Thread: Food and Drink Knife Fight - Shun vs. Miyabi!
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Old 08-02-2010, 05:53 AM   #9
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Quote:
Originally Posted by Saccopoo View Post
I might go that route with a specialty blade (the Takeda knives look promising), but with a general purpose blade like a santoku, I wanted as much in a blade as I could get while still maintaining a high level of maintenance-free operations.

The high carbon content of the Watanabe blades meant a higher degree of upkeep and worry in terms of sharpening and oiling.

After a couple of more days, I'm even more impressed with the Miyabi 600D. The handle is the best I've ever used on a knife, and the rounded spine and notched heel are a very welcome editions in terms of comfort. And it's maintaining it's edge exceptionally well.
Yeah, don't go with the Watanabe if you want a maintenance-free blade. The edge actually is very rugged, but you have to be religious about cleaning it immediately after use.
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