LAWRENCE TAY
Reviewed in Singapore on 26 June 2021
excellent knife
i am very satisfied with the performance
5.0
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خرید چاقوی سرآشپز ۸ اینچی میابی MIYABI Birchwood SG2 از میکرولس. [مشخصات فنی] فولاد پودر میکرو کاربید G2 مشخصات تیغه نازک ژاپنی معتبر با استفاده از فرآیند سه مرحله ای Honbazuke به لبه 9.5 تا 12 درجه
Miyabi Birchwood SG2 Japanese Chef's Knife, 8-inch, Chef's Kitchen Knife, Karelian Birch Handle, 100-layer flower Damascus pattern, Handcrafted in Seki, Japan
وزن
0.535 کیلوگرم
فولاد پودر میکرو کاربید G2 مشخصات تیغه نازک ژاپنی معتبر با استفاده از فرآیند سه مرحله ای Honbazuke به لبه 9.5 تا 12 درجه هن می شود. طول دسته: 5.39 اینچ
قیمت :
فروشگاه :
وزن
0.535 کیلوگرم
فولاد پودر میکرو کاربید G2 مشخصات تیغه نازک ژاپنی معتبر با استفاده از فرآیند سه مرحله ای Honbazuke به لبه 9.5 تا 12 درجه هن می شود. طول دسته: 5.39 اینچ
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excellent knife
i am very satisfied with the performance
Amazing chefs knife
Amazing chefs knife. Beautiful birch wood handle. Plenty sharp out of the box, but I'll be sending it to my sharpening guy to make it even better. I've always wanted to own this knife, but it was slightly out of my price range ($350USD). Now I have it and for the amazing price of $240 Canadian!!! Everyone needs a knife like this in their lives :)
Fantastic, beautiful knife
I saw these online when I was looking at high end knives for me to buy one. There are a couple options you can go for. Some brands have student kits with entry level blades you can get for cheaper. A couple have some knives that are more expensive. I liked this one because of the gorgeous design which was the only criteria I could judge from a picture. The blade is beautiful - I thought you would only find these on japanese made katanas and in movies. The handle is a fine looking light birchwood, sanded or polished to a silky smooth finish. The knife is perfectly balanced at the bolster (the little metal bit where the handle ends and before the cutting edge begins). I could rest it on the back of another knife and have it balance. As for the performance of the knife, I am in awe. It is a pleasure to wield (see the aforementioned balance) and the cutting edge is a thing to fear. I held up a wet washcloth and brought the knife to it (sideways - gravity was not helping the knife). No slashing was needed; I simply rested the knife blade against the cloth in mid air and could feel it bite into the spongy fabric. I pulled back on the knife and could feel no resistance from the cloth as I watched it fall away. This is now the only blade I use in the kitchen (this and a matching paring knife). Over the years I have had many knives as part of knife block sets or general cutlery sets and they now all reside in a container hidden in a low drawer. Meat, fish, vegetables all slice apart effortlessly now. It was advised not to cut through bone with this knife as it could damage the blade, but a chef's knife is not for that in the first place. I think the only knife sharper than this kind is the Korin with carbon steel blade but it requires a lot more care and cleaning around acidic food (like tomatoes). This blade is more corrosion resistant though and still unbelievably sharp. You get a nice knife box that it comes in (I'll take pictures and edit this post) and instructions to h
Hoja doblada
Tiene uno de los mejores filos que he probado hasta el momento. Lo he usado ya casi 1 mes y hoy me di cuenta de que la hoja esta doblada (no se si vino ya doblado y no lo vi) Un cuchillo de este precio no puede estar asi. Decepcion
Outstanding Knife
I'm by no means a professional chef (even the term amateur would likely be misapplied), but I've taken a few cooking classes now (including a Knife Skills 101 class) and felt that I was knowledgeable enough about the different brands and styles of knives to get the benefits of a high-quality chef knife. Eventually I will replace all my kitchen knives, but the chef knife is the workhorse of the kitchen so I started with that. I was specifically looking for a 8", Japanese-style knife for the weight, grip style, and more aggressive bevel angle. This Miyabi chef knife clearly fit the criteria and the birchwood handle with layered (Damascus styled) SG2 micro-carbide powder steel blade were absolutely gorgeous. The bevel is incredibly steep (~12 degrees) and you can feel the hand-sharpened edge bit into everything it touches. I've sliced meats and vegetables for several meals now with this knife and it has to be the most effortless knife that I've used. The grip is incredibly comfortable and the weight is very well balanced, adding to the ease of cutting. The packaging that the knife came in from Miyabi was also very well done and on par with what would be expected from a knife in this price range. As these style blades can be a little more brittle with their higher degree of hardness, I haven't done any chopping per se with the knife, but that isn't really the use for a chef styled knife anyway. Also, I'm slightly concerned about the handle staining more easily than other knives that I own, since it is a light color, natural wood material. As a result, I'm more careful to not set this knife down on a dirty cutting board where I have blood from cutting red meat or other residue that could stain the handle. All-in-all, this is an outstanding knife and well worth the higher cost, but should only be an investment you make if you know how to use and especially care for your knives. If you're likely just to throw your knives into a dishwasher when you're done with them, then t