Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Jun 19, 2014 09:42 PM

Private Staub & Miyabe knife sale on Zwilling site...

Some pretty good prices on Staub ovens with free shipping on most. I know there are many Staub fans here. Great sale on Miyabe knives too!

  1. Click to Upload a photo (10 MB limit)
  1. Hi Blondelle,

    I saw it. Pretty amazing prices. Cutleryandmore has 20% off on all Staub Cookware, with even deeper discounts on those with an Emerald color. Also, watch W-S, online and in store. These are good times to buy Staub--and i have.

    My Le Creuset and Staub cocottes now complement each other even better than before, and contrast nicely with my SS pans.

    I swear that the food tastes better when the cooking vessels are works of art.

    1. Whoa, that seems like insane pricing, this is a crazy good deal right?
      Do prices typically get this low? I dunno if I've ever seen Staub at prices like that.

      3 Replies
      1. re: EatFoodGetMoney

        There are occasionally really good prices both for Le Creuset and Staub discontinued items, damaged box, no box, or store model (scratched). The items listed from the Staub website (see blondelle's link) mention a "possible B" rating for the items, but I'm sure that they would honor the warranty. If you purchase special sale items from online retailers like W-S or stores like Macy's, I'm sure that Staub would likewise honor the warranty.

        If you buy an item through EBAY, the warranty is not as clear, but there are often perfect new Le Creuset and Staub items for sale or auction there all the time at tempting prices.

        1. re: EatFoodGetMoney

          At one time, years ago, Amazon was practically giving Staub away at crazy prices. The 5.5 round with a square grill and the 9.5 iron gratin was $99! They also had LC at crazy prices with a get free iron pieces with your purchase, and 25% off a $100 purchase on top of that at one time. They had the 2 3/4 qt. soup pots for $59-$69. The 4.5 qt. round ovens with iron trivet to match for $89 and the 4.25 soup pots for $79. This all stopped when LC started cracking down on discounting. LC pulled their line from Bloomingdales because of their discounting, and also shut down Caplan Duvall in Canada because of it.

          Those were the good old days....sigh!

          1. re: blondelle

            Hi, Blondelle,

            It's still going on. I got a 4 1/2 qt. L-C Legumier with 4 12 oz. ceramic bowls w/lids for $126 at a Macy's closeout, and a new, in box, 7 1/2 qt. L-C Bouillabaisse pot for $68 at an EBAY auction.

            Staub Emerald 4 qt was sold out by W-C stores at similar savings to the current special sale prices, and it is still going on at Cutleryandmore.

            It's just not so wide open any more.

        2. Thanks for the heads up, bought myself a couple of knives (I unfortunately already have all the Staub pieces I will ever need... as tempting as it is to buy more).

          1. Awesome, thanks for posting! I've been holding out for either a Le Creuset or Staub 7qt., couldn't pass it up for $159!

            2 Replies
            1. Does anyone have experience with the Miyabe knives? I'd be most interested in this Gyuto:


              How is the quality, and the price?

              18 Replies
              1. re: DuffyH

                I had one experience cutting potatoes with Miyabes at SLT. It has been awhile, and I still think of it. My knives are old French carbon steel and not slouches, but those were something else.

                1. re: DuffyH

                  I've handled a few different Miyabi knives. Generally speaking, they look good, feel great in the hand, have excellent and high performance geometry, and have very good fit and finish.

                  That said, there are quite a few different series of miyabi knives. I haven't tried or handled the 3000sp. And part of the description jumps out at me. A knife hardened only to 57 hrc but sharpened at 9.5-12 degrees per side will need to be sharpened an awful lot. Or else it will need its edge modified. Course, it's entirely possible that the seller's description is wrong. And frequent sharpening isn't necessarily a deal breaker (many people love old sabatiers, which were far softer and needed very frequent sharpening or steeling).

                  1. re: cowboyardee

                    I don't mind frequent steeling, in fact I use my ceramic stick on every knife every time. Still, I'm only shopping for a new knife because my 20 year old Henckels 4-Star 8" chef's knife no longer holds an edge worth a damn. I used to sharpen it maybe 2 times a year and now it seems to be good for a month at most. Trying to cut a tomato and only denting it kind of sucks all the joy out of using a knife.

                    Frequent sharpening is not something I'm looking for in my new knife. :-(

                    1. re: DuffyH

                      Many other miyabis do not share the same (likely) problem. The 3000 series appears to be marketed towards people who are actually looking for a high-performance gyuto made of steel more typical of German knives... for whatever reason.

                      Unfortunately, it looks like the 5000s series also being sold in this clearance also uses a relatively soft German style steel combined with very acute edge angles.

                      1. re: cowboyardee

                        Hi cowboyardee and tim,

                        I have been considering Victorinox Fibrox, Dexter Russel and Mercer. When I saw the price on the Miyabis, it seemed worthwhile to find out more.

                        Seems to me I'm better off avoiding these particular Miyabi, you think?

                        1. re: DuffyH

                          The steel on the Miyabi isn't likely to be any softer than a victorinox or dexter... and the miyabi will be the more refined knife. The only big issue is that the miyabi comes with a very acute edge angle.

                          So if you're a good sharpener or even if you have a pro sharpener whose skills you trust, I'd say go for the Miyabi at those prices. If the edge doesn't hold long enough for you (and it likely won't), then just change the edge angle or have your pro do it. Maybe even try a microbevel first to see if that does the trick.

                          If that doesn't sound very feasible to you for the time being, then you should probably avoid those two particular miyabi series.

                          If you want A LOT of edge retention, you should probably avoid not only those Miyabis but also the victorinox and dexter.

                          1. re: DuffyH

                            Yeah, like cowboyardee, I don't like the 3000 series

                            I would recommend you get this one instead. $65 for a Tojiro DP chef's knife. Made with VG-10 core steel, andhHardened to ~61 HRC. Free shipping too.

                            1. re: DuffyH

                              Oooh...pretty diverse choices. The Miyabis I tried were the Artisan series. I am a bad person to offer suggestions as I will just point you to Nogent knives and other old forging Thiers Issard knives at The Best Things. What say the truly knowledgeable types like Cowboyardee, Chem, Kaleo, etc.? Of the ones you listed, I have to say I love my Dexter bread knife. I love the handle. It cuts like a dream. It is not what you call good looking.

                          2. re: DuffyH


                            Your "Henckels 4-Star 8" chef'"s knife needs more frequent sharpening because the edge has moved towards the spine over the 20 years worth of sharpening. This has made the edge THICK which why it "smashes" tomatoes instead of slicing/cleaving them.

                            What you need to restore your knife is a knife maker who can reprofile the blade, someone who can do "stock removal". If it were my knife, I would have it flat ground to thin the spine and edge and then I would put an average thickness 20/20 degree beveled edge on it. You could also do a mild hollow grind which would work GREAT on vegetables but, not as well on thick blocks of cheese for example as the radius thickness becomes greater.

                            Also, how does the heel of your knife match the edge? Does it extend down enough to affect "flat" cuts on the cutting board?

                            1. re: Sid Post

                              Hi Sid,

                              About why my knife needs more frequent sharpening, I knew that part thanks to prior posts like yours above, but it's always good to have things explained.

                              My difficulty is in finding someone to do the work. We've got 3 knife makers who are local. One of them offers one "kitchen knife" and the other two make only hunting knives and pocket knives. I contacted two of them, but they showed little interest in my job. So I figure it's just time to either move on or give my electric sharpener a spot on my counter for monthly sharpening.

                              The heel of my knife extends the full width of the blade. It's this one:

                              1. re: DuffyH

                                …my 20 year old Henckels 4-Star 8" chef's knife no longer holds an edge worth a damn. I used to sharpen it maybe 2 times a year and now it seems to be good for a month at most.

                                Your edge angle may be fatigued (didn’t form a sufficient enough burr or de-burr properly). In either case, you should be able to restore the original edge retention length by sharpening / grinding away the existing edge & rebuilding a new edge.

                                Does anyone have experience with the Miyabi knives?

                                As mentioned, Miyabi has many different models that sort of look the same, have similar names, model numbers, but use different blade steels. The models that have an “S” suffix and/or use German steel, appear to be a German knife with Japanese aesthetics; aren’t my cup of tea. Many German made knives use the same (or very similar) blade steel and blade shape w/ a different handle; so I always suggest getting whatever is cheaper – if you want German steel.

                                My wife and two friends have a Fusion / Kaizen (VG-10) and I’ve played with Birchwood (SG-2) a few times at the SLT. I believe they’re as good or better than anything else available in the retail stores, and were a steal at the sale/introduction price, but at the current price, I’d look for something else.

                                For < $50, Forchner/Victorinox or Tojiro DP w/ the slab handle (seen them on ebay).

                                1. re: DuffyH

                                  The heel of my knife extends the full width of the're at the point where the bolster needs to lessened and the blade needs to be thinned/ re-profiled. I believe Jim aka knifesaver does this kind of work.

                                  1. re: JavaBean


                                    Thanks for the rec. Perhaps he'll post so I can contact him.

                          3. re: DuffyH

                            Hi Duffy,

                            There are some really great Miyabe knives, but the ones listed are at the low end of the range, and don't sound even close to what you are looking for. You could do worse than the Deal of the Week from cutleryandmore:


                            This Tojiro series is very high end, but very cost effective and practical at the same time. It would do way better than dent a tomato.


                            1. re: drrayeye

                              Hi Ray,

                              Thanks for the rec. but $99 is more than my budget allows. I'm looking at something south of $50.

                              Denting tomatoes bites! I keep struggling along with my aging Henckels (most are 20 yrs old). It's not that I can't get them nice and sharp. I just have to do it way too often now.

                              But hey, I found out tonight that swiping the big chef's knife across my ceramic rod 20x or so will bring the edge back.... Yay. I REALLY want to do that every day. :-(

                              1. re: DuffyH

                                Hi Duffy,

                                I was originally going to do some serious shopping for high end knives until I found out how much new ones cost: so, I bought a simple Wusthof two stage sharpener instead, and went on a very superficial restoration process to my hodge podge misfits. It was almost like a miracle how much they improved.

                                I still bought a true 8" Classic Ikon Wusthof and a left handed Shun Classic 7" Serrated Utility knife to go with my existing Japanese Nikiri, an 8" "St. Lawrence" blunderbuss, a 3 1/2" Chicago Cutlery paring knife, two nameless (and somewhat bizarre) 7" carving knives, one with a burnt plastic handle, and three cheapie stamped serrated steak knives.

                                Considering how neglectful I had been, my $20 sharpener, that many consider totally useless, was able to solve much of my problem. The biggest problem I have with my two new high end knives is that I've already cut myself three times.


                                1. re: DuffyH


                                  The Tojiro DP line is slightly out of your budget range but, they are a lot better than the other choices you are considering. The handle scales and tang aren't always super-flush but, the knife edge geometry is very good. The blade is thin and sharp so it slices with very little effort. Edge retention is pretty good too with the VG-10 but, it will be a little tougher to sharpen. A few swipes on your ceramic rod will keep it sharp for a very long time if you make that part of your daily routine.

                                  If you can find one of the slab handled Zhen 440C santoku's for ~$20, jump on it. They are very good knives for the price.

                                2. re: drrayeye

                                  They have a couple of the 7000 series on sale which use harder steel, but only a ko-deba and a utility knife. I bought myself the ko-deba out of curiosity.