philpom 7,561 Posted February 13 Share Posted February 13 My kids got me a gift certificate for Sur la Table for my birthday. They said, "for a knife dad". So I snagged this guy, it feels great, very light and nimble. Now I need to cook something. Something special about Japanese blades, just knowing someone put their heart and soul in to making it versus a highly automated process. jtemple, Marty, McGrumpy and 8 others 11 Quote Link to post Share on other sites
jtemple 64 Posted February 13 Share Posted February 13 That thing is pretty. I love a good knife, but I just can't get myself to spend the time it takes to keep them sharp. philpom 1 Quote Link to post Share on other sites
byee 16 Posted February 13 Share Posted February 13 Very nice! How do they compare to the Ziwillings Professional or 4 star series? philpom 1 Quote Link to post Share on other sites
philpom 7,561 Posted February 14 Author Share Posted February 14 2 hours ago, byee said: Very nice! How do they compare to the Ziwillings Professional or 4 star series? Thanks! I am not an expert but experts claim no knife manufacturer matches the fit and finish of a Miyabi, every edge is rounded and polished except the cutting edge. You cannot tell where the handle ends and the bolster starts. They are both fantastic knives and it really comes down to personal preference. The 4 star is made from a single piece of their proprietary 57 hardness steel with the cutting edge machine sharpened at 15 degrees where the Miyabi has a cutting core made from FC61 super steel or VG10 steel wrapped in many layers of Damascus steel at a hardness of HRC 61 and is hand sharpened on a whetstone at 9.5 degrees. The 4 star is a great functional knife, the Miyabi is a great functional piece of art. Miyabi is owned by Zwilling. TKOBBQ 1 Quote Link to post Share on other sites
Ben S 8,506 Posted February 14 Share Posted February 14 I love thin hard blades! I have fell way way down the rabbit hole. philpom 1 Quote Link to post Share on other sites
Jack. 7,814 Posted February 14 Share Posted February 14 Speaking as one who has also fallen deeply down the Japanese knife rabbit hole, I think you made a wise choice. I love my Miyabi Birch chef's knife. It really is one of my favorite knives. The next "necessity" you'll find you just have to buy are expensive sharpening stones or a Wicked Edge sharpener. philpom 1 Quote Link to post Share on other sites
bosco 13,035 Posted February 14 Share Posted February 14 nice knife!!! I love Japanese knives and I have been buying and selling to get my perfect lineup over the past two years Congrats on the new knife. What a wonderful present philpom 1 Quote Link to post Share on other sites
adm 489 Posted February 14 Share Posted February 14 If you like Japanese knives, take a look at this site. It's excellent. Super wide range from low cost to very high end. Fedex delivery from Japan in about 5 days. https://japanesechefsknife.com philpom 1 Quote Link to post Share on other sites
ckreef 19,990 Posted February 14 Share Posted February 14 I have a few different Miyabi knives. Very functional and they look great. Awesome choice. philpom 1 Quote Link to post Share on other sites
John Setzler 14,987 Posted February 14 Share Posted February 14 That was the first Miyabi that I bought and I loved it. I dropped mine and took a chunk out of the blade so I used that as an excuse to buy another one.. lol philpom 1 Quote Link to post Share on other sites
keeperovdeflame 10,212 Posted February 14 Share Posted February 14 Beautiful knife, truly artful utility. philpom 1 Quote Link to post Share on other sites
Ben S 8,506 Posted February 15 Share Posted February 15 23 hours ago, Jack. said: Speaking as one who has also fallen deeply down the Japanese knife rabbit hole, I think you made a wise choice. I love my Miyabi Birch chef's knife. It really is one of my favorite knives. The next "necessity" you'll find you just have to buy are expensive sharpening stones or a Wicked Edge sharpener. We can talk about deep, when you start making your own! I blame @ckreeffor starting me on this path! https://www.instagram.com/p/CIWSLTgjQ6L/?igshid=1dmjgo2aw5m7g philpom, ckreef and GrillnBrew 2 1 Quote Link to post Share on other sites
CentralTexBBQ 1,599 Posted February 20 Share Posted February 20 I also love Japanese knives, I just am afraid to sharpen them. While I have gotten infinitely better on my oil arkansas stones, I still am not comfortable putting my Shun's on them. philpom 1 Quote Link to post Share on other sites
JohnnyAppetizer 252 Posted February 20 Share Posted February 20 9 hours ago, CentralTexBBQ said: While I have gotten infinitely better on my oil arkansas stones, I still am not comfortable putting my Shun's on them. Yeah, I know. I have been going down the knife rabbit hole for a while. Bought some relatively inexpensive Japanese steel and needed to start sharpening. Ordered some 1000/3000 grit whetstones and a strop from Amazon and dove in. Turned out not as daunting as it seemed. I'm still learning, but I have the tools to practice with. Just ordered a better quality knife now that I know more about steel, edge and technique. I am sure there are more knives and stones in the future. philpom, Ben S and daninpd 3 Quote Link to post Share on other sites
TKOBBQ 5,860 Posted February 22 Share Posted February 22 That's a really good looking knife. philpom 1 Quote Link to post Share on other sites
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