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Should I get Henkels Miyabi 600s or Miyabi 600d (fusion) knife?

Thanks for your input!

Jun 28, 2013
shinydonut in Cookware

Should I get Henkels Miyabi 600s or Miyabi 600d (fusion) knife?

Thanks for your very detailed response! I really appreciate it. There's not a lot of info about these knives on the internet.

I was hoping that you could answer one more question.

Since you have the 600d, have you experienced any chipping with it and under what circumstance?

Jun 19, 2013
shinydonut in Cookware

Should I get Henkels Miyabi 600s or Miyabi 600d (fusion) knife?

I went to Sur La Table recently to try out some knives. Although I originally thought I was going to get something like a Wusthof Classic 8" knife, I found I liked the Miyabi 600d 8" chef knife because it was lightweight and its handle was very comfortable.

I couldn't really find a link to the either Miyabi knives at Sur La Table. But here are the links at Bed Bath and Beyond:

600s
http://www.bedbathandbeyond.com/produ...

600d (Fusion Line)
http://www.bedbathandbeyond.com/produ...

Questions:

1) What's the difference between Miyabi 600s and 600d?
I found a link http://www.knifeforums.com/forums/sho... that discusses this but I still have some lingering questions.

2) Are the handles the same shape or are they just similar?

3) I read the Miyabi 600s has a hardness of 56 while the 600d has a hardness of 60 and its made of VG-10 demascus? Is this increased hardness worth paying for? Can I cut hard things like carrots with either of them?

Although I know a cleaver would be the ideal tool for breaking down a chicken, could I use the miyabi chef knife to break down a chicken. Will it chip if I try to do so (not by cutting through bone, but like cutting through cartilage for instance)?

4) Since the 600s has softer steel, I read that it should be maintained with honing on a rod while the 600d has to be either professionally sharpened or sharpened occasionally on a whetstone? Which system would be easier to maintain?

5) Do either/both resist stains, corrosion, or rust well? Are they reactive to acidic foods like lemons?

Thanks for your help.

Jun 19, 2013
shinydonut in Cookware