When it comes to Japanese knives, you can't complain about the quality. Japanese knives are crafted using a combination of teknolojia ya kisasa na traditional world-renowned sword-forging techniques. Lightweight, wembe-mkali, na muda mrefu, Japanese knives are indispensable in the kitchen. This is why it's difficult to choose between Miyabi vs Shun chef knives.
Both are made in Japan, and in the same city. Both are made to the best possible standards (and knowing Japanese craftsmanship, those are quite high!). They even cost more or less the same. Still, they have one or two differences, which can lead you to choose one over the other, and we'll dive into those in this article.
Originally designed for slicing and disjointing large beef cuts, chef knives have become indispensable in the kitchen. They are now used to perform other duties as well, such as slicing, chopping and mincing vegetables, and even cutting fish.
In 2004, one of the top manufacturers of good quality knives in Seki, Japan, was acquired by Zwilling JA Henckels, a German knife manufacturing company. Combining German engineering na best Japanese skill, the company went on to produce MiyabiKwa high-end brand of true Japanese knives.
The knives are designed and made by Japanese craftsmen in Japan using the traditional sword-making knowledge of ancient master forgers.
This knife features a singularly thin blade crafted using a VG10 'super steel' core protected by 65- layers of carefully forged steel.
The entire blade is surrounded by a beautiful Damascus pattern. For extra nguvu, upinzani wa kutu, na kubadilika, the blade is taken through a four-step ice-hardening process. Experienced craftsmen then hand-finish the edges by honing the blades using a 3-step process called honbazuke. The blades are finely sharpened to give a lasting edge.
The Miyabi Kaizen knives come with durable black Micarta handles featuring mosaic pins, stunning red colors, and end caps with a logo. Micarta is a synthetic material manufactured mostly from linen, burlap, or canvas layers, which are laminated and glued together with resin. They are then compressed using heat to form the hard material commonly used to make kitchen knife handles.
While it is thinner than the Shun knife, the Miyabi chef knife is much sharper. The thinness of the blade also does not compromise on durability- it lasts just as long as the Shun kamba.
Shun Cutlery is owned by the Kai Group, a Japanese company that boasts more than 100 years of experience in knife manufacture. Kama Miyabi brand, this company is also based in Seki City, Japan, and uses traditional Japanese craftsmanship to manufacture its knives. Shun knives easily lead the market in ubora na dependability, na yao uzuri is well known and respected.
The blade of the Shun chef knife is made with steel combined with chromium and tungsten to give a kali, corrosion-resistant edge. Carbon and cobalt are also included to give nguvu ya ziada, creating an attractive pattern on the surface of the blade. It also features a muda mrefu na corrosion-resistant VG-MAX core that is also strong and fine-grained to give a mkali, enduring edge.
On each side of the blade, 34 layers (a total of 68 layers) of Damascus cladding are included to give further support to the core, increase resistance to stains and prevent food from sticking to it. Even with frequent sharpening, the edge lasts a long time. The blade is also wide enough to prevent your knuckles from hitting the cutting board as you cut.
The kushughulikia imetengenezwa na ebony Pakkawood, a composite of wood veneers and resin commonly used to make quality knife handles. It is more water-resistant than real wood, which is great as it also prevents the growth of moisture-loving bacteria on the handle.
Depending on how it is finished, Pakkawood can look and feel like real wood and have the added advantage of being more muda mrefu, kuvutia, na sugu ya kuteleza. In addition to all this, the D-shape of the handle is vizuri to hold and compatible with both mkono wa kushoto na right-handed users. Because it is more resistant to water, and therefore more long-lasting, the Shun Classic's handle may be preferable than the Miyabi kushughulikia.
Most of the qualities of both of these knives have already been mentioned above, so we'll only give a few extra details. Both of these knives have an SG2 powdered steel core with a hammered, stainless finish to prevent food from sticking to the blade. Both are also remarkably hard and full-tang.
Ubunifu wa kisasa, mali maalum ya vifaa used, and a kitaalam mchakato wa uzalishaji mean that this series of knives belong to the absolute darasa la kifahari.
Cha vile vile vilivyochomwa, muundo uliopambwa kwa mapambo ya radi Tabaka za Dameski inaonekana. Athari hii, pamoja na kushughulikia kijivu-nyeusi-kijito, hutoa kisu sura ya kuvutia ya jumla.
Vipande vya safu hujumuisha aina mbili tofauti za chuma, ambazo zimefungwa kwa a Kipande cha -72 cha chuma cha Dameski. Tabaka tata ya aina mbili za chuma husababisha blade na nguvu ya kipekee ya kukata.
Msingi wa SG2 ya chuma bora of this chef knife is protected by a 100 safu ya kushangaza maua ya Dameski.
It has an authentic Japanese profile with an extremely sharp Honbazuke honing na ni symmetrically polished at an angle of 19 degrees. The blade is first sharpened twice on rotating stones and is then polished on a leather wheel.
Stunning Birch handle ina pini ya picha ya kuvutia, vifuniko nyekundu za nafasi, na kofia ya chuma ya mwisho.
With these two knife brands, you don't have to worry about the quality. Both of them are well-crafted and finished. Pricing is also more or less similar, so it's really down to the thickness of the blade and the feel of the handle.
If you're looking for a thinner and sharper knife, go for the Miyabi chef knife. For a slightly thicker and harder blade and an ambidextrous handle, the Shun chef knife is the better pick of the two.
This comparison will also help you get all other confusion cleared and buy the right product for your cutting and peeling needs.