Generally when you spring for a Shun knife you really aren't gonna want to scrape the blade end across the cutting board to gather your ingredients together.
I know you want to show all the knives being used, but using a serrated knife to cut the tomato is pretty silly when you have knives of that sharpness. Though for some reason, the nakiri didn't seem to get used, despite being the one knife specifically designed to chop vegetables. I have little doubt that these were all great knives, but I think more could be done in showing them in their strongest functionality. Though a 3 minute video is hardly enough to do very much in that respect.
@@joemayton5560 That's an odd comment. If I'm making my own video, I'm not shutting up by definition. And if you aren't liking criticism, why are you criticising?
@@joemayton5560 If I didn't like the video, I wouldn't have bothered providing criticism on it. If your concern is unneeded negative comments tearing people down, I'll get on board with that. But if you think good content creators can't benefit through useful criticism, I don't know what to say. Because I don't think I know of any good content creators that aren't constantly looking of ways to improve.
@@joemayton5560 the hammered kai shuns are just beautiful. Miyabis look very fresh and uniformly clean and appealing. Hopefully one day I can have the shun
Miyabi knifes have better steel than the shuns and tend to hold the edge longer. They also cost a bit more. Shun knives are a fantastic middle ground, they are not the very best, they don’t have the best edge but they are a fantastic knife most of the time I use my shun as a workhorse. My carbon steel knives are where it’s at. Credible edge and edge retention minimal effort to maintain whereas I’m constantly honing the shun and miyabi’s. But to be honest any of them will serve you incredibly
Seeds do not have any capsaicin in them. The spiciness comes from the white part the seeds are attached to and the veins in the flesh of the pepper if they are allowed to ripen on the plant.
The horizontal cut on the onion (aka "suicide cut") is unnecessary, as the onion is already pre-segmented by its layers and longitudinal chambers (noticeable as lines). You only make this cut to show off how sharp your knife is.
I could do things faster if I'd use just one of them knives, but I get it, the point of this video was to showcase the Premier line. Love these knives TBH!
no they are machine hammered and just held by the guy using the machine. Also why the hell would you use a bread knife to cut tomatoes haha. I mean I guess this video is made for a person that has never cooked in their life, but that being said that person would never buy these knives. They are better off just getting a knife at walmat. And believe it or not you can get a base model Hinkles knife there for 15 bucks
Kai knives have poor quality. Their steel is very brittle and this is exacerbated by an extremely narrow recommended sharpening angle of 16 deg. Most kitchen knives have a more durable 20 degree edge. My Kai knives have several chips from sharpening. Not from my cutting of vegetables or bread. Kai took my money to 'warrantee or sharpen' then sent back my knife because it was serated. "sharpening serrations isn’t a service that we provide so we were unable to repair the damage." "Lifetime sharpening' is claimed with their knives. Low quality, expensive knives and dishonest service.
Nonsense. They're admittedly somewhat over-priced and over-hyped, but they are absolutely well-crafted. I work with mine almost daily, I just would not cut any frozen food, bony meat or open cans with them. The "lifetime sharp service" is not offered here in Europe and I would not make use of it anyway since I sharpen my knives myself. In case of my Shuns, they all only require some passes on a diamond honing rod once a week and one thorough sharpening per year. Never had any chipping, not even after dropping them accidentally on a ceramic-tile floor.
