Miyabi 6000MCT Gyutoh, 16 cm, 34073-161 by Zwilling

I have not received the knife, I have been waiting for a month. After the holidays we will find out.

I have to admit, the chinese company Xinzuo (Aliexpress store) has set the bar so high with their fusion of japanese & ruropean style knives that when finally getting this true japanese made knife (admittedly not the most expensive out there)....well...it is not impressive anymore. Same level of fit and finish, hammering, equally intricate mosaic pins, same cutting performance. Despite Miyabi being 63 HRC vs 60-61 HRC for the Xinzuo, on my 4000 grit aluminium oxide stone, they feel the same. The Miyabi is lighter due to a thinner blade stock. This is generally preferable when using the knife a lot in a commercial kitchen. It also forces you to use a japanese style grip when cutting, otherwise your knuckles will hit the cutting board. This can be very disappointing, if you don't know that there is a different kind of grip used with japanese knives. Definitely more refined than Wusthof or Sabatier knives. Just know that japanese cuisine uses a lot of raw fish, hence the need for extreme sharpness and thin blades but this results in a much more delicate edge despite the harder steels. European knives are made of softer steels that are tougher (they are less brittle thus less prone to snapping when bent or chipping when cutting through frozen ingredients or small bones). I wouldn't open cans with a japanese knife or use one to pry open a lid. Both styles have their place in your kitchen, if you are a knife/steel enthusiast. Just now their ideal use and limits.

Service, communication & delivery - excellent