Choosing between Miyabi and Shun knives can feel tricky. Each brand blends unique craftsmanship with high performance. Miyabi is famous for its ultra-sharp, precise blades, while Shun offers balanced, easy-to-use designs that work well for daily cooking. In this comparison, I’ll explore each brand’s performance, ease of use, and value. Let’s find out which knife is best for your kitchen!
Table of Contents
Miyabi Kaizen II 8-inch Chef’s Knife Review
The Miyabi Kaizen II 8-inch Chef’s Knife is a masterpiece of Japanese craftsmanship. Its sleek design and ultra-sharp blade make it a delight to hold and use.
What I Like
- Sharpness: The blade’s edge is hand-honed to a 9.5-12° angle, slicing with ease and precision.
- Durable Steel Core: Made with FC61 steel, it’s tough and stays sharp for a long time.
- Beautiful Design: The 48-layer Damascus pattern is stunning, adding a stylish touch to any kitchen.
- Comfortable Handle: The D-shaped pakkawood handle is balanced and easy to grip, perfect for longer prep sessions.
What Could Be Better
- Delicate Blade: It’s sharp but can chip if used on hard items like bones.
- Maintenance Required: Needs hand-washing and drying to avoid rust.
- High Price: The quality is excellent, but it may feel expensive for some users.
My Personal Cooking Experience
When I first held the Miyabi Kaizen II, I could feel its quality. Testing it on paper, the blade sliced smoothly, showing its sharpness. During two months of use in a busy kitchen, it performed beautifully for cutting vegetables and herbs. I quickly learned to avoid tougher items since the blade can chip. Overall, it’s a pleasure to use but requires care.
Recommendation
This knife is great for serious cooks who appreciate precision and elegance. If you love Japanese knives and want a sharp, balanced blade, this one’s for you. However, if you need a low-maintenance option or plan to use it on hard foods, you may want to consider a different style.
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Shun Classic 8-inch Chef’s Knife Review
The Shun Classic 8-inch Chef’s Knife is a beautifully crafted kitchen tool with incredible sharpness. Right out of the box, its design and cutting performance make it a standout for home chefs.
What I Like
- Exceptional sharpness: The 16-degree VG-MAX edge glides through ingredients effortlessly.
- Beautiful design: The 68 layers of Damascus steel give the blade a stunning, wavy appearance.
- Comfortable handle: The Pakkawood D-shaped handle offers a secure grip, great for long prep sessions.
- Lightweight: Despite its size, the knife feels light and well-balanced, making it easy to manoeuvre.
What Could Be Better
- Prone to chipping: The blade is delicate and can chip if not handled carefully, especially on hard surfaces.
- High maintenance: It requires regular honing and careful hand washing—definitely not dishwasher-safe.
- Pricey: Compared to other brands, Shun knives come with a hefty price tag, which may not suit all budgets.
My Personal Chef’s Knife Experience
Having used my dad’s Shun Santoku knife for years, I knew I wanted to invest in a quality knife early on. After testing out Henckels and Wüsthof, I realised Shun’s sharpness was a game-changer, especially when slicing softer foods like tomatoes. One time, I barely touched a ziplock bag while marinating meat and ended up slicing through it—these knives are that sharp! The only downside? They need extra care because they chip easily if you’re not gentle.
Recommendation
This knife is perfect for home cooks who want a top-tier cutting tool with sharpness and beauty that stand out. It’s ideal for precision tasks like slicing vegetables or meat, but professional chefs who need durability for heavy-duty work may want to explore sturdier options. If you’re on a budget, brands like Calphalon offer similar sharpness at a lower price.
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Blade Structure: Miyabi vs Shun
The Miyabi Kaizen II has a stunning layered Damascus blade with 48 layers of steel. This makes it incredibly durable and visually striking. The core is FC61 steel, which is tough and holds its edge well. However, the fine structure can be fragile if misused.
On the other hand, the Shun Classic features 68 layers of Damascus cladding around a VG-MAX steel core. It’s just as beautiful but slightly more robust in terms of everyday use. The blade structure allows it to perform well without feeling too delicate.
| Feature | Miyabi Kaizen II | Shun Classic |
| Layers | 48 layers of Damascus | 68 layers of Damascus |
| Core Material | FC61 Steel | VG-MAX Steel |
| Durability | Strong, but needs care | More durable for daily tasks |
Winner: Shun Classic for its robust and more forgiving blade structure.
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Blade Material: Miyabi vs Shun
The Miyabi uses FC61 steel, a high-carbon stainless steel known for its sharpness and durability. It’s fantastic for precision work but requires careful handling due to its hardness.
The Shun features VG-MAX steel, which is Shun’s proprietary blend. It combines strength and flexibility, making it less prone to chipping. I find Shun’s VG-MAX steel slightly more versatile, allowing it to handle tough jobs without wearing down quickly.
| Feature | Miyabi Kaizen II | Shun Classic |
| Blade Material | FC61 Steel | VG-MAX Steel |
| Sharpness | Very sharp, but delicate | Sharp and durable |
| Flexibility | Rigid and precise | Slightly more flexible |
Winner: Shun Classic for having a more flexible and durable blade material.
Handle Material: Miyabi vs Shun
The Miyabi handle is made from black Pakkawood, which is smooth and sturdy. The D-shaped design fits naturally in the hand and offers great control during slicing. It’s perfect for precision cuts and feels like it was crafted for fine movements.
In comparison, Shun’s Pakkawood handle is also D-shaped but feels a little more comfortable for prolonged use. It’s designed for both left- and right-handed users, making it a bit more versatile. Personally, I’ve found the Shun Classic handle to be more ergonomic when using the knife for long prep sessions.
| Feature | Miyabi Kaizen II | Shun Classic |
| Handle Material | Black Pakkawood | Black Pakkawood |
| Design | D-shaped for control | D-shaped, ambidextrous |
| Comfort | Great for precise cuts | Better for longer use |
Winner: Shun Classic for its ambidextrous and more comfortable handle design.
Blade Hardness: Miyabi vs Shun
The Miyabi Kaizen II boasts an impressive 61 Rockwell hardness, giving it a razor-sharp edge that holds up well over time. However, this hardness can lead to chipping if you aren’t careful.
Shun Classic also has a hardness of 60-61 Rockwell, which is still excellent but slightly more forgiving. It balances sharpness with durability, making it a good choice for those who want a long-lasting blade that doesn’t need constant attention.
| Feature | Miyabi Kaizen II | Shun Classic |
| Hardness | 61 Rockwell | 60-61 Rockwell |
| Edge Retention | Excellent | Excellent |
| Durability | Prone to chipping | More forgiving |
Winner: Shun Classic for balancing hardness and durability.
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Blade Sharpness: Miyabi vs Shun
The Miyabi Kaizen II is hand-honed using the traditional Honbazuke method, giving it an exceptionally sharp edge of 9.5 to 12 degrees. It’s perfect for precision work, but the sharpness can make it more fragile.
The Shun Classic also features a razor-sharp edge but is sharpened to 16 degrees, which makes it slightly less aggressive. While not as sharp as the Miyabi, it’s still very sharp and less likely to chip. I’ve found that Shun’s edge is easier to maintain over time.
| Feature | Miyabi Kaizen II | Shun Classic |
| Sharpness | 9.5 to 12 degrees | 16 degrees |
| Cutting Precision | Ultra-precise | Very sharp, more durable |
| Maintenance | Needs regular sharpening | Holds edge longer |
Winner: Shun Classic for being sharp enough but easier to maintain over time.
Performance: Miyabi vs Shun
In terms of performance, the Miyabi Kaizen II excels in precision. It feels like a scalpel in hand, making it perfect for detailed slicing tasks. But, in a busy kitchen, its delicacy can be a drawback.
The Shun Classic, on the other hand, performs well across a variety of tasks. From delicate slicing to chopping tougher vegetables, it handles everything without feeling too delicate. I’ve personally enjoyed using Shun more for daily cooking because I don’t have to be as careful with it.
| Feature | Miyabi Kaizen II | Shun Classic |
| Precision | Superior for delicate cuts | Great for all-around use |
| Versatility | Less versatile | Handles a variety of tasks |
| Durability | Needs more care | More forgiving |
Winner: Shun Classic for its well-rounded performance.
Ease of Use: Miyabi vs Shun
The Miyabi feels perfectly balanced, which is great for control, but it also requires more attention. The ultra-sharp edge and delicate nature mean you have to be extra careful, which isn’t ideal for everyday kitchen use.
The Shun Classic is much easier to use. It’s sharp, but not too fragile, and the handle is comfortable for long cooking sessions. I’ve used my Shun for months without worrying about chipping or maintenance, making it the more user-friendly option.
| Feature | Miyabi Kaizen II | Shun Classic |
| Balance | Feels perfectly balanced | Comfortable for all tasks |
| Sharpness | Requires careful use | Sharp, but easier to handle |
| Comfort | Great for precision, short tasks | Better for extended use |
Winner: Shun Classic for being more comfortable and easier to handle.
Value for Money: Miyabi vs Shun
The Miyabi Kaizen II is undeniably a beautiful knife, but it comes at a premium. You’re paying for craftsmanship and precision, but the care it requires might not justify the price for casual cooks.
Shun Classic, on the other hand, provides excellent value. It’s still a high-end knife, but it’s more durable and versatile, making it a better investment for those who want performance without the extra maintenance. I’ve found Shun to be more reliable for the price.
| Feature | Miyabi Kaizen II | Shun Classic |
| Price | Higher due to craftsmanship | Slightly lower, more practical |
| Durability | Requires more attention | Lasts longer with less care |
| Versatility | Best for precision | Great for all-around use |
Winner: Shun Classic for offering better value and durability.
Read More: Shun vs Wüsthof
Overall: Miyabi vs Shun
In the end, both knives have their strengths. Miyabi Kaizen II is stunning and perfect for precision, but it requires a bit more attention. If you’re someone who loves the art of knife work, Miyabi is for you.
However, Shun Classic is the better all-rounder. It’s sharp, durable, and easy to maintain, making it ideal for everyday use. Personally, I reach for my Shun far more often because it’s reliable and doesn’t require as much care.
| Feature | Miyabi Kaizen II | Shun Classic |
| Aesthetic | Stunning, intricate design | Elegant, classic look |
| Practicality | Best for careful use | Great for daily use |
| Maintenance | Needs more care | Easier to maintain |
Winner: Shun Classic for its versatility, ease of use, and reliability.
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FAQs: Miyabi vs Shun
What makes Miyabi knives different from Shun knives?
Miyabi knives focus on super-sharp, precise edges, while Shun knives are known for their balanced feel and ease of use. Each brand has its own crafting style.
Which knife is better for slicing vegetables, Miyabi or Shun?
Miyabi knives are perfect for slicing vegetables. They give thin, clean cuts. Shun knives are also great, especially for general prep because they are balanced.
Do Miyabi and Shun knives need regular sharpening?
Both brands need sharpening over time. Miyabi blades, with a sharper edge, may need slightly more care than Shun knives to keep their best performance.
How long do Miyabi and Shun knives last?
With proper care, both Miyabi and Shun knives can last many years. Regular sharpening and safe storage are key to keeping them in top condition.