Most Asian knives are single ground and designed for right handed users. I prefer a German style knife. I also prefer Carbon Steel as opposed to stainless steel as I wash all my knives by hand.
@@peterkolovos3079 that may have been the case a long time ago, but in the 207 or so knives I have, half of which are probably Japanese, I only have about 4 single bevel knives. Nowadays the single bevel is more specialty it seems. I would recommend an Enso if you’re a fan of German knives but want to have a hybrid Japanese blade too!
Your scene is really professional, perhaps even more professional than our studio. In addition, if you are interested, you can also learn about our products, a brand from China that focuses on producing high-quality Damascus kitchen knives.🤝
@@samuelmarmolejo4378 definitely conflicting opinions out there about anything. Shit I can’t even tie my shoes without some influencer yelling at me lol
Excellent tutorial. I only came here to check out how you hold a knife, but stayed for the full video. I'm not a chef but I do hold my knife instinctively how you instruct. I have a cheap all purpose knife that I have had for some years, but am looking to upgrade. Thank you for sharing your skills and knowledge.
@@highlightoftheday7058 thanks for the kind words and for tuning into the whole video. What style and length knife do you have? I may be able to make some recommendations that’s are similar to what you’re used to, but better quality without being crazy expensive. There are some awesome knives for $100-150 out there.
@@ChefBrandonAllen Hello Chef. It really is a very basic knife. Plastic handle. 10inches from the top of the handle to the tip of the blade. I even use it for spreading butter on slices of bread lol. I'm a vegetarian so that my narrow down my requirements to some degree. Thank you chef for your reply. Look forward to watching your other tutorials.
@@highlightoftheday7058 if you’re a vegetarian you need a Nakiri knife! I have a video on them from a few weeks ago. They are a veg heads dream (I’m an ex vegan, I wish I had one back then, but even now I use it often)
@@ChefBrandonAllen Wow. I never even considered there would be such a knife. I will skip straight online to take a look at those and I will check out your video on them. Thank you very much chef.
@@Scott-mz6cz I love it. I’ve had it for just under a year now and I don’t have a single regret. I’ve traveled with it twice too, on a game hitch and cooked right off it. The Saputo stones are a game changer too, highly recommend. The only con is sometimes the igniter needs to be adjusted, which Fontana walked me through and it’s a simple fix. Temperature stability is solid. I’ve had this well over 1100 degrees too. I don’t cook that high but it happened while preheating for a bit too long. My saputo stones are usually to temp within 25-30 mins. I cook between 700-800 for a more NY style, not Neapolitan, but I’ve done 950* pies in 90 seconds too, I just prefer a pizza with no flop. Hope this helps.
@@Scott-mz6cz that's awesome to hear! If you have any questions, feel free to reach out. Also, Fontana is very responsive on Instagram, so I would definitely message them on there if you have any questions too.
Personally, I think stainless steel knifes are the better choice for the average home cook that just needs an affortable tool for your every day veggie/meat/fish cutting. Sure, japanese knifes have better edge retention but they need to be taken care of much more than a stainless steel knife. A friend of mine has a set of Kai Shun damascus knife and every single of of them have a knick in the blade or a broken off tip. I think it's just inevitable that you accidently hit it somewhere, drop it off the counter or forget that you're not supposed to chop a chicken thigh with it. Those knives are beautiful and stay very sharp for longer but for the high price it's a shame they take damage so easily. I also dropped my german knife and just like in the video, the tip was only bend a little and I managed to fix it.
@@KeptnLuffy you’re 💯 spot on. I don’t recommend Japanese knives (high carbon especially) to anyone who is new to knives to just wants a quick prep knife that’s a work horse. Fortunately, many western knife companies are making hybrid knives that can handle much more abuse. Even the Global knives hold up under abuse. I always have my Zwilling or Wusthof at an arms reach for daily prep. However, I just got done trimming a brisket with my Yoshikane utility, and it was amazing. Cleaned and dried immediately, honed on a ceramic rod. Lots of care needed, if you want to put the effort into it! Thanks for your insight, again, spot on.
Toward the end, I show a K Sabatier, a French Chef's Knife. We basically classify them as Western-style knives as they are very similar to German knives. We created this video to specifically discuss German vs. Japanese since that's what most people are searching for. However, it would be great to do a video strictly on French Knives! I have an Opinel Bread knife that's stunning, so it'd be great to give it some screen time!
Just found out about this channel and i have to say that this is one of the best Gyuto vs German chef knife explaination, Also most Japanese chef / Homecook used Western style japanese knife (Which is what you called "Hybrid") like Misono, Sugimoto, some Masamoto model since it is easier to take care of (softer steel , mostly stainless) while still having more flat profile than German knives, Most of them also sharpened at 90/10 angle instead of normal German chef knife which are 50/50. (I'm sorry if there's alot of Grammar mistake)
I really appreciate the kind words! I have a Sugimoto Chinese Cleaver that is unreal! Video on cleavers coming soon. Do you have any video requests or topics you think I should cover next?
@@ChefBrandonAllen I don't have much information on Cleavers. But from what I got in reddit 1. Sangdao (Very thin/thinnest, not for cleaving) 2. Piandao (thicker, a workhorse, not for cleaving 3. Wenwudao (thinner at the tip for slicing and thicker at the heel for cleaving) 4. Jiujiandao (Bone cleaver, thick, for cleaving) 5. Gudao (Bone cleaver, thick, no holds barred, Typically for uncooked meat)
@@ChefBrandonAllen About video idea. Discussing the difference between edge geometry like wide bevel, convex , flat grind would be nice. But it might be too complicated and not get as much views.
@@Hambagu1000 that’s definitely a future video. I don’t know when. The knife world can be cut throat lol. I’m taking a chefs approach to my content, instead of the knife expert if that makes sense. So, if I do a video on this, it would be more of an intro 101 style, which could still be very helpful for many people. No one wants a single bevel if they don’t know what it is that’s for sure!!!
@@ChefBrandonAllen Yeah, in my opinion people should focus on cutting/cooking techniques rather than buying one of the most expensive knife just to put it back into the box because they're too scared to use it. In reality, no matter how expensive the knife is, As long as the user have no skills. The food won't gonna be great.
1000% agreed! I gifted away a lot of my kitchen knife collection for my prep knives - I just rarely ever picked up anything else. My two workhorse knives (which also happen to be on your list!): Yaxell Enso 5.5 - my chopping king that can double as a slicer Wustof 4.5 Asian Prep - the mini sledge. I got it for the softer steel, like you mentioned in the video. So I use this for boning duties/other tasks where a softer steel gives me some peace of mind. It's also just small/handy enough that it can be used like a paring knife in a lot of situations. I pair it up with two paring knives for when I really would just prefer to use a small knife - My Shun Classic and my Ontario Agilite (for my "utility in the kitchen" duties)
@@dewet2wet you’ve got a nice knife kit! That little Wusthof Asian prep knife is excellent. I was surprised when I first used it. I still gravitate towards my Shun Honesuki, probably because I’ve had it for 10 years+. However, lately I’ve been using the Yoshikane Utility for most of my everyday prep. I have their Bunka and Gyuto too, I love their blade finish. But that prep knife just….fits like a glove. I’m going to try trimming a brisket with it tomorrow and see how it goes.
@@TheFilletingfish I do both. However, the problem with gliding a Japanese blade or any blade sharpened closer to a 10* angle, is when you glide the blade along the board, you’re dulling the edge. Honing regularly helps, but for harder steels, this can still cause a bit of damage. When I’m using my Wusthof or Zwilling, German blades, softer steel, I usually bring the blade toward my hand and also use it to move product around.
I can prep 2-3x faster with even more accuracy tap chopping than rock chopping. Rock chopping is my least favorite method. Maybe it’s my carpal tunnel? I just don’t like the feel of it.
I went onto the Boroux website to purchase their water filtration system. I saw that they didn't ship to "CA" which I was hoping they meant Canada but as I was ordering I found out they meant California. Further research of their site revealed that California had higher standards for water filtration ... which concerned me because so many water systems and companies' of bottled water are sold here in California (these companies meet CA standards). So I'm concerned on why the Boroux company can't meet these CA standards. Based on that, I don't think I want to invest in this company.
They recently posted on IG explaining why they don't ship to California. I lived in California for a few years, so I know there are weird laws regarding products that contain certain elements. You're also not allowed to annoy a lizard in a city park in Fresno, CA, or cry on the witness stand in LA lol -
Part 2: I just read their post about it - they are in the process of getting certified. It's just a lengthy process and the company is new, so they just haven't gotten it done yet. FYI - Boroux used to be Berkey Water Filters. But, there was a new law passed by the EPA which prevented them from making their filters anymore. So, Boroux became the new company. Something to do with the use of silver in the filters. Political nonsense if you ask me.
We have a Wusthof Classic Santoku and a Shun Classic Santoku. I prefer the comfort of the Shun but the Wusthof seems to have more precision and sharpness. The Shun is definitely a more solid knife though.
That’s interesting, I would think it would have been the opposite. Shun usually has a great edge. You should love at the Enso Santoku, it’s like a hybrid of the two. Solid weight and grip in the handle, light blade.
When smoking a brisket, the areas of thick fat won’t render properly at low temperatures, and some of the very soft fat can leave a weird texture and not bark up as nicely. If you’re braising brisket, it doesn’t matter as much since you’re at 350* or more.
