And here we go again. Thinned down the edge once again. This time precisely 15 degrees per side. Measured the edge week ago, it was close to 18 degrees per side. Which means it came to me with even thicker edge because I already thinned down the edge once. This is pathetic... Famous nenox S1 so called honyaki knife with about 20 degree edge per side form the box. So much for the reputation. Anyway, tomorrow, one more test, with very detailed log as before, to compare with VG-10 steel Miyabi 600D Fusion gyoto.
Saturday, June 19, 2010 17:40:19
While I was revising other Henckels Miyabi kitchen knives reviews, dug up the older test data log regarding comparisons of the Miyabi santoku with the Tojiro flash santoku and Shun classic Santoku. Plus, the initial review contained references to my plans to update thereview with more valid comparisons of Miyabi santoku, considering that the only comparison in the original review was with much longer Sanetsu 270mm(10.5") gyuto, more accurate comparisons were definitely in order. So, I've added them to the review.
Wednesday, June 16, 2010 16:58:26
After two weeks us minor and major use, pretty detailed review is online. This time I had to ad very detailed cutting and edge degradation log, which poses interest for some knife nuts, but not for everyone :) You can skip that. Plus comparison with closest competitors. Overall, I have very good opinion of this knife, for its price performance is very high, design is really appealing and functional at that. And the handle is just super.
Tuesday, June 15, 2010 20:55:28
PS3 came back :)
Slim one as a replacement for the dear original. Updating system now. I sure hope BD works on it.
Monday, June 14, 2010 18:31:11
henckels Miyabi 7000MC Gyuto review online
I got it as a loaner, for sharpening and of course test drive. Happens a lot lately :) Anyway, detailed review is posted, and check it out. Well made knife with very high performance cutting edge and retention. If you can take care of it, it will take good care of you, at least as far as cutting and edge longevity goes. Almost perfect knife, at least for my requirements. If it was 270mm(10.5in) and octagonal handle I'd buy it in a heartbeat.
Monday, June 14, 2010 14:57:48
Almost 11lbs of veggies were minced, shredded, chiffonaded and betonneted. This time I've kept more precise log of the session, and next week I will repeat the test with the Nenohi Nenox S1 gyuto to get done testing that knife. Anyway, so far, the 600D Morimoto Edition gyuto performed really well. I really like the handle shape, never cusing fatigue during almost 3 hour long session. Overall, knife handles and cuts just great, and the cutting ability of the knife was really high out of the box. Edge holding is what I'd expect from the VG-10 steel at 59-61HRC. Few more tests next week and then it will be off to the next tester. I do feel this line of Miyabis can seriously challenge Shun classic line of knives, and I perssonally prefer the handle on morimoto edition line over Shun D type handles a lot more.
Sunday, June 13, 2010 22:24:04
Slowly starting to use it. Today was just cleaning the veggies after washing them, which are prepared for the more serious testing of the Henckels Miyabi 600D series Morimoto Edition Guuto. Basically, all I did this afternoon was ot cut the ends of the green onions, red radish and cut off some leaves on the broccoli stems. Weird knife to say the lest. it is too big to be comfortable for the paring knife suitable works, which was clearly demonstrated today, and I don't really need any testing to understand that is will be severely inadequate for the knives where the length is key performance criteria, such as slicers. I'll do all the works nevertheless, since Yoshi Blade does claim it replaes drawer full of knives. It is obvious, that's not the case.
Sunday, June 13, 2010 15:38:20
Just one washing cycle this week, but the results are weird. Check the log for the details.
Sunday, June 13, 2010 14:57:19
Fixed broken links, added results from recent sharpening and use. Edge pro apex does make difference in terms of ease of sharpening, but overall, after repeatedly examining the edge under microscope, to see the results of cutting of various materials, well, vegetables only, I am not really excited about it. Micro fractures appear after pretty much all sorts of vegetables when cutting the board, even though it is an end graing board, as knife friendly as it can get.
Sunday, June 13, 2010 11:55:39
Added about a dozen alloy names, that was AFNOR and Bonpertuis names. Thanks to the guys form French knife forums, who provided couple links, went through one of them so far. More tomorrow.
Wednesday, June 9, 2010 22:13:25