Miyabi knives - Sharpest knives in the world japanese knife
Get a Miyabi knife here: http://makesushi.org/store/sushi-knives/
In this video Sushi Chef: Davy Devaux shows you which knives he prefers to use when making sushi, his recommended Japanese knife for cutting sushi rolls is any Miyabi Knife, he considers Miyabi to make the best and sharpest knives in the world. In this video he explains the difference between various different knife types within the Miyabi collection:
Best knife to worst knife (davys opinion):
- Miyabi 7000MCD
- Miyabi 5000MCD
- Miyabi 7000D
- Miaybi 600S
Do consider when I say worst knife it absolutely does not mean that its bad, miyabi knives are still way harder knives then the competition.
He also shows just how extremely sharp the Miyabi knives are by cutting though sponges, paper and last but not least tomato's.
Miyabi knives are basically the sharpest knives in the world, but at some point you will need to re-sharpen the knives again after using them allot, when that time comes please take a look at this video which shows you how to sharpen knives: https://www.youtube.com/watch?v=rTKV5-ZSWcE
Also here is the link to get your own miyabi knife:
Check out all my sushi video recipes:
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Music creative commons : Ishikari Lore by Kevin MacLeod is licensed under a CC Attribution 3.0.http://incompetech.com/email.html
Produced by http://makesushi.org Chef: Davy Devaux
Please watch: "Dragon Sushi Roll Recipe - Japanese Food (delicious)"
Take the low tier shun that you can get for 70 on sale and put it against a high quality knife from any maker and ya it won't stand up. Not saying shun is the best out there but last year I bought that same shun for 70 dollars. I also have higher end shuns and can say that's a pretty inaccurate comparison.
"But", this guy haven't try other knives in the world, "but", why this dick can say Miyabi is sharpest in the world, "but", all I can say is whoever or this guy keep saying Miyabi is the best knife in the world must be dumbest "but" stupidest people…
Sry m8 i think id rather buy the blade off a pencil sharperner than get a $250 knife
Btw this vid is so f-!ng sponsered this is one of his points
- f*!ng BIRCH WOOD HANDLE 😃😃😃😃😄😄😄😄😄😄😄😄😄🤗🤗🤗🤗🤗🤗🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔😚😚😚😚😚😚😚😚😅😅😅😅😅😣😣😣😏😏😏😏😏😐😐😐😐😐😐😀😀😀😀😀😀😀😤😢
These knives can only be bought by people from families with a long line of samurai warrior tradition, and who have at least 10000 hours training in samurai swordsmanship, and who have studied under a sushi master for 100000 hours. There is only one place to buy them which is on top of Mt. Fiji. Once you get there you must first defeat the great Aku in a samurai sword battle, and then beat the great chef Morimoto in a sushi battle before you can buy one.
Been chipping my knives and can’t figure out if my cutting style of board. Nervous enough with a $150 knife. I’d never use these. Lol. Too beautiful. At least til I figure out where I’m screwing up. I’m no newbie. Can’t figure it out though.
How To Make Sushi I don’t really let em near any bones. Hardest things I cut would prob be connective tissue in a steak etc. replaced my cutting boards which were plastic and I think the culprit along with less rock chopping with those knives. . I don’t know how I didn’t pay attention to that for so long. Just total brain fart. I got a bamboo board for just a short while and getting a proper end grain one soon. I store very carefully. Threw out my old cutting boards. Feels so much better ... just bamboo. Can’t wait for a nice end grain block. I sent the Shuns back to be fixed and about to send the dalstrong. I’m pretty good at sharpening and experienced but chip removal... I don’t want to practice on these so sent em to the manufacturer. Hope I don’t lose too much metal off them.
lol, japanese sword/knife making has been done this way for thousands of years. The core flexes, and the edge is hard. This is common sense. If the main core was hard and brittle it would just snap and have no flexibility. Seriously just google anything about knife making with laminated steel. If you don't know this you should not be even talking about knives.
https://wikipedia.org/wiki/japanese_swordsmithing Just scroll down and look at the pictures on the right. They break down the blade composition
You can make tomato and sponge sliced with 5th of the price like Global or MAC. Even 25€ Victonox cut tomato like that after sharpening it with Waterstone. Miyabi knives are work of art but should you pay 500€ for it probably not. If you chip it there goes 500€ each time :) but these should keep sharp edge longer. In the other hand these are also much harder to sharpen.
First rule of good advertising: Tell people of your own strengths not others’ weaknesses. Just show how sharp these knives are and not how dull others are - totally uncalled for! BTW: One can dull every knife, so you could do this “comparison“ right the other way round. Shun and Miyabi are equally good, well-made knives and a Shun’s out-of-the-box sharpness is sufficient to easily cut that sponge.
So bias a shun can cut sponges way better then that.... I have a $60 victory nox that can cut a tomato hands free easier and thinner then that Japanese knife. Unless you know what you are doing there is no difference between a $20 and a $800 knife.
P.s my victory box is sharpened on a scanPan diamond steel has not seen a stone in years like my expensive knives have
what an idiot seriously.... I own 7 Shun knives including the Limited Edition Hana which is around $600. They all cut super nice and you get life time free factory sharpening!!! I wanted to look into Miyabi but started with the wrong guy looks like.
I am 12 seconds into this video and it becomes ABUNDANTLY clear that this jackass:
1. Knows NOTHING about knives
2. Understands nothing about _Japanese_ knives
3. I've purchased speakers from guys in a van that had more credibility.
I like this trickery of illusion of sorts. There is a lot to be said for the "surface suction resistance" over the normal gravitational resistance of merely just it's own weight.
The bigger the tomato, the more surface area force can be applied as resistance for a thinner cut. Let's see you try this with a cherry tomato using the same % cut away as the one you show here in your video....or better yet... "NEW SHARPNESS TEST"
As we can see that the surface suction resistance helps the blade cut through the tomato as a counter pressure acting force against the blade, so
try this... Place an uncut tomato top side down. ( I'll give you the benefit of the larger flatter contact point opposed to the bottom of a rounded platform to place the tomato for the cut)
Now do your thin cut sharpness test cut. If you get the same results. Then I'll agree that you truly have a sharp knife.
So, dloweification is the kinda guy who thinks the good quality things are bad because of jealousy. The knives are great, I’ve got a few an it makes cooking really easy. The ‘fancy etching’ is where miyabi have folded the steel 30,000 times to creat the sharpest and strongest knives in the world... overly expensive weak steel! Common!
66 on rockwell hardened scale! Geez. I know that the snow chains used on industrial trucks are 66 or 65 while the shackle of a nice padlock is around 55. A nice pair of bolt cutters is 62 and normally below. The new iPhone glass is I think a 6 or 8.
Just bought the 5000mcd and it's awesome, haven't tested the others but I'm very happy indeed with the knife I have.
I will be expanding my range of Miyabi mcd5000 over the next couple of years.
My last knives where Whustov classics and I've enjoyed them greatly over the last 10 years but honestly I feel these Myabi knives are the next level.
Thank you for the information, it helped greatly!
Isn't the test with the sponge irrelevant a little? That "Shan" or "Shanh" or whatever knife, you just push on the sponge, while the Miyabi you made a slide move that cut it. Like you compared scissors and you didn't even open the first pair but slide it on a paper and say they don't cut. If you don't open them they won't cut. The test is overrated :)
FAKings casting: Lecciones para convertir a una muñeca de cristal en una maquina del sexo.
Vemos entrar a Angelina por la puerta y al verla tan frágil y tierna, algo nos hace pensar que lo mejor sera no aprovecharse mucho de esta chica e incluso abortar la situación. Mas adelante, y a medida que avanza la entrevista, nos damos cuenta que Angelina sabe a lo que viene y viene a lo que viene.
Casa, comida y sexo. Katy, la “Aquarius” de los sin papeles en Madrid.
Calurosa mañana de finales de Mayo, David y Luciano se plantean la posibilidad de cazar a una chica con la escusa de que Luciano es un chico argentino recién llegado a España , sin papeles, sin casa, sin dinero para comer y que la única solución rápida que tiene es participar en un casting porno por el que le pagaran . Pero necesita una chica que grabe con él y llevarla a los estudios de FAKings donde también le pagaran 200€ por hacer un casting porno. Hasta aquí, nada que no hayamos hecho antes y, aunque costandonos, no nos haya salido mal. Pero este caso es diferente, peculiar, ya que Katy empatiza con la situación de Luciano y le invita a su casa a pasar unos días mientras encuentra "algo".
Abortamos la idea de ir al estudio y ofrecemos a Luciano esconder unas cámaras en su mochila para grabar lo que pueda suceder en la habitación de Katy . La solidaridad de Katy no conoce fronteras y al poco de llegar a su casa los dos ya se están dando el primer lote. Se nota que esta chica estaba loca por pillar una buena polla , o que sabe alimentar muy bien a los necesitados ;)
A mi novia Sara le encanta como la follo, siempre consigo que se corra como una cerda. Hoy os regalamos un SQUIRTING.
Son Sara Queen y su novio Silver , ella tiene 32 años que la convierten en una madurita de lo mas interesante , es mas, si acostumbras a ir por locales de intercambio de Galicia, es posible que te los encuentres y podáis disfrutar de sexo con ellos. Pero ahora llegan a FAKings , desean vivir la aventura de grabar una película porno y, como no, ganarse un buen dinero. No podemos negar que Silver sabe como tratar a su novia , conoce cada uno de los rincones de su cuerpo y siempre consigue que se corra varias veces , incluso tiene el don de saber tocar su coño hasta conseguir un SQUIRTING de esos que solo los entendidos pueden regalarnos. De ella no podemos decir menos, todo un cuerpazo, similar al de una teen de 20 añitos , y un vicio que nos hace pensar que Silver terminara consumido en breve. Bienvenidos al porno chicos!