Just received my first Japanese knife for my birthday. A Takeshi Saji rainbow Damascus petty knife. I love it. Now to look at getting a big brother for it! 😉
I haven't bought a Japanese knife yet but I've gotten encouragement to go to Japanese Knife Imports which is within driving distance for me to test out knives in person.
Thanks a lot for the information it is really helpful because I’m looking for my first Japanese knife. I was looking and checking out for Japanese knife about couple of weeks. I don’t want to buy one and regret it later. Thank you and I think from long time I didn’t write comments in you tube or maybe my first comment in you tube ever. You deserve a super star for this not only like button. ⭐️⭐️⭐️⭐️⭐️
Your videos have gotten better since the first ones you guys did. At the beginning the sound was not very good. You have really upped your game. Great job 👏
Just stumbled on your channel as I am researching for my first Japanese cooking knife . I am well pleased with the info you provided and just subscribed. Great job. You’ve just got a new fan and will be tuning in .keep the great and informative videos coming. Super job. 👌
Great video...wish all those years ago there was a video like this that would have broken things down like this...but then again RU-vid didn't exist and dial up modems were cutting edge technology back then... My first Japanese knife was and still is (30ish years...a couple of thinnings and many many sharpenings still makes it into the rotation of knives going to work...and still kicking the hell out of butchery and shallots) it's a Kobayashi Dojo petty in blue steel...well maintained and used properly a quality knife will last years...and Gage definitely has quality knives...full disclosure...I have purchased from Sharp knife shop, and honestly elsewhere as well... great store, great selection and great service.
Thanks I just sharpened my first Shasimi Yanagiba knife. For a friend. He played down the quality of it as i think he didn't want me to be nervous. After doing an inspection of it I just sharpened a great knife. (yes with water and diamond stones) Thanks. You commented about a persons favourite knives. I have about 4. Everything from 14 inch carving Knives to my 6 inch lock-back. LOL. The purpose is so wide and varied. I subbed BTW
Kikuichi Warikomi Gold nakiri. Had a couple Zwilling Pro's for work and decided I wanted something different. I still use that knife although it has been primarily commandeered by my vegetarian girlfriend for her meal prep. No big deal, I found it to be a deep rabbit hole and have many other Japanese knives to choose from.
Hey Jake and Gage! Great work on this channel gents! All your vids are super informative and concise ... Your sharpening content is of particular interest to me. And speaking as a very experienced Japanese knife owner and user and a relatively experienced sharpener too, I was wondering if you wouldn't mind doing a brief and concise(in your usual, most excellent style!😃🙌)vid , breaking down the essentials of strops and stropping? I've recently started stropping as my final sharpening step but feel like I need a little more guidance? Particularly re. the difference and application of smooth vs. suede sides?... Looking forward to all content fellas.. Thanks for your top work!😃🙌🙌
Different strokes for different folks. If, it works use it. Smooth vs suede side? Not all strops are the same. If your stop has a course and fine side like a sharpening stone you start on the course side and then go to the fine. If already sharp you may only need to use the fine side. I strop on my 8 inch grinder fitted with a hard felt wheel. My goal is to get the job done well, with minimal effort and quickly
Haha the coffee cup "nice". But a good video, and good tip regarding just get something and don't let the specs spook you out. I was overwhelmed by how much info there was for each knife.
In the market to buy a nice Japanese knife for myself and another as a gift. Trying to get as much information as I can get before dropping a nice little bundle of cash on them. Might splurge and get myself two such as a utility smaller and a larger one as well. And get the large one as a gift as well
I'm just a new person trying to get into cooking, and I'm just here for info since I'm looking into buying a knife that will last better than the knifes at work
I hope you found this video helpful! Feel free to email us at info@sharpknifeshop.com if you have any specific questions or if you would like some help picking out your first knife!
Pretty sure they said they want a knife that lasts linger than other knives they had... no one said it would make you a better cook 😂😂😂 thanks for being a debbie downer tho @juri2001
Hi I have alot of experience in Japanese knifes. But now I want to get a knife that I can use at work during stressed situation. What types of steel are you recommend?
Good knives are such specialist items. Each is designed for a task that helps a professional do a specific task often for hours, or many times a day. But us amateurs have been sold that we need them. We don’t really.
We would love to have you as a customer! Our shop is called SHARPknifeshop.com We are standing by ready to help you via phone, email or the live chat on the website! All of our knives come straight from Japan so you can trust they are all of the highest quality.
I wanted to get a Japanese knife, but I waited until I actually went to Japan and then I bought 4 of them. All beautiful, engraved by hand for me, my girlfriend and my father. Jewels of our kitchens
So if i understand correctly, a stainless steel gyuto will require less often sharpening than a carbon steel one right? Cuz i read another article that said it the other way around
@@torbendury4374 Not that simple. First of all there are different carbon steels and different stainless steels. Also different methods to sharpen a knife. Thinking microscopically. If you leave a tooth edge it will cut well but dull quickly. Even the direction you run the knife over the stone will effect the life of the edge. hard steel with scratches running lengthwise down the edge is like cutting glass with a glass cutter. You break the glass along the scratch.
hi gage, last week i baught my first yu kurosaki fujin gyuto 210mm custum handle from your shop, first thing to say is that it arrived 2 days earlier then expected and my parents ABSOLUTLY love to work with the knife and its 4 sure mindblowing beutiful. my question now is... whats the material the handle is made of?? greetings from germany.
Hi man! Nice video :) Was wondering if you have a minute maybe to help me out...I want to buy a kiritsuke knife but my budget is, well, only 40ish euros (max 50)...I came across TUO Kitchen KnifeJapanese Kiritsuke Knife 21.5cm on amazon (the german one, since the US one hates me and doesn't deliver xD), but people seem to be complaining about the handle for some reason. Since this is going to be my first knife of that type, I'm not quite sure what they mean, sounds like the handle is "rough" or something? Would you mind helping me out? Am curious if it can be fixed somehow if it turns out to be, well, crap xD
No shortage of OPINIONS. I do woodcarving so am anal about steels, tool shape and sharpening. I have a draw full of quality kitchen knives. Like in woodcarving I find that I use mostly 3 knives. One is a broad carbon clad with stainless. It has a thin fragile sharp edge good for vegetables. I would never use a knife, as shown where you raise it up off the cutting board and then come down to cut. While you do it well due to skill the knife looses all control and you can easily cut yourself. In terms of bolsters getting in the way. They do get in the way of many of the sold to amateurs electric sharpeners. Part of cutting with a knife is learning how to properly sharpen a knife. There are many good and some great ways to do it.
Buddy, compare apples to apples. It's very confusing. I'm not a dumb person but your comparing Japanese stainless to Japanese carbon, to something called Henkel to an R2 to a hep 40 to non Japanese stainless to no Japanese carbon. It doesn't make sense. I am an engineer, I took notes, it is impossible to work out exactly what your saying. I understand you feel good about yourself throwing around these technical terms, but anyone who understands them does not need to watch your video.
Thank you for your feedback! Certainly ramble on a bit in the video but that's because this topic is very nuanced. Henckle is a well known german brand that most people are familiar with; that is an example of a non japanese stainless. In the video I said that Japanese Carbon steel will out perform a "run of the mill" stainless steel knife like a henckle. I also say in the video that Japanese stainless steel (R2 or HAP40) will out perform Japanese Carbon steel but will be more difficult to sharpen. Hope that clears things up!
@bikepacker9850 you claim you’re not a dumb person. Lol. Please utilize “you’re and your” correctly. It’s a complete insult to the creator that you wrote: “anyone that understands them does not need to watch your videos.” I beg to question why you watched his video? Go back to engineer school and stop commenting on knives. 😂
Hope you see this. I’m developing an arthritic condition. It’s getting difficult to cut through thicker/ tougher anythings. I’ve had good results with an Asian vegetable cleaver but it’s 4” depth is difficult to control. Thought I saw a thick backed Japanese katana style chef’s knife somewhere 🤷🏻♂️. Great content by the way 👍
