mic-cosmos
New Member
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
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