This is awesome. Some sick Japanese steel and what looks to be a very intricate menu. However, let’s be honest...99.9% of restaurant workers will never work in a kitchen like that, with expensive tools at their disposal. They will get by with an 8” chefs knife, a paring knife, and more often than not, the offset serrated bread knife.
I noticed that thing too. I'd have to try it to see how safe it would be, and don't believe that "normal" people should spend a lot on paring knives, but I'm very intrigued!!
Danny L German knives have their porpose. Japanese are usually harder steel and thinner behind the edge. Thus, they are better for intricate tasks and moving through food easier.
Nobody holds a slicer like he is claiming. In fact he doesn't even hold it that way when he is showing himself slicing. He also has terrible form at the cutting board. He has the knife perpendicular to the edge of the cutting board. This causes him to stand sideways. His shoulders are completely locked up. His elbow is extended out behind him which is a hazard every time someone walks behind him. He does not look like a natural at all. Then there are the tweezers. He needs them for plating with his right hand but miraculously is able to perform the same exact task with his bare left hand.
however you are right when using a sujihiki you want to slice, but he does say one thing and does another, also with a sujihiki they are normally single beveled so you wouldn't cut straight down like he did ether however his looks like a double bevel
Do you mean damascus? Not sure what it is just that the below knife is a Takeda Aogami Super Kogatana. I own a Takeda Gyuto NAS and absolutely love it and plan to purchase a few other knives from them in the near future. Oh boy that was 1 year ago haha.
Ok this is just wrong and a lot of people who watch this without much prior knowledge who cool casually will be misled. Realistically the vast majority of home cooks need a relatively small chefs knife/santoku and some kind of bread knife. At the point where you start to break down cuts of fish and meat things can get more complex and you might want to start looking into a pairing knife for fish and a pair of tweezers you’re willing to sacrifice to the kitchen and for meat a chefs knife generally will be fine for most cuts of meat a casual chef would break down but for poultry you might want to look at a pair of kitchen shears although some people might find that their kitchen shears will be suitable for getting through the rib cage of a poultry they want to break down provided they’re willing to clean them thoroughly between use.
Not everything is about you, this video and the chefs advice was clearly meant for restaurant cooks who need to these tasks at scale, good enough is never good enough in a restaurant, let alone at this caliber.
I mean Japanese knives pretty clearly wipe the floor with German, so there isn’t much point. In all my years working in Michelin level kitchens I’ve never seen anyone use anything but a Japanese knife, myself included. Any real knife shop doesn’t even carry any German brands, because real knife enthusiasts and users know there isn’t even a comparison, Japanese knives wipe the floor w German knives in just about every way. Honestly, most ppl who buy German knives either don’t know any better or have some preference unique to them 9/10 times. Japan dominates the knife world, as they should, because they are far and away the best.
Essential kitchen knives.... Shows 4 knives, not one of them is a serrated knife >< 3 knives should do all the work, pairing, chef's knife and serrated edge knife.
I cut my bread with a slicing knife daily. The problem with serrated knives have a chisel grind making it harder to make a straight cut, but they can cut years without sharpening. Not that his knife choices cover my cooking needs.
So, how am I supposed to slice bread with these? Because that happens all the fucking time in my kitchen. These may be 4 knives essential to get your Michelin star, but they seem overkill for the average kitchen.
@@WinedandDined27 He doesn't use a bread knife because his cooking obviously does not include bread. And yes, a sharp knife can cut bread, but when the bread has a crust, as decent bread should have, your knife won't stay sharp for long and if it's one of those delicate thin-bladed hard-steel knives this guy uses, you might even damage the cutting edge.
@@einundsiebenziger5488 he cooks French cuisine, he absolutely uses bread lol. I have close peers who’ve worked with him. And the crust cutting with a knife thing is not as big a deal as you make it sound. I wouldn’t slice an extremely thick crusted bread with a laser, but a traditional chefs knife can absolutely cut bread and have virtually zero negative effects. And besides, not all bread has a hard crust, that’s only some breads like sourdough. Most rye, milk bread, brioche, etc don’t have a hard crust. Those are the most common breads you’ll find in most kitchens unless you run a sandwich shop or a place that specializes in bread baking. Owning a bread knife is absolutely not a necessity. As an executive sous chef at a 3 Michelin star restaurant who has been cooking professionally for 16 years, I assure you, in my extensive experience what I’m saying is accurate. I have no reason to lead anyone astray. I stopped keeping a bread knife at work long ago since I literally never used it or needed it. And yes, I’ve worked with bread in almost every kitchen I’ve been in.
Michael Coelho in Japan they don’t have one knife for just boning. They have a knife for each particular purpose. For instance a chicken boning knife is called a honesuki.
You don't need a boning knife or a filet knife, unless you're either a butcher or fish monger. A really sharp chef or utility knife will do the job just fine!
man splainer just saying man, just because it’s a Japanese knife doesn’t make it overpriced, they are much more a performance tool for a workplace, if your cooking at home twice a week sure wüstof is fine
@@jameswild8335 Wüsthof* is certainly not garbage. Their lower-end lines are just do not live up to the "legendary German quality" reputation. Their higher-end lines are really decent, just a little heavy, and they're far more forgiving when cutting frozen food or bony meat.
He has some good intentions but understanding Japanese knives requires months of research or experience. The video doesn't explain even 1% of the subject. It is quite a journey if you want to take.
