Miyabi 240mm Birchwood Gyuto
Miyabi Birchwood 5000 MCD 240mm Gyuto/9.5" Chef's Knife
MSRP at Sur La Table is $299.95. After employee discount: $179.97
I have been using this knife at home and work for a few weeks now, and I really really like it. I have previously used a 10" Miyabi Fusion Morimoto as a line knife and loved that one as well. I know Miyabis don't get as much street cred because they are sold at SLT and owned by Zwilling J.A. Henckels, but they have treated me well. They may not be the tremendous value of some knives you can order, but their value is leaps and bounds ahead of any other SLT or Williams-Sonoma knife line. You get the additional benefit of being able to see and handle them in person if you have a store near you. And SLT has a ridiculous return policy. If for any reason, at any time, you no longer care for something they sold you, they will take it back. Often without a receipt (if it is clearly an SLT exclusive). Okay, enough about Miyabi/SLT on to the pictures.
Comes in a nice box:
Hand wash? Good thing they put that sticker there, I was planning on washing it with my feet.
Steel is SG2. Handle is Birchwood (obviously). The birchwood is NOT stabilized, so you should treat it with oil or wax or KY or whatever you like to use on raw wood.
Top to Bottom: DT ITK 270mm, Sakai Yusuke 240mm, Miyabi Birchwood 240mm:
I am a 270 guy myself, so I didn't have many other 240s to compare to. But it is a true 240mm along the edge. The profile is also flatter than it appears in the pictures. It looks curved all the way from tip to heel, but there is a good 3" or so of flat starting about 1" from the heel. And the heel comes up just under 1mm in that last inch. I push cut and rock, especially at work where boards aren't always dead flat.
Some shots of the blade and edge:
From the measurements, you can see the spine has a gradual taper for the from the handle and up about 3/4 of the blade and then a more dramatic one in the last quarter to tip.
I really like the handle. Like I said before, it is untreated birchwood, in a slightly modified D shape. It has more taper than most D handles, and I would say easily the most comfortable D handle I have used. And it doesn't look too shabby either.
Fit and Finish was quite good. I have heard of people having issues with theirs, but mine had no flaws. And luckily, if you do have issues, SLT will return or exchange it no problem.
Interestingly, the spine and choil were not quite fully rounded, unlike the cheaper Fusion/Morimoto line. I used some emory cloth to round them a bit more in a few minutes (my DT ITK has spoiled me).
Performance wise, I have had no problems. Takes a very nice edge, and seems to hold it pretty well. At work I use this knife and my DT ITK equally, about 90% of the time, and a 300mm Hiro AS Suji the other 10% of the time. I sharpen all 3 on my days off. I rarely feel the need to strop or hone (Mac Black Ceramic Rod) the Miyabi or DT during the week.
Of the three, I think this one experiences the least amount of wedging when it comes to sweet potatoes (and similar items), which I have been cutting frequently. Hiro by far is the most, the DT almost indistinguishably worse than the Miyabi. Overall, I enjoy using it nearly as much as my DT.
At $300, it isn't the most affordable gyuto out there, and it certainly puts it at or above the price of several heavyweights and forum favorites. It is a crowded price point for sure, and may not be the best value, but I think should be considered none-the-less. At least you can check it out in person and/or return it. And for me, at $180, it is pretty hard to beat.
Measurement pic at full size HERE.
I saw these knives when they first came out and I thought they were pretty handsome looking. Do you think the handle will be prone to staining over the course of a year's worth of use?
The first week using it at work I didn't treat it with anything and it didn't stain. Since then I have been using Boos Block Mineral Oil on it and it has just felt or seemed more resistant. If you take care of it and are a bit careful, like the care you would take with a carbon blade, I don't think you would have a problem with staining. If you were careless and stirred your tomato sauce with the handle, I am sure you could stain it.
Originally Posted by 99Limited
Very nice review, thanks for posting it.
Beautiful. Handle looks infinitely better than the 240mm Miyabi 7000MC, which I just ordered from cutleryandmore.com for $179.
My interest is mainly in the ZDP-189. These days, if i was gonna drop $300 on a gyuto, I'd be getting the Konosuke Fujiyama in White #2.
I love the measuring picture.
Very nice write up! Thank you.
Canada's Sharpest Lefty
Great info. Thanks a lot!
I'm one of those weirdos who actually still likes Henckels very much. You can't argue with their HT or F and F. They've really hit the nail on the head with Miyabi (if you ask me).
SG2 at $179 is a very nice treat, if it cooperates.
My only question is, have you had any issue with chipping? I know many worry about it with SG2 (which is one hell of a "stainless")
As far as stains on the handle are concerned, I personally like when grips, handles, equipment gets personalized through usage. You should see the handle on my putter...a thing of beauty!
I haven't had any chipping with it at all. I haven't broke down chickens or beef with it, but I did break down a few whole fluke with it. It came from the factory with about an 18 degree edge.
Originally Posted by Lefty
I also have a Shun Kramer 8" Chefs Knife (Western Handle/SLT Version) which I believe also has an SG2 core, and it chipped like crazy, especially out of the box. After putting my own edge on it, it chips less, but still frequently.