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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, a link just appeared, and if you want to watch
some of my other videos, how to make sushi and stuff a link just appeared on the right
which will take you to all my other videos. Have fun, enjoy.
END