Pronunciation tutorial: Gyuto = Gyu (rhymes with "chew") + to (as in "tow" a car) Bunka = Bun (rhymes with "moon" without the elongation) + ka (how JFK or a Bostonian would pronounce "car") Kiritsuke = Kiri (rhymes with Apple's "Siri") + tsuke (rhymes with "bouquet" minus the elongation). Kind of... Everything else more or less acceptable (minus the elongation). Fun video!
For my part, I'm quite addicted to a "nakiri" for everything except major slicing such as turkey or ham, although, of course, a petty knife is rather essential for peeling fruit, etc. I should love to see a video purely about nakiris! Incidentally, if you have a catalogue, etc., I would LOVE to see it, as I most probably can't come into your lovely shop (sigh!)
Seems to me (as a home cook) that we only NEED 3 or 4 "types"....as there are so many versions of the same knife. For me, I'd say we all need one all-purpose knife --a chef's knife/Gyuto....but there needs to be a belly (e.g. tip closer to the spine) for good rocking...if we're more into "push-cuts/light chopping" get a knife with a flat cutting edge ==i'd add 1 for days when I'm/we're not into "rocking" (e.g. Bunka, Nakiri, ..),....a PETTY or Utility knife (3rd knife) and a SLICING knife--longer the better (same for the chef's knife/gyuto). I get how some people geek-out and just can't stop buying JP knives...even if they are pretty much the same type of knife/d (Nakiri not that different from a Bunka or a flat edge Santoku...). Only need one flat edge knife...possibly a cleaver as well....but would mean buying a "chopping block" with some feet that can absorb the force (rubber feet?, felt)...3" thick... Of course if we're cooking mostly JP food then the curved belly aren't a consideration. Different cutting style. Different foods.
gyuto and yangiba are my go to for work as a sushi chief. I use the gyuto for everyday job at the bar and yangiba for cutting fish. To break down fish I use my gyuto the small one for smaller fish and a large one for salmon
Funny how many advise agains a gyuto cause of its langth. It is the closest to the western chefs knife, so what most people should be familiar with I would think . . . but maybe I just think that cause a knife like that was the one I learned to cook with.
Was watching a fish house break down a 600 lb. Blue Fin tuna and they were using Initally a very interesting knife. It was shaped like a leaf or fan with a tangent handle and was used like a clearer. So it must have had some heft, looked to be very sharp. What was this knife called and where would I find one?
I think the Bunka is one of the most cabable knifes but the guy at the handle should bring the same amount of talent, because the knife is also very delicate!
por lo que entiendo de los acabados de los cuchillos. todos pueden ser de 3 capas o 43 capas. y tener un acabado martillado o de durazno?. he visto con patrón Damasco y martillado ( donde esta martillado no se ve el patron Damasco) porque?... si se raspa el cuchillo negro o el patron damasco, ya no vuelve a ser igual? se pierde ese color ? from what I understand about the finishes of the knives. all can be 3-layer or 43-layer. and have a hammered or peach finish ?. I have seen with a Damascus pattern and hammered (where it is hammered, the Damascus pattern is not seen) because? ... if the black knife or the damask pattern is scraped, it will not be the same again? is that color lost?
I really like the shape of bunka and kiritsuke. Currently eyeing those made by Enso and trying to decide which I'd get if I could only pick one. This is helpful... The bunka in this case has the perk of height which I like, but the kiritsuke seems like it'd be a better slicer and more versatile in the end. Most days I love using a prep knife which has a similar profile in a compact size... Still hard to choose.
I bought a santoku(16.5cm) and gyuto (21cm). I thought the gyuto would be my favourite it being more like a European chef knife, but it i found it harder to use and I have cut myself a few times with it; getting better now though, I think it for more expert hands. But the santoku was 'love at first use'. So easy to use on everything, especially vegetables. Love the way the blade drops down from the handle; seems to reduce risk of cutting oneself and gives space between the hand a chopping board. I use the point for opening plastic packets, also as a scope like he says.. It is absolutely my do everything knife like the guy says. I think there is 'karma' with your main or favourite knife as well; I've never cut myself with 'my' santoku. In spite of it being scary sharp I feel totally confident with it.
The main thing I would add so people would know is the amount of maintenance traditional Japanese knives need, if your high carbon blue or white steel, these need to be kept dry and oiled after use, and the sharpening is best done on a stone, if you're using a steel, I personally believe, you are wasting the knives potential.
We agree with you that stones are the best way to sharpen knives, but that being said we can't discredit the usefulness of a steel. While the ceramic rods we recommend do remove a small amount of material they are really being used to hone the edge of the knife which is separate from taking it to the stones and sharpening it. Using a steel will prolong the edge of the knife by keeping it usable longer before taking it to the stones which removes more material, making your knives last much longer.
Petty, gyuto, bunka/santoku/nakiri (personal preference, all do the same jobs with the first 2 more versatile, nakiri if it's only for veg.). Sujihiki would be the 4th knife if you do a lot of slicing. You also need to look at handle style, type of steel and knife maker. You can pay a lot of money for Japanese knives but there are some real bargains as well.
An informative video but there is a very annoying back ground noise. A broken record han... han.. han... Had to leave the video before the end because of that sound.
Most english speakers find the correct pronunciations hard to say and therefore less relatable. Just trying to make the japanese knife word as approachable as possible! Thanks for your comment!
