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ziming tim
เข้าร่วมเมื่อ 31 มี.ค. 2022
kitchen knife testing just for fun
Sugimoto chuka (or sangdao)
first time using sugimoto. fun experience
#kitchenknife #chukabocho
#kitchenknife #chukabocho
มุมมอง: 35
วีดีโอ
Thinned Mizuno Honyaki
มุมมอง 1K21 วันที่ผ่านมา
haven't done the polish yet,but quite happy with the performance #gyuto #kitchenknife
Just for fun
มุมมอง 591หลายเดือนก่อน
takamura chromax is still a little bit thicker than the SG2 series. #kitchenknife #gyuto #takamura
Ryusen Gurenhiryu SPG STRIX 210 gyuto
มุมมอง 7502 หลายเดือนก่อน
The factory edge is not bad at all. However once you put on your own edge,oh my 🥶. It performs even better. #kitchenknife #gyuto
Ryusen Blazen Ryu 270 western handle
มุมมอง 4262 หลายเดือนก่อน
A rare piece because Ryusen decide to stop the production of their Blazen series western handle. Classic SG2,workhorse grind. #kitchenknife #gyuto
repaired takamura chromax
มุมมอง 7322 หลายเดือนก่อน
i drop the blade on the floor by accident🥲…… done all the chip repair ➕ thinning. #kitchenknife #gyuto #takamura
Morihei W1 soft iron clad fine finish & Isamitsu W1 stainless clad
มุมมอง 2743 หลายเดือนก่อน
Morihei W1 soft iron clad fine finish & Isamitsu W1 stainless clad
Kei Kobayashi SG2
มุมมอง 4463 หลายเดือนก่อน
A friend who own these two knives and make the video for me #kitchenknife #gyuto
Yoshimi kato AS 210 & Gesshin Ginga W2 240
มุมมอง 4383 หลายเดือนก่อน
Simply upload some of the old video i made #kitchenknife #gyuto
Takamura Blazen 130 petty
มุมมอง 1543 หลายเดือนก่อน
demonstrated by my friend…not me but it is my knife though #kitchenknife #takamura
Takamura chromax gyuto
มุมมอง 1.1K3 หลายเดือนก่อน
finally got my hands on the chromax gyuto. Not hard to find the santo but really difficult to find the gyuto. #gyuto #kitchenknife #takamura
Mizunotanrenjo DX Aogami 1 (after 3rd thinning)
มุมมอง 5508 หลายเดือนก่อน
Mizunotanrenjo DX Aogami 1 (after 3rd thinning)
shibata tinker knife series ironhorse
มุมมอง 2.8K8 หลายเดือนก่อน
shibata tinker knife series ironhorse
just WoW!
What Mizuno Tarenjo model is exactly?
models? type of the blade is gyuto,type of the steel is aogami 1
@@zimingtim4405 I meant series, sorry.
tell them you need the aogami 1 which they called DX.
@@zimingtim4405 so Ao Hagane > Hontanren
yep,you could tell me your preference on the grind before placing the order. just like my honyaki,i told them to thin the blad as much as possible and the blade is nice and thin
It looks like the Tetsujin has way more stiction/wedging when going through the carrot, almost like it got stuck when cutting down the large carrot. Can you confirm that?
What do you of this SPG Strix compare to SG2?
strix do feel noticeable hardness on the stone compare to sg2, but still takes a good edge. you dont need to get those diamond stone for it.
@@zimingtim4405 i find sg2 is not as toothy as Aogami Super. What do you think of the spg strix? Or is it my technique sharpening not good enough?
did the two blades went for the same stones? generally most of the stones on the market are capable of giving a good edge for sg2 and AS. But yeah,sg2 would took you a little longer to sharpen it and some stone do performs better on carbon steel than sg2.
@@zimingtim4405 yeah…they went to the same stone. Suehiro 1000 and 6000.
does the takada cut carrots objectively better in this video?
a really close call but yes,takada performs a little bit better
could you feel the improvement of a new steel? how was sharpness out of the box? edge retention is good? what about this handle
sounds like you are looking for a full review. perhaps you can found it somewhere else, what i would say is the ryusen worth its price.
This one ,hado and mizuno...which one cuts better ?
hado,but it has the worst food release as well
cutting carrot like it's zucchini. nice.
Which one you like in these two?
Whatt a performance man ...whatt a performance...it's gliding through a carrot damn easy ....even many lasers struggles to do this
where do I get these? super nice!! also thanks for Subscribing to me. Also if we comment on each others videos its big for getting more impressions with youtube they value it almost as much as subscribers. What videos do you want me to comment on? Hiow much are these?
This is criminal watching and having to listen to that blunt knife cut through that onion..😢😢😢 it is almost like blasphemy! Watching a Ferrari drive through the streets while only doing 50… even the sound of this is painful.. poor knife and bad owner..
LOL
I thought the B1 kagekiyo's were forged by Y. Tanaka and the Ginsans by Nakagawa. Please, are you sure this one is from Nakagawa?
yes,because i know the pattern on the dama is from nakagawa. tanaka dama have a noticeable difference on the pattern
What knives are these? Takamura Chromax + SG2 and a thinned Ashi Gyuto W2?
ashi would be stainless
knife so big,How wide ?
somewhere around 57
Who is the winner here? Secnd or third?
its not a battle between blades. there is no “the best”. what i do is to demonstrate the difference between them
@@zimingtim4405 if someone has to decide to choose only one then he must know what suits his style and whats overall better'
Ashi clear winner
better food release but tetsujin do better on high density ingredients
Are you Singaporean bro?
nah
what steel
sg2
Always impressive to see the performance of an Ashi :) did you thin that one?
i thinned it 3 times.
@@zimingtim4405 Was the Ashi as impressive out of the box? The performance looks really good
nah,the original ashi is a bit too thick to me,it is a thin blade but its a thin workhorse.
@@zimingtim4405 ah okay, didnt know that. Always heard good things about the Ashi Gyutos, especially regarding the cutting ability out of the box
it is good if you look at its price. But you need something more when comparing with some other top tier products
is this ryusen new top spec? or oukoku ryu still the top? I think I'm ready to spend my first big buck on a gyuto, is this one more expensive than oukoku ryu mt series? I can't find it for sale yet but I would wait in this case
its the new top spec at the moment. they just release the wa handle. Western handle have been released for a while.
i think every year they will be giving out some,it is limited but its not rare
Why are they doing that to their spine like Yu Kurosake? I can understand that it's comfortable on sujihiki, but it definitely not om gyutos :( May I ask where you have got this from? I'd like one in 270mm, I wonder if they have regular gyuto unliked that curved dipped spine.
what ryusen said is to increase the heel high of the blade and more nuckle clearance
@@zimingtim4405 interesting theories. Would you say it's beneficial?
i don't like that much tbh,but it does help with the nuckle clearance.
where did you get a blazen from?
its gone, i bought the last piece from the shop
Do you mean you ordered from Takamura’s shop directly? How long did that take?
its an old stock from a knife dealer, the very last piece
thanks for responding
Is this gyuto knife ?
yes
Looks great Ryusen makes some nice blades. Is this a more budget friendly line?
it used to be, but they stop making more now.
What do you think about Jiro’s knives, worth the price?
depends on you tbh. Do you like jiro because of the story telling or something else. If you like the “fully handmade” thing,perhaps its worth the investment.
@@zimingtim4405 thanks, I will wait until they get them back in stock!
i think atm jiro will be sale in the form of raffle
@@zimingtim4405 i am from Europe , Tetogi and Karusu websites sometimes get them but you have to be very quick 😄
Man, that Kagekiyo is insane! Blue#1 Damascus from Nakagawa or Tanaka? How does it compare to a Hado B1D in terms of cutting performance and sticking?
HADO B1D is the best by far in terms of high density ingredients like carrot,but food release is not good enough.
did you make a video filming the repair and thinning the blade? would like to see that :) !
well repairing and thinning is a really boring thing 🤣
Today we are cooking different cuts of carrot…
they will be used on the stocks
Holy moly have this knife and the Tetsujin Hamano 240 b2. on the way. Pls tell me one of them is worth something. Having watched all your videos the Tetsujin doesn’t get many points. Is the Oboro equally lacking in quality. Luckily I can return both but hope you say they are somewhat ok😊
tetsujin is still sticky,but way better grind than yamato.
Hey is steel type important to you? Or is it the look of a blade that makes you buy it?🎉
everything matters,steel,grind,profile. now i would only buy performance knife,not really into the aesthetic
What I mean is do you prefer w1 over 2 or is blue 2 the best for you? Can an average guy really tell the difference ?
i prefer blue 1 tbh. W1 gets sharp easier than B2, but there is no noticeable difference in their performance when sharpened properly
@@zimingtim4405 What advantages B1 has over the B2 or W1
@@zimingtim4405till now which knife is the best performer for you?
First 👊🏻💪🏻
Hi great knife skills :) So I just bought a Tetsujin Hamano Aogami 2 - 240mm gyuto. Is this your preferred way to do patina? Ham, veggies, etc.? Also what is your favourite length! I feel a 240 covers all and have a petty on the side for peeling etc.
beef or chicken would be quite ideal for building up patina,the colour is purely blue. yeah 240 sakai knife only comes with 230 or even shorter actual length😂,so of the 240 i have is actually 227🤣
@@zimingtim4405 cooked or raw beef / chicken for the best patina :) ?
i think both are ok for the patina. I personally preferred raw beef
Man I am wanting a Tanaka Kyuzo for so long, they sell out in minutes! How does it compare to Hado B1D or a Tetsujin? In terms of performance and food release? Kind regards
better food release than HADO for sure😆. Both HADO and Tetsujin cut better but have less food release than TK.
@@zimingtim4405 thanks for the quick answer, friend! With my Hado B1D, food release is really laughable, true 🤣
i mix some natural stone powder to help with this situation🤣. It does help a little bit, but def not changing the whole situation
@@zimingtim4405 do you rub the sides(bevel) or what do you do with the stone powder? I think the surface finish of the hado creates a lot of sticking or drag
exactly, apply the powder on the bevel
How do you like it?
i prefer chromax over sg2, it does feel different when the steel is harder
@zimingtim4405 I wish they'd make 240-270 mm, but yeah, I agree chromax is better.
agree, I don't know why they don't make bigger blades fro chromax🙁.
@@zimingtim4405 thanks! just ordered it, looks nicer and think the finish will let food separate. also, apparently less fragile
ture,a thicker laser. but still on the performance side
Have you tried nenohi nenox x?
i am not that interested in this brand yet. But it looks like they have decent grind as well,full convex grind. I would try their nenox-s or what is the name called 🤔️?Anyway their new series.
@zimingtim4405 the new series is the nenox-x.
yeah that is the one. i was said the steel emphasis sharpness 🤔️,but what does it mean? harder steel?
@zimingtim4405 as I heard, it cuts more smoothly then the nenox-s. Like the difference between carbon steel and regular steel. Of course, the gap will be smaller.
Hi !You from ?
bro's out here thinning Takakura hanas
Wow, that faucet sure leaky L O L
yeah, i did notice that
nice video brother! Some questions: How do you discover new knives/blacksmith? How is the cuttingboard called? Ty!
asahi cutting board professional use.
@@zimingtim4405 oh okok perfect! While, what's your method to discover new knife/blacksmiths? You just browse though retailers websites?
@@Chesperk79 excatly, however Jiro is simply too famous, no introduction needed.
Nice! Great knife!
Wow looking at pictures of this doesnt do it justice, thanks for uploading this video. Gorgeous knife ~
For sale ? Or You’ve just acquired it? In which case , congratulations
i just bought this one
❤
I really love your videos :) I am currently between a Yoshikane, Ashi and Tetsujin Gyuto. Which one do you think is the best cutter for everyday tasks?
depends on your preference on thin laser knives or workhorse. i personally choose Ashi for its balance between performance and food separation
looks sharp!
which do you prefer more?
Awesome knife. I feel like carrot Brunoise is one of the harder tests for knife geometry and the Shibata nailed it.
Tell us the specs
Hi, I am one of the fan of you! I haven't seen a lot of yours but I can feel that you truly love the knife themselves. I have always been thinking about a thing in my mind and I think you could help me. If the knife is the made with all the same conditions without the weight and thickness, which one will be great for the ingredient's freshness? Let's say 240mm gyuto with 250g vs 350g. Will the thin blade(250g) will stay more fresh or the thick(350g) one will stay fresh? If it's thin, it will go threw easily, if it's heavy, it will cut easily. I don't know what is better
the ingredient's freshness 🤨。 th-cam.com/video/5Ts2fFUNGwU/w-d-xo.html perhaps this video could help you