I don't think its a Ginsu

Miyabi 5000MCD Made in Japan is the best I can get out of it with this iPad. That’s one darn sharp knife. I have a Ken Onion chef knife that might not be that sharp but close. Scary sharp!
 
I was just wondering, for those types of knives, what is the recommended cutting surface?
 
I only use wood. That’s what my butcher uses.
 
I have a piece of UHMW for a cutting board so no problems. Rule of thumb, if the knife can cut it without major effort, it's good.
Now here comes all the different opinions.
 
In my opinion the person in the video isn't using any major effort. :p
 
I agree, that's one sharp knife.
I have this one 210mm I've had it for about 4 years only had to sharpen a few times. ( I don't use it every day) it's VG10 Damascus Expensive but it will last a life timeyuki-gyuto-270_5000x.jpg
 
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