This will be my first "real" knife. I love the looks of this one and the reviews seem top knotch. I really get lost in all of the japanese knife options. Would this knife come recommended? Why is there only 1 site that sells it. I can get the Miyabi Kaizen I from many sites, but from what I have read hear, the steel is not as good as the II.
You are watching: Miyabi kaizen ii chef’s knife
Looks are important to me, as well as performance. Any advice would be appreciate.
BTW.. Is the wiki still accurate as far as recommendations go? Most of the recommendation I see in the threads here are not on the wiki list.
Style? - Japanese
Steel? - unsure. I dont mind the extra care for a good carbon blade.
Handle? - Could go either way.. Looks are important as this will be displayed.
Length? 240mm based on recommendations here
Purpose? Home.. will be main knife used for all cooking
Care? I have wetsones I use for wood planes. can I use them for this knife ?
This thread is archived
New comments cannot be posted and votes cannot be cast
Sort by: best
I sell a lot of these and see a lot of them returned. Reasons being: •Knife is weighted too heavily in the handle •Steel of the blade is thin and bendable •Blade does not hold any luster All these things add up to the knife feeling at times like a “training knife”. If you’re looking for an amazing workhorse blade in the Miyabi family, I would step up to the Miyabi ArtisanSG2 series. 3 layers of hammered steel, incredible blade edge, and the most ergonomic (not to mention gorgeous Cocobolo Rosewood) handle I’ve ever held. Shun is another fantastic option, especially if the Damascus patterning is your aesthetic. Their customer service is top notch should you ever run into any issues with your blade as well. Selling knives is the favorite part of my job, I love guiding people on their knife-buying journey!
I prefer the core steel in the Kaizen II line over the original. It's a bit more durable. Also the handle has a bit more plumpness to it in the newer version. The whole Kaizen II collection is exclusive to that retailer which is why you're only seeing it on one site. If you want the same performance for less $, the Miyabi Evolution line may be of interest. Those chefs knives have more height to them, almost as much as Kramers.
After initially being attracted to the feature set and looks, I tried these in both 210 and 240mm in a Sur La Table store. I didn't like them.
The fundamental problem is that it pairs a thin, lightweight blade with a handle that has metal weights added to it in the form of a bolster and endcap. The blade's profile and thickness seem suited to push/pull cutting and light chopping, but the balance point is significantly back on the handle, which feels unstable/imprecise and doesn't let the blade's weight help with cutting. The handle is heavy, as if to help with rocking, but with a light blade that's not especially tall, rocking isn't ideal. The 240 is definitely balanced a bit better than the 210, and if it had an all-wood handle with no bolster, I think it would be a good knife.
The Miyabi I did like was the Evolution. Not only is it inexpensive for a kitchen knife in AEB-L at $90 for the 8" version, but the design choices make more sense to me. This is a German-style design shaped and weighted mainly for rocking, but with a blade that's thinner and harder as is typical of Japanese knives.
When you write that looks are important, are you looking for a more flashy look? I find a classic, rustic look like this quite attractive, but I could understand people finding it old-fashioned or boring.
See more: In The Cut Barbershop In Westampton, Nj, In The Cut Barbershop
For something a bit flashy, perhaps the Masakage Yuki (note: price is in CAD). I've handled this knife and found it to be quite well thought out, and well made. I nearly bought it, but liked the feel and balance of the Masakage Mizu better (pretty was not an important consideration, and I dislike the plastic ferrule on the Mizu).