Miyabi Knives - Sharpest Knives in the World - Japanese Knife
video description
Date: 2020-05-17
Related videos
Comments and reviews: 10
Paul
Most knives can be sharpened to a razor edge as long as the blade and grind profile suit the use. This wasn't mentioned. The harder the steel the more prone to chipping but also not mentioned is that a 66 rockwell is so hard most except those practised with quality whetstones won't be able to maintain the edge and will need to send the knife away to be sharpened which is why the ideal is 55 to 60 Rockwell. much easier to maintain an edge. These expensive knives are not necessarily better in use than a well designed cheaper knife. they keep artisans in employment but few pro cooks would own one for day to day kitchen work incase they get damaged or are stolen. Videos like this are very misleading. As to comments below that some stainless cannot be sharpened as sharp as carbon steel. utter nonsense! Carbon steel molecules may be smaller but no-one and no tool can sharpen to a molecule thick. even if that were possible the edge would dull to a thicker one almost straight away. some people need to think before posting gibberish! Blade shape, thickness and grind profile determine blade use and sharpness. harder steel holds an edge longer but that doesn't mean it is any sharper to start with. Dave your money and buy quality at a fraction of the cost. A good yaxell will serve as well as will many other decently balanced and made knives. Too much myth and balony spoken about knives by those who should know better.
reply
Most knives can be sharpened to a razor edge as long as the blade and grind profile suit the use. This wasn't mentioned. The harder the steel the more prone to chipping but also not mentioned is that a 66 rockwell is so hard most except those practised with quality whetstones won't be able to maintain the edge and will need to send the knife away to be sharpened which is why the ideal is 55 to 60 Rockwell. much easier to maintain an edge. These expensive knives are not necessarily better in use than a well designed cheaper knife. they keep artisans in employment but few pro cooks would own one for day to day kitchen work incase they get damaged or are stolen. Videos like this are very misleading. As to comments below that some stainless cannot be sharpened as sharp as carbon steel. utter nonsense! Carbon steel molecules may be smaller but no-one and no tool can sharpen to a molecule thick. even if that were possible the edge would dull to a thicker one almost straight away. some people need to think before posting gibberish! Blade shape, thickness and grind profile determine blade use and sharpness. harder steel holds an edge longer but that doesn't mean it is any sharper to start with. Dave your money and buy quality at a fraction of the cost. A good yaxell will serve as well as will many other decently balanced and made knives. Too much myth and balony spoken about knives by those who should know better.
reply
Don
I like this trickery of illusion of sorts. There is a lot to be said for the surface suction resistance over the normal gravitational resistance of merely just it's own weight. The bigger the tomato, the more surface area force can be applied as resistance for a thinner cut. Let's see you try this with a cherry tomato using the same % cut away as the one you show here in your video. or better yet. NEW SHARPNESS TEST As we can see that the surface suction resistance helps the blade cut through the tomato as a counter pressure acting force against the blade, so try this. Place an uncut tomato top side down. ( I'll give you the benefit of the larger flatter contact point opposed to the bottom of a rounded platform to place the tomato for the cut) Now do your thin cut sharpness test cut. If you get the same results. Then I'll agree that you truly have a sharp knife.
reply
I like this trickery of illusion of sorts. There is a lot to be said for the surface suction resistance over the normal gravitational resistance of merely just it's own weight. The bigger the tomato, the more surface area force can be applied as resistance for a thinner cut. Let's see you try this with a cherry tomato using the same % cut away as the one you show here in your video. or better yet. NEW SHARPNESS TEST As we can see that the surface suction resistance helps the blade cut through the tomato as a counter pressure acting force against the blade, so try this. Place an uncut tomato top side down. ( I'll give you the benefit of the larger flatter contact point opposed to the bottom of a rounded platform to place the tomato for the cut) Now do your thin cut sharpness test cut. If you get the same results. Then I'll agree that you truly have a sharp knife.
reply
Anderson
Sharpness out of the box tests. Ok. One knife is sharper. One has a 9-degree bevel and the other 15-degrees. hmmm. Would have been a better test had you compared the Miyabi with another JP knife with a 9-degree edge. Heck. Miyabi against a JP knife with a 90/10 grind. heh. Or even one with a 50/50. For a pro Sushi chef. probably matters Vs buying a Shun. but in the hands of a home cook. as your car analogy goes. would be like giving the keys to a Ferrari to Michael Schmacher vs Joe Average who drives it around London. ironically more Joe average (wealthy) buy most of the Ferrari's. HEH.
reply
Sharpness out of the box tests. Ok. One knife is sharper. One has a 9-degree bevel and the other 15-degrees. hmmm. Would have been a better test had you compared the Miyabi with another JP knife with a 9-degree edge. Heck. Miyabi against a JP knife with a 90/10 grind. heh. Or even one with a 50/50. For a pro Sushi chef. probably matters Vs buying a Shun. but in the hands of a home cook. as your car analogy goes. would be like giving the keys to a Ferrari to Michael Schmacher vs Joe Average who drives it around London. ironically more Joe average (wealthy) buy most of the Ferrari's. HEH.
reply
Anderson
Knife brand sharpness--ummm doesn't that just depend on how they were sharpened from the factory? I mean, I'm fairly sure you could take the popular 44. 00 CDN Victorinox Fibrox knife and sharpen it to be as sharp as a Miyahi Beachwood SG. Using whetstones and skill. To say brand A is sharper than brand T out of the box. some sharpened with a wheel. are all factory knives sharpened with a wheel? :) For speed. And to be sharp enough out of the box? :) you can now buy Miyabi Beahwood SG2 or Artisan knives from www. amazon. ca: ) In-stock ---Dec 2019 few days from Xmas.
reply
Knife brand sharpness--ummm doesn't that just depend on how they were sharpened from the factory? I mean, I'm fairly sure you could take the popular 44. 00 CDN Victorinox Fibrox knife and sharpen it to be as sharp as a Miyahi Beachwood SG. Using whetstones and skill. To say brand A is sharper than brand T out of the box. some sharpened with a wheel. are all factory knives sharpened with a wheel? :) For speed. And to be sharp enough out of the box? :) you can now buy Miyabi Beahwood SG2 or Artisan knives from www. amazon. ca: ) In-stock ---Dec 2019 few days from Xmas.
reply
knife
Far from the sharpest knives in the world. A takamura migaki or a shibata kotetsu or a konosuke hd or gs+ etc would all outperform these knives in pure cutting. Miyabi is good knives but far from the best and sharpest in the world A sponge or paper and a tomato is very easy to cut with any freshly sharpend knife. You have blunted the shun and the miyabi is sharp hahahhaha Cutting a sponge is so easy i cant even begin samme with push cutting printer paper. Try cutting tracing paper or see trough baking paper and we can talk about flawless edges.
reply
Far from the sharpest knives in the world. A takamura migaki or a shibata kotetsu or a konosuke hd or gs+ etc would all outperform these knives in pure cutting. Miyabi is good knives but far from the best and sharpest in the world A sponge or paper and a tomato is very easy to cut with any freshly sharpend knife. You have blunted the shun and the miyabi is sharp hahahhaha Cutting a sponge is so easy i cant even begin samme with push cutting printer paper. Try cutting tracing paper or see trough baking paper and we can talk about flawless edges.
reply
Alpha
I love Miyabi and I have a few of their knives, but saying sharpest knives in the world is nonsense. I own knives that are sharper. It doesn't matter that they are sharper and it doesn't make Miyabi bad. As a matter of fact, the sharper ones I have are harder to sharpen. However, sharpest knives in the world is an exaggeration and an outright lie. Also, your tests could be achieved with ANY knife that's properly sharpened. Also, if the Miyabi was dull, they'd fail the tests. This stuff is clearly set up to sell Miyabis and not be objective.
reply
I love Miyabi and I have a few of their knives, but saying sharpest knives in the world is nonsense. I own knives that are sharper. It doesn't matter that they are sharper and it doesn't make Miyabi bad. As a matter of fact, the sharper ones I have are harder to sharpen. However, sharpest knives in the world is an exaggeration and an outright lie. Also, your tests could be achieved with ANY knife that's properly sharpened. Also, if the Miyabi was dull, they'd fail the tests. This stuff is clearly set up to sell Miyabis and not be objective.
reply
Guy
These knives can only be bought by people from families with a long line of samurai warrior tradition, and who have at least 10000 hours training in samurai swordsmanship, and who have studied under a sushi master for 100000 hours. There is only one place to buy them which is on top of Mt. Fiji. Once you get there you must first defeat the great Aku in a samurai sword battle, and then beat the great chef Morimoto in a sushi battle before you can buy one.
reply
These knives can only be bought by people from families with a long line of samurai warrior tradition, and who have at least 10000 hours training in samurai swordsmanship, and who have studied under a sushi master for 100000 hours. There is only one place to buy them which is on top of Mt. Fiji. Once you get there you must first defeat the great Aku in a samurai sword battle, and then beat the great chef Morimoto in a sushi battle before you can buy one.
reply
bill
your hard steel and soft steel analogies are WAYYYY off. I mean totally incorrect. You need to do way more research or perhaps a better education. It is so funny because you are totally just guessing and making things up. You can sharpen angle iron to cut just as good. BTW cutting paper means nothing. As far as the tomato, great cut, however, I can do the same thing with the cheapest knife at a disc9ount store sharpened with a cheap whetstone.
reply
your hard steel and soft steel analogies are WAYYYY off. I mean totally incorrect. You need to do way more research or perhaps a better education. It is so funny because you are totally just guessing and making things up. You can sharpen angle iron to cut just as good. BTW cutting paper means nothing. As far as the tomato, great cut, however, I can do the same thing with the cheapest knife at a disc9ount store sharpened with a cheap whetstone.
reply
onikin
sharpest knife is 100% of false of course. Ceramic is harder than the HRC66 of the Miyabi, maybe up to HRC80. Tungsten Carbide is harder than that. As is diamond. And glass And obsidian can sharpen down to 1 atom thick edge. They all can be much sharper. If you can sharpen them without breaking them. And use them on something soft that won't chip them. That's the tricky part. The sharper the edge, the more brittle the blade.
reply
sharpest knife is 100% of false of course. Ceramic is harder than the HRC66 of the Miyabi, maybe up to HRC80. Tungsten Carbide is harder than that. As is diamond. And glass And obsidian can sharpen down to 1 atom thick edge. They all can be much sharper. If you can sharpen them without breaking them. And use them on something soft that won't chip them. That's the tricky part. The sharper the edge, the more brittle the blade.
reply
daAnder71
First rule of good advertising: Tell people of your own strengths not others weaknesses. Just show how sharp these knives are and not how dull others are - totally uncalled for! BTW: One can dull every knife, so you could do this comparison right the other way round. Shun and Miyabi are equally good, well-made knives and a Shun s out-of-the-box sharpness is sufficient to easily cut that sponge.
reply
First rule of good advertising: Tell people of your own strengths not others weaknesses. Just show how sharp these knives are and not how dull others are - totally uncalled for! BTW: One can dull every knife, so you could do this comparison right the other way round. Shun and Miyabi are equally good, well-made knives and a Shun s out-of-the-box sharpness is sufficient to easily cut that sponge.
reply
Add a review, comment
Other channel videos
