ZWILLINGMiyabi Santoku Knife, Brown/Silver, 18 cm, My-34374-181

The Miyabi Birchwood series have a lot of great features like thin blades, lightweight and good balance. I would say they are as good as you can get until you go to a high-end custom Japanese knives. I sharpen my Miyabi knives at 12° and then apply a 15° micro bevel. This Series of knives use the SG2 also called MC63 steel which in my opinion is the best steel for home kitchen use being that it’s stainless and very fine grain.My only caution is that the birchwood handles after you wash them for the first time will cause the grain to raise. Also the birchwood will stain. I fixed these problems by simply applying a lacquer (poly would even be better) finish to the handle. For me, the little extra work was worth it as the knives are beautiful and perform excellently.

This is a fantastic knife. The knife is very sharp, the craftmanship and quality of the blade is over the top, and the blade looks very beautiful.The main use of this knife, for me, is to cut fish. The skin and scales of a fish are typically too hard and difficult for my other knives to handle (unless sharpened), so I whip this guy out and take care of any fish preparations.My only gripe, is of the Birchwood handle's longevity, and price, of course. However, one can expect a hefty price for a hand-made Japanese blade. And after almost two years of mild use, the birch wood handle appears unaffected of any wear / tear.

Ich liebe dieses Santokumesser. Perfekt ausbalanciert, logischerweise sehr scharf. Nur alle 2 Wochen einmal nachschärfen. Es ist schon beeindruckend wie lange das Messer nach dem schärfen scharf bleibt. Meine Zwilling Messer konnten alle 3-4 Tage nachgeschliffen werden.Die D-Form des Griffes ist etwas gewöhnungsbedürftig aber nach kurzer Zeit hat man sich dran gewöhnt. Passt allerdings gut bei dem Griff auf, das helle Holz saugt Flüssigkeiten schnell auf und hinterlässt im schlimmsten Fall einen Fleck. (bei mir ist das Fett von einer Grand Jus nach 3 Minuten eingezogen und hat einen unschönen rötlichen Fleck hinterlassen).Habe auch das Kochmesser der Serie 5000 MCD und kann beide nur weiterempfehlen. Meiner Meinung nach besser als die von mir getesteten Kai Shun Premiere.

Il manico è molto chiaro la lama e molto bella rifinito nei dettagli vale 400€? non lo so la lavorazione per creare le onde con i vari acidi se è fatto veramente a mano potrebbe essere giustificata

Este Miyabi, del tipo Santoku, es de una gran calidad, conserva muy bien el filo, en la mano se siente muy seguro, y facil de dominar, con el se pueden efectuar cortes muy finos, es una delicia trabajar con el...