Great video! I just picked up the black about 3 weeks ago. I demoed both knives in-store (on a potato), and I found that the black just cut a bit more precisely, it seemed a bit more balanced in my hand, it... it.... okay, it was prettier, I bought it because it was prettier.
I actually like the look of the Birchwood better and am considering getting them :D Deciding between the Kai Shun Nagare and the Birchwood. I prefer the more asian style grip of the latter, but am uncertain which will feel more natural during use.
Hey guys, I have the opportunity to buy a back at the same price as the Birchwood, should I grab the black in that instance? Probably get more bang for buck right?
Thank you very much for this knife comparison, I appreciate it. What I like most about your channel is that you do not let snobbery, or preconceived notions impede your reviews, which is very refreshing. I go online sometimes in order to learn more about knives, and knife sharpening techniques, and people have some very strong opinions, and sometimes insist that their way of doing things, as well as their personal opinions are applicable to everyone, and people are so different from one another, that I just find it hard to read through some of these posts. I've developed my own philosophies and opinions over the years based on my personal experiences, however in order to learn, I have to be able to humble myself, and admit I know much less than there is to know about knives, and knife sharpening.
I'm a professional chef in a high end high volume restaurant and been using the birchwood on a daily basis for well over a year now and have to say that this knife through and through is a badass knife. I absolutely love my 5000 and that's with having custom knives in my artillary from japan
Hey Ricky, in the last 3 weeks i spent much time on watching your great sharpening videos. Up to now i had my japanese knives sharpened by a (bad) grinding shop.... Finally i got three sharpening stones and trief myself...the result is unbelievable! It is not that difficult to get good results after watching how it is done.
Thanks for doing this comparison. These are the exact two knives I've had my eye on. Love the look of the black, but the grittiness of the cladding worried me. I think I'll be going with the birchwood.
Thank you for doing a REAL review of these knives. It's incredible how many amateurs are out here pretending to review knives when they're really just demoing them like a qvc style info merciak. Just missing the 1-800 call in numbers.
I bought the Miyabi birchwood utility knife 2 weeks ago and I have absolutely no regrets. It is truly an amazing knife that is insanely sharp and extremely beautiful. Thank you for you reviews and content. Keep em coming!
All 3 I own and all 3 are amazing. The Birchwood is the best out the box as stated, I have finally worn through the black and used a scouring pad on the sides to smooth it up a bit. Ouch I know, but performance is so much better after. Also was able to get the unicorn blade KS.. and it is amazing!!!
I own both of these knives.From my experience the birchwood has thinner blade but tends to chip, something that i have noticed on other sg2 knives also. The black has amazing edge but due to the thicker blade and the grey matte finish seems less sharper when used. I am wondering why have they put that grey matte finish on the black series instead of polishing it? Anyway nonetheless i believe that the black series are better knives overall.
Give it to me straight, is black the one to have? I plan on getting it, however, reading all these comment got me wondering wether tor not the birchwood is the more reasonable decision… Price wise, I found them at the exact same price point, so that’s not a decision factor
@@calinvama1999 I've noticed that the birchwood blade chips on the edge. I didn't like that and compared with the black series i believe that the black series blade is better and stronger.
thanks so much for the comprehensive data & breakdown! I just purchased 3 Miyabi knives this year(2021), I got the 5.5 in. black santokú, and the other 2 were the birchwood ones. It looks like I made a good choice!
Hello! Are you happy with those? I’m considering the 130mm black version just for fruits (not professional, just enthusiast) but even considering the birch wood version. I think the difference would be close to zero
Hi Ryky. Love your reviews - including the Miyabi Birchwood, which I own and love. I wanted to mention that you consistently say in your reviews that the birchwood used in the handles of the Miyabi Birchwood was originally used in "Faberge eggs" (plural). I understand that Karelian birch was used only in ONE Faberge egg made in 1917 and now displayed at the Faberge Museum in Baden-Baden.
see, I told you so! ZDP 189 has a higher edge retention, but doesn't "feel" as sharp. It also feels really "stiff" and doesn't feel "responsive. SOme of you may remember my comments from a year or so ago when ryky got the black and people were assuming harder is always better. Also ryky hasn't sharpened it yet, but ZDP189 is a major pain to sharpen. Edge retention is not the only "property" of a steel. Abrasion resistance is one too. ZDP 189 has super high edge retention, but also has super high abrasion resistance, too. Like ryky, I also like SG2 better. But just because one person or another person likes something doesn't mean it's the best for YOU. Both knives are objectively GREAT made by a GREAT maker. I don't think you could go wrong with either! It was great to see these two head to head. Thanks ryky! I Think your viewers would also like to see the SG2 up against the Geihi HAP40 or the Birchwood against the Geihi. Another head to head would be the Birchwood vs a Gou, and Enso SG2 or a Super Gou
Glad you took some time, and I'm sure it was blessed. This is such an interesting video. I've drooled over the Birchwood for quite a while, both for its gorgeous looks and its SG2 steel. But then they came out with the Black… not as nice looking, but 66 HRC ZDP!?! I've heard that ZDP is a pain to sharpen, and look forward to your experience, but this just makes me think the Birchwood is the way to go for me (someday). Great job, as usual!!
yeah, i'll find out soon. will be testing it across the range of stones i have and will see how they hold up. SG2 is very easy to sharpen. but yeah.... 66HRC is something to drool about.
Harder does NOT always mean "better". You'll see some of the best knives in the world such as Misono, Masamoto, Nenox, Glestain, MAC, etc, etc, etc are NOT super hard. In fact, in most of those cases, they harden it, and then retemper it LOWER. And remember geometry, reliability, tradition, etc. Yes, it is a pain to sharpen, and it "feels" really weird when cutting.
Thanks for the review. I have both knives. I concur with your observation about the ‘stickiness’ of th Black. I actually prefer the Birchwood... Both are beautiful knives and I enjoy both. However, the Black I find is not as well balanced as the Birchwood, which feels just right when comparing blade to handle weight. Overall, comparatively, the Birchwood is: light, well balanced, and produces a more efficient cutting experience.
I have the Birchwood and love it! I have the Shun set and thought it was the best until my Mom gifted the Mitabi to me. Not it’s my favorite. One note, I’m not happy that the handles are unfinished so, I used Generals gel stain, don’t do that! The stuff is more like paint than stain. It covered the grain and caused me much sanding.
Man... super appreciate how in depth your knowledge is on these things. Not only is this educational, but additionally entertaining. Ryky, I think it'd be really cool for you to see the effects of your generosity, by starting a hashtag or running challenge for people who have received from one of your giveaways to post a photo of a dish, meal, or experience they've created with the tools you've provided! I know I'd do it!
This has not been an issue for me especially since I bit the bullet and bought myself a 240 millimeter birchwood. No idea how it performs since I just take it out of the box and look at it. Maybe one day I'll use it.
Happy to hear that you're doing well and took some time for yourself and your family :) . Both are beautiful blades, a bit out of my price range but I love to see them and learn. Your analysis and explanations always awesome!
Who it all good makers that use top grade hitachi steels. Super excited. Just got myself a another Fujiwara shirogami #1. I don’t know why but I’m stuck on aogami super, and shirogami 1 at 65 rockwell. Really wish I could just send you my Takeda Kritsuke AS to use and add to the series. I love the wedge bevel, and I’m sure you would get a kick out of it too.
I love these but I'm a bit surprised at their levels of sharpness. I've only ever sharpened the black but I can easily get it down to less than 80 BESS. I bet you could too.
I picked up a Miyabi Black Santoku as my first Japanese knife at a Williams Sonoma outlet. It’s beautiful & was pretty sharp out of the box. My lack of experience makes it a little daunting to try to get a better edge on it. I have a range of Shapton Pro stones & I’m wondering if they’re up to the task with the abrasion resistance of this steel. What did you use to get the results you’ve described? Thanks
I have a sukenari zdp189 and I totally get what you mean. It doesn’t get a razer sharp edge like white steel, but it does stay rather sharp with a few strokes on a steel or ceramic honing rod.
I have the miyabi birchwood in 9.5" and its been everything you say it is, however it'd be a shame not to bounce around and try other brands since there are so many...right now I'm into the kasumi knives and I'm very impressed with their sharpness as well. With the sharpness these knives have you can literally see them lift your fingerprint with slight pressure....thanks for the vid btw and finishing off making us all jealous again..jk...haha
Great to see all is well, hope you enjoyed your time off. I got my first Miyabi/Japanese knife 2 days ago, a Fusion boning knife... I was looking at the SG2 birchwood when I placed the order, but decided against it... Now, I want to kick myself for not ordering it with the boning knife.. Unboxing and info on the KS replacement knifes would be highly appreciated. Take care man.!
The fusion is a great knife line. You don't need to kick yourself over making a wise decision. Over time you might want to look at the Artisan or the Mizu
I second that ! Miyabi Artisan VS Shun Premier I own the entire range of Miyabi Artisan and 2 Miyabi Birchwood. I actually prefer the meatier handle and overall balance of the Artisan over the Birchwood. Cheers, Claus from Copenhagen in Denmark
You should read about these two steels @ zknives.com if you haven't already. I agree a purchase this expensive requires an informed and patient decision. Also, Cliff Stamp, has some interesting things to say about zdp-189( don't go to acute on the edge, the carbides will tear out, plus don't be cheap on sharpening it. make sure to remove any edge that has been weakened. Dulling the knife on a brick is theatrical and makes it dull but also removes weakened metal that will tear out, fold or roll on you after a sharpening.) . I edc an endura 4 zdp-189 or a 440c economy blade. Interesting to note (IMPORTANT too) the ZDP is definitely less stain resistant. Its not like a carbon steel (i.e. white 1,2, blue 1,2) but it'll discolor and rust if you leave it wet. zdp cost 7.5x as much and has its place (working edge for incredibly ridiculous amounts of cutting time; 63 vs 66 hardness is crazzzzzzy different., 440c has its place too I can leave in the sink/wet or with lemon juice ( do not! leave lemon juice on the zdp) on it and nothing happens, swipe on a king 300 and it gets toothy sharp quick enough. not to mention its easy and affordable to replace. dont get caught up on prices, get the tool to match the job. most importantly have fun
All that info is much appreciated! I have been looking into the steels and I’m pretty set on sg2 , carbon or something better. Bought a set of zwilling pros awhile back and they’re nice but don’t hold an edge for too long and they scratch like crazy. What do y’all think about the miyabi artisan sg2 , shun Fuji , and shun blue series? Personally the artisans seem like a steal and the Fuji’s seem overpriced.
No problem. Just one last thought on steels, bd1n. For the price there is no ROI (return on investment/value) like it. Not even on sale at CandM, Nexus bd1n 8" $60, 63 Rockwell and more stain resistant than SG2. Periodically it'll go for 20% off. It's definitely something to consider. I have a Miyabi Mizu 8" and 9.5". Very Beautiful, made in Japan, pretty pin, perfect fit and finish but I don't use them. I'm going to sell them on Ebay eventually. Currently for me they are too artistic. I'm more into workhorses, something different, Aogami 2, heavy, rustic and unfinished; I love it to pieces. (If you're considering this type, look at HonMamon. They are on Ebay and Amazon. Unbelievable professionalism, communication, packaging and shipping, really to another level. Plus wait for ebay to have a 15 or 20 % off coupon and you'll get it for a steal, literally a steal. To be noted though the fit and finish isn't there and they're "heavy" (compared to mizu or black) and thick at the spine. Just sand paper the spine or hit it on your whetstone, really no reason to get too excited about it. Also they aren't shipped out razor sharp, they have a "working edge", but literally its a joke compared to what you could put on that steel with a lil time and even a 1000 grit stone. Set the bevel as you please from the get go, something I greatly appreciate. $80 for 240mm Aogami 2 (.80)= $64 best case scenario if you're patient. Spend some time trying to get another Aogami 2 240mm Gyuto for anything close to that. I've never liked the Shun lineup because of their prices as you've mentioned. That's my story and I'm sticking to it. I have a Miyabi 600MCD (flawed fit and finish, zdp-189 blade is flawless)from their factory store on ebay right now if you're interested. Might be gone tomorrow got $180 offered, I'd like to get a lil more. Anyway I digress. After I sell it, I'll post the Mizu SG2 8". Keep in mind the coupons that happen once in awhile.
Hii, i'm just buy one of this beauty. Black one. And is amazing knife. Very sharp and comfortable. For future maintenace, witch one sharpen angle is the best for this knife? Around 13-15 degree?
Hey Ryky.. Miyabi Birchwood has a matching honing steel available, and is included in the knife sets. I know on your video on daily stropping you had mentioned that honing steel is typically great for 58 Rockwell or softer, but not so much on harder, Japanese knives. How does a proper honing from heel to tip on that compare to stropping?
I love almost all things Miyabi, but the Miyabi birchwood honing steel is a complete waste of money, only for people that need to have a "matching set on their counter". A honing steel is just a waste of time and money on SG2
Hey Ryky Great show Good to see you back . Info first of all . I don't have any top spec knives, just standard run off the mill kitchen knives collected over the years (nothing worth a mention ). I do have sharpening equipment, used for woodworking mainly. I do sharpen my kitchen knives with the same equipment and do get great results but i think I'm going a step to far or in the wrong direction to far with a kitchen knife ? For Repair -300 G Trend diamond stone Sharpening - 1000 g Trend diamond stone To Polish I use 6000 shapton Glass or a homemade leather strop with 3000 G compound The stuff i have is. 220 Shapton glass 400 oil stone 300/1000 Trend diamond 6000 Shapton glass 1600 Shapton glass And bits of leather . All above has always worked for me from a woodworking prospective. But i think I'm missing something when it comes to the knives. Maybe its just the Steel ? So my point / question was _ What stone would you put in that Mix ( purely for knives ) ? Id been thinking the Chosera 800 0r 1000 ? It seems you favour both .... Your advice will be much appreciated thanks in advance James
OK... so people can take my opinion with a grain of salt. My wife does all the cooking in the home. I bought her the birchwood nakiri. It's a gorgeous knife. However, because she does so much work in the kitchen the natural wood, the unfinished handle was a deal breaker for her. It felt "too grippy" and as Ryky remarked in the pros and cons it stains very easily. So we returned it and went with miyabi mizu. We love it. One of the few blades that I left the factory edge on in the home.
@@veritas932 If you spent extra just for pretty would you want to also spend money for the extra care when you could pay less get the same quality and less maintenance? Some do but not me :)
Nifty review. That birchwood is pretty and I've been thinking about getting a lighter wood handle for my next knife. Glad you had a nice break! I'm excited to see videos on the KS alternatives, those last two definitely sounded exciting! Love the bloopers. :P The note of stickiness is nice, I find it annoying when it becomes a hindrace sometimes on my ole tojiro dp. XD
The damascus is primarily just cosmetics, if you're interested in less expensive alternatives to the Birchwood, look at Miyabi Artian or Mizu (same blade, differnt handles) only 3 layers so less expensive Also check out the Tojiro SG2
How i see the graph is that the birchwood actually has a better edge retention! Why? The metal is more resistant to abrasives! It was sharper and when you refreshed both with 8k it came down only a bit! Thats good for edge retention! The black can be affected easier by abresives so its easier to refresh
Show them from the base so I can see how heavy the D is (that’s what she said.). Miyabi doesn’t make lefty knives, I hold with the pinch but if the d is less extreme I can consider these knives. Why can’t they just reverse the Damn handle!
He’s not lying about the Kramer. Beautiful knife in appearance but the performance is not that good. Absolutely love my Miyabi Birchwood! Worth every single penny. I purchased the demo unit and it still performs very well Right away!
Ive had the 5000mcd birch for a while, and an fcd black but rarely use them. Just too damn beautiful! Today i picked up the black maple 5000mcd67and its even better looking. They know how to make a stunning knife over at Miyabi
Great informative video- I have the Birchwood paring knife, 6 inch utility,8inch chef and the 9.5 Sujihiki slicing knife. Best knives I’ve ever used and very beautiful to look at. My wife won’t go near them as they’re too sharp. I used to hate vegetable prep work- not any more- I actually volunteer for the task!
Burrfection please do pick up the slicer it’s such a pleasure to use. Btw each knife is kept in its original box and not in the kitchen. The reason for this is it re enforces how special these knives are from a craftsmanship point of view. I believe in craftsmanship- Soon maybe the chef knife will require sharpening- I want to know the grades of stones that are required. Never used a wet stone so I would practice on the crappy regular knives I have first. Ty for contacting me with your response it’s much appreciated 👊
Funny you brought up a comparison to the Kramer sg2 in regards to "stickiness", was wondering about that right when you said it. Miyabi Black looks like it has a similar matte Damascus finish that Kramer sg2 has, compared to the more polished look of the Birchwood blade.
If there woulden't be the price difference which one would you reccomend? Do you have any tips to spot a miyabi fake? I am consodering to by the Black one and found it for 260€ and i am not sure if i should by it. Great Video..thanks
Hi. I've got old miyabi 7000mc series (also mc66/zdp-189 knives) and was thinking about series 5000 mcd 67. But my friend who sharpens knives for restaurants said to not get those as they are not as good as the knives when I bought mine (like 10 years ago). That although they look great the blade is not as good as they used to be and could work nicely for a home cook wouldn't be as great for a chef working in the restaurant and using it over and over again constantly. Instead he told me to get 6000MCT series. He said that this knife is just a sword in smaller shape. What is Your opinion on what he told me? Thanks
Is the “stickiness” of the knife worth the aesthetic for you personally? I’m still trying to decide myself. I feel like performance should outweigh the look. I guess I’d feel stupid owing I’m using an inferior product because it looks cool lol!
Love your videos, they are so helpful! I'm more of the budget watcher bit I've picked up some kamikoto knifes (very common on Facebook) and wanted to know your opinion on them? Could send them to you so you can compare to say the black.
I own the black. It is a very nice knife but it's not as sharp as my other shun knife. But I like it because it holds its sharpness longer then my shun. It's a give and take knife
It is mostly personal preference but any thoughts on 210 birchwood gyuto vs 240? I know you liked 240 KS for a long time so you must like both 240 and 210 gyutos overall.
love the content as always, but i wished you posted this a week ago because i just purchased Japanese knives and i would have appreciated more input on other knives
After having the Birchwood for 3 Years with moderate us and also abuse I can guarantee that the handle doesn't stain easily. I won't say how much this knife was abused as you would hate me for it but this thing doesn't stain at all. At least mine doesn't:)
3 года назад
Great channel. Do you hone Japanese knives between sharpenings or not because of the steel used? Which grit do you use for regular sharpenings? Thank you
HI Ricky whaat a great review both blades sound very nice yes I would love to hear about the ks subtstitutes sorry about my poor spelling lol glad to hear you had some quality time with the family . Regards Dean from Oz
Great video! Have you ever used Zwilling 1731 and compared with Miyagi 5000mcd? I am searching and consider more info to choose some knives suitable for me.
Finally some decent handcrafted carbon knives soon! Hopefully some natural stone introduction soon, as I'm really interested in learning from about natural stones.
haha. practice on some less-prized knives first, then try it on the BLACK when you feel ready, and when it's not cutting the way you expect. check out the naniwa pro 800/3000 combo set, which is what i personally use. burrfectionstore.com/collections/whetstones-sharpening-kits
The final score after stropping is weird. sg2 should have gotten lower score than zdp189 bcz it's less wear resistant steel compared to zdp. I guess sg2 still being sharp after 30 days probablely due to the sharpening angles bcz its handmade or due to edge stability.
Any ideas what I can do if I accidentally cut into my whetstone (Naniwa Super Stone 5000). The Knife had become so sharp, that it just made a clean 3 mm cut into the stone. Should I buy I flattening stone? I would appreciate any suggestions!!!
you should still be able to use it without any real problems. you CAN flatten until you grind that part out, but i'm just use it as it is and see how it turns out.
@@Burrfection Thank you for the fast reply! And thank you also for your great content! You're the reason I got into knife sharpening ;) PS: I hope you'll do some (more) videos about handmade knives in the future as well!
@@Burrfection I decided to buy a flattening stone. In the end there is no harm in just having one. But I'll just use it like it is and see if or how much its going to annoy me with the cut still there :)
Korin.com recently has some KS3124, I wonder has already sold out, but if you still looking for it. give them a call. Maybe you are lucky enough, that you can still find one. I got three of them last month.
Hi ryky, your videos were super instructive. They guided me through my first sharpening experience! However I still have 2 questions: 1. After sharpening and polishing (both sides of the knife) with the king 1000/6000 whetstone, I still notice that one side of the knife's edge is smoother than the other, as if the burr wasn't completely removed(although I am not sure if that is what is happening). What am I doing wrong? What should I do to correct it? 2. Edge retention: I notice that my knifes were fairly sharp after the sharpening session(passed the paper cutting test) but became significantly less so after 1 month of use(I cook every day). Is that due to my sharpening skills or my knife quality? (I use the victorinox fibrox series). Thanks in advance!
2. my tojiro knife recommended sharpening once or twice a month in its instruction book. don't know if 1 month of daily use would necessarily be bad on a victorinox maybe edge could survive a bit longer with it if you honed it or if you have slightly higher angles while sharpening, some of my softer knives seem to get more noticeably dull after cutting meat so maybe something like that could influence it as well. 1. I think you could go on a bit longer while sharpening to get rid of burr, or maybe you apply too much pressure causing the burr to flip sides instead of going away. noticed how some of my knives had burr even though they where pretty sharp.
Hey Ryky! I just got the Cerax 1k, Rika and Debado stones and the strop. Super excited to try them out. I have a Miyabi 7000D 240mm gyutoh, do you know how that compares with these two beauties? Also, great video :D
