Handmade Japanese Kitchen Knife - Kisuke x Zahocho Gyuto Review 

Thank you for the nice comment :) Do you have a knife in mind already? Or are you still looking at a few?

I agree.

Glad to be noticed :), it was a very pleasant experience with the email communication. The person that I was in contact ''Fred'' is very passionate and knows a lot about knives.

I love the iteration on the quality! If I can make a suggestion, tweak the animations to incorporate some kind of cutting transitions as they appear. It could add continuity between the floating and sound effects.

Thank you :)

@@losergamer04 thank you for the suggestion will see what I can do :)

Thank you for commenting and watching :)

Thank you for the nice comment :)

hmmm the 230mm is still available, that is the one I reviewed here. If I'm correct Zahocho is also working on a new Collab, however, the lead time may take more than a year. You can always email Zahocho for more information, they reply quickly.

It is indeed hefty, but overall still comfortable and the thick spine was adding to the comfort level of my pinch grip. Happy that I was able to test one of his knives with some slight modification requests by Zahocho.

Hi :)

Hope I can remember my password :P will be logging in! I need to do more with Instagram but as you noticed I'm not active there.

@@chefpanko Appreciate the very fast reply, I put a link in the message and I don't think I can put links in YT comments

@@MrSuperNiceGuy100 yeah links get deleted by youtube most of the time. So I won't be able to reply since I can only see the snippet in my notification bar. Answered your question on insta :)

Edit (same person, my phone and PC have different accounts): Would be nice to see more direct comparisons between what Zahocho specified VS the other Kisuke knives. So far all I got was the slimmer octagonal handle - which is a great thing. By the way, Kisuke should probably be pronounced "kee-soo-kay" and if you say it at normal speaking speed, it sounds more like "kee-skay".

Hi, the review sample has been sent over by Zahocho Knives Tokyo free of charge. Before I accept any review samples I do my research about them first and ask them some questions and once they accept my ''review terms'' (basically that there will be a disclosure in the video for full transparency towards my viewers). Once they agreed to those terms and send me the review sample, I will film the knife in a new state, then I do my full review which takes approx 2 to 4 weeks. Then I will write the full review and edit the video accordingly and add my experience and findings on the knife during the 2/4 weeks testing period. The brand does not get to see the video beforehand since it is a ''review'' video of the product they provided. It is not a ''promotional video'' as I will add my honest findings in the video and if the knife has some flaws they will be included. Something I include in the review videos is a ''disclosure'' since in the past I had ''brands'' that were not honest and wanted a so-called ''review'' but then they wanted me to sign a contract with an NDA. Obviously, I directly declined any review samples from those companies, since they wanted me: a) to sign a contract where they can re-upload the video in pieces to any social platform they own. (and modify it to their liking so therefore allowed to take things out of context) b) If they did not like the review I had to delete the video within 24 hours, c) They demand that I upload it on at least 2 social platforms. d) they usually ask for a specific upload timeframe and if I failed to do that they ask me to pay a fine. e) If I failed any of one of them, they won't pay me the ''sponsored review'' money. And I d) will be put in place so I have to pay the cost of the knife + shipping. Obviously those brands I totally ignore and decline directly but I'm stunned to see those specific brands being promoted by so many RU-vidrs. It is absolutely shocking! And that's why I put a disclosure in my videos to be as transparent as I can be. I'm disgusted and shocked by how many RU-vidrs accepted money to basically make a ''false promotional review video''. In some cases, the entire review script has been pre-written by the brand.

@@jiahaotan696 Thank you for the feedback :) I will see if I can pronounce his name if I have another knife from the same Blacksmith for a new video. While it is hard for me to fund the knives of other webshops out of my own pocket, I don't think I will be doing a comparison anytime soon. However, I have spoken to multiple webshops and retailers and some blacksmiths in Japan the process is very fascinating. There are a few things to consider, Kisuke Manaka has his standard line with his specifications and steel-type. A retailer/webshop can order from the standard line without modifications. Or you can ask for specific modifications, and if it is within his expertise. However, the requested modifications are not exclusive as Kisuke Manaka can incorporate some of the requested features in his newer ''standard'' offered lineup. Another thing to note is from the few blacksmiths I have spoken to, the handle is usually done by sub-contractors in Japan. They Blacksmith only have to put their Blade in the handle. You will also notice that the older Generation of Blacksmiths is less experimenting with newer steel, they just do what they do the best and therefore will not change the core material even if the client requested it. But the newer generation is experimenting much more with new core materials. So each batch the webshop orders they can see the improvements of each batch they get (these come due to the extra experience and new workflow of the Blacksmith). Therefore you usually see that the first introductory knives from certain Blacksmiths will offer their knives at a lower price and then up the price in new batches and knife lines to match their better skills and in order to keep up with the demand once they get more popular. While I can't speak for other webshops in terms of what kind of custom order they have placed or if they have ordered within the standard line that Kisuke Manaka offers. His very first Kisuke Aogami #2 standard line: Iron Clad, 4.6mm Spine thickness at the handle. Standard height (50mm) Tsuchime Kurouchi Aogami #2: Blacksmith finish, iron-clad ≈ 4.6mm spine thickness (at the handle) standard height (50mm) Kisuke X Zahocho Polished Tsuchime - stainless clad ≤ 4.0mm spine (thickness at the handle) Slightly taller heel height less width taper (approx 55mm) Ideally, around 230mm blade length from heel to tip. (specs differ slightly per knife as explained in the video). Those custom orders take approx 1 month+ to see the sample knives before the webshop gives an ''ok'' for the batches to be made. Since the specs and looks are not exclusive, the focus should be on the specs sheet of the entire blade anatomy. How thick/thin do you want the Spine to be at the handle, heel, middle, and tip. Where do you want the point of balance to be? What kind of thinness do you want the side taper to be. (aggressive taper on the sides etc) While the custom order and specs are less time based since it takes approx 1+ month for the custom order to be completed from initial order to extra added revisions. The batched order currently takes more than 1.5 years from most blacksmiths that I have spoken to. The reason for this is the supply issues at Hitachi Metals LTD, and some are experiencing some order problems with the sub-contractors for the knife handles. (Most of them want to stick with their current contractors in terms of knife Handle since it has been tested and they approve the quality they deliver). Hope that this explains why it will be complicated to test Kisuke x Zahocho specs vs Kisuke Manaka standard line vs Kisuke Manaka knife from webshop XYZ etc. While Kisuke Manaka Sans knives are currently of a high standard they will definitely get better and better with each batch. Some other Blacksmiths I have tested (from their first offering to the current line they offer) have a better finish since they replaced some of their workflows with better tools and gained a lot more experience. This also can be debatable that the new generations of Blacksmith will be improving over time whereas the older blacksmiths have a far more consistent finish but won't deviate from what they offer compared to new generation Blacksmiths. But that also means if the older generation of Blacksmith stops working and retires then their knives will not only become more and more expensive but it will also be a collectible Hope that this answers your question feel free to ask more. I had some very fascinating talks with some Blacksmiths and retailers/webshops. A short Q&A with Zahocho will also be uploaded on my website very soon. Where they explain their Orginal line and why they opted for a Collab line instead of a fully branded Zahocho knife.

@@chefpanko Nice, great informative reply as always! I just found it a little odd from a logical standpoint when you talked about KisukeXZahocho versus Kisuke-san's usual knife line and did not elaborate further. After all, it seemed to be leading to a knife VS knife comparison with explanation of how KxZ knife is different. This should help fill in some gaps hopefully for other viewers also! At least, I hope I help by asking questions that lead to informed dialogue. :D

@@jiahaotan696 It will indeed help others that have the same question. But also as you can see from the reply it will be extremely hard to make a video without having the standard line to visually show the difference. And then comes the complexity of others that offer the Kisuke Manaka line, but you don't know if they ordered a standard line, or added their own custom specifications. And with the current order process that takes up to 1+ years for a webshop to offer the knife, Manaka San may have introduced a new standard line that you can order from. (which he have decided to incorporate the custom request into his newer line) Like his new ATS-34 line. Where he now removes the Kurouchi finish entirely in terms of looks. VS the Kisuke x Zahocho where the blacks are still visible in the Tsuchime finish. (Also as you can see nothing will be exclusive in terms of looks or core material therefore the focus should be the knife anatomy).

The Nakiri and Chinese Cleavers are both good for veggies. Make sure you get the correct Chinese cleavers as they may look the same but perform entirely differently. You will be looking for a Cai Dao/ Vegetable Cleaver. Here is an example of the Chinese Cleaver styles and their purpose: 1. Chinese ''Vegetable'' Cleaver or also called the ''slicer/slicing knife.'' (片刀 = Slicing Knife (known as CaiDao) - to slice vegetables and boneless meat (Workhorse knife but do not slice through bones) 2. Mulberry Knife 桑刀 (Also seen as a CaiDao but usually thinner and a harder heat treatment vs the #1) Usually thinner and harder heat treatment than #1 for more delicate work. 3. ''Dual purpose'' Cleaver, sometimes called ''all-purpose''Cleaver or Multi-purpose Cleaver. (文武刀 = chop and slice knife) - the 2/3th front part is for slicing the 1/3th heel area is designed to go through smaller bones not larger than a chicken or duck bones/carcass. Thicker and heavier than #1 and #2 4. ''Bone'' Cleaver - to cut harder/bigger bones like a pork rib. Not ideal for cutting vegetables as they will split rather than cut. The above 4 are the most recognizable, but there are more knives for professional use as a special cleaver for duck, pork, or one designed to slice through duck skin only. Or Cleavers for smaller bones for professional use where they need to constantly go through Duck bones/ Chicken bones and cut meat all day long. The most used search term is ''Chinese Cleaver'' when they think about the ''Chinese Chef's knife'' but in reality, they usually look for #1, #2, or #3. So it should be named: #1 slicer #2 Mulberry Knife #3 Chopper #4 Cleaver You will be looking for #1 or #2. In terms of low maintenance, a higher Rockwell knife is the way to go however all knives will get dull sooner or later. You will eventually need to sharpen the knife again with a whetstone, but for quick ''edge'' maintenance a honing rod is advised. But a sharpening session is unavoidable. Look for a stainless steel type. A higher Rockwell knife needs less sharpening since it holds its edge longer but it will be more brittle if used incorrectly. And a lower Rockwell knife will be more durable but the edge will get dull faster. I would say something between 58/61 is a good sweet spot especially when it is only veggies. Chinese Cleaver recommendation: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-feaXHT4yuLM.html&t (Shibazi F-208-2) Nakiri: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RHKivFyJdVk.html (Masutani Nakiri, keep in mind more suitable for small/medium hand size)

@@chefpanko Thanks alot for the detail explanation sir. Will see what I end up buying!