Tough =/= hard or risky to bend@Kippington
Just watched the video. It’s nowhere near the same thing. Miyabi is a monosteel blade with a fake hamon line. You would barely manage to bend the very tip free handed. Forget about bending it just before the bolster.
What I had tried was using the countertop, clamping the blade with one hand flat, trying to bend back by pushing down the handle. I guess I applied up to more or less 100 pounds. Doesn’t move much - it yields of sort but goes back to being totally bent off center.
I wouldn’t feel at ease trying more force nor using wise grip.
Wasn’t it @Larrin testings where I read that aeb-l was one of the toughest steel?
Many of the Miyabis I’ve seen come bent out of the box.
yes Dave, that hello kitty santoku makes you look like a sumo wrestlerThe opening question was "why the hate?" The responses made for a pretty reasonable answer - they were descriptions of objective shortcomings. If the question is "Does this knife make me look fat?" then your asking the wrong crowd.
I'd take a Shun over a Chelsea Miller
thanks this is great info! What about stainless clad? Is it more corrosion resistant? This is the knife I’m look at in particular:
Wakui Gyuto White 2 stainless clad kurouchi Nashiji finish
https://knivesandstones.us/collecti...urouchi-nashiji-finish?variant=12015834759204
If given one, I’d certainly take a Chelsea Miller knife over a Shun—less common, higher resale value—I’d flip it!I would take Chelsea Miller over a Shun, but not her knives.
@Kippington
Just watched the video. It’s nowhere near the same thing. Miyabi is a monosteel blade with a fake hamon line. You would barely manage to bend the very tip free handed. Forget about bending it just before the bolster.
What I had tried was using the countertop, clamping the blade with one hand flat, trying to bend back by pushing down the handle. I guess I applied up to more or less 100 pounds. Doesn’t move much - it yields of sort but goes back to being totally bent off center.
I wouldn’t feel at ease trying more force nor using wise grip.
Wasn’t it @Larrin testings where I read that aeb-l was one of the toughest steel?
Although I've never bought, used or desire to ever own a Shun—they are good, appropriate knives for many cooks—everyone starts somewhere. They offer a low price point, perfectly functional knife with a certain amount of 'bling.' Shuns being mass produced, might not have the nuances of handmade knives—but for many that's not an important objective that warrants spending extra money on. Shuns are also much, much more accessible, easy to find knives at big stores—lotta people don't like buying knives online. Also, Shun are so common, almost ubiquitous that they've become iconic—most pro cooks I know have never heard of Kato, Watanabe or Masamoto.
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I guess it’s not surprising that the same people who don’t want to pay a little extra for knife also don’t pay a little extra for a tattoo.
Don’t think it’s really about not wanting to spend more. When I bought my first Shun, I don’t think I knew that there were knives that cut a lot better than them. The places that the general public buy from don’t stock anything better. I guess nowadays you can do a little better than Shun even on Amazon, but you’re not going to run across nice Yoshihiro knives or whatever during your search unless you’re already searching for better-than-Shun quality.
I'm funny I swear.
Although I've never bought, used or desire to ever own a Shun—they are good, appropriate knives for many cooks—everyone starts somewhere. They offer a low price point, perfectly functional knife with a certain amount of 'bling.' Shuns being mass produced, might not have the nuances of handmade knives—but for many that's not an important objective that warrants spending extra money on. Shuns are also much, much more accessible, easy to find knives at big stores—lotta people don't like buying knives online. Also, Shun are so common, almost ubiquitous that they've become iconic—most pro cooks I know have never heard of Kato, Watanabe or Masamoto.
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Often it’s not ‘want,’ but simply not able to afford. First j-knife I bought was a masamoto hc, most I’d ever spent on a knife, felt reckless back then! Yeah, with tattoos, it’s very much a taste issue too.I guess it’s not surprising that the same people who don’t want to pay a little extra for a knife also don’t pay a little extra for a tattoo.
I’d get that as a tramp stamp.
I will stick with the Hello Kitty knife tramp stamp
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