)
Soooooo, an eight minute commercial for Miyabi knives. Okay. I especially like the implication at the beginning that he is one of the best chefs on the planet.
I have owned the whole set of knives on the left for about 4 years now and they are simply amazing! We use them everyday at home to cut all kinds of food and they have no need to be sharpened yet, they work just like day one. Expensive? It's all a matter of perspective, quality is always more expensive but in the long run you save money.
Yes that's why I use a 30$ quality knife and not some cheaper 10$ alternative, but then I am not in sushi.
what am I doing with my life
"I like to handle my wood"
Gee is Miyabi paying you for this video of these knives that "almost no professional chef can get" lol
I bought a Miyabi today. Word that comes to mind is "unbelievable". It sliced through a loaf of bread so smoothly and cleanly that it did a better and quicker job than my bread knife. Needless to say, this knife is now my baby.
i cut my finger just watching the vid...anybody got a bandaid? :'(
call 911! :p
*****
EMERGENCY!!!!!! I got a boo boo...
Sizzlik A simple "boo boo" with one of these beautiful knifes may result in loss of a finger. :/
BaconCoqSlap The Third The whole point is that the sharper a knife is, the LESS likely it is to slip off whatever you're trying to slice and cut you.
pinz2022 The whole point is that there was no point to your comment. The origional comment was a joke, the replies were jokes, and my reply was a joke. Every comment here was a joke up until your comment acting like I knew nothing about blades.
very beautiful knifes
They are indeed very beautiful knives
the finish on those knives are simply stunning
lol ur analogy of supercars is epic
The knife is so sharp,you can cut yourself just by looking at it
calm down po
hello congratulations for the video I wanted to know all series of knives miyabi are good for lefties? thank you very much!!
Most are but I must warn you the handles have been designed to fit the right hand better than the left, if not go with a western style handle which is more apt for both hands, also watch out for the 600pro series which are a single bevel knifes are only made for right hand use only.
That was very nice of Miyabi to do that for you. You get great knives, they get exposure. Yep, the world is still turning 🍣
+Multi-Hobbyist If only women could think like this. Sleep with me: I get sex - she gets the most fucking intelligent seed in the world, to give birth to sheer geniouses. But no, they don't want to use their brains.
+Bobany Can't even spell Geniuses right. :/
what a beautiful sharp blade, it's really worth it paying big bucks to have just one knife
This video is a bit of a joke. Not only are you comparing an unsharpened knife to a sharpened knife, but you didn't even serve the Miyabi Knives justice, by sharpening them properly. I've got a set of Wusthoff knives and Kasumi Knives, and even out of the box, I could slice paper effortlessly. Kai Shun knives are excellent, and are loved by sushi chefs and western chefs alike. There are far more prestigious knives out there, hand made by prestigious knife makes. Zanmai, kuichiki and Korin make some of the best knives I've seen as of yet.
It's not about that. It's about the quality and artisanship of the knives. You can pay £5 for a set of kitchen knives, yet my set of kitchen knives cost over a grand. Why? Because I know that they are made of the highest quality VG10 Damascus steel, individually hand forged, and made b a renowned manufacturer. This guy however, is an obsessed fanboy who got happy that he got a free set of knives, and is parading them around, like no other,
***** sometimes but not with all knives. and its about how long it will stay sharp as well as the balance
lazyweapons No damascus (or any pattern-welded steel for that matter) will out perform modern alloys. That said, QUALITY damascus is a completely competent material for this application. When you get to the top tier of knives they all can pretty much do the same things and aesthetics / personal preference becomes more of a deciding factor. If you want a truly wicked sharp knife... obsidian or diamond is what they use for eye surgeries. Obsidian is so sharp it can cut BETWEEN cells.
lazyweapons Imagine diamond tipped knifes 0.o
I think this video had nothing to do with anything else than sharpness of knives. A supermarket bought cheap knife can effortlessly be sharpened to do the same thing as those knives just did! The thing is just that those high end knifes are made of high grade metal and folded so you do not need to re- sharpen them as often because of the quality and hardness of the steel.
lol 130 layers. They just folded 1 piece 8 times. That said, that is a good way to make a knife but it's not worth the money nowadays. Years ago, yes, it took lots of labor to make a great knife. Nowadays, with high quality steels & modern tempering techniques a cheaper knife can work just as well. That said, a cheaper knife may not be as well designed or have the artistic aspect to it. Higher $ knives can be worth the $ for several reasons but the sharpness isn't really much of a selling point anymore.
Actually, it would be made of definitely more than 1 piece of metal because it has a Damascus pattern, which is impossible to make with only 1 type of metal.
Nemecross Actually, you are right, that's true. More accurately, They take a high carbon piece & a low carbon piece, layer them & then start the folding process. It's still makes a beautiful pattern & a good knife. It's just not some exotic, process. I do a fair amount of metal work on a hobby basis. I am far from an expert but do have a basic knowledge of the process so maybe that takes some of the mystique out of it for me.
I have most of the Birchwood 5000 MCD knives, to include: 9" Gyuto, 9" {Sugihiki} slicer, 9.5" Kiritsuke Gyyuto, {Executive Chef's knife} 7" {Bocho} Santoku, 7" Nakiri and 5.5" petty. They are NOT cheap, but as with many things in life, you get what you pay for. They are very beautiful, EXTREMELY well made for factory produced knives vs. individual hand made knives from the Sakai region, like the Masamoto KS knives, which cost twice as much per blade, and the Miyabi's are scary SHARP....right out of the box. You can dry shave your face with them. They are straight razor sharp. I went with a Dalstrong, 8" Shogun Series boning knife {also forged, folded Damascus} as the Miyabi Birchwood series doesn't have a dedicated boning knife and substitutes its 5.5" petty in place of a dedicated boning knife and I already had their 5.5" petty. I prefer the longer, {8"} thinner, more flexible western style boning blade of the Dalstrong to the more traditional, triangular blade Honesuki / Garasuki style Japanese boning knives.
Previous to getting the Miyabi's, I had a various array of Wustof Ikon and a few Zwilling / Henkles knives. All very good German, high quality, stamped knives....but they pale in comparison to Miyabi's forged, folded Damascus SG2 steel, 5000 MCD series knives. Think Corvette vs. Lamborghini. Both nice, but one is WAY nicer than the other. Funny thing is, Miyabi is owned by Zwilling. They bought the Miyyabi company.
Unlike what you said, they were all very easy to acquire online. Point, click, order and boom....delivered. Easy Peasy. Only hard part was looking at the bill for them. Amazon has some, Sur La Table has all of them with free 3 day delivery except for the 9'5" Kiritsuke and 9" Gyuto {Chef's knife} which can take up to 14 days to get.
These knives are not for the casual, any knife will do cook that just makes simple meals once or twice a week. They are for high end blade collectors, pro chefs that want the best tools or very serious home cooks that want the best tools and do a LOT of food prep throughout the week. I see these knives being used by pro chefs at home who don't want them stolen at work as I hear that these knives are HIGHLY COVETED in work environments and are often stolen by fellow jealous line workers. They are works of art and you can almost buy a complete set of Henkles knives for the price of just one 9" Miyabi Birchwood Gyuto.
I LOVE these knives, but they definitely are not for everyone. I'm a knife collector and a pretty serious home cook, too, so yeah, I had to get all of these beauties and they are, to me, worth every penny and they are by far the finest knives I've ever used.
"If that can do this to sponge....what can it do to fish"
I was thinking more about my fingers haha
I am sure someone among the 1537 comments made a joke about he likes to handle the wood. Hue hue hue.
I dont even cook.
+Jason Hummer HAHAHA it's funnier because I got to this comment after reading the whole fight. Me too man, just a youtube wanderer passing by.
+Kristofher Muñoz Rojas me too
You should still buy one to frame one or to make up a story as if its from your gpa... :)) I would love to pass mine to my grand children but cant find my future wife
"It's the perfect balance between art, beauty, and just sheer strength"
There was a lot of cringy stuff said in this video but that was my favorite.
Thank God that someone finally invented a knife for those of us who eat sponges and paper!
He has a dutch accent.
Is dutch :P
+Justyn Sweeting he has a lisp.
+How To Make Sushi vette messe
no he doesn't
no he doesn't I am sure because I can speak Dutch
That sushi doesn't look very nice lol
how about this sushi ? = ua-cam.com/users/MakeSushi1videos
Nomnomnom
the tomato test at 7:04 would have me sold all the time!
i will order them all coz i looooooove cooking . perfectly well created 4 masterchef
demascus steel is so good
Indeed
+Ranga 116 Modern Damascus isn't a type of steel. Its different types of steel, pattern welded into a billet, before being worked into a knife or tool. The only reason its even called Damascus, is due to its resemblance to the ancient weapons forged in Damascus, Syria from Wootz Steel.
i know that i watch a lot of forging you tube videos and home made swords
What's the next video, spunge sushi?
Working on it :P
+How To Make Sushi mmmmmm spunge sushi goghghgaahaagghaahaa
"our operators are standing by awaiting your call" - infomercial
I must have one of those super rare sharp Shun knives as it slices my sponges apart every time I clean it.
No, his shun is trash wkwkw
Shun is also a very good knive, he make it look like a child knive
shameless product placement
then makes a shun knife look like those guys in infomercials trying to cut with a dull knife
Imagine that shit, but on a Katana.
Katanas are probably as sharp or even sharper.
the steal used on these knifes are 2nd-3rd grade compared to the stuff they use on katanas,
Maybe, but that doesn't mean that they are sharper. It's harder to sharpen a Katana than a knife. Btw it's *steel*
woops yeah :L didnt notice
Actual chef here... 9 times out of 10 a knife this expensive is not necessary....hell probaby more than 9. sushi and sashimi... yes. they are very soft and need a blade and edge geomentry that are incredibly thin and sharp with minimal drag. You do NOT need a knife like this for regular veg prep. a good western knife or even a very inexpensive japenese knife with a sharp double bevel is more than enough. i have a nine dollar thai knife that outclasses almost everything i own. Don't be fooled by the pretty 'hand hammering' and forge welded patterns. if money isnt an object though, they do make great knives.
you seemed as if you doubted your explanation.... It was absolutely brilliant! I couldn't imagine a better explanation! Fantastic presentation!
he has a bit of a dutch accent.
Indeed I do, well spotted! (1/2 Dutch 1/2 Belgium)
Wist niet dat jij ook Nederlands sprak. :p
I use real Japanese knives which have bad balance. Because real knives are supposed to be sharpened again and again. = Initial balance means nothing.
Look at all long knives all SUSHI maestros use, it is not because the length is good for them. It is only because it will be shorter and shorter sooner or later.=good Japanese knives are sharp but not hard. No need to be too hard caz anyway we must sharpen them quite often.
And none use cheap stainless knives like these,, absolutely none!!!
Hey Davy!
If you can name any Japanese cook who uses this kind of silver bladed kinky knives in real SUSHI restaurant, please let me know.
"The tomato-test. I love doing this one. So just cut the bottom off" *Proceeds to cut the top off* Bruh
that folding the steel and putting softer layers on the outside is the same way the best katanas are made
Indeed
This video was sponsored by Miyabi. They are no way the sharpest knives
in the world. They are good commercially made Japanese knives, but the
sharpest are hand forged Japanese knives ,hand forge knives the tang is surrounded by the handle the knife fully goes down the center
Thats what you say, but pls tell me what makes the handforged japanese knives MORE sharp than that 7000 MCD knive from Myabi ?
Scrootcher I i could name a hundred. check out the professionals at epicurran edge and they will show you what a real knife can do. these myabi blades are just steeply marked up because they sell you a warranty. if it breaks, easy to replace because it cost only $25 to make. an ohishi will perform just as well, but has no warranty because it's a quality product that doesn't need one. any knife expert will tell you to never buy a blade with a warranty. myabi is a corporate monster owned by henkels. nothing wrong with that, but Japan still has master blade smiths that put out knives at sub - $400 prices that will just laugh at the stainless myabi. try a carbon ayogami super steel knife sometime. you'll understand.
popnsplat Well ok, but that doesnt answer my question what makes a handforged japanese knive MORE sharp than that 7000 MCD knive
Scrootcher I in terms of sharpness on a single cut, nothing matters more than the edge that was placed on it initially, but myabi can't put the keenest edge on due to a few reasons of longevity. most myabi knives can't handle less than 40 degrees inclusive for more than a few cuts due to stainless having less ductile properties at the same Rockwell hardness. any good high carbon steel can do this as it doesn't need the additional material required to create a stainless steel. so a good carbon steel can take an edge down to 30 degrees inclusive or sometimes even less, and hold it longer. a well forged, tempered and heat treated knife also has a more reliable grain structure, also helps a consistent Rockwell hardness across the entire cutting edge. further, the very best knives come from the factory stropped down to 5 microns or less, which is where you get an absolutely insane cut. myabi knives are just ground, not polished along the edge, which under a microscope looks like hacksaw.
if you are interested in buying kitchen knives, call the guys at epicurean edge. they will be more than happy to suggest extremely high quality knives to you at whatever your price range is, and i guarantee that myabi will never be on that list. simply put, carbon steel is a superior knife steel (it also is easier to sharpen) and once it develops a patina, doesn't even need any extra care over stainless beyond simply drying it after you wash it. this guy's video is not well disclosed at sponsored, so treat this like nothing more than a commercial.
Blade geometry
If I direct a very narrow stream of high pressure water at the edge of my sharpest knives the water molecules will be cut into atoms of hydrogen and oxygen. I'm trying to get a better edge on them though because I want knives that are really, really, really sharp even though a "water cutting" edge is not too bad.
IF YOUR NOZZLE IS SMALL ENOUGH TO WHERE IT WILL ONLY LET ONE MOLECULE OF WATER THROUGH AT A TIME YOU SHOULD HAVE ONE HYDROGEN ATOM AND ONE HALF OF AN OXYGEN ATOM ON EACH SIDE OF THE BLADE UmBER 54. IF YOU GET YOUR KNIFE SHARP ENOUGH WE WILL GO INTO BUSINESS TOGETHER WE WILL BUY SOME URANIUM 235 AND WE WILL PUT ONE OF YOUR KNIVES AND ONE URANIUM ATOM IN A BOX WE CAN START SELLING ATOMIC BOMBS. I BET WE CAN SELL THEM TO ALL THE THIRD WORLD COUNTRIES BUT THEY WILL HAVE TO FURNISH THEIR OWN SUICIDE BOMBER TO SET IT OFF.
Good Lord, someone give this man a drink...
The second one from the right is BEAUTIFUL, sadly i could never justify paying so much...