Short, sweet and concise. Everyone looking for their first Japanese knife should watch this video. Thank you. For those of you stopping your day to comment on the sound of this video, please tell Cletus I said hello.
I'm the proud owner of a Tsunehisa Ginsan Kiritsuke after some amazing help from Ben in store recently. Great video, very informative and looking forward to more guides, demos or showcases you decide to make!
My blue carbon steel kitchen knife has only needed honing In the 18 months I’ve had it , it’s kept an insane edge compared to my German stainless kitchen knifes that I’ve needed to whetstone a few times since getting the Japanese knife .
Thanks for this. What is your take on the coreless (dual core) VG2/VG10 damascus blades? Shun has one that looks great. Being solid VG10 has me thinking it would be SUPER fragile?
Blue Super is the next step up from Blue 1, not 2. Moritaka is actually Warikomi rater than Sanmai, with Sanmai the core steel is visible on the spine, Warikomi is a more rare procedure where they inlay the core steel manually.
Gyuto are perfect for this, the high hardness will just mean longer edge retention. If you have a high-hardness blade that is very thin, be careful around sweet potato or hard root vegetables, twisting or torqueing mid-cut can put stress on the blade.
I find that powdered stainless like SG2 or HAP40 will hold an edge longer than blue super, and won't rust either. Blue Super is great, but imo sits just under powdered stainless and will need to be kept dry otherwise you'll see some spot rust appear.
HAP40 is pretty much like super blue super. It's very similar to blue super but taken even further with the alloys. The most common powdered steel used in cutlery is R2. A good R2 is about as hard and fine grained as you'd ever need. The performance will be pretty similar to super blue, but it will be much lower maintenance. I have knives with both steels, but generally prefer blue super because I think it's just cooler.
Enjoyable and informative video. Only one thing I want to say is that you pronounced 銀三 differently. Correctly you should pronounce GIN ( Silver ) as in name Ginsberg or Ginko tree, and SAN ( Three ) as in San Francisco.
Found this video while looking at swords. As far as im informed for swords carbon steel is often recommended due to the more abuse you put them through. I believe stainless steel is more for display purposes in the sword world.
I was impressed by the hardness of the Japanese stainless steels being (sometimes well) over 60. In contrast, the most used European steels for knives stay below 60. For example, the highly popular 50CrMoV15 or 440M lies between 54 and 56, while the harder, and somewhat brittle, 440C is still only about 58. How do you explain this difference?
One thing to note though is that edge retention is based on three factors, hardness of the steel, hardness of the carbide, and amount of carbide. And well the addition of chromium to steel lead to the creation of chromium carbide that are harder than iron carbide. This means stainless steel tend to have good edge retention capabilities at lower hardness. Also they are many type of stainless style that tend to be hardened near or slightly past 60, this isn't something inherent to japanese steel. It is not hard to find knifes in CPM-S35VN or 14C28N near or slightly above 60, the thing is those steels are rarely used of kitchen knives . Also 440m is an american steel standart, and not european.
German knives are more heavy duty and wont chip, rust or break as easily. You can use them to cut frozen food and other tough things. This would break your typical japanese knife. It's just different philosophies.
Kurouchi is pronounced KOO ROH OO CHEE, not "Karachi". It's not a city in Pakistan. Also, AUS-10 has the same general hardness as VG-10, the two steels as basically identical in terms of performance.
ZDP-189 is not stainless at high hardness. And why didn't you mention the best steel category for knives - PM cold work tool steels, like Bohler K390 and Vanadis 4 Extra?
@@chefsedge4952 If you mean knives made in Japan only, then I agree. But those supersteels I mentioned are definitely used for making gyutos and other japanese style knives.
@@einundsiebenziger5488 Please, stop spreading disinformation! These Bohler-Uddeholm, CMP, Erasteel steels outperform ALL japanese knife steels in kitchen knives, especially in super thin and long chef's knives.
I wish you'd spoken slower , you already have a weird accent which makes it even harder for people who are non English speakers , that way it'd have been more explanatory for those who care about what you have to say.
