Miyabi Knives - Sharpest Knives in the World - Japanese Knife

that folding the steel and putting softer layers on the outside is the same way the best katanas are made

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very nice , thank you

One of those knives cost $200. WTH.

SO HOW MUCH R THESE FUCK'N KNIVES 🤔🤔🤔🤔

Very Good and Fantastic Quality Video Really.

I have a sharper knife can cut potato guava tomato wood etc also cut sofa cloths paper etc

lol ngl i love miyabi its my favourite knife brand but he didnt even use a slicing motion with the shun i have used both and the edges on both are extremely good and the shun would slice exactly the same as the miyabi if done the same way its very subtle but with the shun he is pushing not slicing

The explanation of the Damascus steel is completely wrong. The way to get hardness Vs flexibility is the temper. There is no soft steel in that knife.

I buy a lot of knives. I love the way you put it. I work better with a blade that fits my hand, and is pleasing to the eye.

But will It keel ?

I own a Miyabi. It’s very nice. Very sharp. That being said, I’m pretty hard on my knives and the Miyabi feels too delicate for my tastes. I prefer my Wusthof classics because they’re tanks. Tanks.
My set includes: 10” chefs knife, 8” nakiri, 6” petite chefs, 6” boning, 3.5” paring, 5.5” serrated utility, 9” slicing, 9” bread, and a ceramic “steel”. I’m sure a sushi chef would chuckle at the thought of using them but for most work they’re solid af, easy to sharpen and keep sharp, and built to last. Invest in a set of stones to periodically sharpen. Skip the little hand-held carbide sharpeners or anything other than whetstone for that matter.

Miyabi knives are beautiful and I agree on the birch handle. I rate them at the top as well. However, I own Shun knives also. Shun knives are much sharper than your comparison showed. Masakage good quality too!

I would be afraid to order these. They would just cut through the plastic container, then the cardboard box and then the truck

Proper chefs dont use a pinch grip.

So in the first 40 seconds, you're already dinging the cutting edge of because you hit it with the spine from the one you're trying to pull off the magnetic board???? How much did that cost you???

What kind of Wonder you can possibly do with a Nife of 400 Dollars , if you know nothing about cocking and if you know cocking , you wont give a Damn if you have a Nife of ten Dollars in your hand and you know very well when and how to use it ?

You stupid fuck!!! Learn to pronounce carpaccio before teaching others how to cook!!!

Shun one is definitely been dulled by the misused... Sharpen it before you compare

And he just ruined the edge by cutting on the hard side of the sponge

He looks like Elon musk if he did knife reviews

I'm going to get a lawsuit against miyabi knives I was slicing an onion and the knife they sent me cut through the cutting board and through the countertop

I always wanted to get my own japanese sword but Idk where to find them :/...these knives are amazing for sushi :o

Is Elon Musk this guys uncle or something

i just got the 5000 MCD so Im just sitting here waiting for the order, watching these videos....

He did killed Sponge BoB ! Get him !
I will stay with my Takeda ♡ Hamono NAS Gyuto Aogami2.

You held the Shun blade at a deeper angle :-(

Miyabi makes closed die drop-forged knives in a factory vs a blacksmith shop. I prefer to buy high quality-made knives that rely on the skill of an artisan blacksmith. I also prefer high carbon steel made by Hitachi such as White #1, #2 and Aogami Super because the carbides are smaller and more refined when properly heat treated. Factory knives are cheaper, but you get what you pay for in the end. I've been using Japanese blacksmith knives for over 20 years and sharpen my knives on Japanese Waterstones.

that knife is sharpest than my brain.

What a biased douche...

wait a minute, I know that Shun. That was the dullest Shun on the planet.

7000mcd is the best knife !

Saying a specific knife is the sharpest in the world is complete and utter horshit. You can make any knife into something insanely sharp by simply sharpening properly on a whetstone. The sharper it is, the more likely it can chip or wear out.

Mehh,I can make a butter knife sharp but how will it last? Not very long after using

call me racist but i don't like going into a sushi restaurant and seeing a white person behind the counter.

Can u plz give me as a gift one of those??

Oh yeah! My knife is folded meteorite!

"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.

"These are very expensive knives" --- he slices paper with. I'm embarrassed for him. Dumbass. Such disrespect. When you see any asshole slicing paper with his knife in any color or creed... Run... Run away as fast as you can.

F1.. lambo .. Ferrari...?
😂😂😂
No.. . All maketing..
Composite clading steel knives like these are purely economics...
Dont buy into the hype of good core steel and cheap soft clading on the outside.
It purly to bring cost down so normal everday people can purchase and they can sell maximum volumes for profitability...
These knives are more like a Toyota Corola with a V8 engine
😉

Your magnetic board has clacked edge to spine on multiple knives. Miyabi knives deserve better.

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.

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..

Stainless steel knives do not rust, so they are very good knives for everyday use. However, Japanese sushi chefs do not use stainless steel knives very much.

Love those blades.

Beautiful knives.

Is these knives available in Qatar?

Thank God that someone finally invented a knife for those of us who eat sponges and paper!

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