Why This Is My Most Used Knife | Miyabi MCD5000 Gyuto 9.5" Review скачать в хорошем качестве

Why This Is My Most Used Knife | Miyabi MCD5000 Gyuto 9.5" Review

In this episode, Chef Patrick Choi breaks down his most-used blade — the Miyabi MCD5000 Gyuto 9.5". This Japanese-German hybrid knife is the workhorse of Patrick’s kitchen at Seido Sushi. Designed for versatility and speed, the Gyuto handles everything from vegetable prep to protein slicing with consistent precision. Patrick explains what makes this blade stand out from others in his lineup, how it performs under pressure, and why it remains his go-to throughout the busiest days of service. Topics Covered: Miyabi MCD5000 steel performance and edge retention Differences between Gyuto and Western-style chef knives Why this is the most efficient knife for volume prep Chef Patrick’s tips on blade flow, balance, and daily use Stay tuned for more knife reviews and behind-the-scenes looks into the tools driving Seido Sushi’s kitchen.