can I ask you something? the white part of the grill is crumbling and I don't know why, I've always used low heat and I haven't even used it often. can I still use it?
@@mjusufatur It's a Japanese brand, I bought it from globalkitchen...I always washed and dried it after grilling fish. Maybe I shouldn't have wiped the ceramic part with the sponge?
beautiful knife, probably would have been better slicing something like fish or brisket to show the advantage of the profile tho i use smaller knives to cut tomatos
Jireh Climaco It depends on the cutting board. Plastic is definitely not that great for your blades. There are special rubber cutting boards that are supposed to minimize the dulling of your knives. Asahi rubber, tenryo rubber cutting boards are very popular among sushi bars in Japan.
Billy, I don't blame you for saying this. In Japan they cut beef different so what they present as striploin actually runs deeper into the ribeye. Some chefs prefer this, some complain. But if you could see the other side of this piece you will see that it is a striploin.
Hi Matt, we are so sorry for the late reply- we don't have anybody who can regularly check our dashboard! As far as we know, hankotsu knives are the Kansai (southern) version of a honesuki. Kind of like the difference between a takohiki (Kansai) and yanagi. The garasuki is typically used just for poultry but the honesuki can be used to separate the flesh from bones for any meat.
very good video,it is a shame that the captions were not in a contrasting colour, they are difficult to read.however,the gentleman demonstrating,leaves now doubt as to what he is saying,even in Japanese.
Hi Ivan, There is much debate about the origins of takohikis. Some say they were made for cutting tako (octopus)- people preferred a round tip so they could cut boiled octopus (curled up) without scratching other parts of it. Today people use this style of knife for cutting any kind of fish. Many sushi chefs like to use the takohiki over the yanagi because they can scoop up the sashimi (since the tip is not pointy).
The beauty of this knife is that you don't have to sharpen them as often as a lot of other knives. Japanese chefs who typically sharpen every day have said they only need to sharpen once every 2 weeks, and chefs who typically sharpen once every 2-3 weeks say they only need to sharpen once every 2-3 months. Takamura knives retain their edge very well. I personally have used this knife to also cut into beef and it is the only Western style knife I would consider using for the job!
Oh WOW! This is really impressive. I have been very impressed with my Takamura Knives and now I understand better the care given to each blade. I will continue to use my Takamura knives proudly.
Thanks for your comment! I wouldn't really recommend a honesuki as a multipurpose knife, especially for slicing rolls. The best knife for that would be a sujihiki/slicer- using the full length of a knife would make cleaner cuts than a honesuki. The shape of the honesuki is how it is because originally, people would hang carcasses and cut into them in a downward motion (traditional slaughterhouses would still do so). Hope this answered your question!
Nice skills. I've seen a fair number of sushi chefs using honesuki knives for the majority of their sushi making lately, including cutting rolls into pieces before serving. They only pick up the yanagaba/sujihiki for cutting sashimi. Any opinion on using the honesuki as a general sushi knife?
Thank you very much for this great video. There are so many personal touches to how people sharpen their knives. But I am a big fan of Takamura Cutlery and will practice Mr. Takamura's method with these Shapton Stones.
Thanks for your comment! No, this is not how you should slice roast beef! It was just to demonstrate the knife. This was a deli roast beef- not as tender as the pastrami they have over at Katz. We tried slicing this with a few other knives and this knife was a clear winner! Yanagis are typically used for slicing sashimi but this was to demonstrate that it can be used in other ways as well :)
Are you sure that's how you're supposed to slice beef? It's damn scary for me, as if the knife's just waiting to get the left hand. Maybe I'm just used to seeing how the people at Katz's do it. They do it fast, and very thin. A lot thinner than what I'm seeing here. But, the knife looks awesome though. Wish I could afford it.
