Miyabi Knives at Cook Culture

We get asked about the practical differences of our Miyabi Japanese Knives. Jed lays out the important differences of how to choose the right Miyabi knife.

[drsev]

I just received a Miyabi Kaizen for Father's day. WHOA...what a beautiful knife. A true piece of art, light, cuts effortlessly and has a beautiful appearance. I almost don't want to use it....almost. :)

[poulsema]

Never use a pull through knife sharpener on any knife. And using a honing rod on a knife with such a high hardness should be avoided unless you have the experience to not chip the blade. Any of these knives would work well with a 400 - 1000 whetstone, especially for beginners.

[knifeaddict]

I got a shun my first really good chef knife! It’s amazing

[romualdgarcia]

Thank you for that video. From all the japanese knives I have, the one I prefer is the Miyabi 6000 MCT. I really love the wood used for that knife and it is very sharp. I live in France and 6000 MCT may not be the name of that knife in your country.

[ExilixE]

the miyabi kaizen i got seemed fake by touch, is that how its supposed to be? not smooth?

[jugado]

Are miyabi one sided?
No like a sushi knife but one side is flat and the other not?

[stephenkkyang]

This is crazy! Your link does not lead to anywhere! What went wrong.

[franktechmaniac]

The 4000 FC series ist the best value for money you can get from Miyab. Decent mono steel blade with reasonable hardness and good cutting properties. No unnecessary Damascus wall paper or dimples.

[djmariovvelasco]

Just purchased my first Miyabi birchwood

[AGC]

I'd like to see you compare a Miyabi Birchwood "STD blde" vs a "SG2" (twice the price..depending on t he type of knife)

[nordthernlights]

Do not! Sharpen ANY Japanese knives on rod or pull though. ONLY whetstone! No dishwasher as well. Cold water and dry after cleaning.

[afraidcomet]

Omfg, you are gonna use a pull through on a CAD$350 birch wood?

Geez, sell some whetstones, then offer sharpening classes.

Blam ! I've just thought of another revenue stream for you.

What better way to sell more shit to the "HoMe ChEfS" and rich foodies than to charge over $100 for an of "expert" advice on how to use a whetstone.

[IRsftSergeanT]

Dont get me wrong, the knife reviews are great. But how on earth can your recommend to pull a handmade artisan knife for $200 through a wheel sharpener or use a round steel???!!! Jesus Christ... I thought you were experts, obviously not. Never ever do that!! Use wet stones from 1000-6000 grid or higher, nothing else.

[SashaSart]

One in five people are left handed. Some info on the handle would be very helpful.

[rrrr]

wusthof classic santoku 7" chef knife. only knife u need. can do everything

[ashmerch]

Did I seriously just hear him say pull a Miyabi through a pull-through sharpener... no... get a good set of naniwa super, naniwa professional or Shapton Korumaku whetstones and learn to sharpen... and a good leather strop or 2.. or 10 lol Atleast send it to someone who knows what there doing... [shameless self plug]... such as 802-EdgeWorkz

You wouldn't run a dummy tire on a Ferrari or Lamborghini would you? Exactly

[hollynejmanowski]

its a ceramic rod! not a ceramic steel.

[Yoshimitsu]

He has not used a 5 $ knife Sharpender on a Japanese-German Miyabi Knife? 😨😵😱 (🇯🇵Miyabi=Zwilling🇩🇪) pleased usw a wet stone or at least a high quality ceramic sharpening rod!

[carlsmith]

I think you need to work on your knife skills to be able to truly show the work that has gone into these knives. Just doesn’t sell them well when you can’t use it properly.

[labradoolepapa]

pull through sharpener??? what is wrong with you? That is like saying you should only wash your ferrari in an automated car wash, using reclaimed gritty water....