Welcome back to another video.
Now in this video I am not going to show you
guys how to cook anything, I am just going
to show you what knives I use, because recently
I have been getting a lot of questions about
what knives I use and I thought instead of
answering all these questions I am just going
to make a video and hopefully I will stop
the questions.
Miyabi Knives
These are very expensive knives and they are
probably very difficult to get for the amateur
chef or even a professional chef.
Now I got them because Miyabi likes what I
do and they sent me over some knives and a
cutting board, very-very happy about that.
I mean look at this beauty, this is just stunning.
This is the 5000MCD and these retail for $400-Euro
in Europe, well $319.85 or something like
that.
The great thing about MC5000 is the handle
and the blade are equally balanced, all this
means is that when you take it by the pinch
grip you don't have to work, it stays nice
and horizontal, then you just curve your hand
around this and it just sits there.
That's perfect, and especially when you're
doing hours and hours of cutting then you
will feel the difference from something that's
unbalanced.
What's the difference between the different
ranges, because as you can see there is three
different ranges here, Miyabi carries about
four actually.
The order they go from, going from best to
worst is first is 7000MCD.
Now this is 132 layers of folded steel and
with a hardness of 66 on the Rockwell Scale.
Then after that comes the 5000MCD, now these
have a hardness of 63 on the Rockwell Scale,
and have 100 layers of folded steel.
So the 7000D series comes next and it has
a hardness of 60 on the Rockwell Scale and
it's got 65 layers of folded steel.
This hardness Rockwell Scale thing probably
doesn't mean a lot to most of you and that's
understandable, you probably shouldn't know
about it, except for when you go to buy knives
or if you're in some sort of engineering course
like I used to be.
So basically what the Rockwell Scale is, is
they indent the metal with a diamond tip and
then measure that indentation and however
deep it goes is relatively how hard it is.
Okay so the less deep it goes in the more
harder it is.
Now the Rockwell Scale is converted so that
it is higher it is stronger, so 66 is harder
than 63 and 63 is harder than 60 obviously.
Okay, what knife do I recommend you get?
Now I used to recommend to get the 7000D series
because it was basically the only one I had,
and it's a very nice knife it is, but it's
not as good as the rest of them.
Okay, so if you're going to get one knife
and you can only afford just one, it's a great
knife don't get me wrong, it's a pleasure
to work with, too.
But, what do I recommend, now you'd think
it would be the best of the best, like the
highest specifications, the best on paper
what it is.
Now that would be the 7000MCD.
Now on paper this is a Formula-1 car.
Now why don't I recommend that one?
Well it's very simple you don't want to go
to a supermarket every day for only one cup,
your cup is very unpractical, now on the other
hand this is more like a Ferrari or a Lamborghini.
It's the perfect balance between art, beauty
and just sheer strength and basically how
this works is it's a composite blade made
of hard steel in the center and sandwiches
of softer steels on the outside.
Now the basic principles behind this is that
a hard steel is very hard so it will last
a very long while cutting, but it's very brittle
so it will chip which is bad for cutting,
especially when you hit bone, it will chip.
Now soft steel is very soft so it will just
wear down very fast, but it's very flexible.
So what you want is the flexibility and the
hardness of the harder steel, but how do you
achieve this?
By making a composite blade, so the center
layer is the hard steel and then it's layered
with softer steels on the outside which gives
you the flexibility and the hardness on the
edge to cut.
So it's just the perfect sort of blade composition.
Then also the 5000MCD is finished with a beautiful
birch wood, which that's the reason I actually
love this blade, too, because I just like
to handle the wood, it's...you know it's quality,
as soon as you feel it and you're happy cutting
with it.
It's all about how you feel, too, with your
blades, not about how great it is technically
on paper.
Technically I would actually have to go for
this because it's the best on paper, but I
don't want to, I would much rather have this
one and cut with this one every day.
I hope this helps in some way whether you
decide to buy it, I don't know if it does.
Okay, I guess that's enough talking about
how great the knives are, and I guess it's
about time to cut something now -- alright.
Alright, so I've got some household items
here to cut through, and I have a Shun here
to compare, this is a Shun blade.
Now as you can see a brand new sponge -- okay,
it didn't even cut, you see -- this is exactly
what a Shun did.
Now same sponge -- 
that's what a Miyabi does.
That's just how sharp they are, this is from
the factory, I didn't even sharpen this.
If you don't think this tested the quality
of the knife just try taking one of these
standard sponges from home and cut it up,
you should be able to find these all over
the world.
Just like butter, this is what you need to
make sushi.
I mean, if you can do that to a sponge, what
does it do to fish.
That's why you want a knife that's good.
Okay now, cutting some paper, I mean with
the least of effort just holding it softly,
it just cuts through stuff.
So no pressure just straight down.
Okay, now the tomato test, I love doing this
one.
Basically you just cut the bottom off and
now without touching the tomato, just cut
it off and then cut a very thin -- I can do
thinner than that, come on.
A little bit thinner -- look at that, without
touching the tomato.
Beautifully thin cut pass through your tomato
without touching it.
I hope you enjoyed watching this video about
comparing different Miyabi knives.
If you haven't subscribed to my channel you
should do so right now on the top left corner,
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Have fun, enjoy.
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