Miyabi Artisan SG2 or Mcusta Zanmai classic?

M

MatthewJN

Joined
Jun 27, 2016
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I'm looking for a good chef's knife to get myself when I finish community college(I am in the culinary arts program) in June 2017. I own the Miyabi Fusion and love it. I know the Miyabi Artisan SG2 steel is supposed to be a better steel than what is on the Miyabi Fusion. Mcusta Zanmai is VG-10 which is similar to what is on the Miyabi Fusion. I heard SG2 doesn't chip and scratch as easy as VG-10. I want a knife that looks great and performs well. I want one of the longer blades, because I currently own three 8 inch knives. And I know the longer blade can be more useful. Any recommendations? I am also interested in Dalstrong's Shogun Series chef's knife, though I want to go with a more reputable brand.

http://www.cutleryandmore.com/mcusta-zanmai-pro-classic/chefs-knife-p132941

http://www.cutleryandmore.com/miyabi-artisan-sg2/chefs-knife-p135189

https://www.amazon.com/dp/B015NFHU9...UTF8&colid=88CNN129GP9P&coliid=I2CVQG257JL9N0
 
My understanding is that VG10 varies depending on how much care the maker takes with it. I had a Hattori "forum" knife in VG10 and it was pretty well done and priced accordingly.
 
jdm61 said:
My understanding is that VG10 varies depending on how much care the maker takes with it. I had a Hattori "forum" knife in VG10 and it was pretty well done and priced accordingly.
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I understand that everyone has their own way of treating steel. Any knife recommendations? I saw on another thread someone said the steel on the Hattori KD is similar to the Miyabi Artisan SG2 steel.
 
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I enjoyed using the harukaze aogami super , you can get that in 240 mm length. The edge on it was among my favorites.
 
I have tried the Miyabi Artisan in the store and I didn't like the handle fit in my hand. I prefer the Miyabi 6000 mcd series.
 
woodworkcan said:
I have tried the Miyabi Artisan in the store and I didn't like the handle fit in my hand. I prefer the Miyabi 6000 mcd series.
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The handle is personal preference though. Did you get to cut with it? I like the way the artisan looks over the mizu. I'm unfortunately not able to test if a knife is comfortable for me or not. No sur la tab or any other store that sells high end knives in my city, closest sur la tab is 2 hours away in San Francisco
 
Those knifemakers should have sufficient control over their process. I would not worry too much about which steel they are using. For the average knife enthousiast (including myself) it is difficult to tell the steel performance difference on those levels. Comming back to the miyabi artisan, the bulge underneath made my knuckels very close to the board and sometimes they touched and I don't have big hands for north american standards.
 
woodworkcan said:
Those knifemakers should have sufficient control over their process. I would not worry too much about which steel they are using. For the average knife enthousiast (including myself) it is difficult to tell the steel performance difference on those levels. Comming back to the miyabi artisan, the bulge underneath made my knuckels very close to the board and sometimes they touched and I don't have big hands for north american standards.
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Yeah knuckles hitting the board is a problem, maybe the mizu might be a better choice.
 
I could throw out lots of recommendations. But sticking with he OP's list, The Zanami models are made by MCUSTA in Seki Japan. The Miyabi is made by Zwilling JA Henckels brand but they built a factory in Seki Japan to make them. Dalstrong while using Japanese words to name their knives is made in Yangjiang China and their aggressive internet advertising has turned a lot of people off.

https://www.fakespot.com/product/da...n-series-x-gyuto-vg10-hammered-finish-8-200mm
 
Yes I saw it's an old OP, but I was really responding to the post from Saturday 12/01/18 which stuck with the OP about the Zanmai brand. As well at the subsequent one bringing up another brand.
 
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