subscribed 😁, just started following your videos this week and what I like the most is that your videos have pointers, guidelines and valuable knowledge shared from your experience, the way you describe and explain things clearly, makes viewers feel like you are talking to us directly, I will recommend your channel to my family and friends 👨👩👦 oh kindly share links if you already have videos on how to cook mashed potatoes with gravy and if I am not asking too much, kindly please, how to cook medium rare steak (including marinade please but the not so expensive version for Asian wanna-be home cooks), thank you, if my requests are not available, it is ok, thank you Chef
Teacher, Chinese cuisine has been around for over 3000 years, and there are various cooking methods available. The Western world has almost the same cooking methods, don't you understand? The Japanese people can only use raw food as a selling point because they do not know other cooking methods. China has all cooking methods and has continued for thousands of years.
You won't convince my mum that there is a better knife than Ikea's chef knife. She gifted a pair of those to every person she even knew. I got 3 for my birthday...
I know the video is meant to look at knives, but I urge viewers to look at chef's technique- especially the way he's cutting when using different knives. Also look at how and where the knife is held from. The weight of the knife will also determine how you use it. Heavy knife? let the knife do the cutting. Very light knife? Each stroke will be purposeful. But the best tip given here in this video is to hold one and try it in store. Buy what you're comfortable with! Great video as always! Looking forward to more content.
thank you! the counter that I was cutting on is a bit to high for a cutting board and with the Japanese knives it is not easy to use them as I have to hold them higher up to cut haha
As someone who worked & studied for years in steel industry (with CNC machines that is) I can tell you, higher Rockwell means also more briddle, which results in higher chances of cracks/chips. The perfect steel would be as hard as possible while being flexible enough to withstand torturing. But even if you mix materials together, which they do (Chromium, Molybdan, Vanadium and so on) they'll still fall short on being flexible or hard enough. Interesting would be to do knifes with CBN (Cubic Boron Nitrid) especially cause they're thermically and chemically resistant. That's commonly used in the makes of lathe and milling tools. But the processing of making it is difficult, because it's mainly made through sintering. Thanks for the video James, was really interesting to see!
You make some very good points I haven’t seen in other videos on Japanese knives, like making sure the blade is tall enough for your hand, I have a Shigeki Tanaka gyuto with a tall blade, much taller than my Wustof, and I absolutely love it.
One thing to note about single bevel Japanese knives is that they are meant for righthanded use. As a lefty that can be a bit of an issue. I only have one Shun steak knife for the pretty which I do use righthanded.
D-handle and 30/70% sharpened knives might also not be too well suited for left handed people. some might not mind it though, and sharpening angle can probably be fixed
"A knife made by Myabi can actually go through more than a hundred hands of artisans" at that second a horror scene played in my mind untill I caght up with the rest of the sentence 😂
I have the privilege of owning a small set of 4 knives made of Japanese stainless steel. I have a gyuto, santoku and a nakiri, plus a paring knife that is the same metal. They were a gift from one of my daughters and they are fantastic. They sharpen so well and hold a nice edge. I really enjoyed your explanation of the various knifes and the steels they can be made from. It gives me a better appreciation for what I was gifted.
A comment I see in a lot of videos about Japanese vs Western knives is about the higher hardness; I think it's worth pointing out that the lower/higher hardness is a deliberate choice by the manufacturer. You can get Western knives with RH in the 60s, and you can Japanese knives with RH in the 50s. There isn't anything unique about the steels from either area, it's just market preference. So if you want an extremely hard Western style knife and are able to find an artisan bladesmith who will work with you, you can get a blade as hard as you like.
My favorite two knives are my shun Gyuto and my aogami Nakiri. I grew up using my parents' Wustoff knives, and while they are amazing and so much tougher, I just love how much more comfortable and precise my japanese knives feel with a pinch grip and how much sharper they are. I also love how they look - and while that might seem pretty trivial, I always feel that when I like looking at the tools in my hands, I end up using them more often. However, I think if I was a pro instead of a home cook I might prefer knives I wouldnt have to worry about as much
FYI from Japanese audience: 1. Gyuto(牛刀) means Cow(牛) Blade/Sword(刀) in literal translation. I don't know why it's called that way. 2. The Santoku(三徳) means three(三) characteristic(徳). The knife was made to use it on 3 different ingredients, meat, fish, and vegi. 3. Sujihiki(筋引) means String/Muscle(筋) Pull(引), and yes, it's named for the purpose of pulling/cutting the string of the meat. 4. Nakiri(菜切) means Vegi(菜) Cutter(切) and it is used to cut vegi like Chef James mentioned. 5. Yanagiba(柳刃) means Willow(柳) Blade/Sword(刃). it is called Yanagiba because it is as thin as the willow leaves.
This was good. What you failed to convey was the idea that in Japanese cuisine, each task has a specific tool. The gyuto is not the “chef” knife. Kiritsuke is. Gyu translates to beef, so that would be your meat prep tool. If you’re into Japanese stuff or happen to work in a Japanese environment, your most important knife will be the Deba. You will break down fish to fillets with that tool. If you’re descaling your fish in house, you will need a Takohiki/sujihiki. It will also depend on your style. Kanto vs Kansai. The topic is a never-ending rabbit hole… and then you have the bocho/hocho for pretty much all knives. One last thing, it’s fairly common to replace handles. It’s actually a shortcut to look for great blades with poor handles and get them replaced. Getting a pine yanagiba will end up cheaper than a mohogani handle one, even with the replacement taken into consideration. In some cases, you also will wear out the handle faster than the blades. My deba is on its second handle in 7 years.
I love your videos! I'm a very amateur home chef. I own a 24cm Gyuto and that's what I use around 98% in my kitchen. Other than that, I have 28cm serrated knife and a small pairing knife. That's really all I ever use and I learned how during some introductory cooking classes travelling in Indochina as well as youtube. Among my peers in Southern Germany / Switzerland it is very common to use tiny supermarket pairing knives as chef knives. Those are already dull when you buy them and deteriorate quickly, leading to the "typical" squirting tomatoes as well as people crying from chopping onions. People also tend to cut their fingers quite often and I find it difficult to explain that using a bigger and sharper knife will prevent accidents. Sometimes it's also hard to explain why someone should pay a lot of money (my Gyuto was around 170 USD) for "just a knife" when you can get cheaper knives and invest the remainder in fancy (and also cheap) kitchen appliances that do stuff automagically. In my very humble experience, a good knife, a big cutting board and a good frying pan go a long way for everyday cooking in a single's kitchen.
A good, sharp paring knife isn’t even all that expensive. My Victorinox was only USD$8 when I bought it (now $12). It’s lasted for years (and still going) for something priced as nearly disposable.
@@SansBalance yeah, the decent ones are not expensive. Mine was a bit more pricier, but way less than 100 USD, if I remember right. And they indeed last forever. Once you pay for the basics, the rest is often just a bit of fancy decoration and brand name. What happens here is that people buy those off the supermarket shelf that cost maybe 1 to 3 USD - in that price range. It also says "kitchen knife" on the label. It isn't even proper knife steel - just punched out metal sheet, sharpened at the edge and attached to a plastic handle. When I was a student and moved out, living on a shoestring budget, I fell into the same trap. Having a proper chef's knife was a game changer for me later in life.
Have the same gyuto that you were holding up in the beginning! Got it for round 300 CAD with the blade guard, and still get compliments on it wherever I go.
I am a home cook. I love good knives. They make working in the kitchen so much easier. I am now up to about 8 Japanese knives, all hand made. I highly recommend them. I also recommend stainless. My carbon steel knives just take too much effort preventing them from rusting even though they do get wickedly sharp. The most used knife in my kitchen is a nikiri. I prefer wa handles. Japanese knives are worth the price.
Hey James, Pro knife maker here. Nice and pretty accurate video! but I would like to add a few things. First, Japanese knives have made quite the reputation and now everybody believes they are the best there is. That might be true when they are made by true dedicated artisans. The problem is it has became such a big business that a lot of industrial companies now want their piece of the pie and make Japanese-looking knives without respecting the rules of what make a Japanese knife. For starters, even though there is nowadays a huge diversity among stainless steels, and some will have all of the upsides of carbon steel, but most stainless steels are the cheap ones and not always well heat treated. This is what gave stainless steel the poorer reputation in the first place, in the West. There is an incentive with Japanese knives to stick to a higher standard regarding sharpness and edge retention, so there's that, but you'll still have to go way down the rabbit hole to find the really good ones. Besides, it's very difficult to hand-forge stainless steel let alone to make damascus out of it, without ruining the metallurgical balance inside. Stainless has to be heat treated very accurately, within a few degrees window and there's no room for error, so even for the most skilled blacksmith, to be this accurate with a forge fire is virtually impossible. What I mean is, when you see "blacksmith finish" on a stainless steel, 95% of the time, it just has been put there to let you believe it has been hand-forged while it most certainly has not. What's funny is many very skilled blacksmith will leave a very smooth surface even after they're done forging (not the rough random hammer marks) and will also polish the blade completely, because that's the real traditional way. Again, the "blacksmith finish" is a pretty recent trend, mostly developed by industrial companies to make their knives look more hand-made. Then, as you briefly mentioned it, true damascus is not showy. in the old days, there was only tamahagane. The folding and welding process was used to make the steel more homogeneous, not more layered, like in the West. When you seen a large damascus pattern on a knife, it's most probably stainless damascus, which it 100% industrial, made from carbide powder metallurgy. And even if it looks pretty, it's basically more similar to a standard stainless steel in its structure and behavior. You're just buying the looks. Stainless doesn't weld easily, so in order to do this, steel powder must be put into a closed can, then heated and pressed. A blacksmith can't do that. Finally, sharpening steel is indeed not supposed to work on a Japanese knife, since the typical Japanese knife is quenched and tempered with a higher Rockwell point. it's a historical and cultural thing. The steel won't have enough hardness compared to the knife to be able to grind it. The edge will just slide on it and polish it. So you will have to go for the whetstones to sharpen your knives every now and then. To summarize, 90% of the so called Japanese knives are in fact industrially (often not even in Japan) and made with more western processes. It's just fake and opportunistically made because of the high demand. It can still work not so badly as a knife, just like you can still cook with an Ikea knife, but it has very little to do with Japanese tradition. The remaining 10% are not easily found and you will have to do a lot of research to find the genuine kind, and the price point will most probably be around x5. Take care.
Knives of some good makers i own/ tried and like: yu Kurosaki, shiro kamo, hideo Kitaoka, yoshikane, fujiwara, anryu, shigeki tanaka, takamura, zakuri, masamoto, moritaka, sakai kikomuri, sakai takayuki, shibata koutetsu, yoshimi kato, yoshikazu Tanaka, ogata, yamamoto, masashi just to name a few
I absolutely love Bob Kramer knives. Traditional Japanese trained knives for maker with more of a western flair. I've had my Bob Kramer Damascus chefs knife for 7 years and never sharpened it. It probably needs a sharpening, but I use it almost every day and the fact it's lasted this long before needing a sharpening is insane
Great video and like a great knife, well balanced too. For any viewers in the US, Liberia and Myanmar, 240mm is 9 and 448819 millionths of an inch, but I guess 9.5" works 🙂
Great video! Just a few additional points: A significant distinction between the Gyuto (chef's knife) and the Santoku lies in their cutting techniques. The Gyuto excels in chop-cutting methods, making it ideal for tasks requiring a more vertical motion. In contrast, the Santoku is better suited for push-cutting, which involves a more straightforward slicing action. If you're working in a smaller kitchen space, you might find the Santoku to be more convenient due to its versatility and ease of handling.
I don’t have a very big hand, but it’s pretty wide and thick. So I found that Bob Kramer is easier for me to use, specifically the Carbon 8” Chefs knife. It’s not for everyone, requires lots of maintenance, since it’s high carbon and rusts almost immediately. That said, I have the exactly the same Santoku, birch wood one. Love it as well, especially for veggie cutting.
Can you cover the retail Wüsthof sharpeners please. (Good or bad) for us home chiefs 🔪 I have the sharpener that does regular, standard, or “Asian” knives.
Another excellent video, you're the real deal, thank you. As a chef the first time I used a nakiri it blew my mind. If you have to do a mountain of julienne, brunoise or chiffonade they absolutely motor through it.
I'm glad you mentioned Damascus cause the way people have mentioned Damascus blades to me makes it sounds like the steel is imbued with an almost magical quality - and I'm sure there's more to it than simply "Damascus make samurai sword laser sharp" So I can't wait to see a Damascus episode! Great stuff as always Chef James
What people call damascus these days is actually just pattern welded steel. Sort of like trying to recreate the look of true damascus which has the patterns but isn't pattern welded. Samurai swords are not damascus (which originates in Damascus) either, just folded steel, which is folded so many times to get the impurities out.
@@hillbill79 Indeed :) I've seen a lot of Alex Steele videos where he's made Damascus steel things as well as pattern welded things. The forging process itself will bring a lot of impurities to the surface, so I wondered what benefits "Damascusing"/folding the steel over on itself would have. It looks to be largely visual, especially given Alex's methods of acid etching the steel to highlight the patterns created
@@azyfloof I dont mind patternwelded steel as a cladding for a solid core such as in the japanese chef knives. But a lot of knives are made from 100% pattern welded steel. I dont like knives like this as you cant harden the 2 different steels the same, so one is always harder than the other, which is a problem from a practical sense as they wear unevenly creating sharp areas and dull areas along the edge.
@@azyfloofFolding doesn't do anything with good modern steel, it might even make it worse. When you fold the steel you need to remove the forge scale on the outer surface otherwise you are essentially adding impurities into the steel that weren't there from the start. Folding was necessary back in the day to remove impurities but Hitatchi White/Blue steels are going to be as pure as you are going to get it. Most Japanese knives that are Damascus are going to be pattern welded soft outer layers with a hard core steel like White #1/2/3, Blue #1, #2, Blue Super or some of their stainless like Silver/Ginsan, SG2/R2/SLD. Damascus cladding looks cool but you are going to be a sad panda when it comes time to thin the knife. As hillhill79 said, if there is no hard core and the whole blade is Damascus, it is going to be a strange experience as the different steels at the edge will wear differently from use and during sharpening.
Have a kai shu chef knife 20,5 cm and it was my first knife 🔪 have had it for 6 years now and it’s still amazing, really good quality and brand, also a good balance
Stainless generally prefers to be sharpened on diamond stones with plenty of lubrication. stainless steels are inherently very abrasion resistant (which doesn't necessarily mean higher edge retention), so the diamonds can shear through those chromium carbides nice and easily.
A very good explanation about the different knives and steels. Are they worth it has two sides to it. Considering the hand labor in many of them one can understand why they are so expensive. So if you are for instance a sushi chef and that's all you do all day long I would say yes. But for most people I think not. They are much better off with a softer stainless steel (some 58RC) but a more rugged construction. Not only less maintenance and easier to clean but less likely to chip or break.
Hey, chef James. I had an oppurtunity to pick up a Japanese vegetable cleaver, and I got a great deal on it. Single bevel damascus blade made by Hideo Kitaoka. It's a bit of a basket case but I got it polished and ready for sharpening. Super light and feels good in my hand. Even though I got it fir a steal, it's the most I've ever spent on a knife... or cleaver. It's a bit of both. I got the Suminagashi Usuba. Even dull as s**t, it cuts not bad...not bad. Anyway, I love your content, and love seeing you ever more confident.
I love my Takamura Migaki 8" gyuto. Beautiful grind on it that glides through everything I've thrown at it. I recommend Tojiro for people with a smaller budget.
Great video! I've been getting Tojiro knives for a while from my local shop, Seattle Cutlery. They have the D-shaped handles. I've enjoyed using them a lot! All of the ones I have are in their "Zen" line and are: 210 mm Gyuto 165 mm Santoku (Black) Petty Knife Two Paring Knives (One black one not)
I always love how thorough and yet nuanced you explain things. It's something I find sometimes lacking in the more bombastic regular types of content especially in the food content space (not dissing that just different) and is really enjoyable to hear someone knowledgeable talk about things in an informative yet easy to understand way
I have a mukimono knife because I love the shape and it feels very good in my hand. I use it for (almost) everything even tho it's supposed to be used to make art with food.
FUCKING NO!!!!!! Can you please grow a brain and grow out of these faddish content creators like Guga. I hope James will continue to make content about food people will actually want to cook and eat and any other detail orientated videos because he's a really intelligent and knowledgeable guy.
Spot on on the knuckle clearance. The Kramer style I like bet have not found in an artisan other than Kramer which is way outside my price range. I don’t want a mass production Kramer. I have found all sorts of cool oddities. I have a Jikko Nakiri with a sg2 Tanto tip but round tip. My Takeda are laser thin one is large Gyuto which is tall like a cleaver the sasanoha is more or all height bit has flex in its thinness. Finding styles you like and sticking with them is my recommendation. I have many Gyuto and Nakiri but few of other styles. You should also mention workhorse or beater for those items that can damage blades. Also an video on where to spend vs save on a blade. Granted what your doing changes that selection but home cook, line chef and specialty restaurants might be fun videos to watch. Guest chefs of these with a what’s in their bag and why. I own 2 Kurosaki knives early blades of his and have been seeking an Anryu your picks are great for sure.
Great video from the owner of a pretty impressive Japanese knife collection. About 15 years ago I impulse bought Anthony Bourdain's 'Kitchen Confidential', having zero interest in the commercial cooking world. But I loved the book and learned a lot. In it, he stated that US chefs were dumping their heavy German knives, and buying Japanese ones, and mentioned the Global brand by name. So I bought (impulsively again!) a whole set of Global knives for a very fair price - I'm just a home cook BTW. Some of the best advice I've ever received. 15 years later, I still have the same set and I very rarely use my German ones, much as I appreciate the craftsmanship of my bulletproof Henckels Zwilling chef's knife. The Global knives are tough, don't chip when I drop them, hold an edge much better than the German knives, can be touched up regularly with a steel, and being light are easier to use. And those weird looking tapered steel handles? They're surprisingly comfortable - who'd have thought it?
I got just a hanesuki for skinning chicken and cutting fillets, to go with a boning knife for deboning the chicken. However I have two young boys and at least one is interested in cooking. So that will be my only Japanese knife. The rest will be Messermeister Oliva Elite knives.
This is a great video. I was akways fascinated by Japanese knives and some of my friends convinced me to get one. After a week or two of use. I just found myself going back to my old chef's knife, a Zwilling which i got for 30 euros. Perhaps it's just because my hands and muscle memory have adjusted to that.
Thank you for the video, I love watching your videos and making me curious about cooking. I'm planning to get chef knives soon and your videos did help very much.
Carbon steels will leave a slight metallic taste when used on acidic foods. I'd note that Rh63 knives are a LOT more brittle than ones that are Rh58 and few people would be willing to pay for a powdered steel chef's knife.
For my carbon steel knife I have a dedicated camelia oil swab that after washing and drying the knife I give it a wipe on swab. It looks like an ink stamp pad from the olden days. It just requires a few drops of camelia oil. Its so nice to use carbon and I treat it with the respect it deserves for cutting so nicely.
If you're just breaking into home cooking, I would also recommend just getting the chef knife (8" / 20cm). It does over 80% of my tasks without being too heavy. Instead of spending on a second Japanese knife, buy a beater chef knife / santoku (like a low-mid range Meissermeister), serrated bread knife, paring knife, boning knife (flexible or rigid, depending on preference), and whetstones (at least 400 and ~1200 grits). You'll be well prepared for most cutting tasks except slicing cheese from blocks. You can still do that with a chef knife, but it's sketchy and not consistent.
Thank you, this sounds rather good. May I ask when you say slicing from a block, do you mean an entire circle of cheese or just something from the shop? Hope this doesn’t sound too pathetic haha.
@@donquixoteupinhere Not a cheese wheel, you may need specialty knives for the hard aged ones. I mean the large rectangular blocks of cheese (like cheddar) found in the deli or dairy section of supermarkets. Usually 2-5lbs (1-2kg). It's not bad to get a few slices with a knife, but if you're trying to get 20 or even 50? It's a lot of wobbly work compared to a cheese wire or electric deli slicer because you need to push down hard to get a chef knife through. Oiling the blade might work, but I don't exactly want vegetable oil in my cheese. I can't really imagine doing this process on a round packaged cheese like how provolone is sold here.
@@MrKlarthums thank you sir for the fantastic answer! That was my uncertainty exactly and you solved my final problem/question as to what device to therefore use to slice cheese blocks (I thought this was what that meant but I wasn’t sure if I was off-piste). Thank you!
@@donquixoteupinhere No problem. I'd also like to add that if you try slicing a cheddar-like cheese with a knife, it should be with a beater knife. It doesn't really matter how sharp your knife is. Thinner knives are easier, but you're pushing the knife down through from the top with your second hand which puts a lot of stress on the knife. It's more like driving a mechanical wedge to separate than how you'd slice a tomato.
Respect for the content. I learn. Love all knives.... puukko, kukri, parang, katana, santoku... But when it comes to cooking, you'll have to pull my German forged French chef knife from my cold hands. ⚔️
Great overview! This is the second time I’ve watched it, and saw I gave it a like the first time. I own several styles of Japanese kitchen knives. Two of them were from Shun and Miyabi. But now I seem to gravitate toward knives made by artisan knife makers. And I’m gravitating toward carbon steel versus stainless steel knives. The carbon steel Santuko I bought slices better than the stainless steel one I have. Except it’s hard to throw down another $200 or $300+ for a carbon steel knife that just looks prettier than the stainless steel ones I have that are perfectly sharp. If Yu Kurosaki makes a carbon steel Bunka or Nakiri with a flat edge (I’m not a rocker slicer) that I can’t live without I may fall deeper into this rabbit hole.
I'm glad to hear that! I wanted to cover as much as possible and explain well. for me a knife that works well and is more economical is a better choice as some of these knives can be very expensive.
Just to follow up, chef. I took my Usuba to the only shop in the city that sharpens single bevel Japanese knives. 1.) He said I got a good deal. 2.) They loved how I polished it. 3.) They removed the chip, sharpened it, and gave me so much info on Japanese knives. I swear, I could shave with it. It's so sharp and effortless to use. I've been converted. Although expensive, they are lighter, faster and sharper than anything I have used in my life. They just need proper care. Not a problem. My wallet won't like it, lol.
Thanks chef for the info! That Miyabi and Shun with the patterns looks very pretty! Also thanks for the entry level recommendation! Will look for a Makoto Kurosaki!
Great video I was missing disclaimer to avoid cutting bones and fruit pits. Everyone needs beater knife something nice that can forgive you few mistakes like Victorinox/Zwilling/Wusthof and something fancy to enjoy every cut that you baby sit. for me the extra is serrated knife.
Good video, I would also recommend that people buy at least one knife they won't care about since there are way too many stories of people breaking expensive knives cutting squish. Sometimes the softer steel is a better choice, especially when cutting things that tend to be harder or have the potential to trap the blade as you cut into them.
I have spent a considerable amount of money on my honing steel, but less so on my knife. I know that me or my roommates will fuck this knife up sooner or later and I don't want to have this happpen to an expensive knife. However my cheap ass knife is sharp and feels well, so I keep using it
I have Shuns knives as well as some western knives.. One thing I'm not happy with Shuns is the handles get slippery when wet. It makes me revert to my $20 wood handled chef knife for most of my chopping needs for the secure grip
I love Japanese knives. I don’t really use my western knives anymore other than paring knives. If I need something a little more rugged for a thick squash and the like, I’ll use my Chinese cleaver for that. I generally recommend Kyohei Shindo’s knives for someone just starting out - they’re very affordable and good quality. Fit and finish isn’t perfect but that doesn’t bother me. Middle of the road I really like Shiro Kamo’s knives. For western handled knives, Takamura is tough to beat and they’re very reasonably priced. Even their cheaper VG10 and Chromax stuff will outperform just about anything else. Good video!
Doing the research is the most important thing I almost buy a Kai Shun, but then i found out that this blades are not forged (that doesnt mean they are bad, but i wanted e forged one) Did bye a bunka knofe, did miss that one in the video XD a great video with a lot of good informations 👍
Great options for first Japanese knives that you didn't have to show are also the bunka and kiritsuke. I have one of each and they've become my favorites in my kit!
Loved how comprehensive this video was! Been looking into getting a Japanese knife for a while and getting into finishes, manufacturers, steel types, and practical tips/care was really helpful
The Anryu knives sure are beautiful! I was wondering if anyone could comment on a couple of points of I was wondering about them (though to find in Denmark): - How does the handle feel at the transition (especially for a leftie)? I have a horribly firm pinch grip where my ring finger is around the tip of the handle, and I have found most traditional Japanese knives are a little sharp at the edges. - How sharp is the corners of the spine? given the beautiful raw finish, I don't want to alter the spine by grinding it, but sometimes the spine can be a bit rough a knife sharpening video could be very interesting for a lot of people, two things I think it could get into knife care and are which oils to use for preventing rust and maybe a discussion about single bevel vs making a secondary bevel and when that makes sense to do so :) Loving the videos, always super informative and the more formal tempo is well suited for this type of content!
I will try to make another video for sharpening when I get the chance. The Anryu feels good the one I have has an octagonal handle so it's ambidextrous and the edges are smooth
@@ChefJamesMakinson Thanks for the clarification! I guess I would have to start looking out for those if I find a site where I can get one. Have a great weekend
I admit I might have a knife fetish ;) I used to make knives with my Grandpa who is no longer with us and he made even butter knives so sharp they would make razors look kinda dull. I miss that man. Anyways It's a true pleasure seeing your knife work .. reminds me of times with my grandpa who was exceptional in every way Thank you for your videos. Ps. if someone would steal my knives .. bad things might happen
Not the same as a knife, but I have a very nice pair of Japanese hobby nippers (I think they sell at $100 or so now) and dropped them about 2.5 feet onto a tile floor. snapped the tip off. Still kind of works, but that hurt. These are beautiful though, there is certainly something to attention to detail and aesthetics (even with a knife), but if the feel in the hand is also really nice... very tempting. Overall, I've been impressed with ever Japanese tool I've ever used... I even switched to Japanese masking tape for labeling things in the kitchen.
Awesome video! I've been looking for a nice knife for my house I can hide in my room. All my family members don't take care of the house ones. I have my work knife bag but they are relatively cheaper knives. Really informative video.
A really informative video. I've been considering buying a Japanese knife for a while as I Have never owned one. After watching your video I decided to take the plunge and as per your recommendation for an entry level knife, I've ordered a Gyuto from Cutting Edge Knives, which you included a link for in your list of dealers. The good news is they are currently running a promotion so I got a 15% discount. I went for a Harayuki Zanpa 240mm, as it's a little bit longer than my current Wusthof chef's knife, and it looks beautiful. The not so good news is that the family who run the business are currently on holiday so I'll have to wait a bit longer to get my lovely new Japanese knife.
James - First, thanks for this vid, and it's sister vid from a couple of weeks ago. Wonderful stuff. You explained, in depth, things I only knew superficially. That's always a good day. I have a similar set-up of knives as you, maybe a notch or two down in quality, but still pretty good, considering I just sort of found them, here and there, over the years (garage sales, under my pillow, whatever), that I decided to keep around. I have a 'la Bouchere' 8 inch Chefs knife (SS), and it's 9 inch meat Carver companion, that I bought 30 years ago, at a garage sale, for a dollar a piece. I eventually did a little research, and this fine set of French knives, were only made in New Jersey (USA), between 1980 and '89. Go figure. But they are, pretty good knives, regardless of the price or origin. In fact, I'd pay $10 a piece for them today, if I had to. They really are quite decent, for their lack of pedigree. Full tang, full bolster, comfortable wood handle, and decent SSteel, as to keeping an edge. As to the bolster, I'm guessing you were alluding to how it can be difficult to sharpen such a knife with a 'rotary' type sharpener, either mechanical or electrical, because you can't get to the corner of the edge, where the blade meets the bolster. True. I have a decent set of standard sharpening stones, down to the leather strop, that I seldom use anymore, but for the rough stuff edges of axes, or lawnmower blades (after working them with 'files'). What I use now for knives, I don't know how to easily define, but it is a structure about 6x8 inches, square to tall, with a tripod base, suitable to a workshop, as not large. I can attach any knife, and set the angle, as well the interchangeable grit stones, of coarse to fine. It cost me about $35, 10 years ago, and it is the easiest way to get an exact and gentle sharpening of any blade, that will fit in it, at least an 8 or 10 inch Chef's knife. Point being, by that design of sharpener, I can sharpen blades right to the edge, to where the heel of the blade meets the bolster. Yes, of course it takes some finesse, but by bolster, the knife is that much safer, as well, less painful to use for extended hours, such as all day, prepping in a restaurant. I'd have it no other way. Granted, I worked in a small restaurant, occupancy about one hundred at a time, by the Fire Inspectors. There were usually 4, at most 8 in the kitchen, covering all bases, but for when I showed up as the early guy, to prep for the day. As one prep cook per shift, I cut up a lot of stuff, usually anywhere between 10 and 50 pounds of anything, before I blinked. At the time, we served about 200 tables for dinner, on a good night (which most were mostly), and about 100, for Lunch. Point is, that the restaurant provided 'tools', were lacking, so I brought in my own in, from Chef Knife, to timer, to peeler, and a few other things. I couldn't bare to work with what was provided, as for no other reason than that they would chew up my hands. Now, I don't have a fancy utensil 'cloche', as you do, but then again, I've never seen one for sale, nor was I ever been convinced of a need for one. Point is, humbly, I'd wrap my 8 inch, in a towel, as a standard bath towel, that I only used to hide my knife in. I brought my meager tools with me, every day, as foolk if I'm gonna work with the crap you provide, for any length of time, of even a day. I've got to stop here, as there might be consequences, of reprimand. Short story, anyone I worked with, was allowed to use my knife (or other tools), but with strict rules. Don't ever sharpen it, nor, hack bone with it. Other than that, we're good. As to stealing it, I never thought of that, but I think the restaurants I was working in, weren't so complicated that everyone wasn't accounted for, at any one time. As well, there were CCTV camera's, overhead, all over the place. I understand, that might be a little creepy, but not to me, as I knew (by witness), no one looked at the CCTV unless there was a problem, which most times, there wasn't.
I like Shun but some of the tips are so fine and thin as to be fragile. I have not chipped or broken any but did drop and slightly bend the tip on one of them. I have a good set of single bevel knives in Stainless with a harder steel core (octagonal magnolia handles) and while they did take some getting used to, each is a true example of craftsmanship and no two will be identical. A human hammered two different types of steel into each of these blades. They are the stars in my kitchen (I am most decidedly NOT a "chef"!). I like their austerity.
How interesting. I would love a knife sharpening video please. I feel so bad for your collegue however I have to agree that one cannot leave such expensive knives alone without surveillance.
This was very informative. There are so many knife styles out there and it can be hard to choose a set that suits your needs. Chef's knives are my go to. I have a Henckels Santoku which I "like" but it is very uncomfortable to use with a pinch grip. The spine is quite sharp and causes abrasions on my fingers. I would love to try a nakiri. They look pretty handy for the vegetables. Expensive knives intimidate me a bit. I would hate to damage one beyond repair. My "go-to's" are a 17 year old Victorinox 8" Chef which I have sharpened every couple of years. For my home cooking needs, it suits what I do.
Great content and research, really impressed that you covered the shapes, the materials and the black smiths at an introductory level. I have previously used Cutting Edge Knives, I bought an Anryu petty 75mm Shirogami in the last year Katsushige Anryu was still forging. I got it alongside a more modest SAKAI TAKAYUKI AUS10 Santoku, which would be my 'daily driver'. The Santoku is MY daily driver but my precious Anryu is the preferred knife of choice of my wife and my 7yr old! I regularly rescue it but I'm also glad it's being used, Anryu san didn't make it as an ornament.
The worst weapon is always the blunt one. In kitchen a blunt knife is more deadly than a sharp knife. For the people who are commenting without using the brain. It is a chef channel and this quote is used by chefs for professional kitchens.
I feel like the people who say this have never cut themselves with a really sharp knife. You can have an accident with a blunt knife and get a cut. You have an accident with a sharp knife and you may never have feeling in those finger tips again!
@@Bradimus1 i have faced cut from both during early stages of cooking but once u get used to it I can assure u blunt knife is the last thing you want to work with. Once you master the skills of fast cutting like chefs you will actually get cut because of your own fast skill with a blunt knife. I think you cut very slowly or always looking while cutting because of caution but once you start cutting with speed you develop muscle memory which is very dangerous when using a blunt knife.
@@Forestgravy90 not really it's like working with saw once you used to it you can easily do it with speed. The blunt knife is more likely to cut a pro chef because they were not accustomed with a blunt knife and they produce less force to cut which leads to slippage of the knife or worse the knife doesn't even cut properly. A person who cooks daily from breakfast to dinner, he is very much used to a sharp knife so a blunt knife is very bad in that hand also it is not efficient also.
Has not been my experience. I've used a dull knife for years without cutting myself. Then when I sharpened my knives I got a really nasty cut. You really have to be careful with sharp knives.
Great video! I have a set of Shun knives, and I find I use the Santoku and the Nakiri far more than the chef's knife. The Nakiri was my work horse, but I now have a few "waves" or "bends" in the edge in two places, so I have switched to the Santoku until I get the Nakiri taken care of. 13:11 - I am going to guess the blade on the left is chipped from someone twisting out an avocado pit. I saw a couple of knife repair videos where that was the confirmed cause, and it looked very similar. I stopped doing that as a result. Also, for Japanese knives, I have learned you should not cut on hard surfaces (granite, etc) as this can also cause chipping and warping.
I think most peoples preference in knives lean toward what compliments their muscle memory they developed cooking in a fast and efficient kitchen, sometimes learned and got good at using a a walmart chef knife, some people learned with the Excalibur
