Most of comments are negative. Poor people, you must be so sad. Some should try to forge their own knives, then comment! That's a handsome knife you made Mr.
adri sadira it depends on the individual if a pure CS (white) or alloyed CS (blue) is better in their personal philosophy. Both are old steels, molten steels. blue and white are heavily marketed in the Japanese knife world....... I think modern PM steels offer generally better metallurgy and better properties.
Wow, the comments on this video are sad. Soooo many Japanese knife experts (translation...a bunch of chef school grads who are bitter because the only job they found was at the local Denny's) in the RU-vid comment section. Who knew?! You bought this knife so use it however the hell you want to man. I guess unless you are a master Japanese chef you don't have the right to own a cool knife like this according to these aholes.
honestly ,the steel isnt so important if its a western chef handling it , Japanese chefs have high knife skills and understand the steel properties on food while western chef buy knifes just coz it looks nice and high HRCs . Anyway you dont even know how to chop spring onion the japanese way ,sooo.....
Show us a video of yours since you are a "self proclaimed master". Until that time comes, take some advice, and shut the fuck up because you sound like a arrogant pecker head.
@@bazingamaster3770 it isn't that a thick blade is inherently bad, but rather a thick blade for produce prep is bad. look at the way it wedges in the potatoes- just bad performance. no shade to the blacksmith but i wouldn't reach for this knife just cause it wouldn't go through root veg, you have to muscle through it the way it's shown in this video
@@davidlerer5680 Most Japanese knives are single edged, or of an unequal bevel, to push the sliced food away from the knife, instead of sticking to the side of the blade, like what happens with so many western knives. Kiritsuke and Bunka knives are thinner and lighter than many western chef's knives, without being weaker.
@@jreyman yeah man, this is kind of a given. however, what i'm saying is that the knife in the video is particularly thick behind the edge. the issue isn't sticktion, but rather wedging; the knife thickness behind the edge is drastic enough that it wedges the root veg apart instead of cutting (you can actually see this in the video)
@@jreyman Actually, they are weaker as well. Most Japanese knives have insanely high HRC numbers because Japanese chefs need an extremely sharp edge that stays sharp. The price for that is the edge is weaker and prone to chipping. However, this really isn't a problem for how and what Japanese chefs are generally cutting. So it's fine for them. But, a lot of people in the west buy these knives and then get upset and think something is wrong when their tip breaks off or they chip the edge the second they use it.
The bolster on that knife is stupid looking. You spelt "celery" wrong. And you shouldn't cut using a pulling motion, its bad form. You always chop downward-forward.
Wrong. Japanese most often cut with a pulling motion and the only the tip makIng contact with cutting board.. works great for stringy vegetables and protects the sweet spot of the knife.
Yeah that is incorrect. I think you may want to take a culinary knife course or two. Japanese use pull strokes to slice fish. You don't use a pull stroke while chopping and dicing produce. It's bad form.
Dan Schwemin Jr That's incorrect. Usuba, Nakiri, Yanagiba, TRADITIONAL Kiritsuki, and Deba are the most predominant Japanese knife styles. They are single bevel, and aside from the Deba, and in some cases the yanigiba, have little to zero belly and are near impossible to use in a traditional eastern cutting motion as most of those knives (Again excluding deba, which has a belly and is a fish prep knife anyway) have blades that meet the tip at a 90* angle. Yanagiba being the exception but even the Santoku style has a squared off tip. There's no way to rock on the belly, or anchor the tip of an Usuba (either traditional or kamigata tip) to a board and this is the primary vegetable knife in Japan. So MOST use the draw cut. I have seen some use the pushing eastern motion but it depends on the vegetables. It's why a lot of knofe forums have so many questions about starting to use TRADITIONAL Japanese style knives. Also you refference the slicing of fish. Those cuts are Hirizukiri, Sogigiri, etc. They are not just "pulling backward" those cuts involve way more by way of technique than that. Those cuts are about maximizing blade edge to ingredient ratio in order to create a smooth finish on sliced items, which often involves having the knife tip almost 90*in the air against the cutting medium before beginning the cut. Just my .02
PSMTCHEF - OK I really think you're misunderstanding what I'm saying. I'm talking about when he is using pull-cuts to chop celery in this video at 2:58. This is incorrect form. The preferable way to chop the celery would be to use a downward forward motion, similar to how you would chop with a Chinese chef knife. I am not talking about a rock chop as if using a western European chef knife. I hope that clears things up.
