MIYABI 5000 MCD SANTOKU, Wood (34374-181)

The Miyabi Birchwood series have a lot of great features like thin blades, lightweight and good balance. I would say they are as good as you can get until you go to a high-end custom Japanese knives. I sharpen my Miyabi knives at 12° and then apply a 15° micro bevel. This Series of knives use the SG2 also called MC63 steel which in my opinion is the best steel for home kitchen use being that it’s stainless and very fine grain.My only caution is that the birchwood handles after you wash them for the first time will cause the grain to raise. Also the birchwood will stain. I fixed these problems by simply applying a lacquer (poly would even be better) finish to the handle. For me, the little extra work was worth it as the knives are beautiful and perform excellently.

This knife is crazy sharp. The blade will cut you if you do not respect it. The feel in your hand is fantastic. It will cut a soft tomato without depressing the skin at all. I love this knife.

I *LOVE* the Miyabi line of kitchen knives - sharp as a razor, keeps its edge better than any other knife I own.I cook daily, so it seemed reasonable for me to treat myself to a very fancy chef knife. The difference in quality between this and my German steel knives is much more noticeable than you would think. Cuts vegetables paper thin with speed and ease.Pick up a decent ceramic honing rod and it will stay sharp as a razor with very little effort.

It's beautifully made and I can assume it will last very long sharp. I hope I could sharpen it myself as good as it is now. Recently, I am more used to 5.5 inch santoku knife because they are long enough and lighter for most of my use. But I think I can be used with it pretty quicky. Good purchase! Very Good.

Miyabi knives are made by one of the best Japanese knife companies. I have researched most of the Japanese knife makers out of Japan in order to make a well thought out decision encompassing my personal needs, the steel components used in making the knife; how it was hand forged; Damascus layering; the cost of the knife, as well as the manufacturers' reputation, etc. I have now purchased two specific types of Miyabi knives to fulfill my kitchen needs. They are like fine art that should be handed down in one's family.

I own the chef birch as well. The light and thin blade is easy to control. I don’t use them on hard items like parmigiana cheese or near bones but I have in the past without damaging the blade. Girlfriend is a lefty and loves them too.

I have two of these, the santoku and chef's knife. The handle on the chef's knife is a beautiful pattern; the santoku handle not so much. However, they both work really well and look great. The only problem is the price. You can get better handmade knives for the same price. However, these knives go on sale once or twice a year, so if you want one just wait and buy it then.

This is really a beautiful knife. Bought three of the 5000MCD premium model. When I saw the price of this compared to the premium model it was almost half. Had to go for it. This knife looks awful close to the premium. You would have to be an expert in Miyabi knives to tell the difference. Very pleased.