What are the BEST Japanese VEGETABLE KNIVES

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If you want to cut vegetables like a pro, the first thing you need is a Japanese vegetable knife. But which one? In this video we'll show you how to choose the best Japanese knife for your needs and give some tips on how to use it. Japanese knives are best for vegetables because they have a very thin blade, which easily cuts through the skin and flesh of the vegetable without smashing it. Choosing a vegetable knife can be difficult because there are so many options. In this video, we share our favorite knives and why they are great for slicing through tough veggies like carrots and even butternut squash.
Knives used in this video:
Sugimori 170mm Santoku: knifewear.com/products/sugimo...
Haruyuki Goma 165mm Nakiri: knifewear.com/products/haruyu...
Fujimoto Nashiji 135mm Petty: knifewear.com/products/fujimo...
Nigara R2 Kurouchi 210mm Kiritsuke: knifewear.com/products/nigara...
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• What are the BEST Japa...

Опубликовано:

1 авг 2024

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Комментарии : 58

@OriginalFallofMind Год назад

The only problem with the nakiri is that there are never enough vegetables to fall through. Time goes by too quickly, leaving me empty and wanting more.

@KnifewearKnives Год назад

Couldn't have said it better myself!

@gracielou4075 Год назад

Easy Peazy Japanesey. I am a senior that’s new to the Asian knife world. My husband bought me a Nakiri first, than Santoku. I love them. I like the slide cut, it feels natural to me.

@GrantHendrick 3 года назад

Another helpful video Nathan!

@natedogg1777 Год назад

Nate Dogg, I love watching your videos. Are you a disc golfer by chance? You seem like someone who’d enjoy the sport.

@jamesdean7294 3 года назад

Good one, Nathan.

@xPhillMcDx 3 года назад

I have that identical nikiri, so proud. Obviously bought at knife wear

@cpk313 2 года назад

I have a really nice Petty and Santoku but I still use a Hinkle for a chef knife. Will never be as sharp as the other two but I don't worry about chipping it, plus it was my first nice knife given to me by my grandmother 30 years ago.

@KnifewearKnives 2 года назад

Nothing wrong with that!

@GuitarsAndSynths 6 месяцев назад

Great stuff! I also suggest a Nakiri and Usuba for fruits and vegetable duty even though the petty, santoku and kiritsuke can do it not at precision of fancy thin fruit decorative garnishes.

@CD-hc5ds 2 года назад

Nathan, absolutely enjoy watching your videos! Home cook here but appreciate the art & quality of Japanese knifes, i have a few. How about a video on a Spaghetti Squash?

@KnifewearKnives 2 года назад

Hey, thanks so much! Weve done a couple that may help ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2TQu73mtxQc.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-t3ByJsI_q2g.html

@fightingusik4265 3 года назад

Embrace the rectangle!

@_BLANK_BLANK 3 года назад

Where's nakiriknifuwaifu when you need him?

@timurhant469 2 года назад

Yess!

@MrMcGillicuddy Год назад

It's funny how the labeled sections of the video on the seek bar called the kiritsuki knife a carrot suitcase knife HAHA

@KnifewearKnives Год назад

Oh RU-vid 😂🤦

@leviXlush Год назад

Hahahahaha so I had CC on from a previous video from someone with a heavy Japanese accent. So right after you dice the carrots and start to showcase the Kiritsuki, the CC translates it to: "carrot suitcase" 😂😂😂

@KnifewearKnives Год назад

😂😂😂

@loman0071 2 года назад

Found this vid funny thankyou it cheered me up. Thankyou 🙏 remove ribs from a pepper 🤣

@KnifewearKnives 2 года назад

Happy to hear it!

@tauceti8341 3 года назад

I recently got a 'very sharp' knife compared to "factory sharp" its craaaazy how much more fun it is in the kitchen. I wield my $10 Skylight 6inch chef knife like a manlet samurai! I can hardly rock chop its so sharp, I have to chop essentially like a santoku Sometimes your amazed with what you like. I want some Japanese knives. I might go kiwi first since there sharp out of the box... But you have to sharpen them because of low rockwell which is also good because then you have to learn to sharpen you own knives!! I didn't know knive complexity was so rich and deep. I think I'm a knife Nut! Hello everyone, my name is Tau, I'm a Knife nut. Hi Tau!

@OriginalFallofMind Год назад

You can get very sharp, hand made high carbon steel from japan for pretty cheap. I have bought some razors for 40 bucks. Shirogami, aogami, blacksmith finishes.You won't get a fancy exotic wood handle or mirror finish but great performance from a family of sword makers.

@tauceti8341 3 года назад

6:15 more surface area better for roasting with oil in a cast iron pan is insane No more coins, looong oblique/diagnol cuts!

@KnifewearKnives 3 года назад

Ah yes, well said!

@GrantHendrick 2 года назад

Nathan I love my Koi nakiri and think a santoku would be too similar. Also I am coming to like more length, but length with height. How tall are kiritsuke in general? Shorter than a typical gyuto?

@KnifewearKnives 2 года назад

Hey Grant! Santokus are definitely quite similar. I have both, but my Santoku mostly just makes lunch and breakfast. I agree on length! Many kiritsuke are less tall such as Moritaka, but some are more average like those from Masashi San!

@tauceti8341 3 года назад

I got a veggie cleaver, a 10inch chef knife, an 8inch chef knife, and a cute 6inch chef knife I was surprised how much sharper the 6inch was over the mercer, and victorianox as there very coveted compared to Chinese junk, But I literally can't stop putting it down. Its a heavy handle, but I can literally move my hand horizontally in a size motion without and vertical pressure and it just does it. I get so much bite with Mercer and Victorianox coveted cheapies! Am I doing something wrong? people love these knives! Is this knife just sharper out of the box but will dull quicker due to rockwell? Man I'm learning so much. I'm so hooked on knives wth.

@KnifewearKnives 3 года назад

It all comes down to personal preference of knife makes, but generally Japanese knives are sharper out of the box and stay sharp longer, while most traditional western knives are softer and won't stay sharp as long. How sharp a knife feels has a lot to do with how it's sharpened. An rougher edge with more "tooth" may feel sharper at first, especially on tomatoes and peppers. A razor sharp edge may struggle with the skin of a tomato or the bark of a roast, but will slice raw meats and most veggies like a breeze. I hope that helps!

@robcarson2728 3 года назад

Cool video, Nathan! Of course, since I'm me, I'll take a moment to admonish you for not giving an honorable mention to the usuba in the Japanese vegetable knife category... But I am well aware that it is not for everyone.

@KnifewearKnives 3 года назад

Hahaha well said! We'll have a video on single bevels soon ;)

@zpacleb 2 месяца назад

What about the usuba???? That's my fave for veg

@KnifewearKnives 2 месяца назад

That's a great knife, I'll be sure to include it in future!

@tauceti8341 3 года назад

12:40 I can't do that rockchop with a sharp knife? My technique wrong having to adjust for dull knives for so long? Chopping and slicing with such sharp a blade seems so divine now! I can see why chefs are hooked on Japanese knives compared to modern western boring knife.

@KnifewearKnives 3 года назад

Right? They're hard to beat! You can totally rock-chop, do what's comfortable to you. The important thing is to go easy on the edge so you're not dulling it, and I find a rock/ slide combo ideal for me. At the end of the day, it's a balance between technique you enjoy, and what works best for your knife.

@tauceti8341 3 года назад

I was using this junk 8inch chef knife for like 6years dull to the touch and I cant hone it to be sharp anymore. (The handle was this gloriously finished wood that felt INCREDIBLE to use in the hand though) I tried the santoku I hadn't bothered touching, Afterall, I'm a rock chopper, not a cutter/slicer I never learned that technique. But the Santoku chopped through a carrot almost like butter. I was freaking HOOKED on the Japanese knives! Haven't been too impressed on the cheap knives I've bought so far, other than this super cheapo 6" china knife my sister bought me, That thing is scary sharp. It's Aus10 which is pretty terrible, but I think better than the CMV stuff china dumps Even if its a china knife for $10 I can't say my sister got scammed I freaking love that knife I have so much research to do I can't stop consuming knife reviews, and sharpening videos

@xy1835 8 месяцев назад

Nikiri ??? I always thought it was called Nakiri. Nikiri sounds like a type of sushi(Nigiri)

@karlmuttenthaler9714 3 года назад

It would be great if you could add links to the knives that you’re using.

@michaell5806 3 года назад

There are links

@KnifewearKnives 3 года назад

Hi Karl, there are detailed links in the description. Cheers!

@karlmuttenthaler9714 3 года назад

@@KnifewearKnives Thanks for pointing me in the right direction. I was viewing on my cell and only looked at the comments. My bad.

@roospike 2 года назад

Though many I've tried I just cannot see the point of a nakiri the way they're made, they're like knuckle busters with hardly any clarence. Why are they so short?

@KnifewearKnives 2 года назад

That's a great question! We find some of them way too short as well, we've actually worked with a few of our makers to make taller ones. Check out the Masakage nakiris, or the Moritaka Ishime Mega Nakiri! knifewear.com/collections/nakiri

@jojojaykay 3 года назад

10:30 “You don’t need a razor blade. You just need a razor sharp Japanese knife.” Ah yes, the more readily available option of the two.

@offseid 2 года назад

What's that cutting board?

@KnifewearKnives 2 года назад

Larchwood endgrain! knifewear.com/products/larch-wood-end-grain-cutting-board

@offseid 2 года назад

@@KnifewearKnives thanks for the quick reply. Outstanding video and very helpful for this massive veggie chopper and knife noob!

@lextastic 2 года назад

dont need to cut into the onion horizontally after the first set of cuts. it does nothing. onion is already layered horizontally so the cut adds nothing.

@KnifewearKnives 2 года назад

Agreed! You should see the comments on our onion chopping video, a few folks got a.little.upset 😂

@lextastic 2 года назад

@@KnifewearKnives just new here, great content, questionable stash, keep it up! :D