People! If you are here for a quick run down, go elsewhere. This video is packed with useful information about Japanese knives and how you should go about choosing the right knife for you. Not only does he explain the differences between the different styles and materials, he explains why each one might or might not be the right choice for you. He gives you the information so you can educate yourself and make your own decisions instead of following the trend like sheep by letting someone else do your thinking for you. A Japanese knife is an investment in your kitchen arsenal to help you enjoy the culinary arts. If you just want a Japanese knife "just because", then it might not be the best idea. Do the Japanese knife a favor and get a decent heavy sturdy Western style knife instead that you can toss in the drawer without destroying it. If you truly want to know what Japanese knife is best for you, watch this video completely. Twice even. You will be much more confident in what you want and/or need from your knife. Thank you so much for such a great video.
Thank you so much for this comment! In a world ruled by TikTok videos, it is hard to find people that have a long enough attention span, sincere curiosity and the ability of nuanced thinking for themselves. I'm happy the algorithm made sure my video made it to people like you. You are appreciated!
I have been looking for complete in depth videos and couldn't find what I was looking for, until I found this gem. This is extremely interesting and so very useful for beginners just as much as for experienced cooks. I am a trained cook but I have always been using popular brands of German and Japanese knives, but since I've been recently wanting to improve my "knife game", I will need to educate myself a lot more about what is more suited for my needs. This video helps point me in the right direction.. and I'm very grateful for the content! Thank you!
@baldbearded9601 Thank you for the kind words. People like you are exactly why I wanted to do this video. I wish this video was available when I started entering these Japanese chef knives 🐇 🕳 ten years ago.
I spent an hour in the showroom with him yesterday. He's so kind and understanding. He' listens to you and asks all the right questions. He then bombards you ( in a good way) with al kinds of information about Japanes kitchen knives. He's so well informed and has excellent knowledge and experience. I could easily spent a whole day with him talking about Japanese knives, Japanese knifmakers and their traditions . Oh and by the way he never tries to sell you a knife, he really helps you to decide by giving you the right information. The showroom is even more impressive in real life then in the clip.
Absolutely outstanding video! All too often this information is presented, as third hand knowledge, by people who can't even be bothered to learn how to pronounce the terms and just read the bullet point sellers notes. As a bladesmith, a sushi shokunin, an army veteran, a professional cook, and someone for whom blades have become a way of life; this tiktok trend pisses me off to no end. Your video was well thought out, well spoken, well edited and (frankly) a joy to watch. You earned my respect today, sir.
Wow, thank you so much for these kind words. Coming from someone with a track record like you (which earns instant respect from my side), that means a lot.
A fantastic video on the japanese knives! The best one I've seen on RU-vid. Very comprehensive and full of insights. Love your humour touch and your cat is awesome!
What a heroic effort; I’m sure lots of work went into writing, editing and producing this tutorial. The subject has fascinated me for a few years, I can’t get enough input. Yours are always fun plus chock full of good info. Thank you!
Thank you sir. It was indeed a bit of work to put all of this together. But. I wished someone had made this video 15 years ago, when I made my first steps into the Japanese knife world. So I hope it is worth it for the new generation of fine Japanese cutlery aficionados.
@@chefknivesenthusiast …there’s nothing new about my generation, I’m old as dirt, but remain interested and curious, Japanese carbon steel blades a relatively new passion…from an old fossil. 👍😄
WOW!! I’m SO glad the algorithm blessed me by serving up this video! It’s jam-packed with useful knowledge, for people who want to learn, and your lighthearted presentation style makes it not feel at all heavy or boring. I’m a decent home cook who likes sharpening knives 🤷🏽♂️ I have more knives than most of my friends, but not close to as many as I’d like. I haven’t gone full Japanese yet, but if I ever buy something else, it will probably be a longer usuba with wa handle, so I can check off all those boxes with a single knife! Plus, I think it would be fun to sharpen! Keep up your amazing work!
Thank you so much for the kind words. Much appreciated. I'm also happy my video found its way to you. Happy sharpening! (btw: I have two videos on how to sharpen single bevel knives on my channel)
Wauw 🤩 one of the better informative Japanese Knife videos out there!! Really enjoyed watching it, albeit a couple of months too late and months after its release. Yes it’s a lengthy watch, but to be honest it could even have been longer for me! Just love all the information, especially the region breakdown. I have purchased knives, and am happy with them, but I’m sure that if I had visited the shop earlier and had my knife choosing journey with him, it would have sped up the actual purchasing significantly.
Thanks for the kind words. The uncut version was two hours long. I managed to keep it down to 48 minutes with editing, but I had to kill a lot of darlings. Perhaps, one day, I'll do a part two.
@@chefknivesenthusiast please do!! From two hours down to 48 minutes … that’s cutting out a lot! I can imagine that it pinched here and there as you most definitely like to share that information, but just think you can’t because of the amount of time needed. But again, please do, I for one would be appreciative.
@@chefknivesenthusiast if by chance I’m in the neighborhood, I would like to pick your brain about further knife purchases, or rather.. a matchmaking as you so appropriately call it.
Your knowledge is incredible, and the way you pass it through the video in such an informative and understandable manner is amazing, I’m touched by your passion to this beautiful art, Ty for the effort of making such a great videos!
Wow, thank you for the kind words and watching my video! I'm happy that my enthusiasm is coming through in my videos. It indeed took me a lot of time and effort, but I just had to make this video. I wish it was available on youtube when I made my first steps into the rabbit hole of Japanese Chef Knives 15 years ago. I can only imagine how much trial & error, bad buy and money waisted situations it would have prevented. Anyway, happy to share, teach and learn here on youtube!
The only info absent that im sure many of us would appreciate, is reputable retailers or online shops to purchase these for those of us in areas without physical knife shops.
@DarossTheGreat Here's a list with all reputable sellers. Most of them, if not all, sell Japanese kitchen knives online. **EUROPE** Sharp Edge - Slovenia Cleancut - Sweden The Sharp Cook - Greece Knives and tools - Netherlands Japanese Natural Stones - Denmark Meesterslijpers - Netherlands Oryoki - Germany Selected Knives - Germany Skarpe Kniver - Norway CouteauJaponais - France Couteauduchef - France Japaneseknives.eu - Netherlands Karasu Knives - Amsterdam, Netherlands Knife Garage - Italy Steelinkitchen - Italy Hamono.nl - Netherlands Fazzinicoltelleria- Italy Whetstone.fi - Finland Dictum - Germany Japan-knives - Poland Foodgear - Denmark Tetogi - Denmark Acute Angle Shop - Lithuania **USA and CANADA : ** Hocho Knives - Florida Carbon knife co - Denver Bernal Cutlery -St.Francisco Knifewear - Canada Sharp knife shop - Canda REALSHARPKNIFE - New York Knife toronto - Canada Knife merchant - USA Japanese knife imports - California Chefknivestogo - USA Ai and OM knives - Canada Tokushu Knives - USA Sugi Cutlery - USA Tosho knives arts - Canada Stay Sharp - Canada Strata - Portland Cook's edge - Canada Fuku knives - USA Burrfection store - USA Aframes - Hawai Coutelier Nola- USA District cutlery - USA Cutlery and more- USA Epicurean Edge - USA Fine edge cutlery - USA Korin - USA Rodriguez Butcher Supply -USA **Japan :** Hitohira Jikko Cutlery Japanny Miura knives Chubo knives Japan tool Meisyou-knives Zahocho Ichimonji.co.jp Tsubaya Kama-Asa DeSakai Tower Knives H and K Kabuki Knives Kiya Washindou Chef's Knives Japan Yuisenri Japanesechefsknife **UK retailers :** Niwaki The sharp chef Kataba Cutting edge knives Knivesfromjapan Kitchen Provisions Chefs locker Japaneseknifecompany Knivesforchefs **Rest of the world :** Knives and Stones - Australia and USA Migoto Cutlery - Australia Pro tooling - Australia Zanvak - Australia (sharpening supplies) Japanische-kochmesser - Switzerland Cutboy - Thailand Chefs edge - Australia Chefs Armoury - Australia Knifeline Kitchintools - Singapore RazorSharp - SINGAPORE
Holy smokes, what an absolutely amazing job you’ve done with this video? Im just taking my first tentative steps into educating myself about owning a Japanese santoku and this video is just perfect timing. Im quite dazzled with the amazing array of knives in the shop ...wish I lived closer. As a home cook wanting a 16.5 cm santoku with a budget of £150-200 what might you recommend please?
If you are not intimidated by a 21cm blade and don't have a super tiny kitchen, I would recommend to buy a Gyuto instead of a Santoku. The functionality (all purpose) of the profile is pretty much the same, but the extra length makes it even more all purpose. As a pro-chef, I don't use Santoku's at all (they're just a bit too small). A Gyuto is in my opinion the first Japanese knife that anyone should get. But, if you do have a small kitchen or are a bit afraid of using a big knife, go for a Santoku. At that price point, you are definitely going to find a stellar knife. Anything around €200 is going to be a great knife. Just decide if you want to have a carbon steel or a stainless steel blade. I'm traveling in India and Indonesia at the moment, so I do not really have the time to recommend you particular Santoku's.
Thank you for a great overview on Japanese knives. I truly appreciate the detail and thoroughness! I am fascinated with the craftsmanship. I will purchase a set soon.
You're welcome! 🙏🏾 You should check out knives from makers in Sanjo (Toyama, Tanaka, Hinoura, Tadafusa, Yoshikane. There are too many great knife makers). It's a region known for hand-made knives with high levels of craftsmanship.
Hello, as a pocket knife and steel enthousiast, was looking to get my first "nice" kitchen knife, in SG2. Looking at Yu Kurosaki Bunka, Kei Kobayashi Gyuto, Shibata Koutetsu etc, all beautiful very thin grinded blades, which just what I love in pocket knives, performance... Then I realized that I should, first things first, get comfortable with proper technique, or it could be a recipe for disaster ! Thanks for the very helpful video, and for spreading the word about Larrin Thomas' work !
Kobayashi and Koutetsu are laser thin knives indeed. I would not recommend them as a first Japanese knife. Yu Kurosaki knives could be, but only if you have proper basic cutting skills. You sound like a wise person to aknowledge this aspect. Japanese knives do ask a certain level of skill and technique if you are only used to Western type knives. If I may give you a great suggestion: take a look at the Kaeru, from JNS (Japanese Natural Stones). In my opinion, the ideal first Japanese knife. Completely hand made. Perfect thickness and convex grind for great food release and sturdiness. Made of SLD semi stainless steel. Nice Kasumi finish. And amazing bang for your buck. Here's the link to a review video I did with that knife: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fDXDbMdhvgY.htmlsi=CnOsqeW-K14uAoSj
@@chefknivesenthusiast Hey there, wise you say... let's not talk about how many Spyderco I have 😅 First of all, thanks a lot for taking the time to reply with great first hand information, indeed the Kaeru looks interesting and I do like the story behind it ! I didn't know SLD, but after Googling it, I take that it is a semi-stainless steel, that is japanese D2, if so, if good heat treatment, then sure why not ! I am really not particularly afraid of cutting myself, however, any beginner like me has more chance to damage a knife by doing the wrong moves, or even letting it fall by doing an idiot mistake (😱) For me sharpening difficulty doesn't matter, I only use diamond abrasives and hone on ceramic ! The problem I do have at the moment with my various typical 1.4116 steel knives is that they are not very thin, and also when reprofiling to more acute angles like 12°/side, it can tend to roll a bit, so I suppose it has less edge stability. I could thin the knife, but then it wouldn't change the fact it has pretty soft steel, and would probably make it roll even more... ~200€ for 210mm Guyto and 242€ for 240mm one is pretty good ! There are only 240mm in stock, and I saw a lot of people recommending those longer knives, but I am not sure if I need such a big one, I am just a normal guy who cooks at home, maybe even a Santoku would be all I need, I don't know ! On another lower price point, I also saw what looks like some pretty thin and "bang for buck" knifes, made from Masutani, they seem to have more EU-style handles (which I don't really care for, especially if it puts more weight back) and not more than 180mm blades. I'd love to hear your opinion on that kind of ~100€ VG-10 core knife, maybe a 18 cm Gyuto can be a valid choice... A traditional-style Japanese knife in Magnacut at like 63 HRC is what I'd like most, ideally, maybe one day those japanese knife makers will start using it, who knows ? Again, thank you very much for taking the time to share your knowledge on this wide subject !
@HellGatefr2 The biggest difference between Masutani knives and a JNS Kaeru is that the steel for a Masutani is made at the Takefu Steel factory and the Kaeru is hand forged. I have never used a Masutani because I'm always more drawn to hand forged knives exclusively. I do have a few factory made, roll forged, and stamped knives in SG2 and VG10, but they hardly get any use in my kitchen. VG10 steel forged by a master blacksmith can be amazing steel. I have VG10 blades from Yu Kurosaki, Yoshimi Kato, and Takumi Ikeda. But VG10 has a bad rep because of bad quality VG10 from (Chinese) factory knives. When I speak of proper knife skills, I'm referring to a correct grip (pinch grip), proper guidance technique with the other hand (claw skills), body positioning and posture, and especially what not to do with a knife to prevent damaging the knife (scraping the cutting board with the cutting edge, latteral forces, etc.). With proper, basic cutting technique/skill, you will never cut yourself. Knives don't cut people. People cut people. When I talk about ease of sharpening, I'm referring to how fast a certain steel gets a sharp and refined edge. I can get a $1 IKEA knife scary sharp on a low-end sharpening stone. It will just take a significant amount of time. The SLD steel gets close to carbon steel because it takes a sharp edge almost as fast as, let's say, Aogami or Shirogami steel. Magnacut steel sounds amazing on paper. And I hear that Meglio is making nice knives with it. I never had the chance to use a Magnacut steel knife yet. I doubt that Japanese knife makers will ever start using it, but you never know.
@HellGatefr2 Using a bigger (240mm) blade can be intimidating at first. The lightweight and nimble Japanese knives could be surprisingly easy to use if you give it a chance. You don't need bigger blades until you do. Cutting larger stuff, like a watermelon or huge cabbage, becomes easy instead of a struggle. Slicing a nice piece of meat or fish is easier, and you get cleaner cuts because you don't have to make sawing motions to get through stuff completely. You can just slice through it with one long motion (retaining texture and flavor of ingredients). So there are quantifiable advantages to using a larger blade if you get used to wielding them. A 240mm Gyuto and a Petty (80mm-150mm) is all you need for 90% of the tasks in a kitchen, IMO.
@@chefknivesenthusiast What a goldmine of information, you spoil me ! Since we were talking about safety, could a taller knife like a Nakiri be safer for cutting/slicing veggies ? Thank you so much, and you deserve way more views btw, judging by the quality of your videos
Incredible amount information, knowledge, fresh insight and detail for literally everyone. Not to mention the editing! Movies are usually made from books. Break the mould and go to print on this one. Great job!
Most reputable knife vendors in the world will offer these in their assortiment. You can find a few options in the Meesterslijpers webshop: www.meesterslijpers.nl/index.php?route=product/search
This is extremely comprehensive and I actually love listening to it. I even replay it). But if youre talking to a regular person….you lost them at about 2 minutes. Try this; Hello regular people!) Gyuto in 210-240 and a 135-150 pettyknife Gyuto in White 2 if you will wipe it dry and take a little care. If not, Ginsan or Sg2. Petty in stainless bc fruits and other acidic foods. Ginsan or sg2. Both w wa handle Get a good board w end grain top like larchwood By a ceramic homing rod. If you live close to japanese knife store, get them to sharpen. Go cut something
@@aaronspektor2624 I know. But that's not who I am. And I make videos that I would like to see on youtube. And people like you. I mean, you've watched it. Twice! If I loose many people after 2 minutes, so be it. I don't make my videos for them.
I agree-superlative video; I’m gunna watch it more than once; but if you aren’t too interested in Japanese knives, yawn… (kinda like my friends that are mystified by the adoration I have for my Takedas-‘cause all they see is a roughly finished, dented knife that makes them ask me, “Why didn’t you just get Shuns?!”
@@Toddster63 I agree. Why didn't you just get Shuns? 😉 People who aren't too interested in Japanese knives are not my target audience. I myself am my target audience. I make videos that I'd like to find on RU-vid, as a true Japanese knife enthusiast. If people like my video's. Great! If people don't like my video's. Great! Let them yawn. If there is one person out there that likes this video and will watch it more than once, I'm already happy. So thank you!
Such a great video !!!!🔥 I’m going to Japan in couple weeks, where’s the best places I can go to buy some knives? Me and me wife both are chefs , so we’re looking for quality 🔥
If you are in Tokyo, try to visit Morihei (a very old shop focussed on Japanese Natural Stones, but also kind of a Museum for knife enthusiasts). On Kappabashi street you'll find loads of good knife shops, but Tsubaya and Kamata are the most reputable and reliable shops. You might want to visit the Masamoto Sohonten store, and Teruyasu Fujiwara. Therse are all top tier brands, shops, agents and makers. Then you could think of visiting one or more of those different knife making regions I was talking about in this video. In Seki city you'll find a Knife Museum for example. In Echizen you could visit the Takefu Knife Village. Jikko Cutlery in Kyoto or Osaka. There are so many options, I can't even name them all. These are just from the top of my head. I wish you and your wife an amazing trip in Japan! I'm pretty sure you will manage to snag a quality blade or two.
I recognice Indonesian (Javanese) "Wayang Kulit" Bima Character Drawing and Balinese Barong wood carving in the background. Nice one. Nice video! Thank you.
Thank you for the kind words! The Wayang Kulit is an antique cloth that was gifted to my mother. The Balinese Barong carving was, surprise, made in Bali. My brother and mother live in Bali.
Great video! Where is your showroom located? My son will be in Japan (multiple cities) for the month of July and I’d love for him to bring me back a knife or two (live in California).
@@chefknivesenthusiast I’m not as far into the rabbit hole yet to know enough about specific brands but I would like to get a Gyuto for just general purpose. Definitely go with carbon steel, perhaps white steel or blue. For the design I like Damascus for its unique design but I also really like Kurouchi finish. I still have a month to decide. Any suggestions would be greatly appreciated. I’m completely new to Japanese knifes. I don’t mind taking care of the knife, actually I really look forward to it. Fairly small kitchen, right now I’m trying to nail down all the basics of cooking. I’m not trying to become a chef but I would definitely like to be good in the kitchen.
@@YamiSamurai1 My only advice is: don't buy a knife that is too thin (laser). Try to find something that fits with your level of skill and technique. It's great to hear that you're looking forward to care for your future knife. That is most important. Great Kurouchi finished knives made from Shirogami#1 (white) IMHO are Hinokuni knives. Very rustic, but great performing knives that don't break the bank. Damascus, obviously, is more costly. And there are too many to suggest. But one of my favourite Damascus makers is Go Yoshizawa (Nigara). His Anmon Damascus is so pretty. But there are so many other Damascus blades out there that deserve a shout out. I wish you a lot of fun and learning curves in the kitchen, whatever your choice of knife is going to be.
@@chefknivesenthusiast Thank you for the awesome suggestions and advice. Im going to try to research more. Also have a look at the one you suggested. Hope you have a great day.
Harder steel = more edge retention is true only when comparing the exact same steel with two different heat treatments. Actually, high alloy steels (stainless steels) generally have more edge retention than low alloy steels (carbon steels), because they have more carbides.
I mainly say that in the generic context of Japanese knives(above 60 HRC) vs (Western) German knives made with way softer steel (around 52 HRC). I also mention somewhere in the video that there are 'super stainless' steels like Magnacut. But that in general, carbon steel knives just have that edge. I have knives made with e.g. ZDP, HAP40, and those kinds of stainless steels. They have good edge retention too. But in my experience, I like the combination of a super sharp, toothy and not too brittle edge, easy to sharpen steel, good edge retention and a nice patina...which I personally find best in Aogami Super steel. More carbides might provide better edge retention, but e.g. ZDP and HAP40 is a pain in the rear to sharpen. That's why I prefer Aogami Super.
@@chefknivesenthusiast actually, according to some CATRA test conducted, Blue super did pretty bad in terms of edge retention. VG10, SG2 or D2 performed way better at holding the edge, even at much lower hardness. 🙂
@@MrLoam910 Interesting. But my point was, I'm not just focussing on edge retention. All the other specifications of a certain steel will fit to a certain level of skill, technique and knowledge of a user. I wouldn't advice someone to learn how to sharpen on a ZDP or HAP40 steel. It's much easier to sharpen a carbon steel. So, even though Aogami Super might not be high on the edge retention list, I still prefer it over other steels because of its ease of sharpening, beautiful reactivity, not feeling as chippy when hardened up to 65HRC while having a thin cross-sectional geometry. Etc. Basically, edge retention is not on top of my list when I look for a knife personally. Plus, I love sharpening my knives. But when customers come in, who don't want to sharpen and baby their knives, a hard, stainless steel with great edge retention might make more sense to them than a carbon steel. Besides, I don't care much about CATRA tests or stuff like that. At the end of the day, it's all about the skill and technique of the user. Does a CATRA test take in account the way a knife is used? If you give two exactly the same knives to two chefs with a completely different level of skill, technique and knowhow. I bet that the edge retention of the knife in the hands of a skilled chef will appear much better than in the hands of a chef that doesn't have his knife skills & technique on point.
@@chefknivesenthusiast do you have an online retailer you recommend? There doesn't appear to be any shops that specialize in Japanese or high end knives local to me to try out unless I travel to NYC which is 2 plus hrs away lol
@@Andersonairchris www.meesterslijpers.nl www.hamono.nl www.karasu-knives.com www.japanesenaturalstones.com www.bernalcutlery.com www.knifewear.com www.sharpknifeshop.com www.japanesechefsknives.com www.tokushuknife.com These are all reliable and reputable knife retailers.
Any advice for a long time chef looking to upgrade his crappy Shun? Looking for a stainless knife that is somewhat of a workhorse but has some refinement. Kind of overwhelmed at the massive selection that is out there. Budget under $500. Just stumbled into your channel and instantly related to your down to earth connection to knives. Cheers!
@charlesm7646 Welcome to my channel! My number one recommendation in this case would be the JNS Kaeuru 210mm or 240mm Gyuto with a Migaki finish and D-handle. it would be a nice next step-up, without breaking the bank. At its price point, it gives you the best bang for your buck! Fully hand made knife. Semi-stainless SLD steel (is not reactive like a high carbon steel, leaning more towards a stainless steel). Really nice convex grind on a workhorse type of grind, giving it great food release and not a lot of stiction. It's nice and tall at the heel. Overall it has an all purpose profile. It can take a beating, but is also refined enough to do some delicate stuff. it's just a fantastic, no nonsense, don't worry about it blade. Here's a link to my full review video with this knife: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fDXDbMdhvgY.htmlsi=V5IzQJ4QpUyS3poH It's available at Meesterslijpers (www.meesterslijpers.nl/en/jns-kaeru-kasumi-sld-gyuto-21-cm?search=jns%20kaeru) and at JNS (www.japanesenaturalstones.com/kaeru-kasumi-stainless-gyuto-240mm-dragon-horn/)
No, Global knives are made of stainless steel and are hardened to 58 rockwell, which is on the soft side. They get dull really fast and, in my opinion, are 'crap' knives. I personally don't like them at all.
What do you think of Sukenari knives? My local Japanese knife shop has a rather nice hap40 gyoto for a good price that feels pretty good in my hand. Would this knife be an appropriate workhorse knife for a professional chef? Thanks🌟
Sukenari knives are really well hand crafted knives, with great fit and finish. The hap40 steel provides a tough blade with good edge retention. It does not sharpen as easy as carbon steel knives, but fthe semi stainless core with stainless cladding need no babying. The flat ground geometry of the knife does make the blade a bit sticky, so the food release isn't that great. That could get annoying when doing a lot of preps. My nr one recomnendation for any kitchen pro and Chef is the JNS Kaeru Gyuto. By far the best performing knife in the $200 price range. It punches way above its weightclass. It's a champ in the kitchen. Fully hand made knife. Semi-stainless SLD steel (is not reactive like a high carbon steel, leaning more towards a stainless steel). Really nice convex grind on a workhorse type of grind, giving it great food release and not a lot of stiction. It's nice and tall at the heel. Overall it has an all purpose profile. It can take a beating, but is also refined enough to do some delicate stuff. It's just a fantastic, no nonsense, don't worry about it blade. Here's a link to my full review video with this knife: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fDXDbMdhvgY.htmlsi=V5IzQJ4QpUyS3poH It's available at Meesterslijpers (www.meesterslijpers.nl/en/jns-kaeru-kasumi-sld-gyuto-21-cm?search=jns%20kaeru) and at JNS (www.japanesenaturalstones.com/kaeru-kasumi-stainless-gyuto-240mm-dragon-horn/)
Thanks so much for your response very helpful. Any recommendations if I was to step it up a notch? My budget is under $400 - (it’s my employer’s $$ so I might as well spend it.)
@charlesm7646 Spending more money doesn't necessarily mean a better knife. Perhaps better looking, but when it comes to performance, the JNS Kaeru outperforms many knives in the $300 - $800 range. This special version of the JN ,Kaeru is $470. The exact same knife and awesome performance, but fitted with a gorgeous full buffalo horn handle, and a hand engraved dragon on the blade. I have this one with a 'normal' HO wood handle. One of my go-to Gyuto's (and I have many, more expensive Gyuto's). www.japanesenaturalstones.com/kaeru-kasumi-stainless-gyuto-240mm-dragon-horn/ Otherwise, check out the Hatsukokoro Yorokobi. Also very nice blade, if you're into the whole copper damascus thingy. Here's my review with a 270mm version. But it is also available in 210 mm and 240 mm. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DHiE8nXfeAk.htmlsi=N0Dg9AWu5NilHRgW
I bought a new Miyabi Kaizen II gyuto. but looking at return it for a better blue carbon steel gyuto so what would you recommend? I like my Kohetsu Blue petty and Tsunehisa Damascus Kiritsuke a lot.
I personally love what Takumi Ikeda (Anryu) and Go Yoshizawa (Nigara) do with Blue steel. So I would recommend you to look at knives from Anryu and Nigara. There are so many other good knives out there, but narrowing it down to these two makers will give you a great price/quality ratio and superbly hand-made knives.
Sir you need a lapel mic, it will improve the video so much. There are times I couldn’t make out what you were saying and a lapel mic would help a lot. You know about knives, I know about microphones.
In my last videos, I'm using an AI program to enhance my audio, and I already invested $300 in my DJI Wireless Mics. What would be the advantage of a lapel mic over the DJI Mics that I already use? In this video, I just didn't place the mic close enough to my mouth. Plus, the settings were off. I'm learning every video to make things better. Bear with me.
What's the difference between Miyabi 5000mcd vs Miyabi Mizu chef's knives? The same brand, the same steel SG2, the same hardness HRC 63, the same size and shape, but 5000mcd cost twice as much. Is it just for the birch handle? Please, help me understand.
You probably didn't make it through the whole video, because I did explain that Damascus is the most expensive finish on a Japanese knife (in the segment about the different knife finishes) since it is the most time consuming steel forging process. The Mizu has a Tsuchime finish and a Micarta handle. Micarta, compared to Birch wood, is not much cheaper (I think) but usually is perceived as cheaper looking/feeling. The 5000MCD might have a better grind as well, better fit & finish, and take more time to make overall. The last sentence are just educated guesses, because I have never had a Miyabi Mizu in my hands nor used one.
@@chefknivesenthusiast Thank you for your response. While I understand the Damascus finish is more time-consuming to make, I still don't understand the advantages it offers me as a knife user. Does it get sharper or stay sharp longer? Still, obviously, it won’t be twice as sharp as it cost. I also don’t believe it’s more durable and resilient to carelessness. Why do customers have to pay twice as much?
@@Wagmiman I just figured out how to turn up my mic (it apparently was on 50%), so I hope this will not only increase the volume but also the overall quality of the sound. Keep in mind that I'm just a 'living room' youtuber. A one man show. I don't have a dedicated youtube studio with all the proper equipment for professional film production. I just make these videos with my smartphone and a wireless mic. in the corrner of my living room. No post production, sound engineering or anything that leans towards professional video production. I edit my videos in iMovie for crying out loud, not even with a proper Editing program like Final Cut Pro or Davinci. If my channel will grow into a channel big enough to make money, I'll invest in proper equipment. And perhaps even in people with proper expertise. But for now, you'll have to do with just one guy talking about knives in his living room. Doing his best to make valuable content in his spare time for the knife community with the minimum of means at his disposal. That being said: for a Chef (not a video producer)...I think my video/sound production is not even that bad. 😅
@@chefknivesenthusiast Hope it helps! Yeah bad voice isolation in a large room probably does have a noisy effect in the sound quality. Thanks for your dope videos! Keep it up 🔥
Thanks for sharing. I think that is a literal translation. In the world of knife making, it is translated to 'blacksmith' finish. It refers to the black forging scale that forms on the outside of the steel. So, it makes sense.
Your content is most valuable. So, you must be heard clearly. First, the music competes with you. NO MUSIC! Second, your microphone is picking up the echos of your voice as it bounces off the walls making confusion. Get a "uni-directional" microphone that only picks up sound from ONE direction, not many. Then put that uni-directional microphone very close to the corner of your mouth off to the side a bit so it doesn't pick up your breath but your voice only. This will totally eliminate the confusing echos and your voice will sound perfect. Follow these instructions and you will thank me profusely, and so will your listeners.
Appreciate the feedback. Until a year ago, I was just a guy talking to his smartphone in his living room. Nowadays, I do have a wireless mic and improved sound quality. But the sound quality of my videos will never be as good and professional if I don't have a good camera. Hopefully, I can invest in a good camera one day. One step at the time. I'm not a 'serious' RU-vidr.
Your shop is AMAZING. I love kitchen knives and would go bonkers in your store. That being said, Here's what I have so far. Miyabi Birchwood 7" Nakiri Miyabi Birchwood 9" slicer Miyabi Birchwood 9.5" Kiritsuke Miyabi Birchwood 6.5" Petty knife. Miyabi Birchwood 9" Gyotu Wustof Ikon 6" stamp forged Nakiri Wustof Ikon 8" stamp forged Chef's knife. Wustof Ikon Paring knife Zwilling 10" serrated bread knife MAC MTH 80 Pro, Chef / Santoku hybrid Zwilling 7" stamp forged Santoku Wustof Icon Boning Knife And my "Battle Tank" tough task"who cares" blade, A Lamson Sharp 10" Chef's knife re-edged to 17 deg per edge from original 22 deg edge. I use that to hack through poultry bone etc., as I'd NEVER use my Miyabi's for anything other than delicate {pure joy} push / pull slicing. NO ROCKING!!! lol The Miyabi's cut through vegetables and meat like they're warm butter. Unbelievably SHARP knives that are pure cutting / slicing joy to use. The Miyabi's are very thin bladed, very hard steel, with {50/50} beveled 10 deg per edge angle. They are operating room, surgical sharp, but otherwise DELICATE and EXPENSIVE blades! Lamborghini knives. My MAC Pro is my go to knife. It's my favorite for almost everything. It's light, comfortable, easy to use, holds a long lasting, durable RAZOR sharp edge with 15 degree, asymmetric {55/45} beveled V edge. It's a hybrid between a Santoku and classic western full tang, Yo handle Chef's knife and it's by FAR the knife I use the most. I believe it won this years, "best chef's knife in the world" competition. If so, I understand why. Absolutely the best bang for the buck of any knife I've ever bought. Would any restaurant Chef break out a Miyabi Birchwood knife to get to work? HELL NO. You chip a MAC, you're out $140. You Chip a Miyabl Birchwood? You're out $400. One is for artisan blade collectors to hang on a magnetic rack for oooh..ahhh, factor The MAC? That's for daily hard use in a busy kitchen that will get the job done and do it as well as the Miyabi for 1/4 the price. You want a Lamborghini? Get the Miyabi Birchwood, a Shigafusa or Masamoto KS series blade.. You want a Corvette that can do what the Lambo does for 1/4 the price? Get the MAC MTH-80 Pro. Japanese blades are the best blades in the world. No contest. You just have to know which one will meet your needs at a price you can swallow. lol I could spend a week in your shop drooling over that collection you have. Some people love collecting stamps. ME? It's knives. Great video.
My problem with buying Japanese knives is , I have one knife made at a time with special love 💕 and hand forged greatness, w/ blood, sweat & tears of the Master Blade Smith infused into the blade , and blessed by GOD HIMSELF !! ... but I'm brought back to reality by My DREAM KILLER ! Then , I remember , I have a budget to live within ... ( and prep the food w/ My sub $200 Japanese knife ... and try not to cut Myself ) LOL😢😢😢
After suffering through 17 minutes of "cute" conversation that amounted to an intro that could have bean condensed to one minute, i simply gave up on getting any useful info about these knives. But man, gotta credit the guy, can he ever talk!!! -😲💬.......👂
Sorry for being so verbose 🫣 Now stop watching my video(s) and go back to watching TikTok videos. I don't want to be the cause of anyone's suffering. 😉
I can’t believe no other knife nerds have helped you out! Your vids have been super helpful as I increase my meager collection (2 Takedas and a CCK cleaver) collection. I think my next buy is going to be a 210mm Shibata Koutetsu; your vid on this laser really help to turn me onto this man and his knives!@@chefknivesenthusiast
@@Toddster63 If you ever get the chance to get your hands on a Shibata Tinker Tank, or any other Tinker knife...do it! Koutetsu's are really nice laser's, but I like the Tinker knives even more.
‘If I ever get the chance to get my hands on a Tinker Tank’- DREAM ON! A Tank is one of my dreams, but chances of getting one are slim. I’ve watched your Tank video a few times. I’m a cleaver fan, so Kiri cleavers do it for me…@@chefknivesenthusiast
Best Japanese kitchen knife video I’ve seen yet. I wish I was nearby because I could use your match making expertise. Never had one and it’s time. I just bought a guided knife sharpener and some diamond stones. I learned a lot from your video. I’ll be getting a good cutting board soon. Thanks
But how on earth can these knives possibly compare with the finest knives ever made? And I'm sure you know I'm speaking of the cut above the rest - Cutco!
Welp it took me 48 minutes to realize I need to buy a stainless steel knife cuz I know I will brake the edge of a carbon steel on the first day lmao I'm not ready to break a $400 dollar knife yet. But know I know more about Japanese and I know when I'm ready to buy one I'll probably spend 1-2 more months looking at knifes lmao
hello :) can i as you for a recommendaton? like you say it at 18:44 min, i need a dependable knife that can take a beating and still perform like a rockstar. Do you have any specific knife recommendation?
The JNS Kaeru will be a great fit for you! Check out this video I did with that knife: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fDXDbMdhvgY.htmlsi=DVlVoQFGcIwDmqsP
You never cease to amaze me !!! This video is a fountain of important information, and i learned more of the things i didn't know i needed to learn !!! Your attention to detail is fantastic, and the amount of knowledge you have to share is impressive, but the fact you are willing to take the time to share it in a concise but informative manner that is easy to understand.... that is priceless. Thank you for taking the the time to teach us !!!!
Thank you for the kind words! 🙏🏾 I'm just trying to make all the videos that I wish were available 15 years ago, when I took my first steps into the overwhelming world of Japanese kitchen knives (what would I tell my 15 year younger self, with the knowledge and experience I have accumulated in the past 15 years). And just share my enthusiasm.That way, I know it will be valuable content for all the chef knives enthusiasts out there. It never gets boring to discover that people like you are appreciative of my efforts. 🙇🏽♂️
@@CoThG His name is "Drapa", which means "drop" in Nepalese. When he was still a kitten, the spot on his nose literally looked like a waterdrop. That's why I wanted to name him "drop". Found and thought the Nepalese word for it sounding good. He's almost 8 years now, and with the years the spot turned from waterdrop shape to more like a diamond shape indeed.
thank u very much for this video! it was an eye opener for me as i am now ready to move on to knives which will do a better or at least the same job as my supermarket favorites which are very old, badly chipped, and not easily replaced. thanks sooo much!
If you think this was hard to figure out I’m going to up the difficulty level. Imagine looking for a top end Japanese steak knife. Been looking forever and all I can find is Hazaki which comes from non Japanese owners. I’m a carnivore, all I eat is meat every day. I want the Hattori Hanzo samurai blade of steak knife’s. I want the freaking lightsaber of steakknifes. This has proven damn near impossible to find. Screw the box sets I just want 1 steak knife with a laser edge. How is this so hard???
I personally like this steaknife from Ryusen: www.hamono.nl/nl/ryusen-steakmes-yosegi-sk06-3-colours-sk-651.html And this Takeshi Saji steak knife and fork I like a lot: www.meesterslijpers.nl/takeshi-saji-steakset
This month me and my girlfriend were in Kyoto and bought 3 knives from Shinto with our names engraved on them, and yeah, works of art feels like an understatement. Those things are alive, every time I take one of them to cut something I become awestruck by its sharpness. I just can't seem to get used to it, impressive every single time
Thank you for sharing this. It's always nice to hear that someone appreciates their Japanese knives as the pieces of usable art that they are. Enjoying the craftsmanship and the performance of a fantastic kitchen tool. They make the act of cooking much more pleasurable and efficient. Enjoy your knives and I wish you and your girlfriend many nice meals and happiness.
Great video thanks for the heads up you gave me a few days ago. Honestly this video really only further confirmed what I was thinking. A lot of the issues and complaints I have in the kitchen (regarding knives) seem like a Japanese knife may help improve. Sadly I live all the way in California so I won't actually be able to visit your shop and try the knives out for myself but this video definitely helped point me in some great directions
A Japanese knife will sure be an improvement for your cutting and slicing activities. A JNS Kaeru Gyuto from SLD steel is one of the knives I always recommend as a first Japanese knife. I have made a video with that one: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fDXDbMdhvgY.htmlsi=35GBqh5_Unn90sMX
Good job on a great comprehensive guide to Japanese knives! I've bought Japanese knives for many years now, and I always continuously learn new info about these functional masterworks of art!🔪🔪🔪
Thank you for the kind words. It sure is a long and adventurous journey into the Japanese knife rabbit hole for me too. And I completely agree that they are usable pieces of art.
I'm imagining the ballet dancers with a broken leg. I've never had trouble myself but seem massive chips come in for repair. Using the tip of a knife to open a tin can should have the depth penalty.
What a bad ass video! As a knife newbie this a great intro to Japanese knives, I learned more in this video than the many hours researching the internet. Add in the sense of humor, makes the video so much more entertaining!
Thank you for your bad ass comment! Welcome to the wonderful rabbit hole of Japanese knives. I'm happy you feel this way since I made this video for my 15-year younger self, when I was a knife newbie myself and looking for a video like this (but could not find one).
Mocht je de kans hebben om een afspraak te maken in de Meesterslijpers showroom in Badhoevedorp, dan heb je daar een uur de tijd met mij om de perfecte mes voor jou te bepalen. Mijn algemene aanbeveling als eerste Japanse mes is de JNS Kaeru: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fDXDbMdhvgY.htmlsi=-dWPvABVFrIzSnta
