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OT - Miyabi Kaizen II Chef’s Knife $99

danv23
danv23 Posts: 964
in EggHead Forum
I don't need a knife, but this is a beauty for $99 from sur la table. https://goo.gl/BQWxoC


The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    I have a similar Miyabi in my collection and for the price, this is hard to beat. 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    I hate this money pit of a forum.  I don't need a knife, but now I want a knife.

    I would rather light a candle than curse your darkness.

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  • U_tarded
    U_tarded Posts: 2,083
    I’m with Ozzie, gonna need to start justifying this to the wife.  
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  • dmourati
    dmourati Posts: 1,300
    Timely. I've been studying Japanese knives. I started with a Shun Premier Santuku. Someone please school me.
    Plymouth, MN
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  • HeavyG
    HeavyG Posts: 10,380
    Knifewear (a Canadian knife shop) has an annual sale each February - 15% off all their Masakage knives. Bought a couple last year, unfortunately the one I wanted this year is out of stock so no joy for me this time.

    Some might be interested in the Masakage sale (or their other stuff) - starts in just a few days!

    https://knifewear.com/

    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • logchief
    logchief Posts: 1,431
    I love my Shun knives.  My favorite is the Classic Kiritsuke.  Check out this outfit in LA.  Jon is very helpful and carries some beautiful Japanese cutlery.  I haven't been able to bring my self to spending the bucks for one of his knives yet.  But his site is loaded with lots of info and great videos.  I've bought sharpening supplies from him.  

    https://www.japaneseknifeimports.com/
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    edited January 2018
    HeavyG said:
    Knifewear (a Canadian knife shop) has an annual sale each February - 15% off all their Masakage knives. Bought a couple last year, unfortunately the one I wanted this year is out of stock so no joy for me this time.

    Some might be interested in the Masakage sale (or their other stuff) - starts in just a few days!

    https://knifewear.com/

    Thanks Heavy. Was not aware of the Masakage sale. I do however own a Masakage Koishi AS as well as a Takeda from Knifewear, as there’s a Knifewear shop about a 10 min drive from me. Thanks for the tip. 
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  • kweitz
    kweitz Posts: 305
    Daaaaammmmnnnnn....bought one

    Charles Town, West-by-God Virginia

    Sazco large Casa-Q

    Large BGE

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  • gdenby
    gdenby Posts: 6,239
    dmourati said:
    Timely. I've been studying Japanese knives. I started with a Shun Premier Santuku. Someone please school me.
    The knife for sale is a "fusion" style. Its as much Western as Japanese. Blade shape is western, tho' a little slimmer than the deep belly that is standard for most German style. The Japanese makers have been using layering for some time, tho' the fancy "Damscus" pattern weld is not so common.

    The cladding may used to protect vary hard, often brittle and not stainless steel thin core. In the Miyabi, it appears that the core steel is a variant of one called AEB-L, which was developed about 100 years ago for straight razors. I have a couple of AEB-L knives, and they are very nice. Very corrosion resistant, and will take a good edge and hold it. I wouldn't take them to a 9 degree bevel, but 12 should be fine. It is a good bit harder than average, but not at the top end. With an edge like that, they would be about 2X as sharp as standard.

    The price is decent. I suppose the $99 version is 6". For myself, that is not a good size. To big for fine work, not big enough to slice large pieces, and the blade isn't wide enough for chopping thick stuff like cabbages.
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    I gonna quit coming here. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Spaightlabs
    Spaightlabs Posts: 2,349
    why would't the company and site be knifeWARE versus WEAR?

    Ware is an item for sale.
    Wear is an article of clothing or a force resulting in degradation.

    Canadians...
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  • dmourati
    dmourati Posts: 1,300
    gdenby said:
    dmourati said:
    Timely. I've been studying Japanese knives. I started with a Shun Premier Santuku. Someone please school me.
    The knife for sale is a "fusion" style. Its as much Western as Japanese. Blade shape is western, tho' a little slimmer than the deep belly that is standard for most German style. The Japanese makers have been using layering for some time, tho' the fancy "Damscus" pattern weld is not so common.

    The cladding may used to protect vary hard, often brittle and not stainless steel thin core. In the Miyabi, it appears that the core steel is a variant of one called AEB-L, which was developed about 100 years ago for straight razors. I have a couple of AEB-L knives, and they are very nice. Very corrosion resistant, and will take a good edge and hold it. I wouldn't take them to a 9 degree bevel, but 12 should be fine. It is a good bit harder than average, but not at the top end. With an edge like that, they would be about 2X as sharp as standard.

    The price is decent. I suppose the $99 version is 6". For myself, that is not a good size. To big for fine work, not big enough to slice large pieces, and the blade isn't wide enough for chopping thick stuff like cabbages.
    Thanks. I may start a new thread to ask more specific knife questions, especially about Japanese blades for the kitchen.
    Plymouth, MN
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  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    dmourati said:
    Timely. I've been studying Japanese knives. I started with a Shun Premier Santuku. Someone please school me.
    I’d suggest to have a look at various carbon steels. A very different experience from stainless. 
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  • HeavyG
    HeavyG Posts: 10,380
    Spaightlabs said:
    why would't the company and site be knifeWARE versus WEAR?

    Ware is an item for sale.
    Wear is an article of clothing or a force resulting in degradation.

    Canadians...
    Just a guess... Knifewear opened their doors in 2008.

    Doing a whois lookup the domain name knifeware.com was registered by someone in 1998 so the "ware" was already taken.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • gdenby
    gdenby Posts: 6,239
    dmourati said:
    Thanks. I may start a new thread to ask more specific knife questions, especially about Japanese blades for the kitchen.
    This sort of thread comes up every few months. Its a topic about tools which will split hairs, and people will get into hair splitting about it. Nevertheless, you should get lots of worthwhile advice.

    There are other forums and sub-forums devoted to kitchen knives. You might want to search for some of them
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  • YukonRon
    YukonRon Posts: 17,261
    My Beautiful Wife bought me an unbelievably nice chef's knife last year. It is so beautiful, I am hesitant to use it. It is still in the box, never used. I just use the old white plastic handled knives from restaurant depot, and keep lugging. Using a chef's knife would imply I know what I am doing, which is 180 degrees from fact.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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