post #1 of 1
Thread Starter 

Bought a new knife and here is sort of the thought process behind the purchase.


I'm an old German knife user and had a original Grand Prix Wusthof 8” as my go to knife, an F Dick 9” Premier Plus as a heavy duty chef, and an old super thin carbon steel Dexter 45A10H as my “laser”.


I wanted something with a wow factor for aesthetics but not full damascus. I have seen far too many damascus blades that after being rode hard and put away wet look hideous with typical wear and tear scratches messing with the pattern.


I like the hammered look and unfortunately many a wow factor knife I thought about was made with VG-10. I've done enough VG-10 to realize it is not a steel for me.


A couple of local chefs brought me some Miyabi 7000 knives to do. Despite lots of wear and tear they were not chipped and resharpened very easy.


The kicker was a Miyabi Birchwood utility knife one had that was made with the SG-2 core. This knife was very dull but had zero chips where typically a VG-10 blade that had been dulled to that point would have lots of chips. So off to the sharpening and it easily took back a wicked edge.


The next week he picks up a kiritsuke he had left and is raving about how that utility is working out as his go to vegetable knife.


So based on the incoming condition from chefs in a busy kitchen, coupled with ease of resharpening and quality of edge taken, SG-2 was going to be my steel choice.


Lo and behold Sur Le Table had the Miyabi Artisan series 8” chef with an SG-2 core on sale for $150.00.


The profile is more like a German knife and that is fine with me as that is what I am used to. The look is semi damascus but not all the way so wear and tear should not look as bad as on full damascus.


The handle I can live with but is not a glove like as my F Dick or Dexter. OOTB sharpness tree tops hair so I don't see a need to touch it.


The rubber meets the road tomorrow with some bison meat sauce prep.


More to come.