Miyabi Kaizen 5000 FCD Japanese gyutoh - one of the sharpest knife in the world vs Wusthof Classic well recognized German brand. Part 1. Tomato and paper test.
@Red Frog Cooking great video! im about to buy a knife but i dont know which one to choose...a Global G5 or a Miyabi Raw 5000FCD Nakiri. Which one you would say is better?
I agree, for daily cooking I’m using my Wusthof Classic. I’m preparing another video after 2 years using both knives and real comparison in the kitchen.
First - there are many different Miyabi knives - you can invest three times the price of the 5000 FCD... you can also get other knifes from Wusthof. So the "of course" is somewhat not that given. Second - the initial factory sharpnes is an indicator for the knive-quality, but not always the main measurement for a knive. It does not tell you how long this sharpnes will last, how brittle the cutting-edge is, when you encounter a bone instead of a tomato, not how easy it is to get the knive sharp again once it dulled and so on... There are even very good and expensive knives, which are not end-sharpened from the factory - for experienced owners, who prefer to give their knive their own edge. So again... the "of course" is what triggered me not the 5000 FCD being sharper, as it has the higher hardness and Miyabi is know to deliver a great factory-sharpness. By the way I just sharpened my lower-midclass VG-10 steel Santoku yesterday - it will also pass all these tests today, while it would not have yesterday.
Nie ostrzylem jeszcze miyabi bo nie musialem. Przez ponad rok uzgwania stepil sie nieznacznie ale inne noze ostrzylem na kamienu. To jest problem z nozami powyzej 59 gdzie ostrzenie na kamieniu jest praktycznie najlepsza opcja.
Dude, your wusthof is a gourmet knife not a classic. The classics have much better steel and grinds on their edges. No wonder your wusthof was a little bit of a disappointment.
No, the Wusthof Classic comes in two versions. The traditional one has the full bolster, later they introduced the Wusthof Classic with the semi-bolster which is shown in this video. (Not to be confused with the more expensive Wusthof Classic Icon, which has a different grip design). The Gourmet is a less expensive knife, made out of stamped steel, a little bit softer (56 HRC). I own a Classic which came out of the box really sharp and passed the tomato test with ease, but I noticed with all kind of brands and knifes that there is a certain variation in the sharpness of the finish. In most cases it can easily be fixed with a little touch up on a wetstone.
It is interesting what you said. After over year of using both knives i could agree with you, just instead of golf i will say volvo xc90. Miyabi is a beatiful knive, expensive, sharp, perfect steel .. but in busy kitchen, when i just need cut the food is like huaracan on busy road. Driving huaracan every day to work in the traffic?
@@redfrogcooking6270 I feel like you bought 2 very similiar knives. I am thinking of adding something to my Wusthof with R2(SG2)/ZDP189 for stainless or Shirogami(White)/Kramer Zwilling Carbon for carbon steel. 9.5°- 12° angle on your 61HC Miyabi has to dull faster than Wusthof and should be more annoying to sharpen than Wusthof - am I right?
