Miyabi 6000MCT Gyutoh, 16 cm, 34073-161 by Zwilling

Name: Miyabi 6000MCT Gyutoh, 16 cm, 34073-161 by Zwilling
Brand: Miyabi by Zwilling
SKU: ZW34073-161
Price: 214.99 EUR
Availability: InStock
Rating: 4.545455 (11 reviews)

4.5/5

()

Image for Miyabi 6000MCT Gyutoh, 16 cm, 34073-161 by Zwilling

Article number ZW34073-161

Miyabi 6000MCT Gyutoh, 16 cm, 34073-161 by Zwilling

4.5/5

()

Miyabi by Zwilling

€214.99

MSRP€229.00

In stock

Ordered today, shipped tomorrow

Blade length: 16.1 cm

Free shipping over €100

Free returns within 30 days

Our customers give us a 5-star rating

We ship from the Netherlands

Article number ZW34073-161

Miyabi 6000MCT Gyutoh, 16 cm, 34073-161 by Zwilling

4.5/5

()

Miyabi by Zwilling

€214.99

MSRP€229.00

In stock

Ordered today, shipped tomorrow

Blade length: 16.1 cm

Free shipping over €100

Free returns within 30 days

Our customers give us a 5-star rating

We ship from the Netherlands

Full description

Specifications

4.3 cm

16.1 cm

30 cm

188 g

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Reviews

4.5/5(11 reviews)

Average rating

5 stars

94 stars

13 stars

02 stars

01 star

Rating per section

In general

Value for money

Expectations

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Arturas, Trepkalniu K., Klaipedos raj.

Monday 25 December 2023

In general

Value for money

Expectations

I have not received the knife, I have been waiting for a month. After the holidays we will find out.

Alex P, Dublin

Tuesday 14 February 2023

In general

Value for money

Expectations

I have to admit, the chinese company Xinzuo (Aliexpress store) has set the bar so high with their fusion of japanese & ruropean style knives that when finally getting this true japanese made knife (admittedly not the most expensive out there)....well...it is not impressive anymore. Same level of fit and finish, hammering, equally intricate mosaic pins, same cutting performance. Despite Miyabi being 63 HRC vs 60-61 HRC for the Xinzuo, on my 4000 grit aluminium oxide stone, they feel the same. The Miyabi is lighter due to a thinner blade stock. This is generally preferable when using the knife a lot in a commercial kitchen. It also forces you to use a japanese style grip when cutting, otherwise your knuckles will hit the cutting board. This can be very disappointing, if you don't know that there is a different kind of grip used with japanese knives. Definitely more refined than Wusthof or Sabatier knives. Just know that japanese cuisine uses a lot of raw fish, hence the need for extreme sharpness and thin blades but this results in a much more delicate edge despite the harder steels. European knives are made of softer steels that are tougher (they are less brittle thus less prone to snapping when bent or chipping when cutting through frozen ingredients or small bones). I wouldn't open cans with a japanese knife or use one to pry open a lid. Both styles have their place in your kitchen, if you are a knife/steel enthusiast. Just now their ideal use and limits.

Ruslan, Den Helder

Thursday 8 December 2022

In general

Value for money

Expectations

Service, communication & delivery - excellent

Liesbeth Schneider, Zoetermeer

Tuesday 5 January 2021

In general

Value for money

Expectations

This review is written on knivesandtools.nl,