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Miyabi Artisan SG2 Santoku Knife $83.99
$83.99
$161.00
Macy's has Miyabi Artisan 7" Santoku Knife (SG2 steel) Santoku for $83.99 after applying code VIP at checkout. Last time it was $78.39 and sold out in minutes.
https://www.macys.com/shop/produc...ryID=3
Miyabi Artisan 6" Chef Knife (SG2 steel) is also available at $80.24. The best price previously was $78.39.
https://www.macys.com/shop/produc...ryID=3
https://www.macys.com/shop/produc...ryID=3
Miyabi Artisan 6" Chef Knife (SG2 steel) is also available at $80.24. The best price previously was $78.39.
https://www.macys.com/shop/produc...ryID=3
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15 Comments
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You're making a lot of assumptions...
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.
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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.
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