Please Stop Me from Returning Miyabi Mizu SG2s

Discussion in 'The Kitchen Knife' started by mic-cosmos, Dec 27, 2019.

Help Support Kitchen Knife Forums by donating:

  1. Dec 27, 2019 #1

    mic-cosmos

    mic-cosmos

    mic-cosmos

    New Member

    Joined:
    Dec 27, 2019
    Messages:
    3
    Location:
    USA
    Hi all,

    I'm a casual home cook who only deals with fruits (including melons), vegetables, and veggie "meats". I previously inherited (or was given) an old Kai nakiri and a variety of other dollar-store quality knives. They have more or less sufficed my needs but I was open to upgrading my knives. As Cutlery and More had a recent sale, I went with the Miyabi Mizu SG2 and bought the following recently based on some reviews and suggestions:

    8" chef ($128)
    6" chef ($100)
    3.5" paring ($100)
    6.5" nakiri ($120)
    7" santoku ($130)

    After reading KKF and other forums, I understand that Miyabis are generally overpriced for performance due to supply chain mark-ups and marketing costs. Given the price I paid for them though, the calculus may be different. I'm having second thoughts and am planning on returning the above purchase. Is any of the above actually worth keeping?

    FWIW, I also bought an 8" Victorinox Fibrox for $25 as an "upgrade" and something to practice stoning on (in addition to the preexisting cheap knives) should the need arise.

    Other background information below:
    ---------------------------------------------
    LOCATION
    What country are you in?

    USA

    KNIFE TYPE
    What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?

    Chef vs. santoku vs. nakiri?, paring

    Are you right or left handed?

    Right

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?

    Probably Japanese

    What length of knife (blade) are you interested in (in inches or millimeters)?

    6-8 inches

    Do you require a stainless knife? (Yes or no)

    No

    What is your absolute maximum budget for your knife?

    $200 USD

    KNIFE USE
    Do you primarily intend to use this knife at home or a professional environment?

    Home

    What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)

    Chef/Santoku/nakiri: Slice/chop/dice/Julienne/mince vegetables
    Paring: cutting fruits


    What knife, if any, are you replacing?

    Hand-me-down Kai nakiri, dollar-store type chef's

    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)

    No (hammer, learning pinch)

    What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)

    chop, slice, rock, walk

    What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)

    Edge retention, sharpness, any upgrade really

    Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?

    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?

    Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?

    Edge Retention (i.e., length of time you want the edge to last without sharpening)?



    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)

    Synthetic, wood

    Do you sharpen your own knives? (Yes or no.)

    No

    If not, are you interested in learning how to sharpen your knives? (Yes or no.)

    Yes

    Are you interested in purchasing sharpening products for your knives? (Yes or no.)

    Yes
     
  2. Dec 27, 2019 #2

    labor of love

    labor of love

    labor of love

    Senior Member

    Joined:
    Dec 15, 2011
    Messages:
    8,130
    Hey there,
    I’m not familiar with that particular Miyabi line but those look like fair prices to me.
     
    Nikabrik likes this.
  3. Dec 27, 2019 #3

    drsmp

    drsmp

    drsmp

    Supporting Member

    Joined:
    Nov 25, 2016
    Messages:
    261
    Location:
    Marietta Ga
    Miyabi are nice knives and those are SG2 also a very good steel. I’d return the Santoku and 6” chef possibly the paring knife. Take the +/- $230 and watch the BST for a 210 carbon core/stainless clad gyuto. The Anryu and Kurosaki’s with AS cores are good looking great entry level knives. As I’ve gotten more comfortable with knife skills I rarely use my 4” paring knife(100mm petty) usually going with a 130 or 150 petty.
     
    Last edited: Dec 28, 2019
    Nikabrik and M1k3 like this.
  4. Dec 27, 2019 #4
    :Iagree:

    The santoku and 6" are largely redundant and lesser knives than the 8" chef. I'm not a fan of Myabi at any price - handles too small, most have more belly than I do, ...... But if you like it then the price is fair. If you do return any then check on price of 150mm Shun classic utility (petty) and 3.5" paring. Both are decent knives for their class.
     
    M1k3 likes this.
  5. Dec 27, 2019 #5

    labor of love

    labor of love

    labor of love

    Senior Member

    Joined:
    Dec 15, 2011
    Messages:
    8,130
  6. Dec 28, 2019 #6

    Kristoffer

    Kristoffer

    Kristoffer

    Well-Known Member

    Joined:
    Jul 5, 2019
    Messages:
    134
    Location:
    Sweden
    Seems like good prices for quality knives; you get good steel, nice looking knives (I might be a minority here, but I really like the looks of Miyabi knives) and superb fit&finish for your money.

    Were it up to me though, I would take the ~600 usd and get one very, very high quality 240 Gyuto that can do most of what the chefs knives and Nakiri can do, and a few 3-4 inch Victorinox pairing knives for smaller fruits, berries etc.

    I guess the answer will be “it depends” though? Are you interested in joining KKF crew in a wonderful tumble down the rabbit hole that is handmade Japanese knives? How quickly would you want to fall?

    Like someone mentioned above, maybe replace a few of the redundancies, to see if it’s for you? Or, fast track - replace them all with what would amount to a grail knife for many? Or, also a good option, keep the nice knives you got for a good price?

    To conclude the rambling; get a Toyama or Watanabe 240 mm Gyuto and a Shapton Pro 2000 grit sharpening stone to go with it, and welcome to the rabbit hole :D
     
    lemeneid and M1k3 like this.
  7. Dec 28, 2019 #7

    slickmamba

    slickmamba

    slickmamba

    Senior Member

    Joined:
    Apr 5, 2018
    Messages:
    432
    I would return the two chefs, santoku and nakiri. Like others have said, the 6", santoku and nakiri essentially fill the same role. At most I would keep one of the smaller ones(6" chef, santoku, nakiri) and spend the money on a nice stainless clad carbon knife with great fit and finish(wakui, tanaka, ikazuchi, anryu, kurosaki) and the rest on a couple stones.(shapton glass 500 + shapton pro 2000 would be a good fit, or a shapton pro 1000 and whatever 3-6k stone you want). You already have the victorionox to use as a beater and on stuff you don't want to risk nicer steel on.
     
    Benuser, lemeneid and M1k3 like this.
  8. Dec 28, 2019 #8

    TBS19106

    TBS19106

    TBS19106

    Amateur Sharpener in Philly

    Joined:
    Dec 19, 2019
    Messages:
    13
    Location:
    Philadelphia
    What is BST?
     
  9. Dec 28, 2019 #9

    Midsummer

    Midsummer

    Midsummer

    Supporting Member

    Joined:
    Aug 2, 2013
    Messages:
    403
    BST = Buy Sell Trade forum
     
  10. Dec 28, 2019 #10

    TBS19106

    TBS19106

    TBS19106

    Amateur Sharpener in Philly

    Joined:
    Dec 19, 2019
    Messages:
    13
    Location:
    Philadelphia
    Grazie
     
  11. Dec 28, 2019 #11

    Eloh

    Eloh

    Eloh

    Well-Known Member

    Joined:
    Dec 20, 2015
    Messages:
    261
    I would keep them for that price. Maybe sell the santoku, nakiri and the small chef,.these are mostly redundant if you keep the 8".
     
  12. Dec 28, 2019 #12

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    1,845
    Location:
    Brisbane, Australia
    You didn't pay too much, and they are decent knives. Like other people suggested, I'd let go of the Santoku and the 6" chef's knife. The Nakiri might be worth hanging onto, if you enjoy using it. But your 8" chef's knife can do the job almost as well, so the Nakiri is optional.
     
    Cloudsmoker likes this.
  13. Dec 29, 2019 #13

    bahamaroot

    bahamaroot

    bahamaroot

    Senior Member

    Joined:
    Jan 14, 2013
    Messages:
    1,464
    Good prices if you like the knives.
     
  14. Dec 31, 2019 #14

    Itsjun

    Itsjun

    Itsjun

    Well-Known Member

    Joined:
    Feb 28, 2019
    Messages:
    46
    Location:
    Singapore
    They sell Miyabi at double the price over here....
    Those price seems quite reasonable to me.
     

Draft saved Draft deleted

Share This Page

Group Builder