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Miyabi has arrived.


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On 2/13/2021 at 1:31 PM, philpom said:

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. 

 

20210213_150013.thumb.jpg.a4fcca32adda1d828bd40c968a2327ec.jpg

 

 


Just wondering if you’ve tried slicing brisket with your Miyabi knife.

 

I’d like to know if it slices through it without ‘tearing’ the bark.

 

 

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12 hours ago, byee said:


Just wondering if you’ve tried slicing brisket with your Miyabi knife.

 

I’d like to know if it slices through it without ‘tearing’ the bark.

 

 

I haven't but next opportunity I will try and share here.

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17 hours ago, byee said:


Just wondering if you’ve tried slicing brisket with your Miyabi knife.

 

I’d like to know if it slices through it without ‘tearing’ the bark.

 

 

 

My shun slices through even without the back and forth sawing motion. Just one front to back motion and it's through the brisket

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