Miyabi Artisan SG2 Santoku Knife $83.99

Chef knife is showing unavailable for me

Damn it... I didn't need another knife!

So what's the big deal about these knifes... Most probably can't even cook lol. I know I'm going to get thumbs down but it's like buying a 10 inch Dewalt Miter saw when the most you will ever cut are 2 inch trims lol.

Quote from illmatic33 : So what's the big deal about these knifes... Most probably can't even cook lol. I know I'm going to get thumbs down but it's like buying a 10 inch Dewalt Miter saw when the most you will ever cut are 2 inch trims lol.

You're making a lot of assumptions...

Quote from CT200H : You're making a lot of assumptions...

I don't mean every single person... But enlighten me... What's your cooking experience like with this knife and a well sharpen "regular" knife. I'm a pretty decent cook myself but not convinced I will taste the difference buying a 100 knife... If I did it for a living then maybe...

Quote from illmatic33 : I don't mean every single person... But enlighten me... What's your cooking experience like with this knife and a well sharpen "regular" knife. I'm a pretty decent cook myself but not convinced I will taste the difference buying a 100 knife... If I did it for a living then maybe...

I'm not a professional or an appreciator of knives... but if you are in the market for one and it's over 52% off, I think it's a good deal vs paying regular price. Who cares if it's a big deal or not. It's a deal site. If you don't like the deal, just move on.

Quote from CT200H : I'm not a professional or an appreciator of knives... but if you are in the market for one and it's over 52% off, I think it's a good deal vs paying regular price. Who cares if it's a big deal or not. It's a deal site. If you don't like the deal, just move on.

You didn't save "$66" you just spent "$70"... 🤡

Thanks OP for posting. Will send to some friends who are looking for this.

Quote from illmatic33 : I don't mean every single person... But enlighten me... What's your cooking experience like with this knife and a well sharpen "regular" knife. I'm a pretty decent cook myself but not convinced I will taste the difference buying a 100 knife... If I did it for a living then maybe...

I think the difference here is the joy of cooking. To try to answer most of your points, let's start with the assumption people don't cook as often. To that extent, I think you'd be correct, and if that's the case then maybe this knife isn't for them... Or maybe it is? Who knows, but I do cook often, everyday actually, and I like cooking. It's an experience for me.

The second point of "tasting the difference": while you're right that it would be very hard to taste the difference here, there could be points made on how the knife geometry, steel type, and handle comfort makes you a better skilled knife user, this able to cut better or more efficiently and then produce better results. But aside from those hard to make points, it's not about "better tasting food", it's about the experience and joy of cooking. This knife, to the right person, will hopefully bring them more joy in cooking. If I'm able to grab one after this long response, I know it will.

I own several more affordable, yet functional knives that I got on sale and still work beautifully. And I'm not a kitchen knife nut. But I see the beauty in the nutty-ness. These things are not just knives, they are beautiful pieces... And trust us (colloquially us being knife nerds) $100 is barely anything for high end knives.

And third, and people can correct me if I'm wrong on this, but most chefs don't actually use their high end knives at work. If anything, they are using victorinox or mercer (which I love!) as their workhorses because they probably don't want to damage their fancy, $100 plus, $200 plus, or $300 plus knives at work.

So, did this help?

P.S. I think Miyabi artisans are beautiful, and at these prices, decently affordable compared to other sg2 knives.

Edit: Dang, writing this response made me miss out on the santoku. Shucks.

Quote from Mr.PinkWolf : I think the difference here is the joy of cooking. To try to answer most of your points, let's start with the assumption people don't cook as often. To that extent, I think you'd be correct, and if that's the case then maybe this knife isn't for them... Or maybe it is? Who knows, but I do cook often, everyday actually, and I like cooking. It's an experience for me. The second point of "tasting the difference": while you're right that it would be very hard to taste the difference here, there could be points made on how the knife geometry, steel type, and handle comfort makes you a better skilled knife user, this able to cut better or more efficiently and then produce better results. But aside from those hard to make points, it's not about "better tasting food", it's about the experience and joy of cooking. This knife, to the right person, will hopefully bring them more joy in cooking. If I'm able to grab one after this long response, I know it will. I own several more affordable, yet functional knives that I got on sale and still work beautifully. And I'm not a kitchen knife nut. But I see the beauty in the nutty-ness. These things are not just knives, they are beautiful pieces... And trust us (colloquially us being knife nerds) $100 is barely anything for high end knives. And third, and people can correct me if I'm wrong on this, but most chefs don't actually use their high end knives at work. If anything, they are using victorinox or mercer (which I love!) as their workhorses because they probably don't want to damage their fancy, $100 plus, $200 plus, or $300 plus knives at work. So, did this help? P.S. I think Miyabi artisans are beautiful, and at these prices, decently affordable compared to other sg2 knives. Edit: Dang, writing this response made me miss out on the santoku. Shucks.

Yes thank you for answering and not letting your emotions get the best of you. You touched a point.. the joy. I remember when I first started cutting crown moulding with a $20 miter box I wanted to shoot myself until a borrowed someone miter saw... The next day I went to HD to get my own... 5 years later I'm a real estate investor on the side, buy and fix up my own property.

I might just might consider getting one... Going to youtube now to check it out :-)

Sold out

I see santoku is still available

Missed the deal last time. Bought one this time. Thank you.

Quote from illmatic33 : I don't mean every single person... But enlighten me... What's your cooking experience like with this knife and a well sharpen "regular" knife. I'm a pretty decent cook myself but not convinced I will taste the difference buying a 100 knife... If I did it for a living then maybe...

if really doesn't make any difference if you just cook home meals and doesn't care too much about the fine details. The difference become obvious when you need to make brunoise of all the vegetables before cooking. Edge retention of a sg2 steel saves you from lots of extra work, allowing you to get more consistent result every time. Of course there are also people just love knives and collect them