Japanese Knife Imports- Choosing Your Knife 

This is a really good guy! I've studied Japanese and encountered the mentality, and what he says here is very true. High quality = high maintenance! Jon also stresses (without saying the word) the Japanese virtue of humility - do not buy knives above your capabilities! I've owned two very intermediate Japanese knives for years: a gyuto (general, somewhat Western style chef's knife) and an usuba (rectangular Japanese style veggie knife), double beveled in high carbon steel with stainless cladding. This is a good start for a beginner. I used to be very proud, even a bit arrogant with my knives... looking back, I see how I mistreated and even damaged them. But I also learned a lot in the process. Now I will practice to gently, correctly sharpen/oil/store them - once I have that down, I will take a careful look at beginning single beveled knives. Not too fancy... maybe white steel. In a nutshell, forget fancy mirror finishes, water quenching, and super designs until you have taken a number of cooking and cutting courses and can actually give the knives the love and care they require. :-) Peace.

Thank you for all of your knowledge! much appreciation

this is what i called an honest business owner, will go to check this shop for my next yanagi

Thanks for the very good videos! Could you make a video which shows the different cutting techniques for japanese knives?

It strikes me that this advice is like a top quality knife - well balanced, tailored to the user, and highly effective.

great video man!

First off, very nice intro vid. Secondly, I am looking at purchasing a Japanese style knife at the moment. It's time for a blade that reflects more of my personality in the kitchen. I've been using Wusthof - very reliable but lacking passion. A blade that fascinates me as a blend of East-West is the Zelite Infinity with the Damascus pattern. Beautiful, functional and, not to mention, affordable. I would be honoured if you would give your thoughts on this. Again, thank you for your online tuition.

Very well said man!

My first Japanese style knife was a ~6in mercer deba I got for 15 bucks. I liked that the blade went completely to the heel, not sure what that's called. I've just ordered a couple entry level (if that) carbon steel gyuto to replace my German chef knife. Can't wait for them to arrive

Best teacher!

You are right the tools somewhat mirrors the person that's using it. And every knife enthusiast should reflect about that. The biggest misconception about japanese blades is the effect of patina on the look of the knife over time. An iron clad knife never looks like beeing new, if used in the kitchen. Especially for european food like onions or other acidic foods. I like the way the look of the knife changing over time of use. But if someone expect the knive to look as new, he must know how much work, he has to inverst, to fight against the building of patina - every day! If I use the mirror finished blade only for proteins - this may work, but otherwise wabi sabi should be a well known concept.

It's a rather finesse video, if you know what I mean.

Hello I'm currently living in Japan, Tokyo and I am wondering as to which knife shop you would recommend buying a knife from. I have been to Kappabashi and have browsed the shops and would like to hear another opinion. Any advice will be much appreciated. Also your videos are great, keep up the good work!

All those knives on the wall, would of been great to show the differences, but you seem very knowledgeable!

Hello I'm interested in japan cuisines. and I am wondering what knife would best suit me between a sujihiki or a yanagiba as a slicing knife? what are your recommendations?

Finally one guy who's talking sense about the difference between JP and Western knifes. I prefer Western knifes with softer steel.....

I’m a cook my global has served me well but I’m looking at a yoshijiro right now

Japanese Knife Imports could you please tell which design are the most useful ones among Gyuto, Nakiri, Santoku, Deba on day-to-day basis. Really confused.

You mentioned using a strop instead but don't strops do the exact same thing as honing steels?

If we're talking about why German Vs JP...then what one SHOULD be asking is what kind of cooking are we doing? Are the knives going to be used in a Japanese restaurant (obviously to make Sushi and other types of JP foods). Then clearly...that requires knives built the way JP knives are...for delicate work. and you're working in a Japanese restaurant. Part of it is cultural.....out of respect...you would be using JP knives. The right type of knife for the job as that's what's expected. I'm not sure if there are some more progressive JP restaurants that aren't so regimented. And would okay German knives if another chef preferred them. As long as he could do his tasks. On the other hand if you're cooking western foods...European...there's no point in getting light, thin knives...add, JP knives are also designed for JP hands. So many JP knives lack knuckle clearance. For chefs typically with smaller bones. Then there's the different cutting style. Not about requiring more SKILL. This is where I disagree. My mother did "food decorations" for her dinner party plates for presentation. She did NOT use Japanese knives. And I doubt she knew a gyuto from a deba. She used western knives and cooking tools. She cut intricate "food sculpture" using likely a pearing knife, maybe a chef's knife...they knives weren't "JP 9-degree bevel sharp" knives. From animals to temples. Hyper detailed. And sometimes did include paper thin sheets of food...It was about SKILL. Not the tool. :) You don't NEED to "have the right tool for the job"...just makes it easier on someone less skilled with a knife (or is a requirement...tradition...respect for Sr chef...etc.). But at HOME....for "home cooks"... Western food---GERMAN styled knives (possibly with a "JP 14 or 15-degree bevel). Eat a lot of Sushi at home? And you don't feel confident with German knives to make "delicate" cuts...buy JP. Makes me LOL when I come across JP knife videos by "knife heads" who clearly are prepping western dishes and also lack basic knife skills (for western style cooking)...using a $800 JP Gyuto to cut carrots...one at a time...

I'm a pro chef and i can tell you that you will find very few JP knifes in a pro kitchen in Europe and in US. They just don't keep up in daily use, sorry. We use workhorses like VICTORINOX, ZWILLING...etc..... JP knifes is beautiful and almost an ART of knifes, but that's it. They just don't do the job without a lot of hasle and problems....

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Cultural appropriation alert! woop! woop! woop! everyone freak out!