5 Japanese Knives to NEVER Give As Gifts! 

I like the premise. There are lots of ways to consider whether something is an appropriate gift. And a good reminder that quality, can be a very relative term. I recall speaking with a friend that literally bragged about never having spent more than $10 for a knife. Buying gifts takes insight into the person's wants and needs, as well as the item itself.

I got myself a kurosaki 240mm gyuto and have had several cooks say it’s too big for me them. So I agree smaller is better for giving gifts. They’ll enjoy them more

I just bought myself a honesuki very similar to the one you showed. I'm utterly delighted with it - but you are completely correct that it's not the right gift for someone else (unless you know they enjoy poultry butchery).

Great video with lots of helpful information. I would like to follow the main advice of buying the best knives and just keep them myself ;-) especially the Fujiwara and Ryusen❤ especially the Fujiwara 🙂

Oh man,That 2nd nakiri with the end on a bias is killer.🤘

A nice middle ground on high carbon steel is stainless-clad knives. Some of my favorite blades have a blue paper steel core/edge and stainless cladding. You still shouldn't leave them soaking in the sink (that's dangerous, anyway!), but they are just as forgiving as my pure stainless blades care-wise. Best of both worlds!

Hey Nathan I’m also Nathan! Holy cow that Fujiwara Dena is gorgeous!

Very thoughtful video Nathan.

I have the exact knife that you show at last the 240mm let me tell you i love it so much !

Great video!

Nathan I am unsubbing, now I cant tell my gf to get me a 240 Denka, oh wait you only said the 210 one cant get.. HAHAHA love you guys..

No matter how good they cut or how much effort the knifesmith put into them, but to me all those two-tone bladed knives with the black upper half of the blade either hammered or scratched just look cheap, unfinished and ugly. Love me some nice damascus patterns or, even better, a polished, shiny smooth blade.

Only aogami ❤❤❤❤

For some reason watching knives videos makes me nauseous and hunts my eyes. Weird rite?

I'm confused. Are these good knife or not?

Nice video, however I think you are ever too optimistic. For my experience, your considerations ar3 valid for people that have and use (and maintain) in thei kitchen at least one japanese knife. For those who are not used to sharp knives, even a cheap (but quite a good beginner) Tojiro DP VG10 can be too much.... If people are too lazy and addicted to dishwashers, they will ruin it easily. They will rust the blade (even if it's stainless it's still high carbon, far more sensitive than 55-58HRC european knives) and ruin the handle. Unfortunately I speak for experience...

? DON'T RUIN POOFDERS ?

hey guys im looking at one with a resin handle. is this food safe in a professional environment ? does the resin break and leach at all? thanks guys love the vids