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Pans and Perspective

You provide the food and I will provide the perspective." – Anton Ego, 2007

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Miyabi 9.5” Chef Knife, Artisan Series Review

Many years ago I purchased a tool that really has become an heirloom in my kit. Brilliant in appearance and effective in design, this is my go to chef knife!

A subsidiary of Zwilling, Miyabi offers a variety Japanese style knives hand honed in Japan. The Miyabi line takes the classic German techniques and pairs them with the finest craftsmanship of sword and knife producers in Seki, Japan.

Weight: 9.6 ounces; this chef knife is well balanced between the handle and blade. The thin blade helps manage the overall weight and the result is a moderate to light chef knife. Consumers who desire a light knife will be pleased.

Design and Appearance: 63 HRC, SG2 Powder steel, clad with layers of nickel and stainless steel, pakka rosewood, tsuchime finish; full tang construction. The handle is solid construction with an attractive steel end cap and brass pins built into the handle. The handle is crafted in a D shape to allow a fantastic feel in the user’s hand. It has no bolster allowing for easy sharpening of the entire blade. The blade fades perfectly into the handle providing a natural point for a no-slip grip.

Use and Application: The blade glides effortlessly through any soft object. It’s light design and proper balance prevents hand fatigue but still offers a strong knife for mincing, chopping and slicing. This knife is not meant to be used on bone or hard objects, the hardness of the steel makes it susceptible to chips and nicks if used improperly. The long blade can be a bit cumbersome at times. It is great for large tasks but lacks control for smaller jobs. It is fantastic for processing large vegetables but struggles with shallots and garlic. (I use mine for these though and don’t have issues, practice teaches control.)

Price: $290, although it is almost exclusively sold at 229.99, my guess is a marketing tactic. (It is the reason I purchased this knife.)

Rating: ***

What the stars represent: ratings range from zero to four stars. Zero is poor, fair or satisfactory. One star, good. Two stars, very good. Three stars, excellent. Four stars, extraordinary.

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Hammer Stahl 8″ Chef Knife

As a Christmas gift I got a new chef knife.  This was some time ago but I finally got to really work with it and I have begun to figure out how I feel about it.  Just some background information. Hammer Stahl is a company that uses German Steel blades that is then shipped to China so that the handles can be assembled and then the knives can be distributed.  This knife is different then the one I received in my school issued knife kit.  My school issued knife is a mock of a Wustoff which is also a German Steel knife.  The difference between that knife and the Hammer Stahl is that my school issued knife is made in China.

Weight: This knife is a very heavy tool.  The blade itself is actually quite light, but the handle itself weighs quite a lot.  For chefs that like to use heavier tools I would recommend it.  It is a very sturdy tool as well.
Design/Appearance:  The handle has a gorgeous inlay of wood.  It doesn’t absorb anything but I still recommend washing it by hand.
Edge:  I have only sharpened it once, but from my few uses it seems that the edge has held up well.  I will do an updated post once I get more use out of the knife.
Handle/Feel:  The handle has a great design.  It feels very natural in your hand and the wood and metal is smooth and seamless.  The handle is the heaviest part of the knife and I don’t particularly like the feeling of the hilt.

Overall: For the price it is an excellent knife.  It is very sturdy and a heavy tool.  The edge seems to stay sharp and it has a gorgeous appearance.  I would recommend this knife to any chef or kitchen!

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