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Miyabi Japanese Style 8in Chef Knife Damascus VG10 $99.95 FS CutleryandMore.com

$99.95
-6 Deal Score
1,863 Views
Bought this as a gift for the lady friend and love using it. Excellent chefs knife on the level of Shun and others quality Japanese knifes. Razor sharp out of box and very comfortable in hand.

No tax in most states and free shipping above $49

Item description:

•VG10 (CMV60) steel, encased by 64 layers of Damascus
•60 Rockwell hardness. Special ice-hardening process- CRYODUR, maximizes the properties of the steel
•Traditional Japanese blade angle 9 to 12°
•Micarta D-shape shape handle, with a mosaic accent complimented by red spacers and a metal end cap with logo
•Chef knife best used for chopping, dicing & slicing fruits, vegtables & meats
•Made in Japan, life time warranty


Miyabi Kaizen Knives feature a VG-10 steel protected by a 64-layer stunning Damascus pattern. The CRYODUR process gives the steel hardness for blade retention, flexibility, and highly corrosion resistant. The Katana edge is hand-finished in the traditional 3-step Honbazuke method. To deliver the outstanding performance, the blade is set at the traditional Japanese blade angle of 9 to 12° on each side, which results in a scalpel-like sharpness. This outstanding performing blade is complimented by a stunning durable D-shape Micarta handle, featuring a mosaic pin, red spacers, and a metal end-cap with logo. Whether you are cutting small thin cuts or chopping/slicing, Kaizen will deliver high performance for all your needs.

http://www.cutleryandmore.com/miy...fe-p121860
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Created 04-30-2018 at 05:45 PM by RumzDizzle
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6 Comments

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This comment has been rated as unhelpful by Slickdeals users
Joined Dec 2006
L3: Novice
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#2
yes, and check out the Yaxells, also on sale this week!!!

As good or better than Shun, at less cost.
You should also check out C&M house brand the ENSO (very similar to a yaxell zen) made by yaxell.
If you like SG2 instead of VG10, they have the Miyabi Mizu/Artisans on sale too!
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Joined Mar 2012
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#3
Before I went low-carb, I had a thing for sushi. I bought knives that were supposed to be "sharp", but they all failed to do a good job of cutting the sushi. A "razor sharp" knife would have been excellent, but I have yet to find one that is not a lie.

So this knife is "razor sharp". Let's get specific. How does its sharpness compare with Derby razors? Shark? Astra? Personna? And the absolute sharpest Feather razors? I would be glad to know just how these knives compare with actual razor blades. If I run this knife across my arm, will it mow my arm hair with no friction? If I use a decent shaving soap, will it shave my face decently?

The claim of 64 layers of Damascas sounds silly to me. That is only 6 folds. When I am mixing food, I often go for 20 folds, or a million layers. Well potentially. In practice, it is probably much less than that. Please consider the difference or sameness between folding food that will be eaten once versus a knife that will supposedly be used for years. Exactly how much more time does this blacksmith spend over the baker?
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#4
Quote from unfrozen
:
Before I went low-carb, I had a thing for sushi. I bought knives that were supposed to be "sharp", but they all failed to do a good job of cutting the sushi. A "razor sharp" knife would have been excellent, but I have yet to find one that is not a lie.

So this knife is "razor sharp". Let's get specific. How does its sharpness compare with Derby razors? Shark? Astra? Personna? And the absolute sharpest Feather razors? I would be glad to know just how these knives compare with actual razor blades. If I run this knife across my arm, will it mow my arm hair with no friction? If I use a decent shaving soap, will it shave my face decently?

The claim of 64 layers of Damascas sounds silly to me. That is only 6 folds. When I am mixing food, I often go for 20 folds, or a million layers. Well potentially. In practice, it is probably much less than that. Please consider the difference or sameness between folding food that will be eaten once versus a knife that will supposedly be used for years. Exactly how much more time does this blacksmith spend over the baker?
Cutting part of sushi making is an art. It's not just a matter of a knife's sharpness. In Japan, a sushi chef in training isn't even allowed to dare touch fish until he goes through proper training. Most people in Japan wouldn't even dare try making sushi at home, except for a pseudo sushi called temaki-zushi, which isn't real sushi per se. Moral of the story is, you shouldn't even be attempting to make sushi and criticize a knife for its challenging nature.
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Joined Nov 2010
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#5
Jeez why all the down votes... Who did I piss off?

4.5 review on Amazon.

https://www.amazon.com/Miyabi-Kai...B005DZH24Y

also available for the same price but with tax

This is the lowest price since 2012 (it was $10 cheaper but that was 6 years ago). Why is everyone crapping on this?
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Last edited by RumzDizzle May 1, 2018 at 10:58 AM.
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Joined Apr 2015
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#6
Quote from RumzDizzle
:
Jeez why all the down votes... Who did I piss off?

4.5 review on Amazon.

https://www.amazon.com/Miyabi-Kai...B005DZH24Y

also available for the same price but with tax

This is the lowest price since 2012 (it was $10 cheaper but that was 6 years ago). Why is everyone crapping on this?
I didn't down vote but I guess it's because it has been this price on and off for quite some time now. Nothing new.
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Joined Feb 2013
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#7
It's a great deal, repped!
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