Відео

B/S comparison. Never sharpened!! Come on....

What cutting board is this?

Thank you so much for this review! I didn’t realize it was stuff. How did she knife and I love the idea that you could use this not only on cheese but most likely very useful with potatoes.

That plastic handle isn't supposed to go above 390, nowhere near 500. They'll happily sell you a stainless steel replacement though. For 4-6 times the price, I do feel like that should be standard. I may get a Le Creuset or Staub sometime in the future, but my Lodge I bought when I was young and broke still does a great job nearly 20 years later. If you take care of it, it will last a very long time.

Global always suck cause of the bolster/heel that protrudes.. When cutting bread for instance, you run into it and it blocks further forward motion... Also because of this, esp with non serrated, when you sharpen, it hits the sharpening stone, so you can't get a full stroke or draw on the stone for the full length of the blade..

I would just add, they are not the same price point. A Shun is about double the price. A Global is sharper, and lighter. Shun retains the edge longer due to its Rockwell hardness. Overall I think the Global has better value.

3.5 is the best size paring. Anything larger, go with a chef knife. Woop! Slap slap…

I have several classic wusthof knives but this knife in the ikon line is one of my favorites.. I also bought a 6” chef knife in the Ikon line …so comfortable in my hands

Fair review.

Insanely beautiful

Saying the Miyabi will never need to be sharpened is just not true. Edge deformation comes in many forms. You’re only referring to “wear resistance” which happens via abrasion, mainly from slicing motions. With a 63 HRC brittle steel like SG2 at 9 degrees per side, edge deformation is way more likely to come in the form of micro-chipping. To the average home cook who are not carefully with their knives, it’s very possible the Miyabi will need to be sharpened more often than the Wüsthof. SG2 has the same toughness as V-10, which is already a fairly brittle steel. Unless you’re only cutting soft vegetable on a rubber board, most people would be better served by putting a 12-15 degree edge on the Miyabi. Even then, you still have to be careful not to cut very hard foods. These two knives serve completely different purposes and most home cooks will need both types. One for cutting hard squashes, lobster shells, and bones. The other for precision fruit, vegetable, and meat cuts.

My first knife set was the Wusthof Gourmet line.. which was high maintenance but I owned for 20 yrs before replacing with the classic. The only part of that don’t need replacing are the steak knives. They have retained their edge and work really well. Get inexpensive steak knives but take really good care of them and you could have them for a lifetime

Recipes please.

Can you cut meat wirhout bones with this cleaver?

The gourmet series from Wusthof is a great beginner knife and should be more transparent that it needs to be sharpened often to preform safely.

VG-10/VG Max blades chip easily. Shun has a wide reputation for that.

I do have a question. How long is the Slicer blade ? And, thanks for the unboxing video !

Nice to have a video focusing on the 6” chef knife.. it just doesn’t get enough love and it’s my preferred chef knife. I tend to reach for it more often than my 8” (I have the 6”Wusthof Ikon and an 8” Wusthof Classic)

Love this knife ! Thanks for the brief video on it.

The Miyabi is numerous steps above the Shun. Shun makes a great knife and there’s also personal preference involved. Pound for pound, there’s not as many things out there that compete with, let alone beat Miyabi.

Shun is a great knife, but head to head, Miyabi wins.

Is there anything that beats Miyabi? Good luck finding it.

I like my lodge never no issues .

Horrible audio!

turn on some lights my brotha, lol

This is exactly what I was I was looking to see. Very helpful video. Thank you.

You call Lodge sub-par....really? It delivers same performance, beautiful appearance at 1/4 the cost..Le Crueset Plastic knob is only good to Max 450 degrees.....not 500. C'mon do an honest review rather than a biased one

Unless they cut a sourdough or crusty bread, the review is useless.

Which size are the two?

Recently got a Miyabi Birchwood and a Miyabi Artisan. Recommend and brand of strops, honing tools or other items that help them stay sharp?

Mine came vey dull, five out of six. Fancy junk.

Do the Mizu and the Birchwood have the same handle shape or do the shapes differ slightly? I’ve tested the Birchwood and love the handle shape but haven’t found a store that carries the Mizu for me to test.

What is your beautiful cutting board?

The edge is 10 and not 15 degrees according to Zwilling.

А толщина обуха какая у них? Есть различия?

Great video. My rule is, if something seems fragile, like glass, treat it like a piece of glass. Otherwise, you will break it. Also, understanding knife steels, is obviously extremely important, and most consumers are just ignorant.

Awful

You made a big mistake, the knives are very different from one another. The bolster is the first very visible difference as you told as. But having there a bolster, bolster can support a much thinner blade in section. The cutting itself is very different. I can definitely say that the knives complement each other. Cutting with a Wusthof Classic is similar to a razor, the blade is not so impact-resistant, The Wusthof Classic produces an extremely fine sliding cut. The Zwilling Pro does not have a bolster, lacking the bolster means that the blade has to be a little thicker in section, to compensate for the bolster lack. It is a mechanical principle of mechanical resistance. It has a supporting role to avoid buckling near the handle. The cut is less fine with Zwilling Pro, the knife does not slide easily like Wuestof Classic, but the blade is much more resistant to impact. The cutting is very different.

You made a big mistake, the knives are very different from one another. The bolster is the first very visible difference as you told as. But having there a bolster, bolster can support a much thinner blade in section. The cutting itself is very different. I can definitely say that the knives complement each other. Cutting with a Wusthof Classic is similar to a razor, the blade is not so impact-resistant, The Wusthof Classic produces an extremely fine sliding cut. The Zwilling Pro does not have a bolster, lacking the bolster means that the blade has to be a little thicker in section, to compensate for the bolster lack. It is a mechanical principle of mechanical resistance. It has a supporting role to avoid buckling near the handle. The cut is less fine with Zwilling Pro, the knife does not slide easily like Wuestof Classic, but the blade is much more resistant to impact. The cutting is very different, as well as the construction of the blade.

I don't know why you stopped making videos but I wanted you to know that the ones you do have up have been insanely helpful. Thank you.

At 1:18, I saw a UA-cam video that destroyed the Fibrox handle and it could be seen that the tang extended at least half of the handle. An eight pound hammer and an anvil could not separate the handle from the blade. It took the addition of a hydraulic press to destroy the handle. So, any suggestion that the handle and blade connection is weak is simply not true. I would like to see the Knife Wizard use his magic to separate the blade and handle. Furthermore, the host might have done some homework on just what FIBROX is. It's obvious he has not.

I needed to find something that showed the scale of this. Thank you so much for the video!

Excellent Review - Thank You 🙏

The advantage of both smooth and rasped surfaces? I use the smooth surface to hone my higher end knives (Shun & Mercer) and the rasped surface to hone and sharpen my cheap knives (Kiwi).

What temperature do you fry a whole cut up chicken?

What about the four-star construction? Do you have a video about that knife?

So....VG10 is “the gold standard” for knives 😂🤣🙄. Try some non stainless knives some time.

It appears the Premier is a bit taller of a blade, is that correct?

Less talking more chopping.

But does it warrant Almost DOUBLE the price..