About

Forged from high quality stainless steel, with same hardness of all Twin German steel knives.

All Miyabi knives undergo scalpel-like sharpening using the traditional "honbazuke" honing technique.

Unique asymetric blades designed for Japanese food preparation enhances the cutting angle and prevents food from sticking

Miyabi 500S knives can be sharpened with either a wet stone or sharpening steel

Miyabi knives are guaranteed against defects in materials or craftmanship

Deba: small protruding blade, used for cleaing, boning, filleting, and cutting Large fish

  • Color: Metallic, black
  • Model: 5000S
  • Weight: 8 oz
  • Made In: Japan
  • Warranty: Lifetime against defects
  • Dimensions: 12-1/4" (6-3/4" blade) x 2-1/8" x 7/8"
  • Composition: stainless steel, synthetic resin handle
  • Manufacturer: Zwilling J.A. Henckels Japan
  • Other versions: Other Miyabi knives

Ambitions

Apparent goal: kids gift/registry home kitchens restaurants everywhere
Intended audience: novice advanced beginner good home cook gourmet professional
Diet/nutrition: does not apply scary empty promises helpful essential
Green?: not especially neutral mixed blessing earth friendly green!
Innovative: step back standing still progress trendy genius
Problem solving: no better baby steps solid steps giant steps a revelation
Competition: outclassed follower in the pack strong challenger likely champ

Utility/Quality

Ease of use: impossible frustrating OK simple child's play
Intuitive: Ph.D. required barely logical effortless brilliant
Instructions: missing incomprehensible adequate unnecessary excellent
Quality: cheesy questionable good years of service impressive
Parts to lose: inevitable some/many one-piece self-storing not a problem
Power source: none hands batteries outlet green
Clean-up: nightmare wipe clean soap & water scouring pad dishwasher
Does it work?: not at all adequately well very well perfectly
Availability: airfare required online kitchen store department store supermarket

Packaging

Easy to open?: impossible maddening tolerable good opens itself
Green?: fills a landfill huge waste passable minimal waste impressive

Economy

Time saving: time wasting not really modest substantial huge
Labor saving: less efficient marginal a bit noticeable remarkable
Money saving: money wasted none $ $$ $$$
Beats the old way: worse no change better definitely entirely new
Where will it live?: garage/attic drawer cabinet countertop knife holder

Summary

Fulfills ambitions: falls short almost there satisfies exceeds home run
How often used: once/twice ≥daily ≥weekly ≥monthly ≥yearly/holidays
Worth the space?: no does not apply w/unlimited space w/limited space absolutely
Need it?: a luxury discretionary basic equipment for serious cooks get it
Value: ouch! a little pricey worth splurging on the money a deal
Overall rating: skip it fair good very good excellent

Comments: Those great German knife makers are not going to let those great Japanese knife makers eat their lunch, no matter how popular Santoku knives become! So they started making their own and/or bought Japanese companies.

Zwilling J.A. Henckels makes its Miyabi line of knives in Japan, in cooperation with Iron Chef Rokusaburo Michiba, with Japanese materials, methods, and expertise, and they are as good as any knives on the market. These knives are made of a top-quality stainless steel, with a "higher cutting edge retention than most of [Henckels'] conventional products," which is saying something.

This Usuba knife is the traditional Japanese vegetable knife and is beveled on only one side of the blade. This asymmetrical construction makes it easier to cut fish and vegetables in clean and elaborate ways. The straight blade is used for the Katsura-muki technique that involves finely peeling vegetable skin for sashimi garnishes. Even hard vegetables like daikon radishes can be cut easily into thin sheets.

According to the company, you would not use this knife to cut hard substances, such as frozen foods or shellfish, nor would you use is for chopping or any application where you might scrape the blade on a cutting board. You want to retain it's razor-like cutting edge for as long as possible. Then you sharpen it on a stone (a "satisfying experience," says Henckels) or have it sharpened professionally.

The knife is also dishwasher-safe, but you would be foolish to put a knife of this quality in a dishwasher. Henckels says running water may be enough to clean it, with a little detergent, if necessary.

The price may be significantly discounted online – perhaps offline, too.